which brand of non-stick wok works well?

Supor wok medical stone does not stick to the pan

First of all, it feels so warm. My mother likes the red color scheme very much, saying that it has a festive feeling, so I don't understand. This red color is a little different from the big red color. If it is big red, it is a bit rustic. This red color is just right, and the color of my kitchen is very plain, so this pan is quite bright. In terms of weight, a large part of the pan is provided by the lid.

There are brand logos and some dots on the bottom of the pot, and the workmanship is quite exquisite. Look at the seller's page and it shows that this kind of treatment seems to be magnetic induction treatment. No matter whether you are an induction cooker, a stove or a ceramic stove, you can handle it well. My family also has a Supor pan with the same design, and the brand logo is a feature of the brand.

The details of the pot and the handle are the characteristics of this kind of pot, and the highlights are not limited to these, because I can only upload three pictures in the details, and I will describe the rest in the experience process. After all, my mother also cooked several small dishes specially for the trial pot ~ Laugh

The trial process and experience

My mother started, and because it was a trial pot, she cooked several convenient small dishes

Vegetables and meat. However, if you wipe it with a rag, it will be gone.

Supor pan household medical stone color non-stick wok pancake egg steak wok electromagnetic oven will not touch the frying pan.

Look, the wok that has just fried two dishes is no different from the new one once wiped with a rag. One fried pork is also quite oily, but it is still very simple to clean up, and the next dish can be processed immediately. My mother praised the convenience

Supor wok, medical stone color non-stick wok, 32cm pan and no oil smoke wok

Four dishes were fried. Although they were all vegetarian, it can be seen that the quality of this wok is quite good. Although I haven't tried the hard ingredients such as ribs, I used a wooden shovel for cooking, which is quite hard. I think this wok should be fine.

When the water is washed, any detergent is useless. But then again, any product has its own characteristics. Although this pot is good, it is not invincible. Therefore, it must be carried out according to the instructions when using it at ordinary times. Just use a wooden shovel and a silicone shovel for cooking, otherwise it will hurt the coating; When washing the pot, if the pot has a temperature, it is best to use warm water to make it fine. It is a no-no to pour it directly with cold water, and steel balls are even more taboo. In a word, this is a very good product, which has increased my understanding and confidence in this brand. After all, my pots are basically Supor or Corning ~ Laughter. With the attitude that you won't die if you don't die, as long as you use it well, this pot will definitely help you on the way to create all kinds of delicious food. ~ Laugh

What brand of non-stick wok is good?

from my personal experience, the turtle grain cast iron wok somewhere is good. The price is cheap. Processed, fried meat and fried eggs do not stick to the pan. And is easy to clean.

Secondly, it is better to cook a traditional Chinese dish with a round bottom pot, because the oil in the pot is concentrated and the firepower is controlled reasonably. Not easy to smoke.

The best non-stick wok brand

The big brands are all good, and the beautiful Supor non-stick wok is very good. Now the medical stone non-stick wok is also easy to use. I bought my own medical stone non-stick wok and Supor non-stick wok are also easy to use.

which brand of non-stick wok is better to use?

many people often ask me a question: what kind of pot is good for cooking?

As an author of food from the media for many years, I have come into contact with many pots. Today, I will talk about the advantages and disadvantages of several types of woks that are common in the market.

At present, the common woks in the market are non-stick wok, iron wok, stainless steel pot wok and enamel wok, among which the first three kinds are more. Enamel wok is called aristocratic wok, which can be fried, but it is not common only as wok.

first of all, let's talk about the non-stick pan. Broadly speaking, there are several kinds of non-stick pans, including coated non-stick pans, physical non-stick pans with special technology or stainless steel pot.

The non-stick pan here refers to the coated non-stick pan, and the physical non-stick pan will be listed later. At present, the most popular non-stick pan is Medical Stone, and I have used several.

The advantages of the coated non-stick pan are as follows: firstly, it is easy to fry, and the cold oil in the cold pan will not stick, especially for the novice kitchen, the operation is very convenient and successful, and the non-stick pan will not stick to the bottom, and it is lighter;

Second, the kitchen is cleaner with less oil and no oil fume, and the damage to the cook's skin is small. At the same time, reducing the intake of fat conforms to the modern people's pursuit of low fat and low calorie health concept.

For example, frying tofu with a non-stick pan is easier and easier to glide.

For example, stir-fried sugar, stir-fried bean paste, starch and other ingredients are most suitable for non-stick pan, and they are not sticky with little oil, but not with other pans unless more oil is added and kitchen skills are added.

