We usually cook at home, and the commonly used pots are generally divided into casserole, non-stick pot, raw iron pot and cooked iron pot. These pots seem to be similar, but there is a lot of knowledge in them, which is very different. Here, we will introduce these pots in detail from their production technology, characteristics, how to choose, how to open the pot and daily maintenance. It must be emphasized here that the choice of pot is really great if you want to make delicious dishes.
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Casserole is made of clay, seasonable, clay and other materials by high-temperature firing. The biggest feature of casserole is that it has no metal impurities and strong breathability. It is most suitable for making soup or stewing all kinds of ribs or meat. Casseroles are thick and slow in heat conduction but slow in heat dissipation. Once the temperature comes up, it can maintain a relatively constant temperature and it is not easy to destroy the ingredients. Best for slow stewing. It can also be said that casserole belongs to a relatively healthy pot, which can stew all kinds of nutrients of ingredients. The stewed ingredients taste soft and glutinous, and the soup is rich in nutrition, which is suitable for stewing and soup making.
non-stick pan
As for the non-stick pot, it is actually a popular pot in recent years. The principle of making a non-stick pan is actually very simple, that is, a special coating is brushed on the surface of the pan, which can isolate the high temperature at the bottom of the pan, thus achieving the effect of non-stick pan. This kind of pot is generally the favorite of many housewives, but people who can cook don't like it. Cooking in a non-stick pan artificially lowers the temperature in the pan, so that the pan can't smell when cooking, and the fried dishes are definitely not delicious. In addition, even the high-priced non-stick pan, the coating will slowly fall off after a long time, and finally this pan looks nondescript and very difficult to use. So it is not recommended here.
cast iron pan
Raw iron pot is also called cast iron pot. Let's talk about the principle of making raw iron pots first. It is made by melting pig iron into molten iron and finally pouring it, so it is also called cast iron pot. Some people often can't tell the difference between a raw wok and a cooked wok. It's actually quite simple. Because the wok is cast, it is thick at first, and it is very heavy to weigh. In addition, the raw wok has high carbon content and crisp texture. If you accidentally drop it on the ground, it will easily break. Because the raw iron pot is cast, the surface is rough and it is easy to distinguish. See the figure below for the casting location of raw iron pan.
Raw iron pot is characterized by its thick body. The most common is the two-eared raw iron pot. This kind of pot is also very common in the former countryside. Some have no ears and handles directly, or they are placed directly on the stove. Raw wok is ok for stewing because of its thick material, slow heat conduction and good heat preservation, but cooking is still not recommended. Anyone with a little cooking knowledge knows that cooking usually pays attention to "quick frying and quick cooking", especially when frying vegetarian dishes, the time from cooking to cooking is the best, and the temperature of raw iron pots is slow, so it is not suitable for cooking. In addition, when cooking, many people like to weigh the pot. Raw woks are too heavy for most housewives. To sum up, it is ok to stew in a raw iron pot, but don't use it for cooking. The picture below shows a raw iron pot that Bian Xiao has kept for several years, but it is not used very much at ordinary times.
Cooked iron pot
The principle of making a cooked iron pan is not pouring molten iron, but forging. Generally, cooked iron sheets with little carbon content are used. Cooked iron pots are generally divided into two types: one is directly formed by mechanical forging, which is generally thin, light in weight and relatively cheap, generally tens of dollars; The other is hand-made, that is, people use a hammer to repeatedly quench and hammer. This kind of cooked wok is thicker and heavier, but it is more durable. Of course, the price is higher, generally more than 100 yuan. Cooked iron pots are resistant to falling, and at most they will only be deformed and will not be broken.
When I introduced the raw wok above, I also mentioned that cooking pays attention to "quick and hot frying", but the raw wok is not suitable. The most suitable wok for cooking is the cooked wok. Cooked wok has low carbon content, thin wall, rapid heat transfer and light weight, and is most suitable for cooking. In addition, even if it is a stew, it is ok to use a cooked iron pot, which is similar to a raw iron pot. So to sum up here, the raw wok feels a bit chicken-ribbed. No matter whether it is stewed or boiled, a good cooked wok is enough. Bian Xiao's mantra iron pot, as shown below, is very easy to use.
Learn to choose the right cooked iron pot
As a cast raw iron pot, this is not much different. Generally, there are ears, and the pot body is very thick and heavy. The cooked iron pot has one ear and two ears, and some even have no ears but a wooden handle. Cooked iron pots are lighter, generally pressed by machines, and heavier, generally made by hand, so it is impossible to tell whether they are cooked iron pots or not. Bian Xiao suggested here that when choosing a cooked wok, only choose a lighter cooked wok, which is easy to pick up and cheap. If it is broken, buy another one. Judging from the cooking effect, it is not much different from the thick cooked wok.
How to open the pot and its daily maintenance
A pot cooked is a good pot, which is not only better than a non-stick pot, but also can stir fry better. The cooking method of raw wok is similar to that of cooked wok, that is, put it on the stove and burn it hard. The redder the better, it burns through everywhere. The only difference is that the red-hot raw wok can't see water, while the cooked wok can be stirred with water. When burning, you can wipe it with pigskin and put some vegetable oil on it. Generally, after cooking, the pan is cleaned, burned and oiled again. It looks shiny and watery, and it will be used more and more in the future. In addition, if you don't pay attention at ordinary times, the pot is rusted or there is too much dirt. You can start the pot again in this way, and the effect is the same. It still feels good to raise a good pot and fry a dish.