Generally speaking, the material of wok is very important, and it is also an important selection factor. In terms of materials, there are three kinds: iron pot, alloy pot and stainless steel cooker. Stainless steel, especially 304, has the best corrosion resistance and acid and alkali resistance.
Aluminum pot is prone to precipitate aluminum, which will cause Alzheimer's disease if accumulated in human body. This is because vinegar and aluminum will react chemically during cooking, resulting in aluminum precipitation. Aluminum pot has good thermal conductivity, non-stick, no oil smoke, and will not destroy vitamins in food.
Iron pot is a common material for cooking utensils, but it is easy to rust. The rust produced is trivalent or tetravalent iron, which is an iron element that the human body cannot absorb. Accumulation in the human body will cause damage to the kidneys, and the human body can only absorb ferrous iron, which is common in food. In addition, iron pots are the most destructive to vitamins in food. Poor quality iron pots are also easy to stick to the pot, and the oil smoke is large.
Stainless steel pot is a new type of cooker which has appeared in recent years. It is popular because of its safety and easy cleaning. But stainless steel is the heaviest. Generally, the pot is relatively heavy, and its thermal conductivity is not very good. Therefore, the stainless steel pot on the market now is generally double-bottomed. Stainless steel and aluminum are combined together, which keeps the characteristics of stainless steel's stability and easy cleaning, and also combines the characteristics of aluminum's good thermal conductivity. After surface treatment, it can be non-stick to the greatest extent and reduce oil smoke.
Look at the price
The price of wok is also an important factor. Generally, the price of wok ranges from tens of yuan to several hundred yuan. It is recommended not to buy cheap wok with thin texture. In particular, some sellers sell branded pots at low prices in the name of attracting customers to buy at low prices. At this time, we must pay attention to it. We must first understand the average price in the market, and don't be greedy and cheap, which will lead to bigger problems.
3. Thickness
The thickness determines the non-stick property of the pot and the amount of oil smoke produced.
Generally, 2-3mm wok is the best. If it is too thin, it is easy to paste the pot; If it is too thick, it will be too heavy.
The optimum thickness of soup pot is1.5 mm.
4. With or without coating
At present, the most common non-stick pans on the market are all due to the non-stick coating on the outer surface. The commonly used non-stick coating is Teflon or similar chemicals, which will start to fall off after more than 1 year, and will cause cancer when it enters the human body. In addition, only wooden shovel or silicone shovel can be used, and cleaning is also very troublesome.
The uncoated pot is still good. After the iron pot is used, it will form a dense oil layer on the surface, and it will also become non-sticky. Cleaning is also convenient, and shovels and iron brushes can be used at will. Because of the high density of stainless steel pot, the surface becomes smoother after post-processing, and the food shrinks when heated and leaves the surface, thus achieving the effect of non-sticking.
Step 5 show up
Stainless steel pot is popular because of its noble and low-key metallic color. Iron pots are generally black and have poor thermal conductivity, so they cannot be made into paints of various colors. Aluminum pot has the best ductility and thermal conductivity, and can be made into various colors and shapes.