Disadvantages: there is a chemical coating on the surface of the non-stick pan, which is easy to fall off at high temperature or permanently. Therefore, the non-stick pan is not suitable for high-temperature stir-frying. Usually, pay attention to cooking with medium fire or medium fire, and use it correctly, which can greatly prolong the life of the non-stick pan.

The most important thing is not to quench and heat suddenly. For example, just after frying vegetables, you can wash them directly under the tap, which is very harmful to the pot. Many people actually die from this one.

Also, because of the coating, you can't use a shovel or sharp things to wash the pot. You should use a soft rag, usually a silicone shovel or a wooden shovel, and you can't fry hard shellfish.

conclusion: if it doesn't stick well, you should also pay attention to maintenance. Generally, you should observe it for 1 to 2 years. If the coating falls off and scratches, it is recommended to replace it.

secondly, the iron pot. Iron pot is a traditional pot in our country, and its popularity has declined for a while, but in recent years, with the change of health concept and the appearance of iron pot in the tip of the tongue program, the price has soared.

advantages of the iron pot: the pot body is thin, the heat conduction is fast, and there is no coating, so there is no need to worry about the coating falling off.

the key to the maintenance of the iron pan: the iron pan just needs to be raised with oil. After a long time, an "oil film" will form on the surface of the pan, and the more it is used, the less sticky it will become. My family has an iron pot. I bought it when I got married, and it has been used until now. It is black and shiny, much better than when I just bought it.

if used correctly, it will last for decades and won't break down. It can even be passed on to your children as a "family heirloom"!

tip: if you want to fry or boil lard, please be sure to use an iron pan, not only for cooking, but also for maintenance! Just like we women make masks, haha, iron pots make "oil films"!

Disadvantages of iron pan: It is easy to rust, consumes more oil than non-stick pan, and requires certain kitchen skills.

note: don't use detergent and steel balls to clean the wok. It's best to make less soup. Just stir-fry the wok, which is special for the wok. Because once the detergent is washed, the "oil film" on the surface is washed away, and the iron pot will immediately become dull.

after cleaning the wok, finally dry the surface and dry it with low fire. If there is no water stain, it will not rust.

who is caffrey Calphalon, who is the agent in China? The impact on the China market is so great?

Calphalon was represented by China Changhe Jialan Import & Export Co., Ltd. It was officially registered as Caffrey in China in 29. People are huge import and export companies, and it is only natural that their momentum is great ~ ~ Baidu Map

Which brand of cookware is the best to use?

ashtar brand cookware is the best. Among the top ten cookware brands in the world, ASD brand was founded in 1978, and it can be said to be the leader in the field of cookware. It is committed to the research, development, production, sales and service of non-stick cookware, pressure cooker, hard cookware, stainless steel cookware, ceramic cookware, knives, cups, tableware and other kitchen utensils, and is currently one of the largest kitchen utensils production bases in China.

the company has joined the drafting unit for five national or industrial standards, such as non-stick cooker, lampless cooker, aluminum pressure cooker, stainless cooker pressure cooker and electric pressure cooker, and obtained 193 patents. It has a well-known trademark in China, two famous brand products in China, two national inspection-free products, a "red list" enterprise for import and export of the General Administration of Customs, and an export brand recommended by the China Chamber of Commerce for Electromechanical Industry.

The company's cooking utensils are among the best in the world, and the domestic market share of non-stick cookers and pressure cookers is among the best. The products sell well in more than 16 countries and regions in the world, and the export volume ranks first in the same industry in China. According to the evaluation of China Brand Research Institute, the brand value of ASD reached 1.6 billion yuan, and it entered the list of the 1 most valuable famous trademarks in China.

selection criteria for pots and pans:

1. Health of materials: Medical 34 steel is recognized as the best health and safety material, followed by iron and aluminum.

2, thermal conductivity: the better the thermal conductivity of the pot body material, the healthier and smokeless the pot! The thermal conductivity of iron and steel is about 15, and that of aluminum is about 23, so aluminum is the best, followed by cool alloy, followed by composite steel, and iron and stainless steel are poor.

3. thickness of the pot: theoretically, the thicker the pot, the better. The best thickness of the wok is more than 3-4mm, and the soup pot is more than 2 mm.. It can reduce smoke and prevent burning.

4. Non-stick effect: From the perspective of the best non-stick effect, the chemical coating and/or chemical protective layer containing non-hydrophilic substances has the best spreading effect by physically stirring such substances, and the non-coating layer reaches a certain thickness, and the surface is treated by a special process, so that the heat conduction of the pot body is uniform, and the non-stick effect can be achieved through proper cooking.

5. whether there is a chemical reaction layer: stainless steel without coating is the best, and the blackening reaction level of iron pan is the worst.

for the above contents, please refer to Baidu Encyclopedia-ASD.