What are the good materials for domestic wok? What material is the healthiest pot? Common woks are: wok, raw wok, medical stone wok and non-stick wok. Usually the pot is made of copper, pig iron, wrought iron, cast iron, aluminum, aluminum alloy, stainless steel, medical stone, ceramics, enamel, clay and other materials. The following is a small series by Ji Xian. This paper introduces the advantages and disadvantages of various woks, the main points of purchase and how to use them healthily.

Thermal conductivity and specific heat capacity of various materials.

Now let's talk about the material of the pot in detail. Usually the pot is made of copper, pig iron, wrought iron, cast iron, aluminum, aluminum alloy, stainless steel, medical stone, ceramics, enamel, clay and so on. Attached below is a table showing the thermal conductivity and specific heat capacity of various materials.

From the table, we can easily find that the thermal conductivity of ceramics is less than 1, which is much lower than other materials, but the specific heat capacity is relatively excellent, which is why ceramics, clay and other materials are often used in stews. By the way, some western restaurants will use preheated ceramic plates to hold steaks, also because of the thermal insulation of ceramics.

From the table, we also find that copper has excellent thermal conductivity, which is about four times that of iron. Copper pot is deeply loved by western chefs because of its high thermal conductivity and low specific heat capacity. But why is it not widely used by chefs in China? The main reason is that the copper pot is a heavy metal, which can't be ingested by human body, and it is easy to rust, inconvenient to cook acidic ingredients and difficult to maintain.

The thermal conductivity of iron is about 80, and its specific heat capacity is also very low, which is 0.44, so restaurant chefs should cook quickly.

Let's look at aluminum again. The thermal conductivity of aluminum is three times that of 237, which is close to that of iron, and its specific heat capacity is even higher than that of ceramics, which makes aluminum pot have excellent qualities such as fast heating and long holding time. If ceramics are added to aluminum, we will have an aluminum-ceramic non-stick pan with a heating block, which has a long heat preservation time, is non-stick and contains no harmful substances. The first quality of non-stick pan is non-stick. We can stir-fry with less oil and eat healthier. Because of its excellent thermal conductivity, the speed of hot pot is better than that of iron, stainless steel, medical stone and other materials, and it can also make up for the problem that there is no big stove and excellent heat source at home. Moreover, the aluminum-ceramic non-stick pan has high specific heat capacity and good heat preservation performance, so you don't have to hurry out of the pan, you can take it gracefully and slowly! As we all know, the biggest feature of aluminum is its light weight. The weight of aluminum ceramic non-stick pan is less than half that of iron pan. Therefore, girls are already familiar with this kind of pot, and they can even try to practice actions such as turning the spoon and turning the pot to fry more delicious dishes.

1. Iron pot

Iron pot is a traditional pot. Its material does not contain other special chemicals, and its antioxidant capacity is relatively strong, so it will not produce some inedible substances during cooking. At the same time, the iron pot is rich in iron ions, which will dissolve into food during cooking. People can absorb iron and synthesize hemoglobin after eating, which can prevent iron deficiency anemia to some extent. But iron pots are divided into the following two types:

1. 1 wok

Raw wok is easier to master the heat and suitable for slow frying. Its design is usually that the bottom of the pot is thick and the wall of the pot is thin and heavy, so the heat transfer speed is slow. Although the heat transfer speed is slow, it also has its own advantages, that is, pure iron. If you cook with this pot, you can supplement iron for human health.

1.2 fine iron pot

Compared with raw wok, fine wok is more suitable for fire and stir-frying. Forged with black iron sheet or hammered by hand, the surface is treated multiple times, so the pot body is very light and not heavy at all. The temperature of the fire can be directly transferred to the food through the pot, and the heat transfer speed is very fast.

Although the iron pot has the advantages of durability, uniform heating and outstanding heating effect, its disadvantages are undeniable. Ordinary iron pots are prone to rust. If rust is accidentally ingested by the human body, it will cause damage to the liver. The weight of the pot is a big problem for some food lovers who have little wrist strength but want to cook.

How to choose iron pot

Therefore, Bian Xiao suggested that if you want to choose an iron pot, you'd better buy a thin iron pot, because the thin iron pot is relatively light, and most people who cook at home are women, which is very suitable, and the heat transfer speed is very fast, especially in summer. It's hot in the kitchen. However, thin iron pots are more suitable for cooking. If you want to stew fish soup or something, a fine iron pot won't do. At this time, you need to prepare a raw iron pot, so that the soup that comes out slowly will be delicious and nutritious. But no matter what type of wok it is, we should pay attention to its cleanliness to prevent rust from affecting people's health.

2. Stainless steel wok

Compared with the iron pot, this kind of pot is lighter. Although light, it is also strong. Stainless steel pot is not only stable, but also has sufficient strength and plasticity. Stainless steel pot is not easy to rust and easy to clean because it has a solid oxide film on its surface. Even if it is used for a long time, it can still maintain a beautiful face.

