Many people use an iron pan for everyday cooking, but not everything should be cooked in one. Cooking certain foods in iron can spoil their true taste, and eating food cooked this way can even cause a reaction in the body, according to a report by the Indian outlet News18. Here are the foods you should not cook in an iron pan.
Tomato: Tomatoes are added to some dish almost every day, and many dishes are made with tomato alone. Tomatoes are naturally acidic, so it is better not to cook them in an iron pan; doing so can cause a reaction and let metal leach into the food, spoiling the taste. Other acidic foods such as lemon and vinegar should also not be cooked in iron.
Egg: If you often use an iron pan to cook eggs, stop from now on. The sulphur in eggs can react with iron, turning the egg grey and spoiling its taste. The reaction between iron and sulphur can also rust your pan and change its colour, reducing its durability, so a non-stick pan should be used for eggs.
Fish: Avoid cooking fish in an iron pan. The acid in fish reacts with iron, so the fish sticks to the bottom and its taste and texture change. Fish is best cooked in a non-stick pan or a stainless-steel vessel.
Rice: Cooking rice in an iron vessel is also not advisable. The high acidity of rice can react with iron and change its colour, and a metallic taste can develop. Iron can also react with the natural oils in rice, making it stick to the bottom. So it is better to use stainless steel or another heavy-bottomed non-stick vessel for rice.
বাংলায় মূল প্রতিবেদন পড়ুন · Read the original Bengali report