Then you need a non-stick pan. Size, material and brand are not important. This pot is a spare. For example, if you only want to fry an egg, moving it to another cauldron will waste fuel and cleaning time. I suggest you buy a cheap one. It's a backup anyway.
There are three main points in choosing a pot: good thermal conductivity, no hot spots and heat storage capacity. Because stainless steel has poor thermal conductivity, all good pots are sandwiched between aluminum and copper. No hot spots, not easy to paste and stick to the pot. There are few hot spots where domestic pots meet the standards, so manufacturers never publicize them. Only by storing heat can we ensure the pot temperature of Chinese food. Imagine that when the pot is hot and the oil is hot, the temperature of the pot will drop as soon as the material goes down. How can I cook a good meal? Therefore, the traditional wok is also heavier. The frying pan I used after dinner was still very hot. So: 1, using more than three layers of stainless steel pot, preheating evenly, not easy to touch the pot, relatively energy-saving. 2, the cast iron pot is easier to use and the stew is very good. 3. wok in Germany, such as zweilen, is generally only multi-layered. Compared with the habit of cooking Chinese food, American wok (full interlayer from the wall to the bottom) is actually more suitable. 4. Teflon coated non-stick pan has been eliminated, so don't buy it. Non-stick problem, coating is not the key, but the hot spot. 5. The problem of traditional iron pots in China. If you want to use it well, it must be very thick and have higher requirements for the temperature. However, due to poor thermal conductivity, it is a waste of energy for home use. The restaurant has a blower to provide firepower, and the pot is too big to be at home. In addition, iron supplementation is a myth. Personal experience, if used correctly, cooking Chinese food in a western-style wok at home will not affect the taste. Moreover, many brands also have Chinese wok-style sandwich wok and copper wok, which are also very suitable for domestic cooking, but the maintenance is too troublesome. 6, a good pot can save fuel, and a healthy diet requires eating good oil and less oil, so the investment is worthwhile.
Iron pot: At present, the safest pot is the traditional China iron pot, which is the safest kitchenware at present. Qualified iron pots are made of pig iron, generally containing no other chemicals, and will not cause oxidation problems. In the process of boiling, there will be no dissolved substances in the iron pot and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it. It is reported that WHO experts also recommend the use of iron pots. Mainly because 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 friction between spatula and spoon, the inorganic iron on the inner surface of the pot falls off into powder with smaller diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming the hematopoietic raw materials of the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct. Reminder: Ordinary iron pots are easy to rust. If the human body absorbs too much iron oxide, that is, rust, it will do harm to the liver. Experts say that iron pots rust easily and are not suitable for holding overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. When brushing the pot, use detergent as little as possible to prevent the protective layer from being brushed off. After brushing the pot, try to clean the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar.
Question 2: What quality pot is the best for daily cooking? In recent years, due to the emergence of electric wok, aluminum wok and other woks, many families are reluctant to use woks because they are heavy and difficult to clean. In fact, this is not appropriate.
In the process of frying with iron pan, more iron is dissolved into food, which provides people with a steady stream of iron, supplements the iron deficiency of food itself and plays a role in preventing iron deficiency anemia.
Relevant experts have made the following measurements: when cooking onions in an iron pan, only oil is added without salt, and the iron content of onions can be increased by 2 times after cooking for 5 minutes. If salt and tomato sauce are added, the iron content can be increased by 1 1 times after boiling for 20 minutes. When cooking with a raw iron pan, the iron compounds dissolved in the dish are easily absorbed by the human body.
The newly bought iron pot is soaked in salt water. Then sprinkle with salad oil to wipe. If it still smells, cut it into pieces with ginger, heat it in a pan and wipe it clean.
It is best to use an iron pan. No pollution, uniform heating. Cooks use iron pots.
Iron pot: the safest pot at present
Recently, experts from the World Health Organization began to suggest the use of iron pans, which are traditional kitchen utensils in China and generally contain no other chemicals and will not be oxidized. In the process of frying and cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if the iron substance is dissolved, it is beneficial to the human body to absorb it. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.
Reminder: Iron pots are easy to rust, and it is not suitable for overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. When you brush the pot, you should also use detergent as little as possible, and then try to clean the water in the pot. If there is slight rust, it can be cleaned with vinegar.