Although this type of pot is very light and can prevent rust, it also has two disadvantages. First, the insulation effect in stainless steel pot is relatively poor. If you want to use stainless steel pot to hold food in winter, it will soon get cold when your husband or children come home from work, so it needs constant heating, so this is a very troublesome thing; Second, compared with the traditional iron pot, its price will not only be much higher, but also will not play a role in supplementing iron to the human body.

How to choose stainless steel wok

There are two kinds in stainless steel pot: one is stainless steel, and the other is corrosion-resistant steel. However, Bian Xiao suggested that if you can buy corrosion-resistant steel, you should try to buy this one. Although stainless steel can prevent rust, it is not necessarily corrosion-resistant. If you don't maintain it properly, it may cause the pot to rust. And corrosion-resistant stainless steel will definitely not rust!

3. Alloy wok

Most alloy workpieces are aluminum alloy products, and only a few are titanium alloys. The surface of alloy pot is fully oxidized, so it has good corrosion resistance and strong wear resistance. Moreover, such pots are often light and durable, and the biggest advantage is uniform heat conduction, rapid heating and non-sticking.

But we all know that aluminum is harmful to human body. Even if aluminum pot is synthesized, aluminum products will precipitate during heating. Therefore, if aluminum alloy pots are often used, especially when making food containing acid or alkali, aluminum is easily dissolved in food, which will hinder the energy conversion process of human cells.

How to choose aluminum wok

When choosing aluminum alloy wok, don't choose some alloy wok products with unreliable brands and low prices. These products may contain more aluminum, which will be harmful to health if used for a long time. In addition, be sure to see for yourself whether this is aluminum pot or aluminum alloy pot, and don't make it into aluminum pot by mistake. Of course, if you can, Bian Xiao suggested that for your own health, don't use aluminum alloy pots easily. It is ok to use it occasionally, but don't use it often!

non-stick pan

1. Coated with a layer

This kind of coated pan is usually called "non-stick pan" or "non-smoking pan". Its biggest feature is that it is non-sticky, so it is very convenient to stir-fry or wash the pot. It can be cleaned with a gentle rinse without using an iron brush like other pots. Another advantage of it is that it is light, so that cooking will not be as tiring as cooking in an iron pan.

However, the coating of this pot is generally made of Teflon, which is delicate and cannot be touched with hard objects, such as a slightly harder spatula. Coated pots are generally not suitable for high-temperature cooking. If the temperature exceeds 260, the coating material on the surface of the pot will fall off, producing some harmful gases. Once the coating falls off, the whole pot is unevenly heated, and the cooked food is unpalatable.

2. No coating

Uncoated pan, generally referred to as stainless steel pot, has strong corrosion resistance and acid and alkali resistance. Iron pot is also a kind of uncoated pot, which can also supplement iron without worrying about eating other chemicals. However, the biggest disadvantage of this uncoated pan is that it sticks to the pan, especially when cooking. It will stick to the pan if you are not careful, which is very inconvenient to clean.

In the uncoated pan, there is also a new type of hard oxygen uncoated wok. Its principle is that on the basis of ordinary wok, the metal surface is hard oxidized to make it not stick to the wok. This kind of wok is somewhat non-sticky compared with the general uncoated wok, but its non-sticky performance is not obvious compared with the coated wok. However, this kind of pot is very cost-effective. It not only has the effect of non-stick pan, but also does not produce some harmful gases. This is a great choice.

How to choose a non-stick pan?

So if you choose a wok, in order to avoid damaging your health, it is best to choose an uncoated wok. Although this uncoated wok often sticks to the wok, it has almost no other major shortcomings except that it is difficult to clean. Of course, if cleaning is time-consuming, you can also choose a new type of hard oxygen uncoated wok on the market, but this kind of wok should be less common and the price is relatively high.

Ceramic wok

Ceramic pot has many colors, beautiful appearance, no rust and easy cleaning. Lead and cadmium are easy to dissolve under the action of acidic solution, so they can't be used to hold acidic foods such as vinegar, tomatoes and sour beans. In addition, ceramic pot is easy to break. If damage is found, it is best not to use it again.

Which material is the healthiest pot?

Iron pot is the safest pot at present.

Iron pots generally do not contain other chemicals and will not be oxidized. In the process of frying and cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if the iron substance is dissolved, it is beneficial to the human body to absorb it. The newly bought iron pot is soaked in salt water and then wiped with salad oil. 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 to avoid the oil layer on the surface of the iron pot disappearing and rusting. If there is slight rust, it can be cleaned with vinegar.

Non-stick pan should not be fried at high temperature.

The non-stick pan coating is actually a film with a thickness of about 0.2 mm, which may be damaged if it is dried or the oil temperature reaches above 300 degrees Celsius. Generally speaking, when cooking, the temperature will not reach 260℃, but if it is fried food cooking, the temperature may exceed 260℃. So you can't use a non-stick pan when cooking. In addition, stir-fry with a non-stick pan instead of a shovel to prevent damage to the coating.

