question 1: how to choose a pan for cooking? The iron pot is the best for cooking, and

the raw iron pot with heavy body is selected.

Because the raw wok can not only boil iron, but also bring out other trace elements.

it's not a smart cooked iron pot.

A light-skinned cooked wok can only bring you ... oxidized rust.

the functions of the two are different.

It is safest to use an iron pan

Although the iron pan looks heavy, it is solid, durable, evenly heated and beneficial to people's health. Because the iron pot has moderate thermal conductivity, it is easy to combine with acidic substances in cooking, which increases the iron content in food by 1 times, thus promoting blood regeneration and achieving the purpose of enriching blood, thus becoming one of the first choice cookers for Chinese people for thousands of years.

Professor Su Yixiang, vice chairman of China Nutrition Society, pointed out that using traditional iron pots in China is the safest kitchen utensils at present. Iron pots are mostly made of pig iron and generally do not contain other chemicals. In the process of cooking and cooking, there will be no dissolved matter in the iron pot, and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for the human body to absorb it.

why do experts recommend using iron pots? The main reason is that the iron pot has a good auxiliary effect on the prevention and treatment of iron deficiency anemia. Because of the action of salt and vinegar on iron at high temperature, and the mutual friction between the pot and the shovel and spoon, the inorganic iron on the inner surface of the pot is desquamated into powder with small diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming hematopoietic raw materials for the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct.

in terms of materials, iron pots are mainly divided into refined iron pots and cast iron pots. Cast iron pot is what we often call raw iron pot.

so, how to distinguish a raw wok from a refined wok? Is the raw wok better for the human body? The salesperson told the reporter that the raw iron pot is made of gray iron melted by mold casting, which has slow and uniform heat transfer, but the pot ring is thick, the grain is rough and it is easy to crack; Fine iron pot is made of black iron sheet forging or hand hammering, which has the characteristics of thin pot ring, fast heat transfer and beautiful appearance.

It is understood that the raw wok has another feature. When the temperature of the fire exceeds 2℃, the raw wok will control the temperature transmitted to the food at 23℃ by emitting certain heat energy, while the fine wok directly transmits the temperature of the fire to the food. For ordinary families, it is better to use cast iron pots. However, the refined iron pot also has advantages. First, because it is made of refined iron, there are few impurities, so the heat transfer is relatively uniform and it is not easy to stick to the pot. Secondly, because of the good materials, the pot can be made very thin and the temperature in the pot can be higher. Third, high grade, smooth surface and easy cleaning.

There is a knack for choosing and using

How should consumers choose and use woks, whether they are raw woks or refined woks?

people in the industry pointed out that a "look" depends on whether the pan surface is smooth or not, but it can't be as smooth as a mirror. Because of the casting process, all iron pots have irregular shallow lines. Under normal circumstances, iron pots are a little rough, which is inevitable, and will become smooth after a long time. Defects and small bulges are generally iron, which has little influence on the quality of the pot, but small pits are harmful to the quality of the pot, so pay attention to it when buying. Second, "listen", the pot with uneven thickness is not good. When buying, you can put the bottom of the pot upside down, hold your finger against the concave center of the pot and knock it with a hard object. The louder the pot sounds, the greater the vibration, the better. In addition, the quality of the pot with rust spots is not necessarily bad. The pot with rust spots means that it has been stored for a long time, and the longer the pot is stored, the better, so that the internal structure of the pot can be more stable and it is not easy to crack when it is first used. It is worth reminding that it is best to wrap the ears of the iron pot with wood or other heat insulation materials. If it is the ears of the iron pot, it is easy to burn hands.

and in the use of iron pots, it is also a little particular. Before using the new wok, you should remove the strange smell of the wok. You can add salt to the wok, fry the salt to yellow, then add water and oil to the wok and boil it. To get rid of the fishy smell, you can put a little tea in the pot and add water to boil it. If you want to get rid of the iron smell, you can put some sweet potato skins and boil them.

Ordinary iron pots are prone to rust. If the human body absorbs too much iron oxide, that is, rust, it will do harm to the liver, so it is not appropriate to hold food overnight. At the same time, try not to cook soup in an iron pot, so as to avoid the disappearance of the oil layer on the surface of the iron pot to protect it from rust. When you brush the pot, you should also use detergent as little as possible to prevent the protective layer from being brushed out. After brushing the pot, try to wipe the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar. When frying in an iron pan, stir-fry quickly and add less water to reduce the loss of vitamins.

