What material is better for the wok?
You can use a ceramic wok, which is non-stick and harmless.
It is recommended to use an iron pot. A cast iron skillet that is good for your health.
Although the iron pot looks bulky, it is solid, durable, heats evenly, and is good for people's health. Because the iron pot has moderate thermal conductivity, it easily combines with acidic substances during cooking, increasing the iron content in the food by 10 times, thus promoting blood regeneration and achieving the purpose of blood replenishment. Therefore, it has become one of the "preferred cooking utensils" of Chinese people for thousands of years. ".
Professor Su Yixiang, vice president of the Chinese Nutrition Society, pointed out that using traditional Chinese iron pots is currently the safest kitchen utensil. Iron pots are mostly made of pig iron and generally do not contain other chemicals. During the process of stir-frying and cooking, iron pots will not dissolve or fall off. Even if iron substances dissolve, it is beneficial for the human body to absorb them.
Why do experts recommend using iron pots? The main reason is that iron pot has a good auxiliary effect in preventing and treating iron deficiency anemia. Due to the effect of salt and vinegar on iron at high temperatures, as well as the mutual friction between the pot, shovel, and spoon, the inorganic iron on the inner surface of the pot is desquamated into powder with a small diameter. After these powders are absorbed by the human body, they are converted into inorganic iron salts under the action of gastric acid, thereby becoming the body's hematopoietic raw materials and exerting their auxiliary therapeutic effect. Many foods contain iron, but iron pots are the most direct way to replenish iron.
Cast iron pots have their own advantages
I want to buy a wok, but I don’t know which material is better. Which material should I buy?
Each material has its pros and cons, analyze your choice
Aluminum pot:
1. Because the melting point of aluminum pot is low, please pay attention when using it Add enough water or you may burn the bottom of the pot.
2. When using aluminum pots to cook, you should put the rice into a bowl in time after it is cooked, because aluminum will contact with acidic and alkaline substances
A chemical reaction will occur in the future. It produces substances harmful to the human body, which are harmful to people's health after eating them.
3. The material of the aluminum pot is relatively soft. The aluminum pot should be allowed to cool naturally. If it is cooled quickly, the pot will deform.
4. When cleaning aluminum pots, you must use some weakly alkaline cleaning agents, and rinse them with water after cleaning.
Nowadays, fewer and fewer people use aluminum pots, and iron pots are playing an important role in every family's kitchen.
But do you know how to maintain iron pots on a daily basis? ? Now I will give you a detailed introduction.
Iron pot:
1. When purchasing an iron pot, first check whether the surface of the pot is flat and smooth, and then check whether there are any small holes or leaks.
2. The strange smell of the new iron pot must be removed before use. You can add salt to the pot, fry the salt until it turns yellow,
then add water and oil to the pot and bring to a boil. To get rid of the fishy smell, put a little tea leaves in the pot and add water to boil.
If you want to remove the iron smell, you can add some potato skins and boil them.
3. Iron pots are prone to rust and should not be used to hold food overnight. At the same time, try not to use an iron pot to cook soup, otherwise the cooking oil layer on the surface of the iron pot that protects it from rust will disappear.
4. Use as little detergent as possible when cleaning the pot to prevent the "protective layer" of cooking oil from being wiped out. After brushing the pot,
try to wipe away the water in the pot to prevent rust. If there is slight rust, you can use vinegar to clean it.
5. It is not advisable to use iron pots to cook acidic fruits such as bayberry, hawthorn, and crabapple. Because these acidic fruits contain fruit acid,
when exposed to iron, they will cause a chemical reaction to produce low-iron compounds, which may cause poisoning after eating.
6. Avoid using iron pots when cooking mung beans, because the tannins contained in the bean skins will undergo a chemical reaction when exposed to iron, producing
black tannins and iron. The mung bean soup turns black, affecting the taste and digestion and absorption of the human body.
