1. Types of pots

1. Pressure cooker A pressure cooker, also called a pressure cooker, is a kitchen pot.

Pressure cookers apply pressure to the water through the physical phenomenon that the boiling point of liquid increases under higher pressure, so that the water can reach a higher temperature without boiling, thereby speeding up the efficiency of stewing food. It can be used to heat steamed food to more than 100℃. In high altitude areas, using a pressure cooker can avoid the problem of lowering the boiling point of water and making it difficult to cook food.

2. Pan Pan is a kind of utensil used for frying and cooking food. It is about 20 to 30 cm in diameter, an iron flat-bottomed cooking utensil with a low edge and an outward slope. Nowadays, manufacturers generally switch to lighter aluminum as manufacturing materials.

Pans are ideal for roasting, baking, steaming, roasting or sautéing seafood, meat and poultry dishes, poaching vegetables or making healthy finger-eating snacks. Easy to use, you can cook a variety of delicious dishes in just a few minutes.

3. Wok A wok is a Chinese cooking tool. It is a type of pot. It is characterized by a large top opening and a round bottom. Since food in southern China is mostly stir-fry, the wok is designed to Has a handle for easy tossing. Wok is mainly used for frying or sautéing food, but it can also be used for steaming, stewing, frying and other different cooking methods.

The wok is the main cooking tool in China and Southeast Asia. 4. Soup pot: soup pot refers to the large woolen pot used in slaughterhouses; it also refers to slaughterhouses.

5. Stew pot A stew pot is a type of pot, but its power consumption is much smaller than that of electric cookers such as rice cookers. When working, heat slowly and evenly penetrates from the heating source through water to the ceramic stew pot. The food in the stew will prevent the nutrients in the stew from being destroyed by overheating. The excellent design of the stew pot cover can effectively prevent the loss of nutrients. Baidu Encyclopedia - Pressure Cooker Baidu Encyclopedia - Pan Baidu Encyclopedia - Wok Baidu Encyclopedia - Soup Pot Baidu Encyclopedia - Stew Pot.

2. What are the classifications of pots?

For cooking, it is best to use an iron pot.

Soak the newly purchased iron pot with salt water. Then sprinkle some salad oil and rub it in for better use. If there is still an odor, cut the ginger into pieces, heat the pot, and wipe it away.

An iron pot is better. No pollution, even heating. Chefs all use iron pots.

Iron pot: the safest pot at present

Recently, experts from the World Health Organization have begun to recommend the use of iron pots. Iron pots are traditional kitchen utensils in my country and generally do not contain other chemical substances. Will not oxidize. During the process of stir-frying and cooking, there will be no dissolved matter in the iron pot, and there is no problem of shedding. Even if iron substances are dissolved, it is good for human body absorption. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.

Reminder: Iron pots are prone to rust and should not be used to hold food overnight. At the same time, try not to use an iron pot to cook soup, otherwise the cooking oil layer on the surface of the iron pot that protects it from rust will disappear. You should also use as little detergent as possible when cleaning the pot, and try to wipe out the water in the pot afterwards. If there is slight rust, you can use vinegar to clean it.

Non-stick pans: Not suitable for high-temperature frying

The culprit of this Teflon controversy is the main raw material of non-stick pans - perfluorooctanoate. Perfluorooctanoate is an artificial fluorinated polymeric acid. Due to its high stability, it is not easy to stick to food and is used as a necessary production material for non-stick coating. This non-stick coating is actually a thin film with a thickness of 0.2 mm, if dry burning or the oil temperature reaches above 300 degrees Celsius, this film may be damaged. Generally speaking, when cooking, the temperature will not reach 260℃, but if cooking fried food, the temperature may exceed 260℃.

Reminder: Many dishes require frying when cooking. The boiling point of oil is 320°C. When frying food, the oil is always hot, which can easily cause the harmful components in the non-stick pan to decompose. Therefore, you should try to avoid using non-stick pans when cooking fried or fried foods. In addition, use a non-stick pan for cooking and do not use a shovel to prevent damage to the non-stick coating.

