Which brand of non-stick woks is best?

Supor Wok Maifan Stone Non-stick Wok

First of all, the first feeling is that it is very warm. My mother likes the red color scheme very much. She said it has a festive feeling. I don’t understand. There is some difference between this red and bright red. If it is bright red, it will be a bit earthy. This red is just right. My kitchen is very plain in color, so this pot is quite eye-catching. In terms of weight, a large part of the weight of the pot is the pot. The lid is provided, and the quality of the pot lid is also very good. After removing the lid, the weight is about the same as the Corning glass pot next to me. My mother is over 60 years old, and she has no problem cooking with this pot.

There is a brand logo and some dots on the bottom of the pot. The workmanship is quite exquisite. From the seller's page, it seems that this processing is magnetic induction processing. It can handle it well whether you have an induction cooker, a stove or a ceramic stove. , I also have a Supor pan with the same design. Is the addition of the brand logo considered a feature of the brand?

The details in the pot and the handle are all the characteristics of this kind of pot. The highlights are more than these. Because of the restriction, I can only upload three pictures in the details. I will describe the others during the experience. After all, My mother even cooked a few side dishes just to test the pot~laugh

Trial process and experience

My mother started it, and because it was a test pot, she fried a few convenience dishes Side dishes

Vegetables and meat are totally fine. If there are eggs, the egg liquid will hang on the side of the pot, but it will be gone after wiping it with a rag

Supor pan household medical stone has no color. Sticky pan, wok, pancake, egg, steak, induction cooker, non-stick frying pan

Look, the pan that has just been fried for two dishes is no different from a new one when wiped with a rag. There is also a fried shredded pork that is quite oily. Yes, but it’s still very easy to clean up and you can start working on the next dish right away. My mother praised it for being so convenient

Supor Wok Maifan Stone Color Non-stick Pan 32cm Fume-Free Fume Wok

I fried four dishes, although they were all vegetarian but not It can be seen that the quality of this pot is quite good. Although I have not tried harder ingredients such as ribs, I use a wooden spatula for cooking and it is quite hard. I feel that this pot should be fine

As soon as you rinse it with water, it will be clean without using any detergent. But having said that, any product has its own characteristics. Although this pot is good, it is not indestructible. Therefore, you must follow the instructions when using it. Just use a wooden spatula or a silicone spatula for cooking, otherwise it will damage the coating; When washing the pot, if the pot is warm, it is best to use warm water to wash it. It is a taboo to pour it directly with cold water, and steel wool balls are even more taboo. In short, this is a very good product, and it has increased my knowledge and confidence in this brand. After all, my pots are basically Supor or Corning~laughs, in line with the attitude of "if you don't seek death, you will not die, as long as you use it well" , this pot will definitely help you on your way to creating various delicious dishes. ~laugh

What brand of non-stick wok is best?

From personal experience, the tortoise pattern cast iron woks from a certain place are good. The price is cheap. After processing, fry the meat and fried poached eggs in a non-stick pan. And easy to clean.

Secondly, it is better to cook traditional Chinese dishes in a round-bottomed pot, because the amount of oil in the pot is concentrated and the firepower can be controlled reasonably. Not easy to smoke.

The best non-stick wok brand

The big brands are all good, Midea Supor non-stick pans are very good, and now the medical stone non-stick pans are also easy to use, I The medical stone non-stick pans I bought are easy to use, and the Supor non-stick pans are also easy to use.

Which brand of non-stick wok is better to use?

Many people often ask me a question: Which pot is best for cooking?

As a food self-media writer for many years, I have come into contact with a lot of pots and pans. Today I will talk about the pros and cons of several common types of woks on the market!

At present, the more common woks on the market include non-stick pans, iron pans, stainless steel pans, and enamel pans. Among them, the first three types are more common. The enamel pan is called an aristocratic pan, which can be used for frying, but only As a wok, it's not that common.

First, let’s talk about non-stick pans.

Broadly speaking, there are several types of non-stick pans, including coated non-stick pans, special-process physical non-stick iron pans or stainless steel pans.

The non-stick pan referred to here refers to the coated non-stick pan. The physical non-stick pan will be listed later. The most popular one at present is the medical stone non-stick pan. I have used several .

The advantage of the coated non-stick pan is first, it is easy to fry, and the cold pan and cold oil will not stick. Especially for kitchen novices, it is very convenient to operate, gives a sense of success, and will not burn. The non-stick pan is lighter and less sticky;

Secondly, it uses less oil, has no fumes, makes the kitchen cleaner, and causes less damage to the cook's skin. At the same time, reducing fat intake conforms to the modern people's pursuit of low-fat and low-calorie health concepts.

For example, when frying tofu, it is easier and easier to use a non-stick pan.

For example, fried sugar, fried bean paste, starch and other ingredients are most suitable for non-stick pans. They use very little oil and they will not stick. Other pans will not work unless you add more oil and add kitchen skills.