With the improvement of people's living standards, stainless steel pots are occupying more home kitchens. They
have sufficient strength and plasticity than iron pots, and are more refined than iron pots. Beautiful, many people also like to use stainless steel kitchen utensils. Let us learn together what we need to pay attention to when using stainless steel pots.
Stainless steel pots:
1. Stainless steel pots are difficult to clean and their materials are different from iron pots, so when using them, do not
continue to use them. When using an iron pot, be sure that the flame does not exceed the bottom of the pot to avoid causing the pot to turn yellow
or black.
2. Do not dry-heat the pot for a long time, as this can easily cause the pot to turn yellow.
3. Try to use medium to small fire when using it. Don’t worry, qualified stainless steel pots have relatively good thermal conductivity.
And they have strong durability. After turning off the heat, they will last for a long time. The pot is still warm.
4. Do not wash the pot with cold water immediately after each use to avoid generating a large amount of water mist, making the pot difficult to clean. It is recommended to wash it with warm water and then use a rag with baking soda. + Wiping with a little hot water can still slow down stains to a certain extent, and it will also cause minimal damage to the pot.
5. Never use a steel brush to brush, and it is not recommended to use large crystals such as scouring powder and salt to rub. Especially
highly polished stainless steel pots. After wiping them once, you will find that the pot is clean, but the polished surface is also
completely ruined.
6. Try to use wooden spatulas. Even if they collide with the pot back and forth at high temperatures, the pot will not be scratched.
7. Before using the pot for the first time, warm it with white vinegar and clean it once, then rinse it with hot water and wipe it dry inside and outside before use.
8. Do not store acidic or alkaline food for a long time, as it will release toxic substances and be harmful to your health.
Aluminum pots, iron pots and stainless steel pots are commonly used pots in our daily life. In view of the various shortcomings of the above pots,
and may have adverse effects on human health, now the latest Titanium alloy technology has been used in daily kitchen utensils
This technology has now applied for a national patent, and another new type of pot has appeared in front of us: Golden Kitchen
Fangti Alloy pot. We named it "Golden Kitchen" because she will make our kitchen sparkle! The outer surface of the traditional high-quality 304 stainless steel pot is compounded with a new high-tech titanium alloy surface layer, which can completely isolate the production of any harmful substances. Any food, even strong acids and strong The alkali will not react with the pot body no matter how long it is left in the pot
Should...
What is the best material for a wok
Now The wok materials on the market mainly include iron, aluminum alloy, stainless steel, and the latest magnesium-zinc alloy. These are relatively common. In addition, non-stick pans and enamel pans are generally made of iron or enamel pans. The aluminum alloy pot has some surface treatment. Each material has its own advantages and disadvantages. Iron pots rust easily and cannot store food for a long time. If used properly, iron pots are healthier and safer. Aluminum pots are lighter, but if not handled well, aluminum can be damaged by the human body. Absorption is harmful to the human body; non-stick pots have limitations and cannot be used at too high temperatures. The coating is toxic and has a short lifespan. If it is damaged, it must be replaced; enamel pots are safer, but the enamel layer is easy to crack. , the life is not long, and some colors added to the enamel can pollute food; stainless steel has always been considered relatively safe, but recently it has been reported that because stainless steel is made of iron plus chromium, nickel and other heavy metals, the added chromium It will generate hexafluoride, which is toxic, so it is not safe for long-term use. To prevent heavy metal poisoning. The magnesium-zinc alloy pots currently on the market that have just come to the mainland have pros and cons. They are lightweight, energy-saving, and more healthy when supplemented with magnesium. The disadvantage is that the color of the pot will change color after being oxidized after use. Fortunately, it will not have any real impact on health. The price is not cheap either.
So in summary, from a health perspective and if your financial conditions permit, you can buy a magnesium-zinc pot and an iron pot at the same time.
What material is good for a wok?