Non-stick pan: not suitable for high-temperature frying.
The main culprit of this Teflon storm is ammonium perfluorooctanoate, the main raw material of non-stick pan. Ammonium perfluorooctanoate is an artificially fluorinated polymeric acid. Because of its high stability, it is not easy to adhere to food, and it is an essential production material for non-stick pan coating. This non-stick coating is actually a film with a thickness of about 0.2 mm, which may be damaged if it is dry or the oil temperature reaches above 300 degrees Celsius. Generally speaking, when cooking, the temperature will not reach 260℃, but if it is fried food cooking, the temperature may exceed 260℃.
Reminder: When cooking, many dishes need to be fried. The boiling point of oil is 320℃. When frying food, the oil is always boiling hot, which easily leads to the decomposition of harmful components in the non-stick pan. Therefore, non-stick pans should be avoided when cooking fried and fried foods. In addition, use a non-stick pan instead of a shovel to stir-fry to prevent the coating of the non-stick pan from being damaged.
Ceramic pot, casserole: It is not suitable to hold acidic food.
Porcelain pots were once recognized as non-toxic tableware, but there have been reports of poisoning in recent years. According to experts, some beautiful coatings (glazes) of porcelain tableware contain lead. If the temperature is not enough when firing porcelain or the glaze composition is not up to standard, the pot may contain more lead. The national quality inspection department found that the dissolution of lead and cadmium in some ceramic pot products exceeded the standard. Long-term use of products with excessive lead and cadmium dissolution will cause heavy metal poisoning and seriously affect health.
Reminder: The enamel of the casserole contains a small amount of lead, so it is best to soak the newly bought casserole in 4% vinegar water and boil it first. The inner wall of the casserole is colored, so it is not suitable to store wine, vinegar, acidic drinks and food. When purchasing enamel tableware, the surface should be smooth, the enamel should be uniform and the color should be bright.
Stainless steel pot: It is not advisable to put salt in for a long time.
Tableware made of stainless steel is beautiful and durable. But unqualified stainless steel pot will have security risks. Unqualified stainless steel pot is generally chromium exceeding the standard. Hexavalent chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals.
Reminder: Stainless steel is not completely rustless. If you are exposed to acids and bases for a long time, chemical reactions will also occur. Therefore, stainless steel tableware containers should not be filled with salt, soy sauce and vegetable soup for a long time; It is not suitable for decocting traditional Chinese medicine. In addition, do not use strong alkaline or oxidizing chemicals to clean stainless steel tableware containers, so as not to cause corrosion to the products.
Aluminum pot: It is not advisable to cook with a metal shovel.
Aluminum pot is characterized by good heat dissipation and light pot. However, improper use of aluminum will lead to a large amount of dissolution, and long-term consumption of aluminum will accelerate human aging. Aluminum pot is not suitable for high-temperature frying. During cooking, aluminum may be released due to high temperature or collision and friction between metal shovel and aluminum pot. In addition, aluminum pot can't contain strong acid and alkali dishes, such as pickled food.
Warning: Try not to use aluminum tableware. Aluminum tableware cannot be used with iron tableware, and the chemical reaction between them will lead to more aluminum ions entering food. ...& gt& gt
Question 3: What wok is the best? Supor is not a good brand at first, but it has gained some fame in China. I suggest you don't use a coated pan. It is best to choose stainless steel wok for general household use. For example, the international brands such as Shuanglian are all from stainless steel pot, saying that they are German, but they are actually OEM in Guangdong. There are many small brands making this kind of pot in China, such as KMW, which is also said to be a German brand. It seems to be the same factory as Guangdong OEM and Shuanglian, but the price is higher than Shuanglian.
This brand of products was given by Siemens before. When I bought Siemens refrigerator, I sent a wok, all stainless steel, with less oil smoke. At least, it won't lose its coating. Now it seems that Tmall is sold in Shanghai.
