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Why do I almost no longer eat stir-fried dishes?
High-temperature risks: When the cooking temperature exceeds about 180°C, harmful substances such as benzo[a]pyrene, which are classified as Group 1 carcinogens, may be produced. Repeated use of oil for frying is even worse.
Nutrient loss: During stir-frying, some vitamin C is destroyed, but if it is quick stir-frying, about 60%–80% can usually be preserved.
Harm of cooking fumes: Cooking fumes contain PM2.5 and various potential carcinogens, and long-term inhalation is indeed harmful to health.
Comparison of cooking methods: In contrast, steaming, braising, boiling, and other methods are healthier. However, if proper techniques are used, such as “hot pan with cold oil” and controlling the oil temperature, stir-frying can also be relatively healthy.