Ceramic pots and casseroles: not suitable for containing acidic foods

Porcelain pots were recognized as non-toxic tableware in the past, but in recent years there have been reports of poisoning due to use. According to experts, the beautiful coating (glaze) of some porcelain tableware contains lead. If the temperature when firing the porcelain is not enough or the glaze ingredients do not meet the standards, the pot may contain more lead. During random inspections, the national quality inspection department found that some ceramic pot products had excessive levels of lead and cadmium leached out.

Long-term use of products with excessive lead and cadmium dissolution can cause heavy metal poisoning and seriously affect your health.

Reminder: The enamel of the casserole contains a small amount of lead, so it is best to soak the newly purchased casserole in 4% vinegar water and boil it. The inner wall of the casserole is colored, so it is not suitable to store wine, vinegar, acidic drinks and food. When purchasing enamel tableware, look for a smooth surface, uniform enamel, and bright color.

Stainless steel pot: It is not suitable to hold salt for a long time

Containers made of stainless steel are beautiful and durable. However, unqualified stainless steel pots may pose safety risks. Unqualified stainless steel pots generally contain excessive chromium. Hexavalent chromium is listed as one of the chemicals harmful to the human body and is one of the internationally recognized carcinogenic metals.

Reminder: Stainless steel is not completely immune to rust. If it is exposed to acids and alkalis for a long time, it will also react chemically. Therefore, stainless steel tableware containers should not be used to hold salt, soy sauce, vegetable soup, etc. for a long time; they should not be used to cook traditional Chinese medicine. In addition, do not use strong alkaline or strong oxidizing chemicals to wash stainless steel tableware containers to avoid corrosion of the products.

Aluminum pot: It is not suitable to use a metal spatula for cooking

The characteristics of aluminum pot are excellent heat distribution and the pot body is light. However, if used improperly, a large amount of aluminum will dissolve. Excessive consumption of aluminum for a long time will accelerate human aging. Aluminum pots should not be used for high-temperature frying. High temperatures or collision or friction between metal spatulas and aluminum pots during cooking may release aluminum components. In addition, aluminum pots cannot hold dishes with strong acid and alkali, such as pickled foods.

Reminder: Try not to use aluminum tableware. Aluminum tableware cannot be used in conjunction with iron tableware. The chemical reaction between the two will cause more aluminum ions to enter the food.

3. What are the commonly used types of pots

1. Pressure cooker Pressure cookers can be divided into aluminum alloy pressure cookers and stainless steel pressure cookers according to their materials.

According to the closing method, it can be divided into screw-on type, gland type and drop-top type. The most common one on the market is the screw-on type.

2. Frying pan Frying pan, sea salt salt making equipment. Made of iron.

Circle. The diameter is about 1 meter and the depth is about 0.35 meters. Pool salt making equipment.

Made of iron. Round.

The diameter is about 1.4 meters. 3. Wok A wok is a Chinese cooking tool. It is a type of pot. It is characterized by a large opening at the top and a round bottom. Since food in southern China is mostly stir-fry, the wok is designed with a handle to facilitate stir-frying.

Wok is mainly used for frying or sautéing food, but it can also be used for steaming, stewing, frying and other different cooking methods. The wok is the main cooking tool in China and Southeast Asia.

4. The soup pot electric steamer is also called an electric steamer. It is a kitchen appliance developed on the traditional wooden steamer, aluminum steamer, and bamboo steamer that uses the principle of electric steam to directly steam various delicacies. . Pay attention to safety during use and do not leave people alone during the process. If necessary, be sure to cut off the power when people leave.

5. Electric rice cooker The electric rice cooker is a modern cooking utensil that can perform various processes such as steaming, boiling, stewing, simmering, and braising. It can not only cook food, but also keep it warm. It is clean and hygienic to use, has no pollution, saves time and effort, and is one of the indispensable tools for modern housework.

4. What are the classifications of boilers?

Boilers can be classified in different ways: 1. The fuel used by boilers can be classified into: coal-fired boilers, oil-fired furnaces and gas-fired furnaces .

