Western-style frying pan is more suitable for stewing and steaming, and cooking with cold oil is first-class; Chinese style wok is more suitable for cooking.
But in any case, according to China's traditional habits, stainless steel pot is still not the best.
Introduce WOLL, German non-stick pan, titanium alloy or diamond outer layer, non-chemical non-stick pan. Besides being suitable for the traditional usage habits in China (medium fire, incomplete dry burning, hot pot cleaning ...), it has the following characteristics.
1。 Manufactured by hand, it can exceed the pressing limit of the machine, so that the thickness of the pot bottom can reach 7~ 10mm, and the thickness of the pot wall can reach 4 ~ 6 mm Even if it is heated unevenly, it can quickly and evenly transfer heat, so that the oil temperature can be heated evenly, and the smoke point will not be reached due to local high temperature, thus achieving the effect of less oil smoke.
2。 In the design, the pot body is cast titanium alloy or diamond by 20,000 high-temperature plasma hardening process, which has good non-stick effect because of its smoothness and wear resistance.
3。 Less oil smoke, good non-stick effect, and can be done without using a lot of oil (even some dishes do not need oil).
You can visit my Baidu space specifically.