Then you need a non-stick pan. The size, material and brand are not important. This pan is for backup. For example, if you just want to fry an egg, then moving it to other cauldrons wastes fuel and cleaning time. I suggest you just buy a cheap one. It's a spare anyway.
There are three main points in choosing a pot: good thermal conductivity, no hot spots and the ability to store heat. Because of the poor thermal conductivity of stainless steel, all good pots are sandwiched between aluminum and copper. Without hot spots, it is not easy to paste and stick to the pot. There are few hot spots in domestic pots that meet the standards, so manufacturers never publicize them. Only by storing heat can we ensure the pot temperature of Chinese food. Imagine that when the pot is hot and the oil is hot, the pot temperature drops immediately when the material goes down. How can we cook well? Therefore, the traditional wok is also heavy. The frying pan I used was still very hot after dinner. So: 1, with more than three layers of stainless steel pot, preheat evenly, which is not easy to stick to the pot and relatively saves energy. 2, the cast iron pot is better to use, and the stew is very good. 3. German woks, such as zweilen, are generally only multi-layered. Compared with the habit of making Chinese food, American wok (full interlayer from the wall to the bottom of the wok) is actually more suitable. 4. The Teflon coated non-stick pan has been eliminated, so don't buy it. The non-stick problem, the coating is not the key, but the hot spot. 5. The problem of traditional Chinese iron wok. If you want to use it well, it must be very thick, and the requirements for fire are higher. However, due to the poor thermal conductivity, it is a waste of energy for domestic use. There are blowers in restaurants to provide fires, and the pot is so big that it is generally not available at home. Besides, iron supplementation is a myth. Personal experience, if used correctly, cooking Chinese dishes in a western-style wok at home will not affect the taste. Moreover, many brands also have Chinese-style wok-style sandwich wok and copper wok, which are also very suitable for cooking in China, but the maintenance is too troublesome. 6, a good pot can save fuel, healthy eating requires eating good oil and eating less oil, so the investment is worthwhile.
Iron Pot: At present, the safest pot is the traditional China iron pot, which is the safest kitchenware at present. Qualified iron pots are made of pig iron, which generally does not contain other chemicals and does not cause oxidation problems. In the process of cooking and cooking, there will be no dissolved matter in the iron pot, and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for the human body to absorb it. It is reported that WHO experts also recommend the use of iron pots. The main reason is that the iron pot 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 of spatula and spoon, the inorganic iron on the inner surface of the pot is desquamated into powder with small diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming hematopoietic raw materials for the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct. Reminder: Ordinary iron pots are prone to rust. If the human body absorbs too much iron oxide, that is, rust, it will do harm to the liver. Experts said that iron pots are easy to rust and it is not suitable to hold food overnight. At the same time, try not to cook soup in an iron pot, so as to avoid the disappearance of the oil layer on the surface of the iron pot to protect it from rust. When you brush the pot, you should also use detergent as little as possible to prevent the protective layer from being brushed out. After brushing the pot, try to wipe the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar.
Question 2: What quality pot is the best for daily cooking? In recent years, due to the emergence of electric wok, aluminum wok and other woks, many families are reluctant to use woks because they are heavy and difficult to clean. In fact, this is not appropriate.
In the process of cooking dishes with iron pan, more iron is dissolved into the food, which provides people with iron continuously, supplements the part of the food itself with insufficient iron, and plays a role in preventing iron deficiency anemia.
Relevant experts have made the following measurements: When the onion is cooked in an iron pan, only oil is added without salt, and the iron content of the onion can be increased by 2 times after cooking for 5 minutes. If salt and tomato sauce are added, the iron content can be increased by 1 1 times after cooking for 20 minutes. When cooking in a raw iron pan, the iron compounds dissolved in the dishes are easily absorbed by the human body.
The newly bought iron pot uses salt water bubbles. Then sprinkle salad oil to wipe it. If it still smells, cut it into pieces with ginger, heat the pot and wipe it.