Most foreign pots are stainless steel pots. The pot body is 18/10 medical stainless steel (containing 18 chromium, 10 nickel). This kind of stainless steel is bright, safe, stable and has strong corrosion resistance. As long as it is not used as a container to store electrolytes (salt, vinegar, etc.), it can be used for a long time. Most of the big brands of kitchenware use this material. What Zwilling, Fissler, etc.? Some high-end pots in Supor are imported from 18/10 stainless steel. You can also consider thick cast iron pots. The cast iron material is very healthy, conducts heat evenly and quickly, and has relatively large specific heat and density. It cools slowly and has good heat preservation effect, so it is very suitable for boiling or stewing. There are two big French brands of cast iron pots abroad, Le Creuset and Staub, both of which are expensive. There are some cheaper ones made in China. If you have a large budget, you can consider the German Silit pot (a high-end brand of WMF). The inner surface of special ceramics is not afraid of strong electrolyte corrosion (strongly acidic, high-salt food) compared to stainless steel pots. It can store any soup overnight and cook Chinese medicine. But the price is very expensive, at least more than 2,000. I don’t know much about Tao Jing and Zhen Stainless Steel.
What material is good for a wok?
First of all, buy a wok. The diameter should be 32 cm. This value is more suitable for a family of two to five people. This is more suitable for Chinese families. It’s better to choose a glass lid than a metal one! The glass is transparent and you can see the state of the food in the pot. The bottom of the pot should be flat! Because of the flat bottom, in addition to gas stoves, induction cookers can also be used, adding another medium. It is better to use an iron pot for the same reason as the third one (aluminum induction cookers cannot be used). A single handle is better than two handles. Some make a small handle on the opposite side of the handle. This is purely "superfluous". It occupies the wall distance and is inconvenient to operate. The inside of the pot is stamped with grids, which is more reasonable than the flat type. The connection between the handle and the pot body should have three to four rivets. After buying it back, it is best to check whether the handle and pot body are shaking, and then install a spring washer. Note: It is not recommended to buy a non-stick pan because it contains a variety of toxic layers. The function of a non-stick pan is to fry fish without meat sticking. In fact, there is no need to use a non-stick pan. You can just heat the hot spot in an ordinary pan and put cold oil in it. It's non-stick, and iron pots are good for your health. It's safe and pollution-free for cooking, especially if you have elderly people or children at home.
What is the best material for an iron pot?
Of course, it should be made of high-purity, high-quality refined iron. A good iron pot should be neither rusty nor coated. In life, many people have a completely wrong understanding that rusty iron pots can be replenished with iron. Rusting of iron pots is caused by the oxidation of iron pots. Not only can it not be absorbed by the human body to achieve the effect of iron supplementation, long-term use will also cause other hazards.
What is the best material for cooking pots at home?
I use iron pots at home, cast iron ones
The choice of high-quality woks is closely related to us. Housewives basically use woks every day, and a good wok can be used for many years. I don’t have much idea about buying a wok. I just think I can just buy one and take it home. Obviously, this idea is not right.
Different woks have different features and even different uses.
On the one hand, when purchasing, we should understand the characteristics of the various woks on the market and choose the one that suits our own needs. On the other hand, we must also develop a sharp eye. Identify the woks you should not buy. Next, let’s take a look at what you need to know when buying a wok.
Tools/Materials
Wok
Method/Steps/Wok Material
1. Iron Wok
Material characteristics: Traditional iron pots do not contain other special chemicals in their materials and have relatively strong antioxidant capabilities. Therefore, no unfit for food will be produced during the cooking process, even if iron ions are dissolved into the food. People can also absorb iron after eating it, and iron can be used to synthesize hemoglobin. Therefore, cooking in iron pots can prevent iron deficiency anemia. At the same time, the iron pot is very sturdy and durable, heats evenly, and has an outstanding heating effect.
Generally, the iron pot products on the market are also subdivided into cast iron pots and refined iron pots. There are some differences in characteristics between the two:
Pig iron pots are suitable for slow frying, and iron It is very pure and can replenish iron healthily. The design under normal production conditions has a thick bottom and thin walls, and is heavy in weight. When the temperature of the fire exceeds 200°C during heating, the cast iron pot will emit a certain amount of heat energy and transfer it to the food. The temperature is controlled at around 230℃, which makes it easier to control the heat. Friends who like slow frying can choose it.
