What kind of wok is good? There are many pots that people have to touch in their daily life. The common pots on the market have different materials and styles, and different pots have different advantages and disadvantages. It is very important to choose a pot that suits you. What kind of wok is good?
What kind of wok is good? 1 the wok must use pure iron, which has a good auxiliary effect on the prevention and treatment of iron deficiency anemia. Because of the action of salt and vinegar on iron at high temperature and the friction between spatula and spoon, the inorganic iron on the inner surface of the pot falls off into powder with smaller diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming the hematopoietic raw materials of the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct.
Iron pots are divided into pig iron, wrought iron and refined iron. The green iron pot is made of gray iron by casting with a mold, and the heat transfer is slow and even, but the pot ring is thick, the grain is rough and easy to crack, and it is easy to paste and stick to the pot because of the rough grain. The fine iron pan is forged by black iron sheet or hammered by hand, which has the characteristics of thin pot ring, fast heat transfer and beautiful appearance. Raw iron pots have another feature. When the temperature of the fire exceeds 200℃, the raw iron pot will control the temperature transferred to the food at 230℃ by emitting certain heat energy, while the thin iron pot will directly transfer the temperature of the fire to the food. Fine iron pots also have advantages. First, because it is refined iron with few impurities, the heat transfer is relatively uniform, and the molecular density of iron at the bottom of the pot after artificial tamping is small, so it is not easy to stick to the pot. Secondly, because the material is good, the thickness of the pot can be selected. If the pot is thin, the internal temperature rises quickly but it is easy to paste the pot, so make it thicker. Third, it has high grade, smooth surface and easy cleaning.
The handmade pots we make are all made by manual beating. Because it consumes too much manpower and material resources, every two people can only do 3-4 wok every day. We increase the thickness of the wok to 2.5-3mm, so that the wok will be very uniform when transferring heat to food, and it can maintain a certain constant temperature without burning the wok. The bottom of the wok is rammed by hand, and there is little vegetable juice in it, which is not easy to stick to the wok. It is really good to use.
The above has taught you how to choose a good wok. In fact, whether it is a raw wok or a cooked wok, it is beneficial to the human body. Supplementing a certain amount of iron helps to prevent various anemia. If you choose a wok, try to choose a raw wok, because the raw wok has many advantages mentioned above, and even the raw wok has a particularly strong heat absorption ability, which can save cooking time for users. By understanding some properties of wok, it is better to choose raw wok.
What kind of wok is good? At present, the common woks on the market are non-stick wok, wok, stainless steel pot wok and enamel wok, among which the first three are more. Enamel wok is called noble wok, which can be used for cooking, but it is not common to just make wok.
First of all, talk about non-stick pan.
Broadly speaking, there are several kinds of non-stick pan, including coated non-stick pan, physical non-stick pan with special technology or stainless steel pot.
The non-stick pan mentioned here refers to the coated non-stick pan, and the solid non-stick pan will be listed later. At present, the most popular non-stick pan is medical stone, and I have used several.
The advantages of the coated non-stick pan are: first, it is easy to fry, and the cold oil in the cold pan will not stick to the pan, especially for the novice kitchen, the operation is very convenient and successful, and the non-stick pan will not stick to the bottom, which is relatively light;
Second, less oil is used, there is no lampblack, the kitchen is cleaner, and the skin damage to the chef is small. At the same time, reducing fat intake conforms to the modern people's pursuit of low fat and low calorie health concept.
For example, frying tofu in a non-stick pan is easier and easier to slide.
For example, stir-fried sugar, stir-fried bean paste, starch and other ingredients are most suitable for non-stick pan, and the oil is less non-stick. Unless you add more oil and kitchen skills, it will not stick in other pans.
Disadvantages: there is a chemical coating on the surface of the non-stick pan, which is easy to fall off or permanently fall off at high temperature. So the non-stick pan is not suitable for high-temperature cooking. Usually pay attention to cooking with medium fire or medium fire, and use it correctly, which can greatly prolong the life of non-stick pan.
The most important thing is not to be hot or cold. For example, just after frying vegetables, washing them directly under the tap is very harmful to the pot. Many people actually died in this one.
Also, because of the coating, you can't wash the pot with a shovel or something sharp. Use a soft rag, usually a silicone shovel or a wooden shovel, and do not fry hard shellfish ingredients.
Summary: If the adhesive is not good, you should also pay attention to maintenance. Generally, it should be observed after 1 to 2 years. If the coating falls off or is scratched, it is recommended to replace it.
If you buy a pot for the elderly, the non-stick pot may not be suitable, because many elderly people like to scrub with steel balls. Never use steel balls to wash the non-stick pot. )
Second, the iron pot.
Iron pot is a traditional pot in China. Its popularity has declined for a while, but in recent years, with the change of health concept and the appearance of iron pot in tongue-tip programs, the price has soared.
Advantages of iron pot: thin pot, fast heat conduction, no coating, no need to worry about coating falling off.
The key to the maintenance of iron pots: iron pots need to be raised with oil. After a long time, a layer of "oil film" will form on the surface of the pot, and the more it is used, the less sticky it will be. There is an iron pot in my house. I bought it when I got married, and I have been using it until now. It's dark and bright, much better than when I just bought it.
If used correctly, it can last for decades and even be passed on to your children as a "family heirloom"!
Tip: If you want to fry or cook lard, please be sure to use an iron pan, which can not only stir-fry but also maintain it! Just like we women make masks, haha, iron pans make "oil films"!
Disadvantages of iron pan: it is easy to rust, consumes more oil than non-stick pan, and requires certain kitchen skills.
