First, China wok.
As a China person, we can say that we don't have any works at home, but we can't live without works. The wok can be said to be the omnipotent army in China's kitchen, competent for all kinds of cooking methods.
Wok is generally divided into wok, stainless steel pot and non-stick wok, which is the three musketeers of kitchen wok. For Chinese food, I still recommend the iron pot, especially the round-bottomed iron pot, which is more suitable for Chinese cooking. Moreover, the iron pan is light in weight, fast in heat conduction and large in temperature difference. The round bottom allows the bottom of the pot to be heated more evenly and the capacity is also increased.
More importantly, frying in iron pot can promote the absorption of iron by human body, which is a healthier and more environmentally friendly pot. Iron pots are generally divided into raw iron pots and cooked iron pots. The main difference lies in the difference in carbon content. Raw iron pot is fragile, easy to maintain, slow in heat conduction and evenly heated; Cooked iron pot has fast heat conduction and good toughness, which is necessary for cooking. From the appearance, the cooked wok will be smoother than the raw wok. Raw wok and cooked wok have their own advantages and disadvantages. What you choose depends on your needs.
Second, the frying pan
The frying pan can greatly supplement the shortcomings of the frying pan. For example, when frying eggs, bacon or steak, frying pan is much better than frying pan, especially for beginners.
The wok has a wide caliber and a large flat bottom, which is very suitable for cooking, so the wok is especially suitable for breakfast. Toast and bacon with fried eggs or bacon and a little lettuce are comparable to brunch in western restaurants. They are delicious and nutritious.
Of course, besides breakfast, you can also use it to fry steak, jiaozi, fish and muffins ... and you can also use it to make pancakes. My mother often uses a frying pan to make egg rolls.
There are several common wok materials: coated non-stick wok, copper wok, iron wok, aluminum pot wok, stainless steel pot wok and coarse pottery wok, each with its own advantages and disadvantages.
However, it should be reminded that many non-stick pans have Teflon coating, but Teflon coating will release a variety of toxic substances at high temperature, which is carcinogenic to human body and very unfavorable to health, so it is necessary to choose carefully.
Third, stew/soup pot
China people, especially Cantonese people, need soup and water in their daily life, so besides frying and frying, they also need a pot for cooking soup.
Soup is usually cooked in a saucepan or soup pot. What is the difference between a soup pot and a stew pot?
Both can be used for stewing soup, and the stewing pot can make the food more tasty. Soup pot is generally used to make soup, which is not as delicious as stew pot. If you cook broth, you'd better use a stew pot; If it is vegetables or other cooked food, it is better to use a soup pot.
Therefore, if you prefer vegetable soup, you can choose soup pot, and if you usually drink more broth, you can choose stew pot.
Fourth, rice cookers.
Yes, a rice cooker is also a kind of pot, a pot for cooking.
Although many people use pressure cookers and electric pressure cookers to cook, most people still use rice cookers to cook, so rice cookers are a must-have pot at home!
The price of rice cookers ranges from tens to thousands, the capacity ranges from 1 to 8 people, and the functions are increasing. You can buy according to your own situation!