Life Encyclopedia丨Iron pans are prone to rust? Maybe you are not using them correctly…

"Only iron pans can produce the best flavor!" Among the many cooking utensils in the kitchen, iron pans are loved by many families for their excellent thermal conductivity and cooking effect. However, iron pans have a headache problem - they are easy to rust.

Iron is a relatively active metal that easily reacts chemically with oxygen in the air to produce iron oxide, which we call rust.

In daily use, iron pans come into contact with water, salt in food and other substances, which accelerate the oxidation process of iron. When the iron atoms on the surface of the iron pan lose electrons and combine with oxygen in the air, a layer of brown-red rust will gradually form.

A rusty iron pan not only affects the appearance, but may also affect the taste and health of food. In fact, the reason why iron pans rust is largely because we don’t use them in the right way.

For example, improper cleaning methods . Many people are used to scrubbing the iron pan vigorously with sharp cleaning tools such as steel wool after using it. Although this can quickly remove the grease and food residue on the surface of the pan, it will also scratch the oxide layer on the surface of the iron pan, exposing the iron inside the iron pan directly to the air, increasing the risk of rust.

Another example is not drying in time . If the iron pan is not dried in time after washing, it will be in a humid environment for a long time, and rust will grow quickly. Especially in humid seasons, the air humidity is high, and the iron pan is more likely to rust. For example, in the rainy season in the south, even if the iron pan is placed on a wet kitchen countertop for a short time, rust spots may appear.

Also, the maintenance method is incorrect . After using the iron pan for a period of time, it needs proper maintenance to form a protective film to prevent rust. But many people ignore this or use the wrong maintenance method. For example, applying cooking oil when the iron pan is still hot will not only fail to form an effective protective film, but may also cause the cooking oil to deteriorate, affecting the use of the iron pan.

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