Glass is more suitable for the lid than metal! The glass is transparent, and you can see the state of the food in the pot.
The bottom of the pot should also be flat! Because of the flat bottom, in addition to gas stoves, induction cookers can also be added with a medium.
It is best to use iron for the pot, for the same reason as the third one (quality induction cookers can't be used).
One handle is better than two handles, and some are the opposite. Making a small handle is purely "gilding the lily". It is at a distance from the wall, so it is not convenient to operate.
It is more reasonable to punch the grid in the pot than to flatten it.
The connecting part between the handle and the pot body is preferably three or four rivets.
After you buy it, you'd better check whether the handle and the pot body are shaking, and then install the spring washer.
Matters needing attention
It is not recommended to buy a non-stick pan because it contains a variety of toxic layers. The function of non-stick pan is to fry fish without touching meat. Actually, there is no need to use a non-stick pan. As long as the hot spot is heated and cold oil is applied, you can use an ordinary pot without sticking to it. Moreover, the wok is good for health, and cooking with wok is safe and pollution-free, especially for the elderly and children at home.
Question 2: What is the best material for cooking in a pot at home? I use an iron pan, cast iron.
The choice of high-quality wok is closely related to us. Housewives basically use wok every day, and a good wok can be used for many years. Most people have no idea about the purchase of wok, and they all think that buying one at home is enough. Obviously, this idea is wrong.
Different works have different characteristics and even different uses.
On the one hand, when shopping, we should know the characteristics of various works in the market and choose the one that suits our needs. On the other hand, we should learn to identify those works that should not be bought. Next, let's take a look at what we need to know when buying a wok.
Tools/raw materials
fryer
Method/step/material of wok
1. Iron pot
Material characteristics: The traditional iron pot contains no other special chemicals, so it has strong antioxidant capacity, so it will not produce dissolved substances that are not suitable for eating during cooking. Even if iron ions are dissolved in food, people can absorb iron after eating it, and iron can be used to synthesize hemoglobin, so cooking with iron pot can prevent iron deficiency anemia. At the same time, the iron pan is very durable, evenly heated and has outstanding heating effect.
Generally, wok products on the market will be subdivided into raw wok and refined wok, with some differences in characteristics:
Raw wok is suitable for slow frying, and the iron is pure, which can supplement iron healthily. The design at full capacity is thin bottom weight. When the temperature of the fire exceeds 200℃ during the heating process, the raw wok will control the temperature transferred to the food at about 230℃ by emitting certain heat energy, which makes it easier to control the temperature. Friends who like slow frying can buy it.
Fine iron pot is suitable for fire and stir-frying. Forged from black iron sheet or hammered by hand. Its surface is usually treated many times, which makes the pot lighter and lighter. It can directly transfer the temperature of the flame to the food through the pot.
Disadvantages: Ordinary iron pots are prone to rust, and rust will cause harm to the liver if it is accidentally ingested by the human body. Users who are heavy and lack wrist strength and like to cook in the pot should seriously consider whether they can handle this heavy guy. Rough surface, the characteristics of pig iron material itself determine its rough surface, if it is not coated, its surface can not be smooth, which is easy to cause the displeasure of users of "Appearance Association".
2. stainless steel pot
Material characteristics: Compared with iron pans, stainless steel pot will be lighter in weight, and its firmness will not be compromised at all. It can be said that it has achieved a good balance among temperature, weight and quality. Besides, stainless steel pot is not suitable for rust, and it will not shelter evil people from evil practices, which can greatly reduce the workload during cleaning. If it is cleaned regularly and properly, the pot body can keep beautiful for a long time.
Disadvantages: poor heat preservation effect. The food served in stainless steel pot in winter will soon become leftovers if you don't eat it right away. The price is higher. Compared with traditional wok, the price of stainless steel wok is often 30% higher. There is no iron supplement effect. The iron supplement effect of the iron pot has been mentioned earlier. As a representative of stable materials, stainless steel will not dissolve out residues during cooking, so it will not play a role in supplementing iron.
3. Alloy pot
Material characteristics: most of the workpieces made of alloy are aluminum alloy products, and a few are titanium alloy products. Due to the development of alloy technology, the surface of alloy pot on the market has been completely oxidized in material, so it can stand the test in safety index. On the contrary, through many additional technologies, the alloy pot can well avoid some shortcomings of stainless steel products and iron products, and make them in a balanced position in performance, without obvious advantages or some annoying defects. Of course, it is not recommended to choose alloy wok products with unreliable brands and low prices.
