Today, when it comes to woks, the types and materials of woks are varied. When purchasing and using workpieces, we should not only consider the actual needs of families, but also "maximize" their use value and "maximize" their service life.
iron wok
Under acidic conditions, a small amount of iron can be precipitated from the iron pot. This kind of iron can be absorbed and utilized by human body, so that human body can obtain corresponding trace elements, which is the advantage of iron pot. Its disadvantages are too heavy, weak corrosion resistance, easy oxidation, easy to react with acids, alkalis and other ingredients in food, and its service life is often short.
aluminium pot
Aluminum cookware is light and cheap, but its thermal conductivity is not good, it is easy to paste the pot when used, and it is more troublesome to clean. In addition, aluminum pot is not suitable for cooking acidic, alkaline and salty foods, otherwise it will easily precipitate a large amount of aluminum and pollute the food. Note: If you consume too much aluminum, people's aging process will be accelerated, and they may suffer from Alzheimer's disease.
Stainless steel pot
Stainless steel pot is not only beautiful in appearance, but also has strong corrosion resistance, so it is welcomed by many families. Its disadvantages are: uneven heat conduction, not suitable for cooking, not suitable for long-term storage of acidic food.
Aluminium alloy pot
Take the non-stick pan as an example. Most aluminum alloy pots have the advantages of non-stick, non-paste, easy cleaning and corrosion resistance. However, the disadvantage is that the use requirements are high, and the pot body can neither be scraped by hard objects such as fierce fire, steel shovel and shovel, nor can it be cleaned by wire tools, which is more troublesome to use.
Iron non-stick pan
Iron non-stick pan has most of the advantages of aluminum alloy pan, but most of the goods on the market have problems such as hygiene and unqualified performance, so you need to be extra cautious when buying.
Enamel pot
Enamel pot is light, but it can't hold acidic food and drink for a long time, otherwise it will easily precipitate a certain amount of lead. In addition, please note: never burn the bottom of the enamel pot red when heating it, otherwise it may burst.
stean
Casserole has poor thermal conductivity and heat dissipation, so it is not suitable for frying pan, but this is both its shortcomings and its advantages. If it is used for stewing meat, making soup or frying traditional Chinese medicine, this performance will be of great use.
First, the enamel on the inner wall of the newly bought casserole generally contains a small amount of lead, so remember to use 4% vinegar and water solution to heat, boil and soak before use to remove most of its harmful substances.
Second, if the inner wall of the casserole is colored, it should not be used to store wine, vinegar, acidic drinks and food.