It's better to use an iron pot. No pollution, uniform heating. Chefs use iron pots.
Iron pot: the safest pot at present
Recently, experts from the World Health Organization began to suggest the use of iron pans, which are traditional kitchen utensils in China and generally do not contain other chemicals and will not be oxidized. In the process of cooking and cooking, there will be no dissolved matter in the iron pot, and there is no problem of falling off. Even if iron substances are dissolved, it is good for human absorption. Who experts even believe that cooking in an iron pot is the most direct way to supplement iron.
Reminder: Iron pots are easy to rust, so it is not suitable to hold food overnight. At the same time, try not to cook soup in an iron pot, so as to avoid the disappearance of the oil layer on the surface of the iron pot to protect it from rust. When you brush the pot, you should also use detergent as little as possible, and then try to wipe the water in the pot. If there is slight rust, it can be cleaned with vinegar.
Non-stick pan: not suitable for high temperature frying.
The culprit of this Teflon storm is the main raw material of non-stick pan-ammonium perfluorooctanoate. Perfluorooctanoic acid ammonium is an artificial fluorinated polymeric acid. Because of its high stability, it is not easy to adhere to food, so it is a necessary production material for non-stick pan coating. This non-stick coating is actually a film with a thickness of about 0.2 mm. If it is dried or the oil temperature reaches above 300 degrees Celsius, this film may be damaged. Generally speaking, when cooking, the temperature will not reach 260℃, but if frying food is cooked, the temperature may exceed 260℃.
Reminder: Many dishes need to be fried when cooking. The boiling point of oil is 320℃. When frying food, the oil is always boiling hot, which easily leads to the decomposition of harmful components in the non-stick pan. Therefore, non-stick pans should be avoided when cooking fried and fried foods. In addition, stir-fry in a non-stick pan instead of a shovel to prevent damage to the non-stick coating.
Ceramic pot, casserole: It is not suitable to hold acidic food.
Porcelain pots used to be recognized as non-toxic tableware, but there have been reports of poisoning in recent years. According to experts, some beautiful coats (glazes) of porcelain tableware contain lead. If the temperature is not enough when firing porcelain or the glaze ingredients are not up to standard, the pot may contain more lead. The national quality inspection department found that the dissolution of lead and cadmium in some ceramic pot products exceeded the standard. Long-term use of products with excessive lead and cadmium dissolution will cause heavy metal poisoning and seriously affect health.
Reminder: The enamel of the casserole contains a small amount of lead, so it is best to soak the newly bought casserole in 4% vinegar water and boil it first. The inner wall of the casserole is colored, so it is not suitable to store wine, vinegar, acidic drinks and food. When purchasing enamel tableware, the surface should be smooth and flat, the enamel should be uniform and the color should be bright.
Stainless steel pot: It is not advisable to hold salt for a long time.
The utensils made of stainless steel are beautiful and durable. But unqualified stainless steel pot will have potential safety hazards. Unqualified stainless steel pot is generally chromium exceeding the standard. Hexavalent chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals.
Reminder: stainless steel is not completely rustless. If it is exposed to acids and alkalis for a long time, it will also have a chemical reaction. Therefore, stainless steel tableware containers should not hold salt, soy sauce and vegetable soup for a long time; Should not be used to decoct traditional Chinese medicine. In addition, do not use strong alkaline or strong oxidizing chemicals to wash stainless steel tableware containers to avoid corrosion to the products.
Aluminum pot: It is not advisable to cook with a metal shovel.
Aluminum pot is characterized by excellent heat distribution and light pot body. However, improper use of aluminum will dissolve out in large quantities, and long-term consumption of aluminum will accelerate human aging. Aluminum pot is not suitable for high-temperature frying. The aluminum component may be released due to high temperature or collision and friction between metal shovel and aluminum pot during cooking. In addition, aluminum pot can't hold strong acid and strong alkali dishes, such as pickled food.
