What kind of wok is better?
1, iron pot is the safest pot at present.
The use of iron pot is beneficial to the absorption of iron substances by human body.
Iron pots generally do not contain other chemicals and will not be oxidized. In the process of frying and cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it.
The newly bought iron pot is soaked in salt water and then wiped with salad oil. Iron pots rust easily and are not suitable for overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. If there is slight rust, it can be cleaned with vinegar.
2. The difference between raw wok and cooked wok
However, iron pots are also divided into pig iron and wrought iron. Raw iron pots are easy to rust, and sometimes cooking will smell of rust. Personally, I think wrought iron is better. No rust, not easy to stick to the pot. You can soak the newly bought iron pot with salt water. Then sprinkle with salad oil to wipe. If it still smells, cut it into pieces with ginger, heat it in a pan and wipe it clean. I think it's better to use an iron pot. Those chefs use iron pans, which are recommended now. Iron pots generally do not contain other chemicals and will not be oxidized. In the process of frying and cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if the iron substance is dissolved, it is beneficial to the human body to absorb it. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.
3, non-stick pan should not be fried at high temperature.
The non-stick pan coating is actually a film with a thickness of about 0.2 mm, which may be damaged if it is dried or the oil temperature reaches above 300 degrees Celsius. Generally speaking, when cooking, the temperature will not reach 260℃, but if it is fried food cooking, the temperature may exceed 260℃.
So you can't use a non-stick pan when cooking. In addition, stir-fry with a non-stick pan instead of a shovel to prevent damage to the coating.
4, ceramic pot casserole should not contain acidic food.
Porcelain pots used to be recognized as non-toxic tableware, but the glaze color of some inferior porcelain tableware contained lead. Long-term use of products with excessive lead and cadmium dissolution will cause heavy metal poisoning and seriously affect health.
Pots made of different materials on the market are dazzling and there is no choice. In fact, different pots have their own advantages and disadvantages, and they should be chosen according to the ingredients and uses.
The enamel of the casserole contains a small amount of lead (especially glazed casserole can't be used), so it is best to soak the newly bought casserole in 4% vinegar water and boil it first. The inner wall of the casserole is colored, so it is not suitable to store wine, vinegar, acidic drinks and food. When buying enamel tableware, the surface should be smooth, the enamel should be uniform and the color should be bright.
5. It is not suitable for stainless steel pot to fill salt for a long time.
Stainless steel utensils are beautiful and durable, but unqualified stainless steel pot may have excessive chromium. Hexavalent chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals. Stainless steel is not completely rustless. If you are exposed to acids and bases for a long time, chemical reactions will also occur. Therefore, stainless steel tableware containers should not be filled with salt, soy sauce and vegetable soup for a long time; Mainly used for decocting Chinese medicine.