1, wrought iron wok
Cooked wok, also known as refined wok, is forged from wrought iron and has the advantages of durability, uniform heating and outstanding heating effect. Ordinary iron pots rust easily, but don't worry. Nowadays, many brands of woks have overcome the problem of rust through iron-boring technology, which is more wear-resistant and prolongs the service life of the wok body. Cooked wok has the advantages of thin wall, good ductility, high toughness, beautiful appearance, multiple surface treatments, light body and fast heat transfer, which is suitable for stir-frying.
2. Pig iron wok
Raw wok, also known as cast wok, is made of gray iron by direct melting model, which is generally thick. The reason for the thickness is that the heat conduction speed is slightly slow except for the gap between molds. It takes a little effort for women to cook with one hand, which is suitable for cooking dishes for a long time.
3, coated non-stick pan
Teflon material is generally used to prevent food from sticking to the pan, but this material cannot be touched by hard objects, such as a slightly harder spatula, otherwise it will be scraped off and lose its non-sticking effect. Once the coating falls off, the whole pot will be heated unevenly, and the cooked food will be unpalatable. In addition, the coating material will change at high temperature and produce harmful gas, which has been classified as unhealthy material.
4. Stainless steel wok
Stainless steel wok has strong stability, sufficient strength and plasticity, and a solid oxide film on its surface. Therefore, stainless steel pot is not easy to rust, and it can shelter evil people from evil practices. It is very convenient to clean, but the heat preservation effect is poor, and the food will soon cool down when it is put in. It is non-viscous to some extent. The surface of the pot is hard oxidized to make it not stick to the pot, but the effect is average.
5. Alloy wok
Most alloy woks are made of aluminum alloy, and the surface of the wok is fully oxidized, which has good corrosion resistance, strong wear resistance, uniform heat conduction, rapid temperature rise and non-stick to the wok. However, aluminum is harmful to human body. If aluminum alloy pots are often used, especially when making food containing acid or alkali, it is easy to dissolve aluminum in food, which will hinder the transformation process of human cell energy.