2. According to the combustion method, it can be divided into: layer furnace, chamber furnace and boiling (fluidized bed) furnace between the two. 3. According to the boiler water circulation method, it can be divided into: natural circulation boiler, forced circulation boiler and compound circulation boiler.

4. According to whether there is a steam drum, it can be divided into: steam drum boiler and once-through boiler. 5. According to steam pressure classification, it can be divided into: low pressure boiler, medium pressure boiler, sub-high pressure boiler, high pressure boiler, ultra-high pressure boiler, subcritical pressure boiler and supercritical pressure boiler.

6. According to whether water or flue gas passes through the tube, it can be divided into: fire tube boiler, water tube boiler and water and fire tube combined boiler. 7. According to the purpose of the boiler, it is divided into: domestic boiler, industrial boiler, power station boiler and hot water boiler.

5. What are the classifications of pots

1. Pressure cooker (1) Features Pressure cookers can be divided into aluminum alloy pressure cookers and stainless steel pressure cookers according to materials.

According to the closing method, it can be divided into screw-on type, gland type and drop-top type.

The most common one on the market is the screw-on type.

In accordance with the national standards GB13623-92 and GB15066-94, pressure cookers must be equipped with three safety devices: pressure limiting device, safety pressure protection device and opening and closing cover pressure protection device. The function of the pressure limiting device is that when the pressure in the pot reaches the working pressure during the heating process, the pressure limiting valve exhausts air through the exhaust hole to prevent the pressure from continuing to rise and achieve the purpose of cooking. There is an anti-blocking cover under the pressure limiting valve. To prevent food from clogging the pressure-limiting vent.

The safety pressure protection device is usually fusible piece type. When the pressure exceeds the working pressure and the pressure limiting valve does not work due to blockage of the vent hole or other reasons, the fusible piece will be used when the pressure is not greater than twice the working pressure. It melts through and exhausts when the pressure cooker is damaged, thereby protecting the safety of the user. Nowadays, the safety pressure protection device of many pressure cookers has switched to a spring structure. When the pressure rises, the spring is pushed open to exhaust, which also plays a role in relieving pressure. . The pressure protection device of the open and close lid is usually located where the handle and the pot lid are combined.

It has two functions. One is to prevent the pressure from rising when the pot lid is not fully buckled, because the buckling strength of the pot lid is low at this time. If the pressure rises due to heating, it may Blow up the pressure cooker. The second is to ensure that the user does not accidentally open the lid when the pressure in the pot has not dropped to a safe pressure.

(2) Selection Pay attention to the following points when choosing a pressure cooker. 1-You should choose a pressure cooker with a pressure limiting device, a safety pressure protection device and a pressure protection device for opening and closing the lid.

In particular, there are still a large number of old-fashioned pressure cookers without opening and closing lid pressure protection devices on the market. These pressure cookers have been eliminated and do not meet the current national standards. Types and features of pots 2-You should choose according to your needs.

Aluminum alloy pressure cookers conduct heat quickly and are heated evenly; stainless steel pressure cookers are beautiful, smooth and wear-resistant, but have slow heat conduction, concentrated heat, and are prone to sticking to the bottom. However, some stainless steel pressure cookers currently have a composite bottom, which improves to a certain extent. However, pressure cookers with integral composite steel structures commonly used abroad are very rare in the domestic market and are difficult to buy. The big brands in Europe are quite expensive (about 3000~4000 yuan). We can choose the pressure cooker from our country’s neighbor South Korea which is also a good choice (about 1000 yuan).

3-Attention should be paid to the appearance quality of the pressure cooker. The pressure cookers produced by some individual vendors are rough in workmanship and have burrs on the edges of the pot body. It is recommended that consumers go to large shopping malls to buy products from large manufacturers.

When purchasing, you should also pay attention to whether the product has a trademark, factory name, and factory address. It is best to check whether the pressure cooker has an inspection report issued by the technical supervision department. 4- Due to the characteristics of aluminum metal, the overall strength of aluminum pressure cookers will also decrease with the extension of service life. According to relevant national regulations, the maximum service life of pressure cookers is 8 years. All pressure cookers used beyond the period are unsafe pressure cookers and must be replace.

