Supor wok Maifanshi non-stick wok
First of all, the first feeling is actually warm. My mother likes the red color scheme very much and says it has a festive feeling. I don't understand. This red is a little different from the big red. If it is big red, it will be a bit rustic. This red is just right, so the color of my kitchen is very bright. In terms of weight, a large part of the weight of the pot is provided by the lid, and the quality of the lid is also very good. After removing the lid, it weighs about the same as the Corning glass pot next to me.
There are brand logos and some dots at the bottom of the pot, and the workmanship is quite exquisite. A look at the seller's page shows that this kind of treatment seems to be magnetic induction treatment, no matter you are an induction cooker, stove or ceramic stove, you can handle it well. My family also has a Supor pot, the same design, plus the brand logo, which is the brand's characteristic.
The details and handle of the pot are the characteristics of this kind of pot. The highlights are not limited to these, because I can only upload three pictures in the details. I will describe the rest during the experience. After all, my mother specially fried several side dishes to try the pot ~ laugh.
Trial process and experience
At first, my mother cooked a few convenient side dishes because it was a pot test.
Vegetables and meat are fine. If there are eggs, the egg liquid will be hung on the side of the pot, but it will disappear after being wiped with a rag.
Supor pot household medical stone color non-stick frying pan pancake egg steak pot induction cooker non-stick frying pan.
You see, two dishes have just been fried, and once the rag is wiped, it is no different from the new one. A fried shredded pork is also quite oily, but it is still very simple to clean up, and the next dish can be processed immediately. My mother praised it. It's so convenient
Supor wok medical stone color non-stick pan 32cm oil-free frying pan
I fried four dishes, although they are all vegetarian dishes, but I can see that the quality of this pot is quite good. Although I haven't tried ribs, a hard ingredient, cooking with a wooden shovel is also quite hard. I think this pot should be all right.
As soon as the water is washed, any detergent is useless and clean. But then again, any product has its own characteristics. Although this pot is good, it is not invincible. Therefore, it must be used in accordance with the instructions. Cooking with a wooden shovel and a silicone shovel will do, otherwise it will hurt the coating; When washing the pot, if the pot is warm, it is best to soak it in warm water. Pouring with cold water directly is a no-no, and steel balls are even more taboo. In a word, this is a very good product, which has increased my understanding and confidence in this brand. After all, my pots are basically Supor or Corning ~ Laughter. With the attitude of not dying, as long as you use it well, this pot will definitely help you on the way to create all kinds of delicious food. ~ Laugh
What brand of non-stick pan is good?
Personal experience, somewhere turtle grain cast iron wok is good. The price is cheap. Processed, fried meat, fried eggs do not stick to the pan. And easy to clean.
Secondly, it is best to make a round-bottomed pot as a traditional dish in China, because the oil in the pot is relatively concentrated and the fire control is reasonable. It's not easy to smoke
The best brand of non-stick pan.
The big brands are all good, and the beautiful Supor non-stick pan is very good. Now the medical stone non-stick pan is easy to use. My own medical stone non-stick pan and Supor non-stick pan are also very easy to use.
Which brand of non-stick pan works better?
Many people often ask me a question: what pot is good for cooking?
As a food author from the media for many years, I have been exposed to many pots. Today, I will talk about the advantages and disadvantages of several kinds of works that are common in the market.
At present, the common woks in the market are non-stick wok, iron wok, stainless steel pot wok and enamel wok, among which the first three are more. Enamel wok is called noble wok, which can be used for cooking, but it is not common to just make wok.
First of all, talk about non-stick pan. Broadly speaking, there are several kinds of non-stick pan, including coated non-stick pan, physical non-stick pan with special technology or stainless steel pot.
The non-stick pan mentioned here refers to the coated non-stick pan, and the solid non-stick pan will be listed later. At present, the most popular non-stick pan is medical stone, and I have used several.
The advantages of the coated non-stick pan are: first, it is easy to fry, and the cold oil in the cold pan will not stick to the pan, especially for the novice kitchen, the operation is very convenient and successful, and the non-stick pan will not stick to the bottom, which is relatively light;
Second, less oil is used, there is no lampblack, the kitchen is cleaner, and the skin damage to the chef is small. At the same time, reducing fat intake conforms to the modern people's pursuit of low fat and low calorie health concept.
For example, frying tofu in a non-stick pan is easier and easier to slide.
For example, stir-fried sugar, stir-fried bean paste, starch and other ingredients are most suitable for non-stick pan, and the oil is less non-stick. Unless you add more oil and kitchen skills, it will not stick in other pans.