Warning: Try not to use aluminum tableware. Aluminum tableware can not be used with iron tableware, and the chemical reaction between them will lead to more aluminum ions entering food. ...> >
Question 3: What wok is the best? Supor is not a good brand in the first place, but it has gained some fame in China. I suggest that you don't use coated woks. Generally, it is best to choose stainless steel woks for household use. For example, international brands such as Shuanglian are all stainless steel pots, which are said to be German, but they are actually OEM in Guangdong. There are also many small brands in China that make such pots, such as KMW, which is also said to be a German brand. It seems that they are the same factory as Guangdong OEM and Shuanglian, but the price is higher than that of Shuanglian.
The products of this brand were given by Siemens before. When I bought a Siemens refrigerator, I gave a wok, which was made of all stainless steel and had less oil smoke. At the very least, it wouldn't lose its coating. Now it seems that Tmall is sold in Shanghai.
I hope I can help you hehe ~ ~
Question 4: What pot is good for cooking? It's best to use an iron pot for cooking, and it's best to use a heavy raw iron pot. Because the raw iron pot can not only cook iron, but also bring out other trace elements. It's not a smart cooked iron pot. A light-skinned cooked iron pot can only bring you ... oxidized rust. The functions of the two are different. It is safest to use an iron pan. Although it looks heavy, it is solid, durable, evenly heated and beneficial to people's health. Because of the moderate thermal conductivity, the iron pot is easy to combine with acidic substances in cooking, which increases the iron content in food by 10 times, thus promoting blood regeneration and achieving the purpose of enriching blood, thus becoming one of the first choice cookers for Chinese people for thousands of years. Professor Su Yixiang, vice chairman of China Nutrition Society, pointed out that using traditional iron pots in China is the safest kitchen utensils at present. Iron pots are mostly made of pig iron and generally do not contain other chemicals. In the process of cooking and cooking, there will be no dissolved matter in the iron pot, and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for the human body to absorb it. Why do experts recommend using iron pots? The main reason is that the iron pot 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 mutual friction between the pot and the shovel and spoon, the inorganic iron on the inner surface of the pot is desquamated into powder with small diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming hematopoietic raw materials for the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct. In terms of materials, iron pots are mainly divided into refined iron pots and cast iron pots. Cast iron pot is what we often call raw iron pot. So, how to distinguish a raw wok from a refined wok? Is the raw wok better for the human body? The salesperson told the reporter that the raw iron pot is made of gray iron melted by mold casting, which has slow and uniform heat transfer, but the pot ring is thick, the grain is rough and it is easy to crack; Fine iron pot is made of black iron sheet forging or hand hammering, which has the characteristics of thin pot ring, fast heat transfer and beautiful appearance. It is understood that the raw iron pot also has a characteristic. When the temperature of the fire exceeds 200℃, the raw iron pot will control the temperature transmitted to the food at 230℃ by emitting certain heat energy, while the fine iron pot directly transmits the temperature of the fire to the food. For ordinary families, it is better to use cast iron pots. However, the refined iron pot also has advantages. First, because it is made of refined iron, there are few impurities, so the heat transfer is relatively uniform and it is not easy to stick to the pot. Secondly, because of the good materials, the pot can be made very thin and the temperature in the pot can be higher. Third, high grade, smooth surface and easy cleaning. How should consumers choose and use iron pots, whether raw or refined? Insiders pointed out that a "look" depends on whether the pan surface is smooth or not, but it can't be as smooth as a mirror. Because of the casting process, iron pots have irregular shallow lines. Under normal circumstances, iron pots are a little rough, which is inevitable, and will become smooth after a long time. Defects and small bulges are generally iron, which has little influence on the quality of the pot, but small pits are harmful to the quality of the pot, so pay attention to it when buying. Second, "listen", the pot with uneven thickness is not good. When buying, you