For housewives, having a good wok can add points to the delicious food they make. When consumers buy woks, they often consider the brand and want them to be durable. So what about the Combach Wok? What is the difference between the second generation and third generation Kornbach wok? The following will give you a detailed introduction, and then let’s take a look at how to open the Kangbach wok to provide a reference for friends who have purchased it and don’t know how to use it.
How about the Kangbach wok?
1. Kangbach is an excellent kitchenware brand. It adheres to the Germans' consistent rigorous and elegant attitude of light luxury, and creates fine workmanship and stylish styles. The novel wok is deeply loved by Chinese consumers.
2. The Kangbach frying pan adopts a coating treated with German ceramic integrated high-temperature penetration technology, which is not easy to stick to the pan. Even friends who are new to cooking can easily get started using the Kangbach frying pan. pot to prepare delicious dishes.
3. The Kangbach wok uses EU standard alloy, and its thermal conductivity is 4 times that of ordinary woks, so it is easier to fry food thoroughly and avoid scorching due to repeated stir-frying.
4. The patented turbine heat-collecting fins on the bottom of the Kangbach wok can heat the wok more evenly without causing excessive local temperatures, making cooking easier.
What is the difference between the second generation and the third generation of Combach wok?
The main difference between the second generation and third generation of Combach wok is that the third generation has been upgraded on the basis of the second generation. Specifically, Here are a few aspects:
1. In terms of material, the third generation of Kangbach wok uses 316L medical grade stainless steel base material, which makes cooking safer and healthier. Compared with the second generation ordinary stainless steel base material, it is more durable. Strong and durable.
2. From the perspective of non-stickiness, the performance of the third generation Combach wok is 50% higher than that of the second generation, which is a very good advantage for friends who cannot control the heat properly.
3. From the perspective of production technology, the second generation of Kangbach wok has been fully upgraded. It is carefully made with 5 layers of special technology, which can achieve rapid heat conduction, and the drawing of the bottom of the pot has been processed. It is more durable than the second generation and easier to clean later.
4. From the perspective of the pot handle, the third generation of Kangbach wok has an insulating anti-slip sheath made of high-temperature resistant PA material, which is not easy to burn and slip, making it more convenient to use.
5. In addition, the third generation of Kangbach wok also has an intelligent temperature-changing ring on the lid, which is made of food-grade silicone. When the temperature of the wok reaches 60 degrees, the color will turn bright red. Users can judge the temperature changes of domestic food ingredients by observing the color.
How to open the Combach wok
1. Generally, the newly bought Combach wok needs to be opened. The purpose is to make the metal pores on the surface of the pot change. It is smoother and can be cleaned in preparation for the first use.
2. When boiling the Kangbach wok, first pour the prepared rice washing water into the pot, then put it on fire and boil it for about 20 minutes before draining it. After the Kangbach wok has cooled down, apply cooking oil evenly on the surface of the wok so that it is completely covered, and heat it for another thirty seconds. When oil streaks appear, turn off the heat. Just wash it clean.
3. There is another way to open the Kangbach wok. You need to buy pork in the early stage and cut the pork into pieces. Then put the Kangbach over the fire to heat, use tongs to hold the fat pieces, squeeze and wipe them from the bottom of the pot upwards, the specific order is from the edge of the pot to the bottom of the pot. When the lard is completely covered, turn off the heat, pour out the oil, and wipe it dry with a clean rag after it cools.
4. It is worth noting that when the Kangbach wok is boiling, do not use iron brush, steel brush or abrasive detergent to clean it. This will cause damage to the coating of the non-stick pan and affect the later stage. Use effect.