I hope I can help you hehe ~ ~
Question 4: What pot is good for cooking? It is best to use an iron pan for cooking, and it is best to use a heavy raw iron pan. Because the raw iron pot can not only cook iron, but also bring out other trace elements. It's not a smart cooked wok. A shallow cooked iron pot can only bring you ... oxide rust. They have different functions. It is safest to use an iron pan. Although it looks heavy, it is strong and durable, evenly heated and beneficial to people's health. Because of its moderate thermal conductivity, the iron pot is easy to combine with acidic substances when cooking, which increases the iron content in food by 10 times, thus promoting blood regeneration and achieving the purpose of enriching blood. It has become one of the first choice cookers for China people for thousands of years. Professor Su, 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 boiling, there will be no dissolved substances in the iron pot and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it. Why do experts recommend using iron pots? Mainly because 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 falls off into powder with smaller diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming the hematopoietic raw materials of 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 material, 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 between raw wok and refined wok? Is it better for people to eat wok raw? The salesperson told the reporter that the raw iron pot is made of gray iron melted by die casting, and the heat transfer is slow and uniform, but the pot ring is thick, the grain is rough and easy to crack; The fine iron pan is forged by black iron sheet or hammered by hand, which has the characteristics of thin pot ring, fast heat transfer and beautiful appearance. It is understood that the raw iron pot has another feature. When the temperature of the fire exceeds 200℃, the raw iron pot will control the temperature transferred to the food at 230℃ by emitting certain heat energy, while the thin iron pot will directly transfer the temperature of the fire to the food. For ordinary families, it is better to use cast iron pots. However, fine iron pots also have advantages. First, because it is made of pure 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, it has high grade, smooth surface and easy cleaning. How should consumers choose and use iron pots, whether raw or refined? Insiders 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. Due to the casting process, the iron pot has irregular shallow lines. Under normal circumstances, the iron pot is a little rough, which is inevitable, and it will become smooth after a long time. Defects and small bumps are generally iron, which has little effect on the quality of the pot, but small pits are harmful to the quality of the pot, so pay attention when buying. Second, "listen", the pot with uneven thickness is not good. When buying, you can turn the bottom of the pot upside down, put your finger against the concave center of the pot and beat it with a hard object. The louder the pot rings, the greater the vibration, the better. In addition, the quality of the pot with rust spots is not necessarily poor. A pot with rust spots refers to a pot that has been stored for a long time. The longer the storage time, the better, so that the internal structure of the pot can be more stable and not easy to crack when it is used for the first time. 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's the ears of an iron pot, it's easy to burn your hands. In the use of iron pots, it is also a bit particular. Before using a new wok, you should remove the odor of the wok. You can add salt to the wok, fry the salt until yellow, then add water and oil to the wok and bring it to a boil. To remove 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 skin and cook it. Ordinary iron pots rust easily. If the human body absorbs too much iron oxide, that is, rust, it will cause damage to the liver, so it is not appropriate to eat overnight. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. When brushing the pot, use detergent as little as possible to prevent the protective layer from being brushed off. After brushing the pot, try to clean 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, fry quickly and add less water to reduce the loss of vitamins. Finally, experts also reminded that acidic fruits such as bayberry, hawthorn and begonia should not be cooked in iron pots. Because these acidic fruits contain fruit acid, they will react with iron to produce low-iron compounds. After people eat it ... >>
Question 5: What is the best material for cooking in a pot at home? I use an iron pan, cast iron.
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.
Tools/raw materials
fryer
Method/step/material of 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, which is easy to cause the displeasure of users of "Appearance Association".
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.
4. 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 frying >>
Question 6: What material is the best wok for cooking? The first choice for professional chefs.
Question 7: What pot is better for cooking? What brand of iron pot is good?
Cooking vegetables in an iron pan can reduce the loss of vitamin C in vegetables. The content of vitamin C in the dishes cooked in iron pan is obviously higher than that in stainless steel pot and non-stick pan. Although aluminum pot can retain more vitamin C when cooking, the easily soluble aluminum is harmful to health.
In addition, adding salt when frying vegetables can save more vitamin C than when not frying, and can also reduce the water leakage of vegetables and ensure their fresh and tender taste. Cooking in an iron pan often helps to prevent iron deficiency anemia. What brand is good: I don't think the brand is important. Just look at the one with a price of 150 or so. It is recommended to buy pig iron, which is more resistant and healthier! I bought one some time ago, and I was very upset before I bought it. I can't remember what brand I bought. Anyway, it took 138. Hehe, it's a little expensive.
Question 8: What kind of wok is better? What is the difference? Cooking in an iron pan is good for the human body, at least it can supplement iron. Hehe, in short, the advantages outweigh the disadvantages. The disadvantage is that there is a lot of rust, which needs to be cleaned frequently, otherwise it will be broken if eaten. The worst cooking in aluminum pot, aluminum pot is harmful to human health. After years of research, Russian medical researchers have proved that cooking food with aluminum pot is harmful to human health. According to the Russian Tribune, researchers from Elisman Institute of Health Sciences found that aluminum can destroy adenosine triphosphate, which is responsible for cell energy conversion, thus hindering the energy conversion process of human cells. Researchers believe that when aluminum pot is used to make food containing acid or alkali, it is easy to dissolve aluminum in the food.
Question 9: What kind of wok is used for cooking at home? Iron or stainless steel? Light iron, thick stainless steel. I'm using a stainless steel wok now. The polishing process is beautiful, but heavy, but I will get used to it after a long time.
Question 10: What pot is good for cooking at home? What are the advantages and disadvantages of each? First of all, you should be familiar with the principle of two heating pots: 1. The thicker the pot can be stored, the more evenly it will be heated; 2. The size of the stove and the pot should be commensurate. You need a China wok, which is the most basic of all your woks. Cast iron materials can be bought everywhere at home and abroad, which is very cheap. When choosing this kind of pot, you don't need to care too much about the brand, just pay attention to the size ―― if your stove is big, you can buy a big one, if it is small, you can buy a small one. Big pots and small stoves are boring. Learn the spoon well. You can make many things with this pot. This kind of pot is the same as other pots made of cast iron. Seasoned with lard or other animal fat after buying it, and then it will be easier and easier to use.
Then you need a non-stick pan. Size, material and brand are not important. This pot is a spare. For example, if you only want to fry an egg, moving it to another cauldron will waste fuel and cleaning time. I suggest you buy a cheap one. It's a backup anyway.
There are three main points in choosing a pot: good thermal conductivity, no hot spots and heat storage capacity. Because stainless steel has poor thermal conductivity, all good pots are sandwiched between aluminum and copper. No hot spots, not easy to paste and stick to the pot. Few domestic pots meet the standards, so manufacturers never publicize them. Only by storing heat can we ensure the pot temperature of Chinese food. Imagine that when the pot is hot and the oil is hot, the temperature of the pot will drop as soon as the material goes down. How can I cook a good meal? Therefore, the traditional wok is also heavier. The frying pan I used after dinner was still very hot. So: 1, using more than three layers of stainless steel pot, preheating evenly, not easy to touch the pot, relatively energy-saving. 2, the cast iron pot is easier to use and the stew is very good. 3. wok in Germany, such as zweilen, is generally only multi-layered. Compared with the habit of cooking Chinese food, American wok (full interlayer from the wall to the bottom) is actually more suitable. 4. Teflon coated non-stick pan has been eliminated, so don't buy it. Non-stick problem, coating is not the key, but the hot spot. 5. The problem of traditional iron pots in China. If you want to use it well, it must be very thick and have higher requirements for the temperature. However, due to poor thermal conductivity, it is a waste of energy for home use. The restaurant has a blower to provide firepower, and the pot is too big to be at home. In addition, iron supplementation is a myth. Personal experience, if used correctly, cooking Chinese food in a western-style wok at home will not affect the taste. Moreover, many brands also have Chinese wok-style sandwich wok and copper wok, which are also very suitable for domestic cooking, but the maintenance is too troublesome. 6, a good pot can save fuel, and a healthy diet requires eating good oil and less oil, so the investment is worthwhile.
Iron pot: At present, the safest pot is the traditional China iron pot, which is the safest kitchenware at present. Qualified iron pots are made of pig iron, generally containing no other chemicals, and will not cause oxidation problems. In the process of boiling, there will be no dissolved substances in the iron pot and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it. It is reported that WHO experts also recommend the use of iron pots. Mainly because 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 friction between spatula and spoon, the inorganic iron on the inner surface of the pot falls off into powder with smaller diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming the hematopoietic raw materials of the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct. Reminder: Ordinary iron pots are easy to rust. If the human body absorbs too much iron oxide, that is, rust, it will do harm to the liver. Experts say that iron pots rust easily and are not suitable for holding overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. When brushing the pot, use detergent as little as possible to prevent the protective layer from being brushed off. After brushing the pot, try to clean the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar.