What should not be made in an iron kadai
The elders of our house often advise to use iron utensils. Ayurveda and science also believe that cooking in iron burner provides many benefits to our body. Actually, cooking in iron pan supplements the body with iron. But, do you know that these vegetables cooked in iron utensils can harm you instead of benefiting you. If vegetables are cooked in iron pan in your house too, then do not cook vegetables of these things even by mistake.
Never make these things in an iron pan:
Spinach curry: Spinach curry or dal should not be cooked in an iron pan. Many people do not know that spinach contains oxalic acid in abundance and when it is cooked in an iron pan, its color fades and it turns black. This happens due to the reaction of iron with oxalic acid. Due to which not only the color of spinach gets spoiled but the vegetable is also harmful for health.
Beetroot: Any dish or vegetable made from beetroot should not be cooked in an iron pan. Beetroot contains high amount of iron and it can react with the iron present in the pan, causing the food to lose its natural color. Consuming it can cause stomach problems.
Use of lemon and tomato: If you are cooking vegetables and have to use lemon juice in it, then do not cook that vegetable in an iron pan. Lemon is full of acidic properties which can react with iron. This can cause problems related to the digestive system. Tomatoes rich in citric acid should not be cooked in an iron pan. This changes the taste and texture of the food.
Sweet dishes: Making sweet dishes in an iron pan completely spoils the taste. Make any kind of sweet dish in stainless steel or oven instead of iron.
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