Note: Do not use detergent and steel balls to clean the wok. It is best to make less soup, wok and wok. As soon as the detergent is washed, the "oil film" on the surface is washed away, and the iron pot will immediately become dull.
After the wok is cleaned, finally dry the surface and dry it with low fire. Without water stains, it won't rust.
Generally, the surface of iron pan is flat and rough, and it takes a long time to be smooth.
However, some iron pots have concave-convex relief texture design on the surface to reduce the contact area with food, so as to achieve local physical non-sticking.
Of course, only such physical non-stick and chemical coating non-stick are definitely different.
Here's another trick to teach you that the iron pot doesn't stick to the pot-the hot pot is to heat the oil first, then turn down the fire, and then add the ingredients, even if it is fried tofu or fried pork, it won't stick to the pot!
Third, stainless steel pot.
Stainless steel is a pot with certain alloy composition, and its surface looks silver. In fact, the quality is related to the type and content of the alloy.
The prices in the market vary greatly, from tens of dollars to hundreds to thousands of dollars, but the surface is not obvious. The water is too deep, too deep.
Advantages: Good stainless steel pot has certain tolerance to acid and alkali.
Disadvantages: Stainless steel also needs skill to be physically non-sticky.
Usage: stainless steel pot heats it first, and when you see the small water droplets standing in the pot and not being absorbed by the pot, add oil and stir fry.
If your stainless steel pot is as good as the first non-stick pan, I suspect it may have a special coating, haha, my personal opinion.
Note: There is also a protective film on the surface of stainless steel, which cannot be scrubbed with steel balls. In fact, I suggest that the production of steel wire balls be banned all over the country. Too much use is harmful to human health. )
Also, if you can't clean your stainless steel pot, it's called black powder removal, which may be of average quality and harmful to your health. There used to be news reports from a certain brand in stainless steel pot.
Fourth, the enamel pot.
The current enamel pot generally refers to a layer of enamel coating on the outside of cast iron pot, which is harmless to human body.
You can stir-fry, but if it is used as a special wok, it may be inconvenient because it is too heavy and hot. What should I do after eating a dish? A little trouble.
But you can stir-fry and stew directly, such as marinated vegetables, which is very convenient!
Finally, each pot has its advantages and disadvantages. The key is to see what advantages you need, and then use and care for them correctly to add luster to your kitchen career!
What kind of wok is good? There are two kinds of woks in China: casting wok and refined wok.
Cast iron pots are formed by casting pig iron in molds, while refined iron is formed by hand forging or machine pressing.
Cast iron pots are thick, rough in surface, not resistant to falling, and slow in heat transfer and heat dissipation. Heat will be stored in the whole pot, which will form thermal radiation to the country, which is called pot gas. One reason why there are many cast iron pots in China is that the firepower of domestic stoves is much weaker than that of restaurants or firewood. Cast iron is slow in heat dissipation, so that the temperature of the pot will not drop instantly when the vegetables go in.
The thin iron pot has good heat transfer, is stronger and lighter, and can pour spoons. Although the heat dissipation is fast, it can quickly transfer the temperature of the fire to the ingredients. Therefore, this kind of pot is used in a hotel fire, and the super firepower will not make the pot cold. Zhangqiu iron pot belongs to this kind of refined iron forging pot. If you like cooking, it's not bad to buy a thin iron pot if the stove at home is stronger than the general firepower. As for hand-beating and machine-pressing, you get what you pay for. Cheap mechanical pressure cooker is a smooth iron plate, which is easy to stick to the pot. The surface of the advanced pot is uneven, and the contact surface with food is small. You can stick an oil film to separate the food, and it is not easy to stick to the pot (if you want to use it).
I don't think there is much difference in the feel of cast iron pots, but they are cheap and easy to contain many impurities. If the quality is not good, it may be toxic. Just buy a regular big brand with a few hundred dollars.
To tell the truth, I seldom heard people talk about Zhangqiu wok before. The most talked about playing with iron pots is Chen Zhiji in Hong Kong, which is only one or two hundred and one. It is very cost-effective and is used by chefs in Hong Kong. There are also iron pots purchased by Yamada Industrial Research Institute of Japan, but the cost is much higher. It's not expensive in Japan, but the freight is doubled. 80% Chinese restaurants in Japan use Yamada pots, which are well-made by hand. If I buy a fine wok, I still recommend Chen Zhiji. Word of mouth and sales proof are more useful than anything else. I used Yamada's pot in Japan myself. It's really handy when used well. Needless to say, copying vegetables, clean up the meat with a bamboo brush! Don't use any detergent.
However, whether it is a refined iron pot or a cast iron pot, it will become scrap iron if it is not used! Such as boiling, frying, brushing and raising pots.
A wok is to put a lot of oil before cooking, wet the wok until it smokes, and then pour it back into the wok. At this time, the whole pot is heated evenly, and then the cold oil is poured in and stirred. This is the real hot pot with cold oil. Only dry cooking will not make the whole pot heated evenly. I'm ashamed to say that all Japanese people who use wok know the steps of wok, and there are various ways to use wok for popular science on the Internet. However, it is difficult to find a systematic and correct knowledge about the correct use of work among people in China. It's all based on experience, and only those who have studied chefs can understand it. It deviated from the course. Come back. Generally, dry the pan first, and then add the fried leaves. Different pots are different. Read the instructions. Don't use detergent and iron dishcloth to brush the pot, use bamboo brush, and dry or bake it after brushing. You don't need to apply a layer of oil for a long time. If you use it well, make sure that the more you use it, the easier it will be.