can put the bottom of the pot upside down, hold your finger against the concave center of the pot and knock it with a hard object. The louder the pot sounds, the greater the vibration, the better. In addition, the quality of the pot with rust spots is not necessarily bad. The pot with rust spots means that it has been stored for a long time, and the longer the pot is stored, the better, so that the internal structure of the pot can be more stable and it is not easy to crack when it is first used. It is worth reminding that it is best to wrap the ears of the iron pot with wood or other heat insulation materials. If it is the ears of the iron pot, it is easy to burn hands. In the use of iron pots, it is also a bit particular. Before using the new wok, you should remove the strange smell of the wok. You can add salt to the wok, fry the salt to yellow, then add water and oil to the wok and boil it. To get rid of the fishy smell, you can put a little tea in the pot and add water to boil it. If you want to get rid of the iron smell, you can put some sweet potato skins and boil them. Ordinary iron pots are prone to rust. If the human body absorbs too much iron oxide, that is, rust, it will do harm to the liver, so it is not appropriate to hold food overnight. At the same time, try not to cook soup in an iron pot, so as to avoid the disappearance of the oil layer on the surface of the iron pot to protect it from rust. When you brush the pot, you should also use detergent as little as possible to prevent the protective layer from being brushed out. After brushing the pot, try to wipe the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar. When frying in an iron pan, stir-fry quickly and add less water to reduce the loss of vitamins. Finally, experts also warned that it is not appropriate to cook acidic fruits such as bayberry, hawthorn and begonia in an iron pan. Because these acidic fruits contain fruit acids, they will cause chemical reactions when they meet iron, resulting in low-iron compounds. After people eat them ... > >
Question 5: What is the best material for cooking in a pot at home? I use iron pots, cast iron ones.
The choice of high-quality wok is closely related to us. Housewives basically use wok every day, and a good wok can be used for many years. Most people have no idea about the purchase of wok, and they all think that it is enough to buy one at home. Obviously, this idea is not right.
Different woks have different characteristics and even different uses.
On the one hand, when shopping, we should understand the characteristics of the various woks in the market, and choose the one that suits our own needs. On the other hand, we should learn to identify those woks that should not be bought. Next, let's take a look at the things we need to know when buying a wok.
Tools/raw materials
deep fryer
Method/step/material of wok
1. Iron pot
Material characteristics: The traditional iron pot does not contain other special chemicals in material, so it has strong antioxidant capacity, so it will not produce dissolved substances that are not suitable for eating during cooking. Even if iron ions are dissolved into food, people can absorb iron after eating, and iron can be used to synthesize hemoglobin, so cooking with iron pot can prevent iron deficiency anemia. At the same time, the iron pot is very durable, evenly heated and has outstanding heating effect.
Generally, the wok products on the market will be subdivided into raw wok and refined wok, and there are some differences in their characteristics:
Raw wok is suitable for slow frying, the iron is very pure, and it can supplement iron healthily. The design under the condition of full production is thin bottom and heavy weight. When the temperature of the fire exceeds 200℃ during heating, the raw wok will control the temperature transmitted to the food at around 230℃ by emitting certain heat energy, which makes it easier to control the temperature. Friends who like slow frying can buy it.
Fine iron pot is suitable for strong fire and stir-frying. It is made of black iron sheet forging or hand hammering. Its surface is usually treated multiple times, making the pot lighter and lighter, and it can directly transfer the temperature of flame to food through the pot.
Disadvantages: Ordinary iron pots are prone to rust, and rust will cause damage to the liver if it is accidentally ingested by the human body. Heavy weight, for users who lack wrist strength and like to stir fry in the pan, they should seriously consider whether they can handle this heavy guy. Rough surface, the characteristics of pig iron material itself determine its rough surface, if it is not coated, its surface can not be smooth, which is easy to cause the displeasure of users of "Appearance Association".
