1, iron pot
The traditional iron pot contains no other special chemicals and has strong antioxidant capacity. During cooking, substances will not dissolve. Even if iron ions are dissolved in food, people can absorb iron after eating it. Iron can be used to synthesize hemoglobin. Therefore, frying and boiling in an iron pan can prevent iron deficiency anemia. At the same time, the iron pan is very durable and the heating effect is remarkable.
2, stainless steel
Stainless steel is lighter in weight. Although light in weight, it is very hard. Besides, stainless steel pot can avoid the trouble of rust. But also easy to clean, thus reducing the workload of cleaning the wok.
3, alloy pot
Most alloy pots are made of aluminum alloy, and some are made of titanium alloy. With the development of alloy technology, the surface of alloy products sold in the market is oxidized. Therefore, it can completely stand the test in terms of safety indicators.
Buying skills of wok
1. Appearance inspection: First of all, it depends on whether the pan surface is smooth, but it cannot be as smooth as a mirror. Due to the casting process, the wok has irregular shallow lines. Under normal circumstances, the wok 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: a pot with uneven thickness is not good. When you buy it, you can turn the bottom of the pot upside down, then put your finger against the concave center of the pot and tap 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 is stored for a long time, and the longer it is stored, the better, so that the internal organization of the pot can be more stable and will not crack when it is used for the first time. It is best to wrap the ears of the wok with wood or other heat insulation materials. If it's the ears of an iron pot, it's easy to burn your hands.
3, look at the lid: Generally speaking, the lid of the wok is best made of glass. The glass cover can see the inside of the wok, which is convenient for cooking and cheaper. If the quality of the pot cover is not very good, there is of course a stainless steel pot cover, but this kind of pot cover takes up a lot of space because of its large curvature.