4. Workpieces made of other materials
In addition to the three common pots mentioned above, other representative ones are medical stone wok and copper wok.
Medical stone wok: made of pure natural medical stone material. Because this material is rich in many elements, it can dissolve out trace elements and minerals such as potassium, iron, magnesium, manganese, lead, silicon and iodine when cooking. Long-term use can promote the physiological and metabolic functions of human body and is beneficial to human health. At the same time, this material can absorb the impure odor in dishes and keep fresh for a long time. It also has the characteristics of light weight, less oil smoke and outstanding non-stick performance.
However, this kind of pot is not suitable for metal frying spoon operation, and more emphasis is placed on stewing. There are limitations in operation and it has not yet formed the mainstream of the market.
Copper frying >>
Question 3: What kind of wok is better? You can use a ceramic wok, which is non-sticky and harmless.
It is recommended to use an iron pot. A healthy iron pot.
Although the iron pot looks heavy, it is durable and heated evenly, which is beneficial to people's health. Because of its moderate thermal conductivity, the iron pot is easy to combine with acidic substances when cooking, which increases the iron content in food by 10 times, thus promoting blood regeneration and achieving the purpose of enriching blood. It has become one of the "first choice cookers" for China people for thousands of years.
Professor Su, vice chairman of China Nutrition Society, pointed out that using traditional iron pots in China is the safest kitchen utensils at present. Iron pots are mostly made of pig iron and generally do not contain other chemicals. In the process of boiling, there will be no dissolved substances in the iron pot and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it.
Why do experts recommend using iron pots? Mainly because the iron pot has a good auxiliary effect on the prevention and treatment of iron deficiency anemia. Because of the action of salt and vinegar on iron at high temperature and the mutual friction between the pot and the shovel and spoon, the inorganic iron on the inner surface of the pot falls off into powder with smaller diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming the hematopoietic raw materials of the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct.
Cast iron pots have their own advantages.
Question 4: What kind of wok is the most resistant to high temperature? It is best to use cast iron wok. According to the classification of materials, the common types of wok are aluminum alloy non-stick wok, stainless steel wok and cast iron wok. Aluminum alloy non-stick pan has the lowest temperature resistance, because aluminum alloy has the lowest melting point, good heat dissipation performance and low temperature rise; Stainless steel wok, in fact, is sandwiched between two pieces of stainless steel with aluminum alloy, which has higher temperature resistance than pure aluminum alloy; Cast iron wok has the highest high temperature resistance, which is made by melting iron ore, weighing the liquid and pouring it into a mold for cooling. It is especially suitable for vegetables that need to be fried with high temperature and strong fire. If you buy a cast iron wok, you'd better buy a polished surface, otherwise the cast iron surface is rough and easy to stick to the wok. In this respect, Hausen's cast iron pot is good, which is said to be aerospace-grade fine grinding.
Question 5: What is the material of the wok? At present, the wok materials on the market mainly include iron, aluminum alloy, stainless steel, and the latest magnesium-zinc alloy, which are relatively common. In addition, non-stick pots and enamel pots are generally treated on the surface of iron pots or aluminum alloy pots. Each material has its own advantages and disadvantages. Iron pots rust easily and cannot store food for a long time. If used properly, iron pots are relatively healthy and safe. Aluminum pot is relatively light, but if it is not handled well, aluminum will be absorbed by the human body and harmful to the human body; The use of non-stick pan is limited, so it can't be used at too high temperature. The coating is toxic and its life is not long. If it is damaged, it should be replaced. Enamel pot is safer, but the enamel layer is easy to crack and its life is not long. Adding some color to enamel will pollute food. Stainless steel has always been considered to be relatively safe, but it has been reported recently that stainless steel is made of iron, chromium, nickel and other heavy metals. Adding chromium will generate hexavalent, which is toxic and unsafe for long-term use. It is necessary to prevent heavy metal poisoning. At present, the magnesium-zinc alloy pot that just came to the mainland on the market has advantages and disadvantages. Magnesium supplementation is lighter, more energy-saving and healthier. The disadvantage is that the color of the pot will change color after use, but fortunately, there will be no substantial changes that affect health, and the price is not cheap. So in general, if you are healthy and economic conditions permit, you can buy magnesium-zinc pots and iron pots at the same time.
Question 6: What materials should I buy for the wok? Just buy an iron pot, which contains the trace element iron needed by the human body.
Question 7: I want to buy a wok. I don't know which material is good What kind of materials should I buy? Each material has advantages and disadvantages. Analyze your choice.
