What are the types of pots and pans?
Common types of pots and pans 1, iron pots and pans: Iron pots and pans are commonly used cooking utensils, mainly used for frying pans, their chemical properties are stable, not easy to cause chemical reactions. Stir frying with iron pots should be urgent and fast frying less water to reduce the loss of vitamins, stir frying a small amount of iron dissolved, can be absorbed and utilized by the human body, beneficial to health. But the iron pot is easy to rust, should not hold food overnight, with an iron pot to hold the oil is easy to oxidize and deteriorate.
Commonly used types of pots and pans 2, aluminum pots and pans: aluminum pots and pans lightweight, durable, fast-heating, heat conduction uniformity, not rust, but should not be used to cook acidic or alkaline food and salty food, otherwise, the aluminum in the stove will be a large number of dissolved contaminated food. Numerous studies have shown that excessive intake of aluminum accelerates aging, and aluminum is also the root cause of Alzheimer's disease.
Common pots and pans 3, stainless steel pots and pans: stainless steel pots and pans have a beautiful appearance, exquisite structure, but also has the advantages of durability, corrosion resistance, rust, easy processing, not deformed, etc., is the mainstream of the cookware market. However, stainless steel cookware is not uniform heat conduction, so many brands of stainless steel pots and pans using a three-layer composite bottom structure, some brands also use a through-body three-layer composite structure. Three-layer composite structure is generally two layers of stainless steel sandwich a layer of aluminum, with high-tech technology in a single molding, so that the pots and pans are heated evenly, fast heat conduction, will not burn the food due to the high temperature of a single point in the pot, but also not easy to produce fumes, generally has a frying, stir-frying, baking, stewing and other functions. The use of three-layer composite structure of pots and pans, not only can fully maintain the nutrients of the food, but also maximize the maintenance of the housewife's health.
Commonly used pots and pans type 4, non-stick pots and pans: non-stick pots and pans beautiful, novel, non-stick, non-stick, non-stick, easy to clean, easy to wash, odorless. Common non-stick base material of aluminum, iron, stainless steel and alloy. Non-stick layer has a coating, cast film and so on. The materials of non-stick coating are mainly common non-stick coating and advanced silverstone non-stick coating. A good non-stick coating enables the cookware to cook food without oil at all or with only a little oil. Cast film is mainly made of PTFE, the same material used in heart bypass surgery. The cast film non-stick cookware has the function of frying, stir-frying, stewing and roasting, and does not produce grease and smoke under normal cooking conditions, and no water can be added when stewing meat.
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