Скачать или смотреть Tip of the day (Maintain iron levels with iron kadhai)

💁🏻‍♀ Why You Must Cook In Iron Cookware | Health Benefits Of Cooking In Iron Utensils:

✅Hemoglobin (Hb) is involved in multiple functions in our body but most importantly it binds to oxygen, makes oxy-Hb and that's how oxygen reaches our body and brain. To get the most out of exercise, to burn fat and even to think right, you need oxygen to the brain and body. Low Hb levels are often seen in people with mental health issues too.

✅✅What you can do is rather simple; start using an iron tava, kadhai and karchi. Together, they add small amounts of iron to the food you are eating and ensure that you do not fall short on this very important micronutrient.


1. Which vegetables can we cook in iron kadhai?

👉🏻 All kinds of vegetables can be cooked in an iron kadhai. The only exceptions are the ones with khataas (sourness) like imli, kokum, etc. For such vegetables you can use kansa kadhai which is properly tinned.

2. Vegetables turn black when we cook them in Iron kadhai. What to do about that?

👉🏻 Once you turn the gas off, remove the vegetable in a serving bowl and you are set.

3. How to look after Iron vessels?

👉🏻 After use, wash them clean and dry them. Store them inside and keep them away from moisture and air exposure. You can use a small amount of oil on the surface of the iron vessels or wrap them in paper or malmal cloth.

4. Can we cook in cast iron vessels?
👉🏻 Yes, you can.

5. How about cooking vessels made of other materials?

👉🏻 You can cook in other materials also like stainless steel, kansa, earthen, etc.,

💁🏻‍♀ 💁🏻‍♀Note: Tomatoes are acidic in nature, and when cooked in an iron kadhai, it can react with the iron and create a metallic taste in the food.🙏

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