3. Over-seasoning with salt during cooking
Some people believe good cooking requires heavy seasoning, so they add lots of salt to make dishes more flavorful. However, this habit is a double-edged sword.
Eating salty foods can increase the risk of high blood pressure, stroke, stomach cancer, and osteoporosis.
4. Not washing the pan between dishes
To save time, some people simply rinse the pan with water after one dish and use it immediately for the next. However, food residue and oil left on the pan can burn at high temperatures, producing harmful substances like benzo[a]pyrene. Burnt residue can also make the next dish cook unevenly and become less safe.
5. Using only one type of cooking oil for a long time
Rotating different types of cooking oil is important to maintain a balanced intake of fatty acids and nutrients:
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Frying: Use palm oil or animal fats for their heat stability.
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Everyday stir-frying: Soybean oil or peanut oil is recommended.
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Salads and soups: Use flaxseed oil, perilla oil, or olive oil.
Choose the right oil for each cooking method.
6. Turning off the range hood immediately after cooking
Many people turn off the range hood right after cooking. This is actually a mistake.
After cooking, smoke and oil vapors are still thick in the air. It’s best to let the hood run for another 3–5 minutes to clear out harmful gases and improve air circulation.
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