Selection of healthy wok Raw wok is made of gray iron by melting and casting.
Advantages: slow heating, suitable for food boiling, not easy to paste the pot; Daily maintenance is relatively easy, as long as it is cleaned in time after cooking, it is not easy to rust; The most important price is much cheaper than cooked iron pots; High heat dissipation rate.
Disadvantages: pig iron is thicker, so the heat transfer effect is slightly worse, the cooking time needs to be longer, and more fuel (electricity) is wasted than cooked iron pots.
Cooked iron pot, also known as cast iron pot, is forged from wrought iron.
Advantages: thin pot, fast heat transfer and fast food cooking.
Insufficient: the price is higher; Cleaning is not easy, so it needs to be brushed and dried after use, otherwise it will rust easily; Contact with salt, sauce and vinegar is easy to be etched, perforated and rusted; Collision tends to soften and deform.
Although Chinese wok is ugly, it is an excellent choice for Chinese cooking, and pots made of other materials really can't do this. If we only look at the material of the iron pot, it is the healthiest and safest, and it will hardly dissolve out substances harmful to the body and will not be easily oxidized. However, where is the perfect pot in the world? Even woks have some health problems:
First of all, stir-fry at high temperature, and the fried dishes are easy to get angry when eaten;
Secondly, high temperature generally requires large oil, but high oil is not desirable;
Furthermore, if there is less oil, it is easy to carbonize food and stick to the pot if it is not stir-fried in time. And burnt vegetables will not only destroy nutrients, but also produce carcinogens.
You can use a non-stick frying pan.
Advantages: lightweight; Beautiful; Easy to clean; Good non-stickiness; Save fuel; Less oil smoke.
Disadvantages: after a long time, the coating will fall off and the appearance will become ugly; Not suitable for high-temperature frying; Coating can't be done with a shovel.
Non-stick pan Non-stick pan refers to a pan that does not stick to the bottom of the pan when cooking, because the bottom of the pan adopts a non-stick coating. Non-stick pan can easily fry food without sticking to the bottom, which can reduce the amount of oil used, and novices in the kitchen can also use it with confidence. However, if the cooking temperature exceeds 300℃, the coating will be destroyed and harmful substances will be decomposed.
Moreover, non-stick pans other than nano-ceramics are not suitable for making acidic foods as non-stick coatings. Because acidic food is easy to corrode the metal body, once the body is corroded, it will expand, thus expanding the coating and causing the coating to fall off in a large area.
It is advisable to make soup with ceramic casserole.
Advantages: high-end atmosphere; Uniform heating; Good heat insulation performance; Keep the juice and taste.
Insufficient: generally only used for making soup dishes; Poor high temperature resistance; Heat dissipation is fast.
Ceramic casserole is made of porcelain clay at high temperature. , is an excellent choice for soup.
A white casserole with delicate texture should be selected for soup. A good casserole is round, uniform, complete and crack-free, with smooth inner wall and no protruding sand grains, and the lid is tight and unchanged. There will be a crisp sound when you knock.
The advantages of casserole are slow fire and good heat preservation. The soup is very delicious. However, if you choose inferior casserole, the enamel contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to your health. When the casserole mixed with bubbles is heated, the internal stress in the casserole will change or burst.
Stainless steel pot manzhu snack
Advantages: low temperature, less oil smoke, beautiful and durable, and the cooking method is healthier than high-temperature frying.
Insufficient: heavy; Uneven heating; If you are exposed to acid and alkali for a long time, a chemical reaction will occur, or some trace metal substances that are not needed by the human body will be dissolved.
Stainless steel pot is made of Fe-Cr alloy infiltrated with metallic elements such as Ni, Mo, Ti, Cd and Mn. Generally speaking, qualified stainless steel pot is nontoxic. It has the advantages of low temperature, less oil and less smoke, and this cooking method is healthier.
But in fact, stainless steel pot is not the best choice for cooking. Stainless steel pot is not really stainless steel. If it comes into contact with acid and alkali substances such as salt, vinegar and soy sauce for a long time, or if it is used to boil traditional Chinese medicine, chemical reactions will occur and even toxic compounds will be produced.
The correct use of iron pot 1 is to fry one dish, brush the pot once, and then fry another dish. After each meal, the inner wall of the pot must be cleaned and the pot must be dried to prevent the pot from rusting and producing iron oxide harmful to human health.
2. Try not to use an iron pot to make soup.
3. Don't hold vegetables in an iron pot overnight, because the iron pot will dissolve iron and destroy vitamin C in vegetables under acidic conditions.
4. Use detergent as little as possible when washing the pot. If the pot is slightly rusted, it can be cleaned with vinegar.
5, for serious rust, black slag, black skin iron pot, should not be used again.
The advantage of iron pot is 1 and long service life.
Forged from iron, the surface is not coated with any chemicals harmful to human body. As long as the iron pot is properly maintained, it can be used for 5 years or 10 years.
2, high temperature resistance, rapid and uniform heat conduction
The cooked dishes will not be half-burnt and half-cooked, and will be heated evenly.
Step 3 save detergent
After the wok is used up, you can brush it with a hard brush, wash it with hot water, dry it, and dry it. Detergent actually hurts the pot.
4. Reduce the consumption of edible oil.
With the use of time, a layer of cooking oil will naturally form on the surface of the iron pan, which has the effect of not touching the pan, and it feels that the amount of oil used for cooking is getting less and less.
5. Cooked food contains trace iron.
In the process of cooking, the iron in the iron pot will be released (less) with the increase of temperature, and it will be mixed with vegetables.
Guess you are interested in:
1. Methods and skills to clean the pot correctly.
2. What pot can I use when cooking?
3. What are the ways to buy wok brands?
4. Which cooking pot will be easier to use and operate?
5. What are the secrets and methods to buy wok?