2. stainless steel pot
Material characteristics: Compared with the iron wok, the weight of stainless steel pot will be lighter, and the firmness will not be discounted at all, which can be said to achieve a good balance among heat, weight and quality. Besides, stainless steel pot is not suitable for rusting, and it will not shelter evil people from evil practices, which can greatly reduce the workload during cleaning. If it is cleaned frequently and properly, the pot body can maintain a beautiful appearance for a long time.
Disadvantages: The heat preservation effect is poor. If the food served in stainless steel pot in winter is not eaten immediately, it will become leftovers in a short time. The price is higher. Compared with the traditional iron pan, the price of stainless steel wok is often higher than 30%. There is no iron supplement effect. The iron supplement effect of the iron pot has been mentioned before. As a representative of stable materials, stainless steel will not dissolve out residues during cooking, so it will not have the iron supplement effect.
3. Alloy pot
Material characteristics: most woks made of alloy are aluminum alloy products, and there are a few titanium alloy products. Due to the development of alloy technology, the surface of alloy pot on the market has been fully oxidized in material, so it can stand the test in safety index. On the contrary, with many additional technologies, the alloy pan can well avoid some shortcomings of stainless steel products and iron products, so that it is in a balanced position in performance, and there will be no obvious advantages but also some annoying defects. Of course, we do not recommend choosing alloy wok products with unreliable brands and low prices.
4. woks made of other materials
In addition to the common three kinds of pots mentioned above, other representative ones are medical stone wok and copper wok.
Medical stone wok: It is made of pure natural medical stone material. Because this material is rich in many elements, it can dissolve out trace elements and minerals such as potassium, iron, magnesium, manganese, lead, silicon and iodine when it is cooked. Long-term use can promote the physiological and metabolic functions of human body and be beneficial to human health. At the same time, this material can absorb the impure odor in dishes and keep them fresh for a long time, and it also has the characteristics of lightness, less oil smoke and outstanding non-stick performance.
However, this kind of pot is not suitable for metal frying spoon operation, and it is more focused on stewing processing. There are limitations in operation and it has not yet formed the mainstream of the market.
Copper frying > >
Question 6: What material is the best wok for cooking? The first choice for professional cooks.
Question 7: What pot is better for cooking? What brand of good iron pot?
Cooking vegetables in an iron pan can reduce the loss of vitamin C in vegetables. The content of vitamin C in dishes cooked in iron pan is obviously higher than that in stainless steel pot and non-stick pan. Although aluminum pot cooking can also retain more vitamin C, the easily dissolved aluminum is harmful to health.
In addition, adding salt when vegetables are fried can save more vitamin C than when they are not cooked, and can also reduce the leakage of water in vegetables and ensure their taste is fresh and tender. Cooking in an iron pan often helps to prevent iron deficiency anemia. What brand is good: I don't think the brand matters. Just look at the price within about 150. It is recommended to buy pig iron in excess of it, which is more resistant and healthy! I bought one some time ago, and I was very upset before I bought it. I can't remember what brand I bought. Anyway, it took 138. Hehe, it's a little expensive.
Question 8: What kind of cooking pot is better? What's the difference? Cooking in wok is very good for human body, at least it can supplement iron. Hehe, in short, the advantages outweigh the disadvantages. The disadvantage is that there is more rust and it needs to be cleaned frequently, or it will be bad if you eat it. Aluminum pot's worst cooking in aluminum pot is harmful to human health. After years of research, Russian medical researchers have confirmed that using aluminum pot to cook food is harmful to human health. According to the Russian Tribune, researchers from Ehrismann Institute of Health Sciences found that aluminum can destroy adenosine triphosphate, which is responsible for cell energy conversion, and thus hinder the energy conversion process of human cells. Researchers believe that when aluminum pot is used to make food containing acid or alkali, it is easy to dissolve aluminum in food.
