Is cooking with wheat rice stone pot harmful to the human body

The normal use of the wheat rice stone pot is harmless to the human body, but after the coating is damaged, high-temperature cooking may release trace amounts of harmful substances. The safety, usage, and coating integrity of the Maifanshi pot are closely related, mainly involving factors such as coating material stability, high temperature resistance, and daily maintenance. The surface of the rice stone pot is usually covered with a special mineral coating, which is mainly composed of natural rice stone powder and food grade silicone resin. The complete coating has good stability below 260 degrees Celsius and will not release harmful substances. Low temperature operations such as steaming and stewing soup in daily cooking do not need to worry about safety, and are suitable for making acidic foods such as tomato stewed beef brisket. When purchasing, it is necessary to confirm that the coating has passed the national food contact material safety certification to avoid scratching with steel wire balls. Coating detachment or prolonged dry burning may result in exposure of the base metal. Aluminum pots may precipitate trace amounts of aluminum ions when the temperature exceeds 250 degrees Celsius, while stainless steel pots pose a risk of nickel chromium leaching. High temperature frying or air burning can accelerate coating aging, producing smoke or particulate matter. It is recommended to replace it promptly after scratches appear and avoid using metal shovels. When cooking, control the oil temperature to not exceed the smoke point, and can be paired with wooden or silicone kitchenware to extend its service life.

When using a rice stone pot, the coating status should be checked regularly to avoid scratching with sharp tools. After cooking, wait for the pot to cool down and then clean it with a soft cloth. When storing, avoid stacking and wear. Combining diverse cooking methods such as low-temperature quick stir frying and heating over water can preserve the nutritional value of ingredients while reducing safety risks. If large areas of coating peeling or food sticking to the pot are found, new cookware should be replaced in a timely manner.