Classification of iron pots

According to the different carbon content, iron can be roughly divided into three categories.

Raw iron pot: It is made of gray iron, which has slow heat conduction, but even heat transfer, and is fragile and easy to crack, so it is often made into thick-bottomed thin-walled (crack-proof), suitable for frying, boiling and stewing.

Cooked iron pot: made of pig iron, with fast heat conduction, high bottom temperature and good ductility. Usually, the pot wall is thin, which is suitable for stir-frying.

Stainless steel pot: Iron-carbon alloy has the advantage of being "forged" from Yan value pig iron, which is high and does not rust. Disadvantages are fast heat conduction, high bottom temperature, good ductility, slow heat conduction, inability to stir fry, thin pot wall, no pot smell and very sticky pot.

Size of the pot: The diameter of the wok is generally between 28 cm and 36 cm. It is recommended to buy a pot with a diameter of 32cm or 34cm. If the pot is too small, vegetables will overflow easily.

The secret of non-stick iron pan

Three-part pot, seven-part pot, no matter how expensive the iron pot is, it will stick to the pot if it is not guarded.

The long-term use of iron pan oil is bright, and the reason why the improved pot does not stick to the pot is because the oil will adhere to the surface of the pot during the long-term high-temperature cooking process and form a black oxide film through complex chemical reactions, which plays a role in rust prevention and non-sticking.

The essence of raising a pot is to make this film stronger and thicker, so the pot is easier to use. Therefore, the newly bought iron pot must be opened several times to achieve the effect of not touching the pot.

Five principles of raising pots

Special pot: wok is only used for cooking, not for boiling, boiling and stewing. (Boiling water will make the oxide film fall off)

Dry after use: dry or dry after use to prevent rust.

Can't hold water overnight: water will destroy the oxide film and rust easily.

Don't cook acidic food: water will destroy the oxide film and rust easily.

Do not use cleaning agents and steel balls: Cleaning agents and steel balls will also damage the oxide film, so just wipe it with a wet cloth.

How to open a new pot?

Wash the pot: clean the impurities in the pot.

Moisten the pot: turn on a small fire and put lard on the pot.

Re-moisten the pot: after hot water cleaning, repeat the second step to dry.

Finish: Bake the tray and coat it with vegetable oil, which can be repeated many times.