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  • Cookware
  • Woks & Stir-Fry Pans
  • Traditional Real Cast Iron Wok Granny Wok Chinese Cooking Wok Induction Cooker Wok (36cm, 38cm, 42cm) / Fried Kway Teow Wok / 传统怀旧正宗阿嬷炒菜锅 / 正宗炒粿条锅 / 电磁炉专用炒菜锅
Traditional Real Cast Iron Wok Granny Wok Chinese Cooking Wok Induction Cooker Wok (36cm, 38cm, 42cm) / Fried Kway Teow Wok / 传统怀旧正宗阿嬷炒菜锅 / 正宗炒粿条锅 / 电磁炉专用炒菜锅
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Penghantaran

Penghantaran Dari
Mainland China
Anggaran Penghantaran
Oct 05, 2024 - Oct 26, 2024

Warna

CastIronWok/Set

Sila pilih variasi produk terlebih dahulu

Kuantiti

1 Unit lagi
Jumlah
RM 173.87
Gambaran Kedai
Home Life Hall
12 hours ago
Produk 87315
Pengikut 5
Penilaian 4
Sertai 2 Months Ago
Kadar Pembatalan 0%
Spesifikasi Produk
Category
: Kitchen & Dining  >  Cookware  >  Woks & Stir-Fry Pans
Brand
: NoBrand
Model
: Not Specified
SKU
: 8302399285
Dimension (Length x Width x Height)
: 10.00 x 15.00 x 20.00
Weight(kg)
: 0.6
Manufacturing Country
: Not Specified
Warranty Type
: No Warranty
Warranty Value
: -
Warranty Description
: -
Hantar Dari
: Mainland China
Deskripsi Produk

The main component of the iron pan is iron, which also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon and so on. There are two types of iron pans: raw iron pan and cooked iron pan. The cast iron pan is made of gray cast iron by melting and casting. Cooked iron pan is made by forging or hand-beating with black iron sheet. It has the properties of thin billet and fast heat transfer.

Using iron pan cooking can increase the body's iron intake, because the amount of iron in food cooked in an iron pan increases. This may be caused by the shedding of tiny iron filings and the dissolution of iron. Therefore, for the prevention of iron deficiency anemia, it may be beneficial to cook a meal in an iron pan.

research shows:

1. Cooking vegetables in an iron pan can reduce the loss of vitamin C in vegetables. The researchers experimented with 7 kinds of fresh vegetables such as cucumber, tomato, green cabbage and cabbage, and found that the dishes cooked in an iron pan had significantly higher levels of preserved vitamin C than stainless steel pans and non-stick pans. Researchers believe that from the perspective of increasing the intake of vitamin C in the human body, iron pan cooking vegetables should be preferred. Although aluminum pan cooking can retain more vitamin C, but the aluminum element is harmful to health. In addition, adding salt when the vegetable is fried can save more vitamin C than when it is not cooked, and can also reduce the exudation of water in the vegetable to ensure its fresh taste.

2. Frequent cooking in iron pans is beneficial to prevent iron deficiency anemia. If you don't use iron pan for long-term cooking, it will be harmful to human health. Mainly caused by iron deficiency anemia. Because in the process of cooking dishes with iron pans, more iron is dissolved in the food, which provides people with a continuous supply of iron, supplementing the iron-deficient part of the food itself, which plays a role in preventing iron deficiency anemia.

Relevant scholars have made the following determination: cook the onions in an iron pan, only put oil without salt, and the iron content of onions can increase by 2 times after 5 minutes of cooking. If salt and tomato sauce are added, the iron content in 20 minutes of cooking can increase 11 times. After adding vinegar for 5 minutes, the iron content can be increased by as much as 15 times. Of course, eating iron-containing foods often, even if they are cooked in an aluminum pan for a long time, will not cause iron deficiency in the body. However, if the food has low iron content and an aluminum pan is used for cooking for a long time, anemia is prone to occur.

According to the survey, the incidence of pelvic blood in China is relatively high, and the anemia of special children accounts for about 50%, so it is not suitable to use aluminum pans for a long time. If you have anemia in your family, it is better to use an iron pan.

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