2. Iron pot (1) Features Iron pot is a commonly used cooking utensil, mainly used for frying pans. Its chemical properties are stable and it is not easy to cause chemical reactions. When cooking in an iron pot, stir it quickly and add less water to reduce the loss of vitamins. The small amount of iron dissolved during cooking can be absorbed and utilized by the body, which is beneficial to health.

However, iron pots are prone to rust and should not be used to hold food overnight. Oil in iron pots is prone to oxidation and deterioration. (2) Selection Pay attention to the following points when choosing an iron pan.

1-The surface of the pot should be as smooth as possible, but it cannot be required to be "smooth as a mirror". Due to the casting process, the iron pot has irregular shallow lines. This is not a fault. 2-Check for defects.

Defects mainly include small bumps and small pits. The raised part of the small bumps is usually iron, which has little impact on the quality of the pot. If the bulge is on the concave surface of the pot, grind it off with a grinding wheel to avoid blocking the spatula.

Small pits are more complex and more harmful to the quality of the bowl. There are three main situations, namely trachoma, air hole and shrinkage eye.

The prone area for "three eyes" is in the center of the convex and concave sides of the pot, which is the throat area where molten iron is poured. You need to pay attention when purchasing, because some people use graphite to fill the pits, which is not easy for ordinary people to detect. They can only brush them with a small brush to expose them.

3-The part of the bottom of the pot that touches the fire is commonly known as the pot ***. A big pot is not good because it spreads the fire slowly.

Fire-consuming and time-consuming. 4-There are different thicknesses of pots, and thin ones are better.

Some iron pots may be thicker on one side and thinner on the other. This is caused by misalignment of the model. Such uneven thickness pots are not good. When purchasing, you can turn the bottom of the pot upward, hold the concave center of the pot with your fingers, and tap it with a hard object.

The louder the pot sound and the greater the vibration, the better. This method can also be used to check whether the pot has cracks.

Cracks are generally prone to occur on the edge of the pot because it is the thinnest. 5-If there are rust spots on the pot, it does not necessarily mean that the quality is poor.

The brightness and quality of the pot have little effect. Because the substance that makes the pot shiny is graphite.

Graphite is used as a refractory coating in casting. After the pot is cast, graphite objectively has the effect of preventing the pot from rusting. Pots with rust spots indicate that they have been stored for a long time.

The longer the pot is stored, the better, because the internal structure of the pot can become more stable and less likely to crack when first used. 6- Cast iron pans (also called pans) are mostly used for "frying" and "roasting" without requiring high heat, so it is better to have a thicker bottom and a heavier weight.

3. Aluminum pot (1) Features Aluminum pot is light, durable, heats quickly, conducts heat evenly, and does not rust. However, it is not suitable for cooking acidic or alkaline food and food that is too salty. Otherwise, Aluminum in cookware can leach out in large amounts and contaminate food. A large number of studies have shown that excessive aluminum intake will accelerate human aging, and aluminum is also the root cause of Alzheimer's disease.

It is understood that aluminum products mainly include refined aluminum (soft aluminum) products and cast aluminum (hard aluminum) products. The materials are aluminum and aluminum alloys. Surface color can be divided into white, light yellow and other colors.

White aluminum products are divided into two types: casting and stamping. The surface of the cast aluminum product has been polished and mechanically polished. The surface is white, but the metal structure is loose and there are certain casting defects.

The surface of stamped aluminum products has been washed, sanded and mechanically polished. The surface is a natural oxide film with a thickness of only 0.01-0.15 μm. It is thin and uneven and can easily be mechanically rubbed. damage or wear. Yellow aluminum products are stamped products that have been anodized to form a light yellow artificial oxide film on the surface.

The oxide film is generally 5-20μm thick, uniform and dense. Under the action of strong alkali, the film will not be destroyed for 100 seconds. Therefore, light yellow aluminum products are the best because they are beautiful.