Finally, experts also warned that it is not appropriate to cook acidic fruits such as bayberry, hawthorn and begonia in an iron pan. Because these acidic fruits contain fruit acid, when they meet iron, they will ... > >

question 2: how to choose a wok for cooking? Is the wok good? First, buy a wok with a diameter of 32 cm, which is more suitable for a family of two to five. This is more suitable for families in China.

glass cover is better than metal cover! The glass is transparent, and you can see the state of food in the pot.

the bottom of the pot should be flat! Because of the flat bottom, in addition to the gas stove, the induction cooker can also be used, adding a medium.

it is better to use iron for the pot, for the same reason as the third (aluminum induction cooker can't be used).

A single handle is better than two handles, and some of them are opposite to the handles. It is purely "gilding the lily" to make a small handle. It occupies a distance from the wall and is inconvenient to operate.

it is more reasonable to use grid stamping in the pot than the flat one.

the connection part between the handle and the pot body is preferably three or four rivets.

after you buy it, you'd better check whether the handle and the pot are shaking, and then add a spring washer.

Precautions

It is not recommended to buy a non-stick pan, because it contains a variety of toxic layers. The function of a non-stick pan is to fry fish without touching meat. In fact, there is no need to use a non-stick pan. You can use an ordinary pan without sticking as long as you heat it and put cold oil in it. Besides, it is good for your health, and it is safe and pollution-free to stir-fry with an iron pan, especially for the elderly and children at home.

question 3: how to choose a high-quality iron wok to buy an iron wok. Notes:

1. Look: It is mainly to see whether the surface of the iron wok is smooth, but it cannot be required to be as smooth as a mirror. Due to the casting process, iron pans have irregular shallow lines. Under normal circumstances, iron pots are a little rough, which is inevitable, and will become smooth after a long time. Defects and small bulges are generally iron, which has little influence on the quality of the pot, but small pits are harmful to the quality of the pot, so pay attention to it when buying.

2. Listen: This is mainly about the choice of iron thickness for iron cooking. The pot with uneven thickness is not good. When buying, you can put the bottom of the pot upside down, hold your finger against the concave center of the pot and knock it with a hard object. The louder the pot sounds, the greater the vibration, the better. In addition, the quality of the pot with rust spots is not necessarily bad. The pot with rust spots means that it has been stored for a long time, and the longer the pot is stored, the better, so that the internal structure of the pot can be more stable and it is not easy to crack when it is first used. When using iron wok, there is also a certain stress.

What should consumers pay attention to when using iron wok:

1. Before using the new wok, you should remove the strange smell of the wok. You can add salt to the wok, fry the salt to yellow, then add water and oil to the wok and boil it. To get rid of the fishy smell, you can put a little tea in the pot and add water to boil it. If you want to get rid of the iron smell, you can put some sweet potato skins and boil them.

2. In normal use, ordinary iron pots are prone to rust. If the human body absorbs too much iron oxide, that is, rust, it will do harm to the liver, so it is not suitable to hold food overnight. At the same time, try not to cook soup in an iron pot, so as to avoid the disappearance of the oil layer on the surface of the iron pot to protect it from rust. When you brush the pot, you should also use detergent as little as possible to prevent the protective layer from being brushed out. After brushing the pot, try to wipe the water in the pot to prevent rust.

3. In the process of using an iron wok, it is not advisable to cook acidic fruits such as bayberry, hawthorn and begonia in an iron pan. Because these acidic fruits contain fruit acids, they will cause chemical reactions when they encounter iron, resulting in low-iron compounds, which may cause poisoning after people eat them.

Question 4: How to choose a wok? Why do you choose an iron pan? You can try to choose an iron pan like this:

1. The surface of the wok should be smooth, but it should not be "smooth as a mirror". Because of the casting process, the iron pan has irregular shallow lines, which is not a problem.

2. check for defects. There are two kinds of defects: small bumps and small pits. The raised part of small bumps is generally iron, which has little effect on the quality of the pot. If the bulge is on the concave surface of the pot, it can be removed by grinding wheel to avoid blocking the spatula.

Small pits are complicated, which is harmful to the quality of bowls. There are three main situations, namely, trachoma, blowhole and shrinkage. The "three eyes" are prone to occur in the center of the convex and concave sides of the pot, which is the throat where molten iron is poured. Pay attention to the inspection when buying, because some people fill the pits with graphite, which is not easy for ordinary people to detect, so they can only brush them with a small brush to expose them.

3. The place where the bottom of the pot touches the fire is commonly called pot * * *. A big pot is not good because it spreads fire slowly. It takes fire and time.

4. Pots can be divided into thickness, and the thinner is better. Some iron pots may be thick on one side and thin on the other, which is caused by the dislocation of the model. This pot with uneven thickness is not good. When buying, you can put the bottom of the pot upside down, hold your finger against the center of the concave surface of the pot and knock it with a hard object. The louder the pot sounds, the greater the vibration, the better. This method can also be used to check whether there is any crack in the pot. Cracks are generally easy to occur at the edge of the pot, because otherwise it is the thinnest.

question 5: how to choose a high-quality wok The choice of a high-quality wok is closely related to us. Housewives basically use wok every day, and a good wok can be used for many years. Most people have no idea about the purchase of wok, and they all think that it is enough to buy one at home. Obviously, this idea is not right.