Fine iron pots are suitable for stir-frying over high heat. They are made of black iron forged or hand-hammered. Their surfaces are usually multi-processed, making the pot body lighter and thinner, and can transfer the temperature of the flame directly through the pot. Give food.
Disadvantages: Ordinary iron pots are easy to rust, and rust can cause damage to the liver if accidentally ingested by the human body. The weight is relatively heavy. Users who lack wrist strength and like to stir fry should carefully consider whether they can handle this heavy thing. The surface is rough. The characteristics of the pig iron material itself determine that the surface is rough. If it is not coated, the surface cannot be smooth, which can easily cause the displeasure of users of the "Appearance Association".
2. Stainless steel pot
Material characteristics: Compared with iron woks, stainless steel pots are lighter in weight, and their sturdiness is not compromised at all, which can be said to be very good. It achieves the balance of heat, weight and quality. In addition, stainless steel pots are not suitable for rust and do not harbor dirt and evil, which can greatly reduce the workload during cleaning. If cleaned regularly and with the right method, the pot body can maintain its beautiful appearance for a long time.
Disadvantages: The heat preservation effect is poor. Food served in stainless steel pots in winter will turn into leftovers in a short time if not eaten immediately. The price is higher. Compared with traditional iron pots, the price of stainless steel woks is often more than 30 yuan higher. No iron-replenishing effect. The iron-replenishing effect of iron pots has been mentioned before. Stainless steel, as a representative of stable materials, will not dissolve residues during the cooking process, so there will be no iron-replenishing effect.
3. Alloy pot
Material characteristics: Most alloy woks are aluminum alloy products, and there are a few titanium alloy products. Due to the development of alloy technology, the alloy pot products currently on the market have fully oxidized the surface of the pot body in terms of material, so they are completely testable in terms of safety indicators. On the contrary, due to its many additional technologies, alloy pots can well avoid some of the shortcomings of stainless steel products and iron pots, putting them in a balanced position in terms of performance. There will be no obvious advantages but at the same time there will be no obvious advantages. There are some annoying flaws. Of course, we do not recommend choosing those alloy wok products with unreliable brands and low prices.
4. Wok made of other materials
In addition to the three common pots mentioned above, other more representative ones are medical stone woks and copper woks.
Medical stone wok: Made of pure natural medical stone material. Since this material is rich in various elements, it can dissolve potassium, iron, magnesium, Manganese, lead, silicon, iodine and other trace elements and minerals, long-term use can promote the body's physiological metabolic function and is beneficial to people's health. At the same time, this material can absorb impure odors in dishes and keep them fresh for a long time. It is also light, has less oil smoke, and has outstanding non-stick properties.
However, this kind of pot is not suitable for operation with a metal frying spoon. It focuses more on stewing processing, has limitations in operation, and has not yet become a mainstream market.
Copper wok...
What kind of wok material should I buy?
Hello!
In terms of materials, generally wok pots include iron pots, alloy pots, and stainless steel pots. Stainless steel, especially 304, is the best in terms of resistance to corrosion and acid and alkali. OK
For cheaper ones, you can check out Aistar and Supor:
They are available in general supermarkets, among which there are many iron pots, alloy pots, and non-stick pots, and the prices range. The price ranges from ten to three or four hundred; there are also a few three-layer steel woks, which seem to cost 598 or more than 600.
For better options, go to department stores. German brands include Fissler, WMF, Zwilling or Meiya. Domestic brands include Ryder’s Shenpin Kitchenware and Lingfeng Kitchenware. The woks of these brands are all made of 304, uncoated, physically non-stick, and have either composite bottoms or three-layer steel. Overall the price is higher.
What materials are woks made of?
There are many types of materials, including cast iron, wrought iron, refined iron, aluminum, alloy, stainless steel, etc. Among them, cast iron pans are easier to use