There are several common wok materials (only wok): coated non-stick wok, copper wok, iron wok, aluminum pot, stainless steel pot and coarse pottery wok. Pots made of the same material may have different thicknesses.
Considering the heat transfer speed of different materials;
Aluminum alloy: 237
Iron: 80
Cast iron: 38
Stainless steel: 16
Copper: 398
Heat-resistant glass: 1
Pottery:
Note: The units are all W/M K, and materials with high thermal conductivity will transfer heat faster.
There are basically no western cooking habits. It is recommended not to consider copper pots and aluminum pot, as there is no such great demand for rapid heating. If there are many fried fish and eggs in a frying pan, you can choose a non-stick pan first; If you want to braise in soy sauce after frying in a wok, or fry directly in a wok, it is recommended to consider an iron pan.
Comparison of frying pans made of different materials;
Heavy cast iron pans obviously heat much more slowly. Pay attention when cooking. Put your palm on the bottom of the pot to feel the heat, instead of cooking directly as usual. The advantage of cast iron pot is that the heat preservation effect is good, and the ingredients are not easy to cool down after entering the pot.
Most pure aluminum pot and pure copper pots will be thinner, but they will be heated quickly. In a short time, you can make ingredients, make a western-style sauce or something, and collect juice quickly. Aluminum pot is very cheap. Western restaurants are very popular and can be used as consumables.
Non-stick pans are certainly easy to use, especially for beginners in the kitchen. Although the cast iron pan is very hot, it also has the effect of non-sticking, but novices are not very good at grasping the temperature and time, so non-sticking is more convenient.
Frying pan maintenance:
Non-stick pan can't be cleaned with iron spatula and steel ball after use.
Long-term empty burning is the biggest loss of the pot, so try to choose a pot with the right size.
Pay special attention not to burn the non-stick pan empty, which may cause the coating to fall off. When in use, it is best to spread the ingredients all over the bottom of the pot.
Non-stick pan is also a taboo for cooking operation at extremely high temperature, which will also damage the coating.
Non-stick pans are consumables. If the coating is obviously worn, throw it away, which is not suitable for cooking or hygiene.
Copper pots are easy to oxidize, so those who are interested in buying copper pots must buy special paste for copper cleaning and maintenance.
Aluminum pot pot bottom is easy to deform, but it's cheap. Just use it as a pure consumable, and throw it away when it is worn out.
Iron pots prefer oil to water. Boil the water after each cleaning to avoid rust, and then pour some oil to heat and wet it.