Different woks have different characteristics and even different uses.

on the one hand, we should know the characteristics of the various woks in the market when shopping, and choose the one that suits our own needs. On the other hand, we should learn to identify those woks that should not be bought. Next, let's take a look at the things we need to know when buying a wok.

question 6: how to choose a good wok introduction

the choice of wok has always been a problem that people who stay at home often need to think about, and it is just that this industry is mixed and difficult to distinguish. Material and brand, these are also the first considerations when choosing this product. This encyclopedia will focus on introducing what material is good for the wok, what brand is good for the wok and what to do if it rusts, so that you can cook for your family at ease.

What is the material of the wok?

We will introduce wok, stainless steel pot, alloy wok and other woks for your convenience.

iron pot

material characteristics: the traditional iron pot contains no special chemicals and has strong oxidation resistance. Iron ions produced during cooking can help the human body synthesize hemoglobin and prevent iron deficiency anemia. Moreover, the iron pan is durable, evenly heated and has excellent heating effect.

there are two kinds of iron pots in the market: raw iron pots and refined iron pots.

Disadvantages: it is easy to rust, and it will be harmful to the liver if eaten; Heavy weight, which tests the wrist strength of users; The surface is rough and unsightly.

stainless steel pot

Material characteristics: compared with the iron pot, it is lighter and has similar firmness. There is a good balance between heat, weight and quality. And is not easy to rust, easy to clean, and if properly maintained, the exquisite appearance can be maintained for a long time.

Disadvantages: the heat preservation effect is not good, and the food stored in stainless steel pot in winter needs to be eaten immediately. The price is on the high side, which is generally more than 3% higher than that of iron pots. Iron-free ions help the human body replenish blood.

alloy pot

material characteristics: most of them are aluminum alloy products, in addition to titanium alloy products. With the continuous progress of alloy technology, the surface of alloy pot on the market has been fully oxidized, and the safety index is still very high. Alloy pot can also avoid the shortcomings of iron pot and stainless steel pot. However, for the purchase of alloy pots, it is not recommended to buy small brands and low prices.

woks made of other materials

representative woks: medical stone wok and copper wok

medical stone wok: made of pure natural medical stone, rich in various elements, can dissolve out potassium, iron, magnesium, manganese, lead, silicon, iodine and other elements and minerals when stewing. Long-term use can promote human physiological and metabolic functions and is beneficial to health. The wok made of this material can absorb the peculiar smell when cooking, keep fresh for a long time, is light, has less oil smoke and will not stick to the wok. However, this pot is not suitable for metal frying spoon operation, and it is more inclined to stew, so it has not yet formed the mainstream of the market.

copper wok: the wok made of this material has copper molecules, so the heat conduction function is outstanding, and the stir-fry is heated evenly and quickly, which can make the upper ingredients close to the bottom temperature of the wok, control the heat well and reduce the stir-fry accordingly. However, due to the high price and heavy weight, there are fewer users.

What brand of wok is good

There are many brands of wok in the market, and it is not easy for consumers to choose a cost-effective one. Here are some brands of wok, hoping to help everyone.

1. Amway frying pan

The research team of this brand of frying pan has been committed to the research and development of new products, and more intelligent products will be put into the market in the future.

2. Fishler frying pan

Fishler frying pan has built a super-first-class scientific research platform in China, gathered top scientific and technological talents and gourmets at home and abroad, overcame nearly a thousand kinds of problems in two years, and developed the first intelligent frying pan with a built-in microcomputer chip in China.

III. Jiesai Cooking Machine

IV. Zliren, WMF: stainless steel pot

V. Supor, Astar: Iron Pot, Non-stick Pot

VI. Mao Gongding: Alkaline Pot

VII. Corning: Glass Pot

Question 7: How to choose the iron pot for cooking? Heavy and short sound is cast iron pan

3. Identify by thickness, thin iron pan and thick cast iron pan

4. The simplest thing is to test it with a magnet

5. You can use hard things to draw on it, but it is the iron pan that is not affected

6. I recommend specialty store, the iron master.

Question 8: How to choose a pot, which is faster for cooking? A thin pot heats up quickly, but it is heated unevenly, which makes it easy to get angry, and the food that exceeds it tastes bad. Thick pot, heat slowly, heat evenly, and stir-fry tastes good. It's your choice.

Question 9: Which is the best domestic wok or iron pan? From a professional point of view, hotels are all iron pans. Of course, some families don't cook and choose non-stick pans.