Disadvantages: there is a chemical coating on the surface of the non-stick pan, which is easy to fall off or permanently fall off at high temperature. So the non-stick pan is not suitable for high-temperature cooking. Usually pay attention to cooking with medium fire or medium fire, and use it correctly, which can greatly prolong the life of non-stick pan.
The most important thing is not to be hot or cold. For example, just after frying vegetables, washing them directly under the tap is very harmful to the pot. Many people actually died in this one.
Also, because of the coating, you can't wash the pot with a shovel or something sharp. Use a soft rag, usually a silicone shovel or a wooden shovel, and do not fry hard shellfish ingredients.
Summary: If the adhesive is not good, you should also pay attention to maintenance. Generally, it should be observed after 1 to 2 years. If the coating falls off or is scratched, it is recommended to replace it.
Second, the iron pot. Iron pot is a traditional pot in China. Its popularity has declined for a while, but in recent years, with the change of health concept and the appearance of iron pot in tongue-tip programs, the price has soared.
Advantages of iron pot: thin pot, fast heat conduction, no coating, no need to worry about coating falling off.
The key to the maintenance of iron pots: iron pots need to be raised with oil. After a long time, a layer of "oil film" will form on the surface of the pot, and the more it is used, the less sticky it will be. There is an iron pot in my house. I bought it when I got married, and I have been using it until now. It's dark and bright, much better than when I just bought it.
If used correctly, it can last for decades and even be passed on to your children as a "family heirloom"!
Tip: If you want to fry or cook lard, please be sure to use an iron pan, which can not only stir-fry but also maintain it! Just like we women make masks, haha, iron pans make "oil films"!
Disadvantages of iron pan: it is easy to rust, consumes more oil than non-stick pan, and requires certain kitchen skills.
Note: Do not use detergent and steel balls to clean the wok. It is best to make less soup, wok and wok. As soon as the detergent is washed, the "oil film" on the surface is washed away, and the iron pot will immediately become dull.
After the wok is cleaned, finally dry the surface and dry it with low fire. Without water stains, it won't rust.
Who is the agent of Caffrey Culferon's kitchen utensils in China? The impact on the China market is so great?
Calphalon was represented by China Changhe THE TEMPLE OF JIALAN Import and Export Co., Ltd. and was officially registered as Caffrey in China in 2009. People are huge import and export companies, and the momentum is taken for granted ~ ~ Baidu map.
Which brand of pot is the best?
Astor cookware is the best. Among the top ten cookware brands in the world, ASD brand was founded in 1978, which can be said to be a leader in the field of cookware. Committed to the research and development, production, sales and service of non-stick cookers, pressure cookers, hard cookers, stainless steel cookers, ceramic cookers, knives, cups, tableware and other kitchenware, it is one of the largest kitchenware production bases in China at present.
The company participated in the drafting of five national or industrial standards, such as non-stick cooker, lampless cooker, aluminum pressure cooker, stainless steel pot pressure cooker and electric pressure cooker, and obtained patents 193. It has many national reputations, such as 1 China well-known trademark, two China famous brand products, two national inspection-free products, import and export "red list" enterprises of the General Administration of Customs, and export brands recommended by China Electromechanical Industry Chamber of Commerce.
The production capacity of cookware of the company ranks in the forefront of the world, and the domestic market share of non-stick cookers and pressure cookers ranks in the forefront. The products sell well in more than 60 countries and regions in the world/kloc-0, and the export volume ranks first in the same industry in China. According to the evaluation of China Brand Research Institute, the brand value of ASD reached 65.438+0.6 billion yuan, and it entered the list of 654.38+0.000 most valuable famous trademarks in China.
Pot selection criteria:
1. Health of materials: Medical 304 steel is recognized as the healthiest and safest material, followed by iron and aluminum.
2, thermal conductivity: the better the thermal conductivity of the pot material, the healthier and smokeless the pot! The thermal conductivity of steel is about 15, and that of aluminum is about 230. Therefore, aluminum is the best, followed by cold alloy, composite steel and iron and stainless steel.
3. Thickness of the pot: In theory, the thicker the pot, the better. The thickness of the wok is preferably above 3-4mm, and the soup pot is above 2 mm, which can reduce smoke and prevent burning.
4. Non-stick effect: From the best non-stick effect, the chemical coating and/or chemical protective layer containing non-hydrophilic substances has the best spreading effect, no coating reaches a certain thickness, the surface is specially treated, and the heat conduction of the pot is uniform, and the non-stick effect can be achieved after proper cooking.
5. Whether there is a chemical reaction layer: uncoated stainless steel is the best, and the blackening reaction level of iron pan is the worst.
The above contents refer to Baidu Encyclopedia -Astar.