These things you should never cook in iron pan

Mumbai : People often cook food in iron utensils to overcome iron deficiency. Cooking food in iron utensils provides many benefits to health. An adult woman needs 18 mg of iron daily, while her food intake can be improved if her food is cooked regularly in an iron vessel for four months.

Despite the uncountable benefits of cooking in iron utensils, do you know that if you do not use these utensils properly while cooking, you can get into a lot of health problems. Know which things are important to keep in mind before using iron utensils for cooking food.

Do not cook sour or acidic things in iron vessel. Such food can react with iron, causing unpleasant metallic taste in the food. This is the reason why curry made from kadhi, rasam, sambar or tomato is recommended to be cooked in stainless steel utensils.

The green vegetables made in an iron pan quickly turn black. This is due to the iron element present in it. Which is not right for health. There are two reasons for the vegetables to be black, either the pan is not cleaned properly or you have left food in the iron vessel after cooking. Do not do this at all. Immediately shift food cooked in iron utensils into another vessel, especially glass or enamel pot.

Cooking in iron utensils daily is not right. Cook only two to three times a week. Use mild detergent to wash iron utensils. Immediately wipe these utensils with a cloth after washing them. Keep in mind, never use rough scrubbers.

Before storing the iron pots, apply a thin layer of mustard oil on it, so that they do not rust. Always keep the utensil in a clean and dry place where they don’t get rust due to water and moisture.