The wok in the market is generally divided into three materials: 1, iron pot 2, coated pot 3 and stainless steel pot.
1. Iron pans are divided into cast iron (pig iron) and extremely iron (wrought iron). Cast iron is generally very heavy, and extremely iron is thin and light. At present, the most common wok in the market is the wrought iron (polar iron) wok, which has been used in China for thousands of years. They are the most suitable cooking pots in China, with the advantages of less heating, slow heating, good temperature control, strong oil absorption, non-toxicity and durability.
Disadvantages of iron pot: high material selection and forging process requirements, large price difference, need to protect the United States and so on. Iron pots are suitable for people who specialize in cooking or like cooking. It is recommended to choose good materials and fine forging technology when buying iron pots.
Coating pot
2. The coated pot is divided into stainless steel, aluminum, iron, aluminum+stainless steel bottom according to the pot body, and resin coated and medical stone coated PTFE according to the coating. First of all, the advantages of coated pot are non-stick, less oil consumption and easy to handle. Disadvantages: short service life, poor 1 year technology, good material technology in about 2-3 years.
3. stainless steel pot (mainly promoted by several German brands in the early years). After purchase and use, we found that stainless steel pot is not suitable for the cooking style of China people. Stainless steel pot heats up quickly, the oil temperature is not easy to master, and it is easy to produce a lot of lampblack. In recent years, few families choose stainless steel wok, and there are only imported woks here. Other types of stainless steel pot can still be selected.
1. Is the coated pan safe to use? Now the quality of coating is much higher than in previous years, and the relevant national standards are also very high. As long as the coating pots produced by regular merchants are used, it will not harm the human body.
2. Do you want to boil the pot? Yes, when the pot is cooked, the probability of sticking to the pot is less. There are many pores on the surface of the new iron pot that are invisible to the naked eye. The pot must be boiled before it is used for the first time. Do not clean it after receiving it. Prepare a piece of pork with skin, open a small hot pot, wipe the whole pot with pork for 5- 10 minutes, cool for 24 hours and then wash the pot with warm water. When using, it is not allowed to wash the hot pot with cold water, and it is necessary to drop a few drops of oil on the silver surface for a long time.
3. Why do iron pots cost tens or thousands of dollars? The most important thing of iron pot is material selection and forging process. Just like the Zhangqiu iron pot we often hear, it is not expensive, but it is made of ordinary iron, which is very prone to rust and fine holes in the later stage. In addition, manual hammering can only be compared with machine hammering. In addition to brand factors, the material selection and technology of high-priced iron pots are better.
Which wok is more suitable for home use?
The most common wok on the market: aluminum pot body+stainless steel bottom and medical stone coating. Suitable for people who usually cook less and have low professional requirements; Stainless steel pot+resin coating is recommended for the purchase of coated pot.
Precautions for the use of the coating pan: Do not use a hard (iron, stainless steel) shovel, and rinse it with cold water only after the heat needs to be cooled. Do not use acidic detergent.