Aluminum pot:
1. Due to the low melting point of aluminum pot, pay attention to add enough water when using it, otherwise it may burn the bottom of the pot.
2. When cooking with aluminum pot, put the rice into the bowl in time after cooking, because aluminum is in contact with acid and alkali substances.
Chemical reactions will occur in the future, and substances harmful to human body will be generated, which will be harmful to human health after eating.
3. aluminum pot's material is soft, allowing aluminum pot to cool naturally. If it cools quickly, the pot will deform.
4. aluminum pot must use some weak alkaline cleaning agents when cleaning, and then rinse with clear water.
Nowadays, fewer and fewer people use aluminum pot, and iron pots play an important role in every family's kitchen.
Yes, but do you know how to maintain the wok daily? Let me give you a detailed introduction now.
Iron pot:
1. When buying an iron pan, first look at whether the pan surface is smooth and flat, and then look at whether there are holes and leaks.
2. The new pot should be deodorized before use. You can add salt to the pot and fry the salt until it is yellow.
Then add water and oil to the pot and bring it to a boil. To remove the fishy smell, you can put a little tea in the pot and add water to boil it.
If you want to get rid of the iron smell, you can put some sweet potato skin and cook it.
3. Iron pots rust easily and are not suitable for overnight food. At the same time, try not to use an iron pot to make soup, so as not to look at the iron pot.
The edible oil layer that protected it from rust disappeared.
4. Use detergent as little as possible when washing the pot to prevent the "protective layer" of edible oil from being brushed off. After washing the pot,
Also try to clean the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar.
5. Myrica rubra, hawthorn, begonia and other acidic fruits should not be cooked in an iron pan. Because these acidic fruits contain fruit acid,
When it meets iron, it will cause a chemical reaction and produce low-iron compounds, which may be poisoned after people eat it.
6. Don't use an iron pot when cooking mung beans, because the tannin contained in the bean skin will react chemically when it meets iron.
Black tannins contain iron and make mung bean soup black, which affects the taste and digestion and absorption of human body.
With the improvement of people's living standards, stainless steel pot is occupying more family kitchens.
It has enough strength and plasticity than an iron pan, and is more exquisite and beautiful than an iron pan. Many people also like it.
Use stainless steel kitchen utensils. Let's learn the problems that should be paid attention to when using stainless steel pot.
Stainless steel pot:
1. Stainless steel cookware is not easy to clean, and its material is different from that of iron pan. Never use it.
Following the idea of using an iron pot, we must pay attention to the fact that the flame does not exceed the bottom chassis of the pot, so as not to cause the pot to yellow.
Or black.
2. Don't dry the pot for a long time, which will easily lead to the pot turning yellow.
3. Try to use medium and small fire when using. Rest assured, qualified stainless steel cookware has good thermal conductivity.
But also has strong durability, and the pot body can still keep warm for a long time after the fire is turned off.
4. Don't wash the pot with cold water immediately after each use, so as not to generate a lot of water mist, which makes it difficult to clean the pot.
It is suggested to wash with warm water and wipe with dishcloth+baking soda+a little hot water, which can still slow down to some extent.
Stains, but also the least damage to the pot.
5. Never brush with steel, and it is not recommended to rub with crystals with large particles such as washing powder and salt. special
High polished stainless steel cookware, once wiped, you will find that the pot is clean, but the polished surface is also
It was completely destroyed.
6. Try to use a wooden spatula, even if it collides with the pot back and forth at high temperature, it will not scratch the pot.
7. Before using the pot for the first time, heat it with white vinegar, then wash it once, and then rinse it with hot water.
Dry outdoors before use.
8. Acidic or alkaline foods should not be stored for a long time, which will release toxic substances and be bad for your health.
Aluminum pot, wok and stainless steel pot make our daily pots and pans very common. In view of the disadvantages of the above pot,
It may also have adverse effects on human health. Now the latest titanium alloy technology has been applied to daily kitchen utensils.
At present, this technology has applied for a national patent, and another new pot has appeared in front of us: the golden kitchen.
Room titanium alloy pot. Name it "Golden Kitchen" because it will make our kitchen shine! With traditional high quality
304 stainless steel pot has a new high-tech titanium alloy surface, which can completely isolate anyone from it.
The generation of harmful substances, any food, even if strong acid and alkali are put in the pot for a long time, will not react with the pot body.
Ying ... >>
Question 8: What material is better for cooking in a pot or iron pan? !