What kind of wok is good for cooking at home

What kind of wok is good for cooking at home? The wok is a traditional kitchen utensil for Chinese people to cook food, and generally does not contain toxic substances. Nowadays, many families still use iron pots for cooking in the kitchen, but there are many kinds of iron pots. Which one is good for cooking at home? What kind of wok is better for cooking at home?

Non-stick pan is to brush a special coating on the surface of the pan. This coating can isolate the high temperature at the bottom of the pan, so as to achieve the effect of non-stick. It is light in weight, easy to stir fry and not easy to rust, but after a long time of use, the coating will slowly fall off, and the non-stick pan with poor quality will also release harmful substances during cooking. Stainless steel pot is light, not easy to rust, and easy to clean, but stainless steel pot is slow to heat, and its heat storage capacity is poor, so the ingredients are kept in the pot for a short time. Domestic woks are still used for stir-frying, and the most suitable wok is wok. There are also raw wok and cooked wok. The raw wok is poor in ductility, brittle and easy to crack, and the cooked wok conducts heat quickly and has good ductility. Usually, the wall of the wok is relatively thin, which is the most suitable for stir-frying.

MOCAROSE smothering iron pan

The smothering iron pan is to nitriding the iron pan, so that a matte nitriding protective layer can be formed on the surface of the iron pan, which can prevent the iron pan from rusting and corrosion, enhance the surface hardness and wear resistance, and have a long service life. I have long wanted to change the smothering iron pot. I searched the smothering iron pot and saw the MOCAROSE smothering iron pot at the top of the comprehensive ranking. At first glance, I felt good and clicked in. His family also has a cherry casserole, a snow pan and a Japanese style, which has a quiet and elegant feeling. I like Japanese style very much and I was immediately attracted. His smothering iron pan is forged by high-purity iron (refined iron) with less impurities. This kind of iron pan has strong oil absorption and can form an oil film on the surface of the pan, thus protecting the iron pan well.

Beautiful details, more beautiful to use

I placed an order with a diameter of 32cm, and I got home soon. The pot was smooth, the tapping sound was good, and the pot was not heavy. I felt that girls could jump up. I like this lid very much. It's brown glass and full of texture. There is a V-shaped diversion opening at the edge of the pot, which is convenient for pouring vegetables. The place where the handle is connected is fixed by stamping rivets, which is very firm. The beech handle can be hung, beech is heat-resistant, scalding-resistant and corrosion-resistant, and there is a pot ear that can block the edge of the sink, which is very convenient for cleaning. After the pot is boiled, you should use it to stir-fry three meals a day, and the dishes can be cooked quickly in a few minutes. In the previous iron pot, potatoes were afraid to stir-fry in the middle, and it was very troublesome and time-consuming. This smothering iron pot does not stick to the pot, and it can also save a lot of time. After studying MOCAROSE's pot, the detailed design of his pot is very humanized, with high face value, beautiful appearance and beautiful use.

wok cooking can also help to absorb some iron elements. The fried dishes are very delicious and healthy, but many people who want to buy woks are worried that they will rust easily. In fact, there is no need to worry about buying MOCAROSE, a smothering wok, which has a matte nitride protective layer and is not easy to stick and rust. The more you use it, the better it will be. What kind of wok is good for cooking at home? 2

Is the wok for cooking pig iron or wrought iron

The wok is mostly made of pig iron and generally does not contain other chemicals. It is the safest kitchen utensils at present. In the process of cooking and cooking, there will be no dissolved matter in the iron pot, and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for the human body to absorb it.

in terms of materials, iron pots are mainly divided into refined iron pots and cast iron pots. Cast iron pot is what we often call raw iron pot.

The green wok is made of gray iron by casting with a mold, which has slow and uniform heat transfer, but the pot ring is thick, the grain is rough and it is easy to crack. Fine iron pot is made of black iron sheet forging or hand hammering, which has the characteristics of thin pot ring, fast heat transfer and beautiful appearance. For the average family, use a cast iron pot U >: Shrimp Meike

The raw wok has a characteristic. When the temperature of the fire exceeds 2 degrees Celsius, the raw wok will control the temperature transmitted to the food at 23 degrees Celsius by emitting certain heat energy, while the fine wok directly transmits the temperature of the fire to the food.

However, the fine iron pot also has advantages. Firstly, because it is made of fine iron, there are few impurities, so the heat transfer is relatively uniform and it is not easy to stick to the pot. Secondly, because of the good materials, the pot can be made very thin and the temperature in the pot can be higher. Third, high grade, smooth surface and easy cleaning.

