Friends who like to cook must have great feelings in their hearts, watching the ingredients being stir-fried, fried and deep-fried in the pot is so satisfying. Regarding iron pots, they can be divided into two types, one is cast iron pot, also called cast iron pot, and the other is wrought iron pot. So you may have some questions when you see this. Are there classifications for iron pots? Not only are iron pots classified, but how to choose an iron pot is also a science. So, which one is better between cast iron pot and wrought iron pot? Let the editor analyze it.
Pig iron pots (cast iron pots) are melted and cast from gray iron, while wrought iron pots (fine iron pots) are forged and pressed from wrought iron. This is the fundamental difference between the two. The characteristics and material differences between pig iron and wrought iron lead to many differences between cast iron pots and wrought iron pots. We cannot just look at the surface and simply evaluate which of the two is better, but we must make a judgment based on the actual cooking purpose. judge.
The difference and comparison between cast iron pots and wrought iron pots
1. Wrought iron has good ductility and high toughness. It can forge the pot thinner and the wrought iron pot conducts heat quickly. , and pig iron is relatively brittle, and the casting process is used to produce cast iron pots, which cannot be made thinner. Pig iron pots do not transfer heat as fast as wrought iron pots. Therefore, from the perspective of saving fuel and electricity, such as saving firewood and gas, cooked iron pots Iron pots are more suitable than cast iron pots.
2. For iron pots used for daily frying of food, it is better to choose cast iron pots. The heat transfer of cast iron pots is generally slower than that of wrought iron pots, and the heat dissipation rate is higher than that of wrought iron pots. Therefore, when frying food, cast iron pots are less likely to burn than wrought iron pots, and the oil temperature It’s also not easy to overheat, as too high an oil temperature can cause food to burn. The surface smoothness of the cast iron pot is low and there are tiny gaps. If the food is fried for a long time, a layer of carbide film (pot scale) and oil film will be formed on the surface. On the one hand, it can prevent the oil temperature from being too high; The iron pan is rusty. The surface of the wrought iron pot is smooth, and it is generally difficult to form scale unless it is fried.
Third, from the perspective of daily maintenance, cast iron pots are easier to maintain. In the case of regular use, as long as you do not abuse detergents to completely remove the oil film on the surface, and clean it promptly after cooking, cast iron pots will not rust easily; while wrought iron pots need to be washed and dried after use, or coated with an oil film. Otherwise, it will rust easily.
4. From the perspective of durability, it is more appropriate to choose a wrought iron pot. Cast iron pots are relatively brittle and are prone to holes or cracks when dropped or subjected to large external forces. The bottom of the pot is more likely to be oxidized and corroded under high temperatures, and is easily deformed and scrapped when dried at high temperatures. Wrought iron pots have good toughness and are not prone to holes or cracks when exposed to large external forces or collisions. They are also more resistant to high-temperature dry burning.
5. For iron pots that are not used for daily household cooking, such as large boils and boils, it is better to choose cast iron pots. On the one hand, the price of large pots is relatively high, and cast iron pots are much cheaper than wrought iron pots. Wrought iron pots cannot be made too thin, otherwise they will become soft and deformed, so the price is relatively high; on the other hand, large boils are often boiled It is exposed to a large amount of salt, soy sauce, vinegar and other substances, which can easily corrode the pot wall. In this case, wrought iron pots are more likely to be etched, punctured and rusted than cast iron pots.
The selection and use of cast iron and fine iron pots
1. Benefits of using iron pots
Although the iron pot looks bulkier, it is solid and durable , heated evenly, and beneficial to people's health. Because iron pots have moderate thermal conductivity, they easily combine with acidic substances during cooking, increasing the iron content in food by 10 times, thereby promoting blood regeneration and achieving the purpose of replenishing blood. Therefore, it has become one of the preferred cooking utensils for Chinese people for thousands of years.
Iron pots are mostly made of pig iron and generally do not contain other chemicals. During the process of stir-frying and cooking, iron pots will not dissolve or fall off. Even if iron substances are dissolved, it is beneficial for the human body to absorb them.
Why do experts recommend using iron pots? Why do experts recommend using iron pots? The main reason is that iron pot has a very good auxiliary effect in preventing and treating iron deficiency anemia. Due to the effect of salt and vinegar on iron at high temperatures, as well as the mutual friction between the pot, shovel, and spoon, the inorganic iron on the inner surface of the pot is desquamated into powder with a small diameter. After these powders are absorbed by the human body, they are converted into inorganic iron salts under the action of gastric acid, thereby becoming the body's hematopoietic raw materials and exerting their auxiliary therapeutic effect.
Many foods contain iron, but iron pots are the most direct way to replenish iron.
2. The difference between cast iron pots and fine iron pots
Cast iron pots and fine iron pots are made of the same material. Both types of iron pots are made of high-quality pure iron. The difference is that the cast iron pot is made of gray iron melted and cast in a mold. It is heavy and stable, has a thick bottom and thin walls, is heated evenly, does not burn the pot, and has a long service life, making it easy for cooks to control the heat, so it is suitable for cooking. The pot is suitable for frying Chinese food. Fine iron pots are made of black iron forged or hand-hammered. They have thin rings, fast heat transfer and exquisite appearance. Such as ultra-microcrystalline nano-stainless technology, nano-ceramic technology, etc. The iron pot made of this material has fast heat transfer, light pot body, suitable for stir-frying, and not easy to rust.