Ceramic pot and casseroles should not contain acidic food.

Porcelain pots used to be recognized as non-toxic tableware, but the glaze color of some inferior porcelain tableware contained lead. Long-term use of products with excessive lead and cadmium dissolution will cause heavy metal poisoning and seriously affect health. Pots made of different materials on the market are dazzling and there is no choice. In fact, different pots have their own advantages and disadvantages, and they should be chosen according to the ingredients and uses.

It is best to soak the new casserole in vinegar and boil it first.

The enamel of the casserole contains a small amount of lead (especially glazed casserole can't be used), so it is best to soak the newly bought casserole in 4% vinegar water and boil it first. The inner wall of the casserole is colored, so it is not suitable to store wine, vinegar, acidic drinks and food. When buying enamel tableware, the surface should be smooth, the enamel should be uniform and the color should be bright.

Stainless steel pot should not be filled with salt for a long time.

Stainless steel utensils are beautiful and durable, but unqualified stainless steel pot may have excessive chromium. Hexavalent chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals. Stainless steel is not completely rustless. If you are exposed to acids and bases for a long time, chemical reactions will also occur. Therefore, stainless steel tableware containers should not be filled with salt, soy sauce and vegetable soup for a long time; Mainly used for decocting Chinese medicine.

Try not to use aluminum tableware.

Aluminum pot is characterized by good heat dissipation and light pot. However, improper use of aluminum will lead to a large amount of dissolution, and long-term consumption of aluminum will accelerate human aging. Aluminum pot is not suitable for high-temperature frying. During cooking, aluminum may be released due to high temperature or collision and friction between metal shovel and aluminum pot. In addition, aluminum pot can't contain strong acid and alkali dishes, such as pickled food.

What material is the healthiest pot?

1. The copper pot contains a lot of copper ions and cannot be used.

2. stainless steel pot contains a lot of Ni-Cr ions and cannot be used.

3. The non-stick pan contains plastic and cannot be used.

4. Modern ceramic pots contain a lot of enamel and cannot be used; But unglazed pots and pure soil will do.

5. Modern casseroles have many impurities and cannot be used; But pure soil can.

This earthenware pot contains many impurities and can't be used.

7. aluminum pot contains a lot of aluminum ions, which can be used to steam things, but not to make soup, stir-fry and cook.

8. The porcelain pot is very good for making soup.

9. glass pot, you can make soup.

10. You can use natural medical stone wok.

1 1. Iron pots can be used for steaming, boiling and making soup.

How to choose a wok?

From the modeling analysis, the semi-circular wok can ensure that the cooking is evenly heated, which is beneficial to stir-frying, and will not cause the dishes fried in one pot to taste different, while the pot used in the induction cooker is unevenly heated, which is not conducive to stir-frying;

From the material analysis, pig iron has the worst heat conduction function, followed by aluminum alloy, steel and stainless steel, so it is easier to control the temperature of the raw iron pot;

From the point of view of nutritional components, it is inevitable that trace metal elements will dissolve into vegetables in the process of cooking. Absolutely speaking, pig iron does not participate in trace elements in the smelting process, and trace iron is useless and harmful to human body, while other metals participate in other trace elements more or less in the smelting process.

The pan surface should be smooth, but not "smooth as a mirror". Because of the casting process, all iron pots have irregular shallow lines, not frosted, but it is important to pay attention to whether the smooth surface is coated, which is the key.

Looking for defects. There are two kinds of defects: small bumps and pits. The raised part of the small bump is generally iron, which has little effect on the quality of the pot. If the bulge is on the concave surface of the pot, it can be removed with a grinding wheel to avoid blocking the spatula.

The place where the bottom of the pot touches the fire is commonly called the bottom of the pot. Generally, common pots have flat bottom, pointed end and arc bottom, and what pot bottom can be selected according to your own preferences.

Pots can be divided into different thicknesses, and the thickness is generally 2-2.5mm, preferably. This thickness is different, and the insulation effect is better. In addition, the corresponding service life is longer. When buying, you can turn the bottom of the pot upside down, put your finger against the concave center of the pot and beat it with a hard object. The louder the pot rings, the greater the vibration, the better. This method can also be used to check whether there are cracks in the pot. Cracks usually appear at the edge of the pot, because other than that, it is the safest.

If there are rust spots on the pot, it is not necessarily of poor quality. Pots with rust spots indicate a long storage time. The longer the pot is stored, the better, because the internal structure of the pot can be more stable and it is not easy to crack when it is used for the first time. Rust is also easy to clean. Boil the pot for a while, then add the fat pork. When the fat is boiled into oil, add leeks. Throw away the lard and leek when it is fragrant, and the pot can be used.

The above is about what materials are good, what materials are the healthiest, and how to buy woks. To sum up, no matter what material the wok is, it has advantages and disadvantages. No matter what kind of wok you buy, you must first ensure that it is a qualified product produced by a regular manufacturer, not a three-no product bought by the roadside, so as to ensure your health.