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How to choose a good wok

Introduction: Choosing a wok has always been a question that home owners often need to think about, and it just so happens that this industry is so mixed that it is difficult to distinguish between good and bad.

Material and brand are also things that need to be considered when choosing this product.

This encyclopedia will focus on introducing to you what material the wok is made of, what brand of wok is good, and what to do if it gets rusty, so that you can cook for your family with confidence.

What material is good for a wok? We will introduce four types of woks: iron pans, stainless steel pans, alloy pans and other materials to facilitate your choice.

Iron pot material characteristics: Traditional iron pots do not contain special chemicals and have strong antioxidant capabilities.

The iron ions produced during cooking can help the body synthesize hemoglobin and prevent iron deficiency anemia.

Moreover, the iron pot is sturdy and durable, heats evenly, and has excellent heating effect.

There are two types of iron pots on the market: cast iron pots and refined iron pots.

Disadvantages: It is easy to rust, and eating it will damage the liver; it is heavy, which tests the user's wrist strength; the surface is rough and unsightly.

Material characteristics of stainless steel pots: Compared with iron pots, they are lighter and roughly the same in sturdiness.

A good balance between heat, weight and quality.

It is not easy to rust and easy to clean. If it is properly maintained, its exquisite appearance can be maintained for a long time.

Disadvantages: The heat preservation effect is not good. Food stored in stainless steel pots in winter needs to be eaten immediately.

The price is on the high side, generally more than 30% higher than that of iron pots.

Iron-free ions help the body replenish blood.

Material characteristics of alloy pots: Most are aluminum alloy products, and there are also titanium alloy products.

With the continuous advancement of alloy technology, the surface of the alloy pots on the market has been fully oxidized, and the safety indicators are still very high.

Alloy pots can also better avoid the shortcomings of iron pots and stainless steel pots.

However, for the purchase of alloy pots, it is not recommended to buy small brands and those with too low prices.

Typical woks made of other materials: Maifan stone wok and copper wok. Maifan stone wok: Made of pure natural medical stone, it is rich in various elements. When stewing, it can dissolve potassium,

Iron, magnesium, manganese, lead, silicon, iodine and other elements and minerals, long-term use can promote the body's physiological metabolism and is beneficial to health.

The wok made of this material can absorb odors when cooking, keep it fresh for a long time, is lighter, has less oily smoke, and will not stick to the pan.

However, this pot is not suitable for use with metal frying spoons and is more suitable for stewing, so it has not yet become a mainstream market.

Copper wok: The wok made of this material has copper molecules, so its heat conduction function is very outstanding. The cooking is heated evenly and quickly. It can make the upper ingredients close to the temperature of the bottom of the pot, control the heat very well, and reduce the turning time accordingly.

saute.

However, due to its high price and heavy weight, there are relatively few users.

Which brand of wok is good? There are many brands of wok on the market. It is not easy for consumers to choose a cost-effective one. Here are a few wok brands recommended, hoping to help everyone.

1. Amway Wok The scientific research team of this brand of wok has been committed to the research and development of new products. In the future, more intelligent products will be put into the market.

2. Fissler Wok Fissler Wok has created a super-first-class scientific research platform in China, gathering top domestic and foreign scientific and technological talents and gourmets. In two years, it has overcome nearly a thousand problems and developed the first domestic smart cooking machine with a built-in microcomputer chip.

machine.