It is understood that the cast iron pot also has a characteristic. When the temperature of the fire exceeds 200°C, the cast iron pot will emit a certain amount of heat energy and control the temperature transferred to the food to 230°C, while the refined iron pot It directly transfers the temperature of the fire to the food. For ordinary households, it is better to use cast iron pots. But fine iron pots also have advantages. First, because they are made of fine iron and have few impurities, the heat transfer is relatively uniform and the pot sticking phenomenon is less likely to occur. Second, due to the good materials used, the pot can be made very thin and the temperature inside the pot can reach higher. Third, it is of high grade, smooth surface, and easy to clean. Therefore, consumers who like slow frying can choose cast iron pots. The fine iron pot directly transfers the temperature of the fire to the food, which is suitable for people who like to stir-fry over high heat.
3. Iron pot purchase
1: "Look" to see if the pot surface is smooth, but it cannot be required to be as smooth as a mirror. Due to the casting process, the iron pot has irregularities. of shallow lines. Under normal circumstances, iron pots are somewhat rough, which has little effect on the quality of the pot, because cast iron pots are not coated. It is these microscopic concavities and convexities that make iron pots non-stick. It is also because of these microscopic unevenness that the cast iron pot will not be as smooth as a mirror, but will become smooth after being used for a long time. However, small pits are more harmful to the quality of the pot, so you need to pay attention when purchasing. ?2: It is not good to "listen" to a pot with uneven thickness. When purchasing, you can turn the bottom of the pot upward, hold the concave center of the pot with your fingers, and tap it with a hard object. The louder the pot sound and the greater the vibration, the better. In addition, a pot with rust spots does not necessarily mean that it is of poor quality. A pot with rust spots indicates that it has been stored for a long time, and the longer the storage time of the pot, the better, so that the internal structure of the pot can be more stable and less likely to crack when first used. It is worth reminding that the ears of the iron pot are best wrapped with wood or other heat-insulating materials. If the ears are iron pot, it is easy to burn your hands.
IV. Remove the blackness and odor of the iron pot
Method 1: Prepare a piece of raw fat pork first, then wash the pot body with hot water and detergent, wipe dry the water, and place the pot on On the stove, dry over medium-low heat; then put the raw fat pork into the pot, hold the raw fat pork with kitchen tongs (chopsticks), and use it as "soap" (rubbing it around with the tongs), from the inner ring to the outer ring Keep wiping the inner wall of the pot in a spiral shape so that the overflowing grease evenly covers the entire pot surface. With continuous wiping, the melted black lard overflowing in the pot will turn black (new pots will turn black when opened, only iron The pot will be like this) more and more, and the soap (fatty pork) will also turn black and smaller; move the whole pot away from the stove, pour out the black lard (it is recommended to pour it directly into the bathroom), wipe the oil clean with kitchen paper, and add hot water Clean the pot (use a steel wool brush when washing the pot. If it is a non-stick pan, use a soft brush, because the steel wool will brush off the coating) and wipe it dry. Do this with the fat pork 1-3 times until the raw fat pork no longer changes. When it's dark, rinse the iron pan with hot water and dry it. Place it on the stove to dry over medium-low heat. Apply a thin layer of vegetable oil with kitchen paper. Open the pot and you're done. Leave it to dry for a day. Normal use.
Method 2: Use sour star fruit or ginger. ?Cut the star fruit and ginger, and wipe them back and forth on the surface of the pot with a flat surface. When the surface is blackened, cut off the surface and continue wiping. After it is no longer black, rinse the iron pot with hot water and dry it. Place it on the stove to dry over medium-low heat. Apply a thin layer of vegetable oil with kitchen paper. Open the pot and the maintenance is complete. Leave it to dry for a day and it will be normal. use.
Method 3: Add salt to the pot, fry the salt until it turns yellow, then add water and oil to the pot and bring to a boil.
Rinse with hot water and wipe dry, put it on the stove to dry over medium-low heat, apply a thin layer of vegetable oil with kitchen paper, open the pot and the curing is done, and it can be used normally after one day of drying.
5. Maintenance of iron pans
1: Try not to use a wok to cook noodles, dumplings and other flour-based foods, use a soup pot, because too much water and batter can easily clog the wok. The pores make the pot astringent and more likely to stick to the pot.
2: Try not to use dishwashing liquid to wash the pot, because such items are highly corrosive, which greatly shortens the life of the iron pot, and the detergent remains after washing the pot. Strong, regular use affects health. Some people say that you don’t need to use dishwashing liquid, what should you do if the oil cannot be washed away? It doesn’t matter. Before using the pot every time, rinse it with clean water first, then place it on the induction cooker (gas stove) and dry it until the water in the middle of the pot evaporates. Add oil and stir-fry.
3: If the iron pot is rusty, you can heat the iron pot (be careful not to overheat), wipe it off with a cloth dipped in vinegar, which is simple, quick and thorough.
4: It is not advisable to use iron pots to cook acidic fruits such as bayberry, hawthorn, and crabapple. These fruits contain fruit acid, which will cause a chemical reaction when exposed to iron and produce low-iron compounds, which may cause poisoning after eating. Do not use an iron pot when cooking mung beans, because the tannins contained in the bean skins will undergo a chemical reaction when exposed to iron, producing black iron tannins and turning the mung bean soup black, affecting the taste and digestion and absorption of the human body. .
5: Food cannot be left in the pot for a long time or overnight.
6: Stubborn food residues may be loosened by boiling water.
After seeing the comparison and distinction between cast iron pots and wrought iron pots, we learned that cast iron pots and wrought iron pots each have their own uses. We can choose to use cast iron from the perspective of our daily lives. The pot is still a wrought iron pot. Friends who like to cook, I believe that after understanding their differences, there are certain selection conditions for pots when frying, stir-frying, steaming, frying and other different methods. Using iron pots for cooking and long-term consumption can supplement the trace elements needed by the human body. , mainly contains iron. Of course, iron pots have the characteristics of heating and conducting heat, so be careful when cooking.
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