What kinds of frying pans are there
Traditional Iron Skillet:
Admire the way celebrity chefs stir-fry on TV? The light weight of traditional iron pots and pans can help a lot! In terms of price and weight, the traditional iron pot is the first choice, heat conduction speed is very fast, light weight and as long as a few hundred dollars to buy, but because of the need for hot oil and hot pan and high-fire frying, so a lot of smoke. But there are still a lot of mothers-in-law are used to use.
Cast iron pots:
Fast thermal conductivity, heat transfer stability, excellent thermal insulation of cast iron pots, more than the traditional iron pot non-stick pot effect, in Europe is regarded as a family heirloom pot. Cast iron pans are far heavier than traditional iron pans made from a thin piece of iron, but they are on par with stainless steel pans and hold heat better than stainless steel pans.
Stainless steel pots:
Stainless steel pots, also known as "white iron pots," are durable and rust-free, and are the only pots and pans that don't have the problem of toxins being released from poor-quality coatings. If you want to cook without sticking to the pan, you have to use hot oil to heat up the pan, so the ingredients will eat more oil.
Non-stick cookware:
Non-stick cookware refers to coated frying pans, usually aluminum alloy pans as the base, coated with a layer of non-stick substances such as resin, magnetic glaze, minerals. Non-stick frying pan is also known as "fool's pan", even if you do not know how to cook, you can use a non-stick pan to cook a complete fish or egg, and the weight is also lighter than stainless steel pots, and therefore favored by novices. However, the biggest disadvantage is that you can't use a spatula to stir-fry, as it is easy to scrape off the non-stick substance on the surface. The durability of the non-stick pan depends on the thickness of the non-stick layer, material and process, the thicker the coating, the better the material, the more process the higher the price.
Chinese pot vs. pan
Frying pans can also be separated by the shape of the pan, the Chinese pot refers to the top of the large openings, round bottom shape of the frying pan, frying, cooking, stir frying, deep frying, steaming, scalding all applicable; pan that is, the average Westerner is most often used in the flat-bottomed pots and pans, suitable for frying, the price of hundreds of dollars from the beginning of the start to start, the more affordable, but for people accustomed to using Chinese pots and pans, cooking with a pan, the Chinese pots and pans, the Chinese pots and pans, the Chinese pots and pans, the Chinese pots and pans are not used in the cooking process. The most important thing to remember is that you can't use a spatula in most of the pans, and you can't use a spatula in most of the pans.
The pans are divided into sizes by caliber, so if you're used to western cooking, you might want to choose a pan with a metal handle that you can put directly into the oven to heat up when you're done cooking, which is very convenient.
When purchasing a pan, you also need to pay attention to whether there is a magnetically conductive design in order to use it in the microwave oven, which is usually indicated on the packaging, and you can recognize the word "IH".
Frying pan to buy attention
Weight: In terms of weight, non-stick traditional iron pots stainless steel pots cast iron pots, depending on the preference of each person. However, the heavier weight also represents a higher degree of stability, which prevents the pot from tipping over during the stir-fry process.
Single handle or double ear:
Frying pan with a single handle and double ear difference, in general, the caliber of 36 centimeters below the frying pan, will be made into a single handle; caliber of 39 centimeters above the frying pan due to the weight of the heavier, so it will be made into a double ear, to assist the consumer to take. However, some brands have a single handle and double ear replacement service, you can ask the business when you buy.
Single handle wok
Double ear wok
Check the body: When you buy a wok, first wipe the inside of the wok with your hand to check whether there is any loss of paint on the inner layer? And observe whether the body of the pan is damaged or deformed? Finally, try to operate to see if it is smooth to hold.
A pot for multiple uses:
Although the idea of using a pot for a single use is not correct, in case you can only buy one pot, it is recommended that you buy a deeper non-stick pot with a spatula, which not only has the advantages of a Chinese pot, but also meets the habits of people who use a spatula to fry.
Spatula comparison
Shovel: Shovels are not suitable for non-stick pots and pans, if you really have to use them, it is also recommended to buy a style with rounded corners, which is less likely to scratch the pots and pans.
Wooden spatula: wooden spatula material natural, but easy to burn or moldy shortcomings, the longer you use the more serious wear and tear. When choosing, remember to look for those without glossy paint on the surface.
Gum spatula: The biggest problem with gum spatula is that it can't withstand high temperature, so don't continue to put it in the pot to heat up after mixing and frying, so that it won't melt and shrink and deform.
Chopsticks and tongs: More and more people are using chopsticks or tongs instead of spatulas. The best way to do this is to use long frying chopsticks, which are less likely to be burned when frying, and clamps, so long as you pay attention to the habits of use, such as not scraping the pan with iron clamps, or rubber clamps that are continuously placed in the pan to heat up the pan, which is not a big problem.
Frequently asked questions about pots and pans
1. What if the pot catches fire?
Oil spillage is what causes pots to catch fire, so don't pour water on it, but turn off the heat and cover the pot immediately to block the air and put out the fire.
2. How to maintain the pot?
After frying, use water and a bristle brush to clean the pot, so that the remaining oil is adsorbed in the pores of the pot, this action is called "maintenance of the pot". Pots well nourished, no matter what the material of the pots and pans, can have the effect of non-stick pots and pans. Ke Junian suggests not every time with dishwashing detergent wash pots, in case the cleaning is not complete, dishwashing detergent may remain in the pot, and the oil will be washed too clean, the effect of raising the pot is lost, to cook a meal a day in terms of frequency, an average of 7?10 days with a dishwashing detergent to clean pots and pans can be. In addition, also avoid putting the pot on the stove over the burner, will shorten the use of life, or commonly used spatula knocking pots and pans, resulting in surface damage, making it easy to cook food burnt or sticky.
3. How to wash pots and pans easily?
It is recommended to wash the pan directly after frying, so that the residual temperature can be utilized to help break down the oil and grease, and there is no need to use too much detergent and water. However, some of the poorer coating of the non-stick pan, on the contrary, because of the alternation of heat and cold and the coating and the pan itself to separate, resulting in puffing or paint loss. Brushes to avoid the use of steel brushes, iron brushes and other metal brushes, will damage the pots and shorten the service life, not afraid of the heat of the bristle brush is suitable for all kinds of material pots and pans.