Disadvantages: There is a chemical coating on the surface of the non-stick pan, which is easy to fall off when exposed to high temperatures or permanently. Therefore, non-stick pans are not suitable for high-temperature stir-frying. Pay attention to cooking on medium or medium heat. Correct use can greatly extend the life of non-stick pans.

The most important thing is to avoid sudden cooling and sudden heating. For example, just rinse the food directly under the tap after cooking, which will cause great damage to the pot. Many people's pots actually died from this.

Also, because of the coating, you cannot use a shovel or sharp object to clean the pot. You must use a soft rag. You usually use a silicone spatula or a wooden spatula, and you cannot fry hard shellfish ingredients. .

Summary: It is non-stick and easy to use, but you should also pay attention to maintenance. Generally, you need to observe it every 1 to 2 years. If the coating is peeled off and scratched, it is recommended to replace it.

Secondly, the iron pot. The iron pot is a traditional pot in our country. Its popularity has declined for a while, but in recent years, with the changes in health concepts and the appearance of iron pots on the Tongue program, the price has risen sharply.

Advantages of iron pot: The pot is thin, conducts heat quickly, and has no coating, so there is no need to worry about the coating falling off.

The key to maintaining iron pots: Iron pots need to be maintained with oil. Over time, an "oil film" will form on the surface of the pot. The more you use the pot, the better and non-stick it becomes. I have an iron pot at home. I bought it when I got married. I have been using it to this day. It is black and shiny and is much better than when I first bought it.

If used correctly, it can last for decades without breaking, and can even be passed down as a "family heirloom" to your children!

Tip: If you are going to fry or boil lard, please be sure to use an iron pot. Not only for cooking, but also for maintenance of the pot! Just like us women making facial masks, haha, the iron pot makes "oil mask"!

Disadvantages of iron pans: they rust easily, consume more oil than non-stick pans, and require certain kitchen skills.

Note: Do not use detergent and steel wool to clean the iron pot. It is best to make less soup, use the wok for cooking, and use the special pot only. Because as soon as the dishwashing liquid is washed, the "oil film" that has been cultivated on the surface will be washed away, and the iron pot will immediately become dull.

After cleaning the iron pot, wipe the surface dry and dry it on low heat. If there are no water stains, it will not rust.

Who is the agent for Calphalon kitchenware in China? Is it such a big impact on the Chinese market?

Calphalon is represented by China Changhe Jialan Import and Export Co., Ltd. In 2009, it was officially registered in China as Calphalon. It is a huge import and export company, so it is natural that it is so popular~~ Baidu Map

Which brand of pots is the best?

Astar brand pots are the best. Among the top ten pot brands in the world, the Aistar brand was founded in 1978. In the field of pots, it can be said to be the leader in the industry, focusing on non-stick pots, pressure cookers, hard cookware, stainless steel cookware, ceramic cookware, knives, It is one of the largest kitchenware production bases in China that engages in R&D, production, sales and service of kitchen utensils such as cups and tableware.

The company has participated in the drafting of 5 national or industry standards including non-stick pans, oil-free pans, aluminum pressure cookers, stainless steel pressure cookers, and electric pressure cookers. It has obtained 193 patents and has 1 well-known Chinese trademark. There are 2 Chinese famous brand products, 2 national inspection-free products, import and export "red list" enterprises of the General Administration of Customs, export brands recommended by the China Machinery and Electronics Chamber of Commerce and many other national honors.

The company's cookware manufacturing capabilities rank among the best in the world, and its non-stick pans and pressure cookers rank among the best in the domestic market. Its products are sold well in more than 160 countries and regions around the world, and its export volume ranks first in the domestic industry. According to the evaluation of the China Brand Research Institute, Aistar's brand value reaches 1.6 billion yuan, ranking among the 100 most valuable famous trademarks in China.

Standards for purchasing pots and pans:

1. Material health: Medical 304 steel is recognized as the best health and safety material, followed by iron and aluminum as the worst.

2. Thermal conductivity: The better the pot material conducts heat, the healthier and smoke-free the pot will be! The thermal conductivity of iron and steel is about 15, and that of aluminum is about 230. Therefore, aluminum is the best in this indicator, followed by bicool alloy, composite steel and then iron and stainless steel.

3. Thickness of the pot body: Theoretically, the thicker the pot body, the better. The optimal thickness for the wok is 3-4mm or more, and the best thickness for the soup pot is 2mm or more. It can reduce smoke and prevent scorching.

4. Non-stick effect: From the perspective of the best non-stick effect, the chemical coating/or chemical protective layer containing non-hydrophilic substances has the best spreading effect. When it reaches a certain thickness, the surface undergoes a special treatment process so that the pot body conducts heat evenly, and the non-stick effect can be achieved after proper pot refining.

5. Whether there is a chemical reaction layer: uncoated stainless steel is the best, iron pot has a blackening reaction layer, and coating is the worst.

The above content refers to Baidu Encyclopedia-Aista