Uncooked food: The iron pan has its own importance in Indian cuisine. From ancient times to this day, people love to cook food in it, because it is believed that it supplies the body with iron and makes the food more delicious, but did you know that it is not correct to cook everything in an iron pan? Many times we make the same mistake thinking that food is healthy, which results in the food becoming discolored, spoiling the taste, and sometimes its nutritional value also decreases. In fact, there are some vegetables and broths that begin to react as soon as they come into contact with iron. Especially sour things or vegetables that contain more water show their effect quickly.
The result is that the food does not taste good and there is a slight bitterness in the food. In such a situation, it is important to know the things that should not be cooked in an iron pan, so that you can eat healthy food and also maintain its original taste.
1. Why shouldn’t you prepare vegetables with tomatoes?
Tomatoes contain more acid and this acid reacts with iron. When vegetables containing tomatoes are cooked in a cast iron skillet, they may become dark or black. Not only that, there may also be a slight astringency in the taste, if the vegetables are cooked for a long time, this effect is further increased. Therefore, steel or non-stick pots are better for tomato vegetables.
2. Why do green leafy vegetables change color?
Green vegetables such as spinach and fenugreek lose their bright color once they come into contact with iron. They can turn dark green or black, making the food look bad. Sometimes, the taste seems a little different, if you want your vegetables to look good and taste good, it is better to cook them in other utensils.
3. Sour gravy can spoil the whole taste
It is not recommended to cook tamarind, dry mango powder or vegetables with very sour gravy in an iron pan. The acidity in it, combined with the iron, can give food a metallic taste. Not only does such food feel strange to eat, but it is also not considered right to eat it again and again. In such a case, it is best to prepare this broth in non-reactive utensils.
4. Bitterness may appear in curd dishes
When vegetable curries or curds are prepared in an iron skillet, the acidity of the curds can combine with the iron to cause a slight bitterness. Apart from this, the plate also changes color and starts looking slightly black. This can spoil the enjoyment of the entire dish.
5. What is the correct way to add lemon?
It is not right to pour lemon juice directly into an iron pan. This can spoil the taste of the food and cause a slight metallic taste. It is best to add lemon after the food is ready and during serving. This will taste good and there will be no reaction.
6. The effect of vegetables that contain a high percentage of water
Vegetables such as zucchini, squash or dum contain more water. Cooking it in a cast iron skillet can change its color and texture. These vegetables can turn black quickly and do not look good. So it is best to cook it in light utensils.
(Disclaimer: The information and information contained in this article is based on general assumptions. Indian news18 has not confirmed these assumptions. Contact the relevant expert before implementing them.)