What should I do with the newly bought wok for the first time

The treatment method is as follows

(1) Put the wok on a small fire, take a piece of meat skin with fat, and scrub it back and forth with chopsticks. Make sure that the skin wipes every inch of the inner wall of the pot. The whole process lasts about 1 minutes. The purpose of this process is to moisten the pot, so that some oil can penetrate into the pot body and it is not easy to rust.

(2) Dry the pan with a soft rag, take a piece of ginger or use a piece of ginger to wipe the pan carefully back and forth. At this time, the bottom of the pot is still heated by a small fire, so be careful not to burn your hands. This process takes about 3 to 5 minutes. The purpose of this process is to remove the odor of the pot.

(3) Turn off the fire, and after the pan cools naturally, add cleaning agent to rinse it clean. Then dry it, so you can use it safely.

Other treatment methods

(1) If the newly bought wok is used to cook rice porridge once, it can prevent the inner surface of the wok from turning black in the future.

(2) Before the new wok is used, the traditional practice in China is to add salt to the wok, fry the salt to yellow, then add water and oil to the wok and boil it. The main function of this is to remove the strange smell in the pot and make it rust rarely in the future.

(3) To prevent the rust inside the new pot, you can wipe it with yellow sand or coal ash and grass balls with water to remove the ash white material on the surface of the pot, then heat the pot, add cooking oil until the oil smokes, then wipe the pot surface with this oil, and wash it with clear water after the ceasefire.

How to remove the dirt at the bottom of the wok

Method 1: First, prepare an oil fume cleaning machine, a small shovel and a steel ball, spray the cleaning agent on the dirt, soak the dirt for a while, then remove the dirt with a shovel, wipe it with a steel ball, and then rinse it with clear water. (This method is only applicable to iron pots)

Method 2: add some boiled water to lemon slices, orange peels or apple peels, then soak the stainless steel for a short time, and finally gently wipe it with a dish cloth ~

Method 3: first put the salty noodles in warm water, then soak the yellow pot for a while, then wipe it with steel wire, and finally clean it with clear water. OK ~

Tips: After cleaning, apply a little salad oil to the bottom of the pan, spread it evenly, and then bake it with a little fire to slow down the yellowing of the pan. What kind of wok is good for cooking at home? 3

Can wok cooking supplement iron?

Cooking in an iron pan can really increase iron intake

In the past, China's living conditions were poor. Generally, cereals and vegetarianism were the main food, and red meat food was rarely eaten. This diet structure led to people's insufficient iron intake, and iron deficiency anemia became a high-incidence disease. At this time, when cooking in an iron pan, iron on the wall of the pan fell off under the scraping of a shovel, and after contacting with acidic substances in food, it would react chemically to become iron ions, which were mixed into food and increased. The longer the food is in contact with the iron pan, the larger the area, the higher the acidity of the food, and the more iron will enter the food. Therefore, if you cook sour food such as tomatoes and sauerkraut or add vinegar and lemon juice to the dishes, you can promote the chemical reaction between the iron pan and acidic substances to generate more iron. Many years ago, the determination abroad showed that the iron content in scrambled eggs could be tripled when scrambled eggs with iron pan. In other words, frying in an iron pan can really increase the iron content in the dishes objectively.

wok cooking can't increase the absorption of iron

Although wok cooking can increase the iron content in dishes, these irons are all inorganic iron, and iron in the form of organic compounds needs to be absorbed by human body, which is also called heme iron, and the absorption rate of heme iron in human body is about 3%-35%. However, the absorption rate of non-heme iron from iron pots is not high, which is estimated to be below 3%. In poor times, although the iron intake in this way is very small, it is better than nothing. However, for people whose living standards have improved, the iron intake in wok cooking is not as good as eating more lean meat or absorbing more iron in the liver. Therefore, it is not appropriate for people now to use wok cooking to supplement iron.

What are the benefits of wok cooking?

wok cooking can supplement iron.

at high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in supplementing iron.

frying in an iron pan can save oil.

after the iron pan is used for a long time, a layer of glossy surface will naturally be generated, which is basically equivalent to the effect of non-stick pan. You don't have to put too much oil when cooking, so as to avoid eating too much cooking oil. To clean the wok, you don't need detergent, just brush it with hot water and a hard brush and dry it completely.

traditional iron pan can avoid the potential influence of harmful chemicals on the surface of non-stick pan.

The surface coating of non-stick pan usually contains carbon tetrafluoride, which may damage the liver, affect the growth and development, and even cause cancer. Studies have also shown that this chemical may cause women to enter menopause in advance. When cooking in a non-stick pan, carbon tetrafluoride will turn into gas and volatilize at high temperature, and will be inhaled by the human body along with cooking fumes. In addition, the surface of the non-stick pan is scraped by a shovel, and carbon tetrafluoride will fall into food and be directly eaten by people. Traditional woks do not have this chemical coating, and naturally there is no such danger.