Question 9: What kind of wok is used for cooking at home? Iron or stainless steel? Light iron, thick stainless steel. What I'm using now is a stainless steel wok. The polishing process is beautiful, but it's heavy, but I'll get used to it after a long time.
Question 10: What pot is good for cooking at home? What are the advantages and disadvantages of each? First of all, you should be familiar with the two principles of heating the pot: 1. The thicker the pot can store more heat, the more uniform the heating is; 2. The size of the stove and the pot should be commensurate. You need a Chinese wok, which is the most basic one of all your woks. Cast iron material can be bought everywhere at home and abroad, which is very cheap. You don't need to care too much about the brand when choosing this kind of pot, just pay attention to the size ―― if your stove is big, you can buy a big one, if it is small, you can buy a small one. Big pots and small stoves are boring. Learn the spoon well. You can use this pot to make many things. This kind of pot is the same as other pots made of cast iron. After buying it, it uses lard or other animal fat season, and then it will be used more and more easily.
Then you need a non-stick pan. The size, material and brand are not important. This pan is for backup. For example, if you just want to fry an egg, then moving it to other cauldrons wastes fuel and cleaning time. I suggest you just buy a cheap one. It's a spare anyway.
There are three main points in choosing a pot: good thermal conductivity, no hot spots and the ability to store heat. Because of the poor thermal conductivity of stainless steel, all good pots are sandwiched between aluminum and copper. Without hot spots, it is not easy to paste and stick to the pot. Few domestic pots meet the standards, so manufacturers never publicize them. Only by storing heat can we ensure the pot temperature of Chinese food. Imagine that when the pot is hot and the oil is hot, the pot temperature drops immediately when the material goes down. How can we cook well? Therefore, the traditional wok is also heavy. The frying pan I used was still very hot after dinner. So: 1, with more than three layers of stainless steel pot, preheat evenly, which is not easy to stick to the pot and relatively saves energy. 2, the cast iron pot is better to use, and the stew is very good. 3. German woks, such as zweilen, are generally only multi-layered. Compared with the habit of making Chinese food, American wok (with full interlayer from the wall to the bottom of the wok) is actually more suitable. 4. The Teflon coated non-stick pan has been eliminated, so don't buy it. The non-stick problem, the coating is not the key, but the hot spot. 5. The problem of traditional Chinese iron wok. If you want to use it well, it must be very thick, and the requirements for fire are higher. However, due to the poor thermal conductivity, it is a waste of energy for domestic use. There are blowers in restaurants to provide fires, and the pot is so big that it is generally not available at home. Besides, iron supplementation is a myth. Personal experience, if used correctly, cooking Chinese dishes in a western-style wok at home will not affect the taste. Moreover, many brands also have Chinese-style wok-style sandwich wok and copper wok, which are also very suitable for cooking in China, but the maintenance is too troublesome. 6, a good pot can save fuel, healthy eating requires eating good oil and eating less oil, so the investment is worthwhile.
Iron Pot: At present, the safest pot is the traditional China iron pot, which is the safest kitchenware at present. Qualified iron pots are made of pig iron, which generally does not contain other chemicals and does not cause oxidation problems. In the process of cooking and cooking, there will be no dissolved matter in the iron pot, and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for the human body to absorb it. It is reported that WHO experts also recommend the use of iron pots. The main reason is that the iron pot 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 of spatula and spoon, the inorganic iron on the inner surface of the pot is desquamated into powder with small diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming hematopoietic raw materials for the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct. Reminder: Ordinary iron pots are prone to rust. If the human body absorbs too much iron oxide, that is, rust, it will do harm to the liver. Experts said that iron pots are easy to rust and it is not suitable to hold food overnight. At the same time, try not to cook soup in an iron pot, so as to avoid the disappearance of the oil layer on the surface of the iron pot to protect it from rust. When you brush the pot, you should also use detergent as little as possible to prevent the protective layer from being brushed out. After brushing the pot, try to wipe the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar.