Is to choose a heavy-duty raw iron pot.
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 the iron pot looks heavy, it is durable and heated evenly, which is 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 a raw wok and a 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.
There is a knack for choosing and using.
How should consumers choose and use wok, raw wok or refined wok?
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, and 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. In order 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 meet iron ... >>
Question 2: How to choose a wok for cooking? Is the wok delicious? First buy a wok with a diameter of 32 cm, which is more suitable for a family of two to five. This is more suitable for families in China.
Glass is more suitable for the lid than metal! The glass is transparent, and you can see the state of the food in the pot.
The bottom of the pot should also be flat! Because of the flat bottom, in addition to gas stoves, induction cookers can also be added with a medium.
The pot should be made of iron for the same reason as the third one (aluminum induction cooker can't be used).
One handle is better than two handles, and some are the opposite. Making a small handle is purely "gilding the lily". It is at a distance from the wall, so it is not convenient to operate.
It is more reasonable to punch the grid in the pot than to flatten it.
The connecting part between the handle and the pot body is preferably three or four rivets.
After you buy it, you'd better check whether the handle and the pot body are shaking, and then install the spring washer.
Matters needing attention
It is not recommended to buy a non-stick pan because it contains a variety of toxic layers. The function of non-stick pan is to fry fish without touching meat. Actually, there is no need to use a non-stick pan. As long as the hot spot is heated and cold oil is applied, you can use an ordinary pot without sticking to it. Moreover, the wok is good for health, and cooking with wok is safe and pollution-free, especially for the elderly and children at home.
Question 3: how to choose high-quality iron pots to buy iron pots;
1, see: mainly depends on whether the surface of the iron frying pan is smooth, 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.
2. Listen: This is mainly the choice of iron thickness for iron pot cooking. A 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, and 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. When using iron pots, there are also certain stresses.
What consumers should pay attention to when using iron pots;
1. Before using the 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. In order 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.
2. In normal use, ordinary iron pots are easy to rust. 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.
3. In the process of using iron pot, it is not advisable to cook acidic fruits such as bayberry, hawthorn and begonia with iron pot. Because these acidic fruits contain fruit acid, they will react with iron and produce low-iron compounds, which may be poisoned after people eat them.
Question 4: How to choose a wok? Why should I choose an iron pot? You can try to choose an iron pot like this:
1, the pan surface should be smooth, but not "smooth as a mirror". Because of the casting process, all iron pots have irregular shallow lines, which is not a problem.
2. Check for defects. There are two kinds of defects: small bumps and pits. The raised part of the small bump is generally iron, which has little effect on the quality of the pot. If the bulge is on the concave surface of the pot, it can be removed with a grinding wheel to avoid blocking the spatula.
Small pits are complicated and harmful to the quality of bowls. There are three main situations: trachoma, blowhole and shrinkage cavity. The "three eyes" easily occur in the center of the convex and concave sides of the pot, which is the throat for pouring molten iron. Pay attention to the inspection when buying, because some people fill the pit with graphite, which is not easy for ordinary people to notice, and can only be exposed by brushing with a small brush.
3. The part of the bottom of the pot that touches the fire is commonly known as the pot. The cauldron is not good because fire travels slowly. It takes enthusiasm and time.
4, the pot is thick and thin, and the thinner is better. Some iron pots may be thick on one side and thin on the other, which is caused by the dislocation of models. This 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 knock it with a hard object. The louder the pot rings, the greater the vibration, the better. This method can also be used to check whether there are cracks in the pot. Cracks are generally easy to appear at the edge of the pot, because otherwise it is the thinnest.
Question 5: 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.
Question 6: How to choose a good wok?
The choice of frying pan has always been a problem that family users often need to think about, but this industry is mixed and difficult to distinguish. Material and brand, these are also the first considerations when choosing this product. This encyclopedia will focus on what materials are good for wok, what brand is good for wok, and what to do if it rusts, so that you can rest assured to cook for your family.
