Not easy to rust, no coating, characterized by a lot of oil smoke. Raw wok is the original wok we used when we were young. Generally, it will rust, especially after washing, the surface will be covered with rust and look yellow. This kind of wok smells good, but it is not easy to take care of, and there is a lot of oil smoke. Few people use it now. We usually use wok to stir-fry and the like, and we can also use it to stew vegetables.
2, non-stick pan, now almost every family has, non-stick pan is also divided into iron and aluminum alloy materials, these two materials are the mainstream of non-stick pan.
Features Non-stick pan is slower than iron pan, so it is not suitable for cooking. After all, it is suitable for frying, roasting, stewing and boiling. The temperature rises slowly, but the heat conduction is uniform. After heating, the heat dissipation is slow, the heat preservation effect is good, the oil smoke is less, the oil is saved and the environment is protected, and it is very popular with fashionable cooking female powder. Especially suitable for frying fish. The fried fish is intact and does not break the skin.
3, medical stone does not stick to the pot, this kind of heat conduction is fast, the bottom of the pot is thick, the heat preservation effect is good, it does not smoke, saves oil and is evenly heated. Good quality medical stone is generally very wear-resistant, and its characteristic is that it is not suitable for cooking. Stir-frying, stewing, boiling and stewing are especially good. Very suitable for chefs who are beyond the times.
4. Pots are also divided into two categories: cooked wok and non-stick wok. We usually use a pan to make pancakes, fried fish, fried meat and so on. Cooking is not suitable, it is too small, but it is also an indispensable pot at home. Cooks who often cook always have three kinds of pots, hot iron pot, non-stick pot and pan, which are indispensable for housewives.