Many people are paying more and more attention to what kind of pot cooking is most beneficial to health. Not only the vegetables to be selected are green food, but also the pots to be selected are beneficial to the health, which can be protected by diet. So many people who pay special attention to this aspect want to know what kind of pot cooking is most beneficial to health. The following contents are answered, follow me to see the details.
First, cooking in an iron pan can use less oil. When the iron pan is used for a long time, the surface will naturally produce a layer of luster, which is basically equivalent to the effect of non-stick pan. Don't put too much oil when cooking, and avoid eating too much cooking oil. Clean the wok without detergent, brush it with hot water and a hard brush and dry it completely.
Second, the traditional iron pan can avoid the potential influence of harmful chemicals on the surface of the non-stick pan. The surface coating of non-stick pan usually contains carbon tetrafluoride, which may harm the liver and affect the growth and development. Some studies have also shown that when cooking in a non-stick pan, carbon tetrafluoride will turn into gas and volatilize at high temperature, and it will be inhaled by the human body with cooking fumes. In addition, if the surface of the non-stick pan is scraped with a shovel, carbon tetrafluoride will fall into the food and be eaten directly by people. The traditional wok has no such chemical coating, so there is no such danger.
Third, frying in iron pot can supplement iron. At high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in supplementing iron.
Although there are many pots now, which occupy the whole pot market, there are also many people who pay attention to health. In order to ensure their health through diet, they are still willing to choose iron pot cooking when cooking. They think that cooking in an iron pan can not only ensure good health, but also supplement iron. They are willing to kill two birds with one stone.
How to choose high-quality wok The choice of 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 buying one at home is enough. Obviously, this idea is wrong.
Different works have different characteristics and even different uses.
On the one hand, when shopping, we should know the characteristics of various works in the market and choose the one that suits our needs. On the other hand, we should learn to identify those works that should not be bought. Next, let's take a look at what we need to know when buying a wok.
1. Iron pot
Material characteristics: The traditional iron pot contains no other special chemicals, so it has strong antioxidant capacity, so it will not produce dissolved substances that are not suitable for eating during cooking. Even if iron ions are dissolved in food, people can absorb iron after eating it, and iron can be used to synthesize hemoglobin, so cooking with iron pot can prevent iron deficiency anemia. At the same time, the iron pan is very durable, evenly heated and has outstanding heating effect.
Generally, wok products on the market will be subdivided into raw wok and refined wok, with some differences in characteristics:
Raw wok is suitable for slow frying, and the iron is pure, which can supplement iron healthily. The design at full capacity is thin bottom weight. When the temperature of the fire exceeds 200℃ during the heating process, the raw wok will control the temperature transferred to the food at about 230℃ by emitting certain heat energy, which makes it easier to control the temperature. Friends who like slow frying can buy it.
Fine iron pot is suitable for fire and stir-frying. Forged from black iron sheet or hammered by hand. Its surface is usually treated many times, which makes the pot lighter and lighter. It can directly transfer the temperature of the flame to the food through the pot.
Disadvantages: Ordinary iron pots are prone to rust, and rust will cause harm to the liver if it is accidentally ingested by the human body. Users who are heavy and lack wrist strength and like to cook in the pot should seriously consider whether they can handle this heavy guy. Rough surface, the characteristics of pig iron material itself determine its rough surface, if it is not coated, its surface can not be smooth and easy to cause? Appearance association? The user's unhappiness.
2. stainless steel pot
Material characteristics: Compared with iron pans, stainless steel pot will be lighter in weight, and its firmness will not be compromised at all. It can be said that it has achieved a good balance among temperature, weight and quality. Besides, stainless steel pot is not suitable for rust, and it will not shelter evil people from evil practices, which can greatly reduce the workload during cleaning. If it is cleaned regularly and properly, the pot body can keep beautiful for a long time.
Disadvantages: poor heat preservation effect. The food served in stainless steel pot in winter will soon become leftovers if you don't eat it right away. The price is higher. Compared with traditional wok, the price of stainless steel wok is often 30% higher. There is no iron supplement effect. The iron supplement effect of the iron pot has been mentioned earlier. As a representative of stable materials, stainless steel will not dissolve out residues during cooking, so it will not play a role in supplementing iron.
3. Alloy pot
Material characteristics: most of the workpieces made of alloy are aluminum alloy products, and a few are titanium alloy products. Due to the development of alloy technology, the surface of alloy pot on the market has been completely oxidized in material, so it can stand the test in safety index. On the contrary, through many additional technologies, the alloy pot can well avoid some shortcomings of stainless steel products and iron products, and make them in a balanced position in performance, without obvious advantages or some annoying defects. Of course, it is not recommended to choose alloy wok products with unreliable brands and low prices. 44. Workpieces made of other materials
In addition to the three common pots mentioned above, other representative ones are medical stone wok and copper wok.
Medical stone wok: made of pure natural medical stone material. Because this material is rich in many elements, it can dissolve out trace elements and minerals such as potassium, iron, magnesium, manganese, lead, silicon and iodine when cooking. Long-term use can promote the physiological and metabolic functions of human body and is beneficial to human health. At the same time, this material can absorb the impure odor in dishes and keep fresh for a long time. It also has the characteristics of light weight, less oil smoke and outstanding non-stick performance.
However, this kind of pot is not suitable for the operation of metal frying spoon, and it is more focused on stewing. There are limitations in operation and it has not yet formed the mainstream of the market.
Copper Pots: Gao Shuai is really rich in copper pots. In view of the chemical structure of copper molecules, this wok has excellent heat conduction effect. When cooking, it is heated evenly and quickly, which can ensure that the upper ingredients can also be heated close to the bottom of the pot, which can control the heat well and reduce the stir-frying action to a certain extent. However, copper wok is expensive and heavy, and it is usually not recommended unless users have special requirements for heating.