What is the good material for wok?
For your convenience, we will introduce four kinds of woks, stainless steel pot, alloy wok and other woks.
iron wok
Material characteristics: the traditional iron pot contains no special chemicals and has strong oxidation resistance. Iron ions produced during cooking can help the human body synthesize hemoglobin and prevent iron deficiency anemia. Moreover, the iron pan is durable, evenly heated and has excellent heating effect.
There are two kinds of iron pots on the market: raw iron pots and refined iron pots.
Disadvantages: easy to rust, eating it will be harmful to the liver; Heavy weight, testing the wrist strength of users; The surface is rough and unsightly.
Stainless steel pot
Material characteristics: compared with iron pan, it is lighter and similar in firmness. There is a good balance between heat, weight and quality. And is not easy to rust, easy to clean, and can maintain a beautiful appearance for a long time if properly maintained.
Disadvantages: The heat preservation effect is not good, and the food stored in stainless steel pot needs to be eaten immediately in winter. The price is on the high side, generally more than 30% higher than the iron pot. Iron-free ions help the human body replenish blood.
Alloy pot
Material characteristics: most of them are aluminum alloy products, in addition to titanium alloy products. With the continuous progress of alloy technology, the surface of alloy pot on the market has been completely oxidized, and the safety index is still very high. Alloy pot can also avoid the disadvantages of iron pot and stainless steel pot. But for the purchase of alloy pots, it is not recommended to buy small brands and low prices.
Wok made of other materials
Representative wok: medical stone wok, copper wok.
Medical stone wok: made of pure natural medical stone material, rich in various elements. When stewing, potassium, iron, magnesium, manganese, lead, silicon, iodine and other elements and minerals can be dissolved. Long-term use can promote human physiological metabolism and is beneficial to health. The wok made of this material can absorb the odor when cooking, keep fresh for a long time, is light in weight, has less oil smoke and will not stick to the wok. However, this kind of pot is not suitable for metal frying spoon operation, and tends to stew, so it has not yet formed the mainstream of the market.
Copper wok: the wok made of this material has copper molecules, which has outstanding heat conduction function. The stir-fry is heated evenly and quickly, which can make the upper ingredients close to the bottom temperature of the wok, control the heat, and reduce the stir-fry accordingly. However, due to the high price, heavy weight and few users.
What brand of wok is good?
There are many brands of wok in the market, so it is not easy for consumers to choose a cost-effective one. Here are several brands of wok, hoping to help everyone.
1. Amway wok
The research team of the brand wok has been committed to the research and development of new products, and more intelligent products will be put into the market in the future.
2. Fish pot
Fishler wok has built a first-class research platform in China, bringing together top scientific and technological talents and gourmets at home and abroad. In two years, it has overcome nearly a thousand kinds of problems and developed the first intelligent wok with a built-in microcomputer chip in China.
3.jesse cooking machine
Four. Zyrnior: stainless steel pot
5. Supor, Astor: iron pot, non-stick pot
6. Mao: alkali pot
7. corning: glass jar
Question 7: How to choose the wok 1 for cooking? The cast wok is relatively heavy.
2. According to the sound, the sound is crisp and long. It is a tin pot, and the sound is heavy and short. It is a cast iron pot.
3, identified by thickness, thin tin pot, thick cast iron pot.
4. The simplest thing is to test with a magnet.
5, you can use hard things to draw on it, and the iron pot is not affected.
6. I recommend the exclusive store, Iron Master.
Question 8: How to choose the pot that cooks faster? The thin pot heats up quickly, but it is not evenly heated, so it is easy to get angry, and the food that exceeds it tastes bad. The pot is thick, slowly heated and evenly heated, and it tastes good when fried. It's your choice.
Question 9: Which is the best, a domestic frying pan or an iron pan? Professionally speaking, hotels are all iron pots. Of course, there are also families who don't cook, but choose non-stick pans. Cooking majors will know which dish to put what first and what to eat. ) I hope it helps.