Question 1: What material is better for the wok? You can use a ceramic wok, which is non-stick and harmless.

It is recommended to use an iron pot. A cast iron skillet that is good for your health.

Although the iron pot looks bulky, it is solid, durable, heats evenly, and is good for people's health. Because the iron pot has moderate thermal conductivity, it easily combines with acidic substances during cooking, increasing the iron content in food by 10 times, thereby promoting blood regeneration and achieving the purpose of blood replenishment. Therefore, it has become one of the "preferred cooking utensils" of Chinese people for thousands of years. ".

Professor Su Yixiang, vice president of the Chinese Nutrition Society, pointed out that using traditional Chinese iron pots is currently the safest kitchen utensil. Iron pots are mostly made of pig iron and generally do not contain other chemicals. During the process of stir-frying and cooking, iron pots will not dissolve or fall off. Even if iron substances dissolve, it is beneficial for the human body to absorb them.

Why do experts recommend using iron pots? The main reason is that iron pot has a good auxiliary effect in preventing and treating iron deficiency anemia. Due to the effect of salt and vinegar on iron at high temperatures, as well as the mutual friction between the pot, shovel, and spoon, the inorganic iron on the inner surface of the pot is desquamated into powder with a small diameter. After these powders are absorbed by the human body, they are converted into inorganic iron salts under the action of gastric acid, thereby becoming the body's hematopoietic raw materials and exerting their auxiliary therapeutic effect. Many foods contain iron, but iron pots are the most direct way to replenish iron.

Cast iron pots have their own advantages

Question 2: What material is good for the wok? The wok materials on the market now mainly include iron, aluminum alloy, and stainless steel. There are also the latest magnesium-zinc alloys, which are relatively common. In addition, non-stick pans and enamel pans generally have some treatment on the surface of iron pans or aluminum alloy pans. Each material has its own advantages and disadvantages. Iron pots rust easily and cannot store food for a long time. If used properly, iron pots are healthier and safer. Aluminum pots are lighter, but if not handled well, aluminum can be damaged by the human body. Absorption is harmful to the human body; non-stick pots have limitations and cannot be used at too high temperatures. The coating is toxic and has a short lifespan. If it is damaged, it must be replaced; enamel pots are safer, but the enamel layer is easy to crack. , the life is not long, and some colors added to the enamel can pollute food; stainless steel has always been considered relatively safe, but recently it has been reported that because stainless steel is made of iron plus chromium, nickel and other heavy metals, the added chromium It will generate hexafluoride, which is toxic, so it is not safe for long-term use. To prevent heavy metal poisoning. The magnesium-zinc alloy pots currently on the market that have just come to the mainland have pros and cons. They are lightweight, energy-saving, and healthier by supplementing magnesium. The disadvantage is that the color of the pot will change color after being oxidized after use. Fortunately, it will not have any real impact on health. The price is not cheap either. So in summary, from a health perspective and if your financial conditions permit, you can buy a magnesium-zinc pot and an iron pot at the same time.

Question 3: What kinds of materials are there for woks? Pig iron, wrought iron, refined iron, aluminum, alloy, stainless steel, etc. Among them, cast iron pots are easier to use

Question 4 : I want to buy a wok, but I don’t know which material is better. Which material should I buy? Each material has its pros and cons, analyze your choice

Aluminum pot:

1. Since the melting point of aluminum pot is low, be careful to add enough water when using it, otherwise it may Drain the bottom of the pot.

2. When using aluminum pots to cook, you should put the rice into a bowl in time after it is cooked, because aluminum will contact with acidic and alkaline substances

A chemical reaction will occur in the future. It produces substances harmful to the human body, which are harmful to people's health after eating them.

3. The material of the aluminum pot is relatively soft. Let the aluminum pot cool naturally. If it is cooled quickly, the pot will deform.

4. Be sure to use some weakly alkaline cleaning agents when cleaning aluminum pots, and rinse them with water after cleaning.

Nowadays, fewer and fewer people use aluminum pots, and iron pots are playing an important role in every family's kitchen.

But do you know how to maintain iron pots on a daily basis? ? Now I will give you a detailed introduction.

Iron pot:

1. When purchasing an iron pot, first check whether the surface of the pot is flat and smooth, and then check whether there are any small holes or leaks.

2. The strange smell of the new iron pot must be removed before use.

You can add salt to the pot and fry the salt until it turns yellow.

Then add water and oil to the pot and bring to a boil. To get rid of the fishy smell, put a little tea leaves in the pot and add water to boil.

If you want to remove the iron smell, you can add some potato skins and boil them.

3. 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.

4. Use as little detergent as possible when cleaning the pot to prevent the "protective layer" of cooking oil from being wiped out. After brushing the pot,

try to wipe away the water in the pot to prevent rust. If there is slight rust, you can use vinegar to clean it.

5. It is not advisable to use iron pots to cook acidic fruits such as bayberry, hawthorn, and crabapple. Because these acidic fruits contain fruit acid,

when exposed to iron, it will cause a chemical reaction to produce low-iron compounds, which may cause poisoning after eating.

6. Avoid using iron pots when cooking mung beans, because the tannins contained in the bean skins will undergo a chemical reaction when exposed to iron, producing

black tannins and iron. The mung bean soup turns black, affecting the taste and digestion and absorption of the human body.

With the improvement of people's living standards, stainless steel pots are occupying more home kitchens. They

have sufficient strength and plasticity than iron pots, and are more refined than iron pots. Beautiful, many people also like to use stainless steel kitchen utensils. Let us learn together what we need to pay attention to when using stainless steel pots.

Stainless steel pots:

1. Stainless steel pots are difficult to clean and their materials are different from iron pots, so when using them, do not

continue to use them. When using an iron pot, be sure that the flame does not exceed the bottom of the pot to avoid causing the pot to turn yellow

or black.

2. Do not dry-heat the pot for a long time, as this can easily cause the pot to turn yellow.

3. Try to use medium to small fire when using it. Don’t worry, qualified stainless steel pots have relatively good thermal conductivity.

And they have strong durability. After turning off the heat, they will last for a long time. The pot is still warm.

4. Do not wash the pot with cold water immediately after each use to avoid generating a large amount of water mist, which will make the pot difficult to clean. It is recommended to wash it with warm water and then use a rag + small Wiping with soda + a little hot water can still slow down the stains to a certain extent, and it will also cause minimal damage to the pot.

5. Never use a steel brush to brush, and it is not recommended to use large crystals such as scouring powder and salt to rub. Especially

highly polished stainless steel pots. After wiping them once, you will find that the pot is clean, but the polished surface is also

completely ruined.

6. Try to use wooden spatulas. Even if they collide with the pot back and forth at high temperatures, the pot will not be scratched.

7. Before using the pot for the first time, warm it with white vinegar and clean it once, then rinse it with hot water and wipe it dry inside and outside before use.

8. Do not store acidic or alkaline food for a long time, as it will release toxic substances and be harmful to your health.

Aluminum pots, iron pots and stainless steel pots are commonly used pots in our daily life. In view of the various shortcomings of the above pots,

and may have adverse effects on human health, now the latest Titanium alloy technology has been used in daily kitchen utensils

This technology has now applied for a national patent, and another new type of pot has appeared in front of us: Golden Kitchen

Fangti Alloy pot.

We named it "Golden Kitchen" because she will make our kitchen sparkle! The outer surface of the traditional high-quality 304 stainless steel pot is compounded with a new high-tech titanium alloy surface layer, which can completely isolate the production of any harmful substances. Any food, even strong acids and strong The alkali will not react with the pot body no matter how long it is left in the pot

Response...>>

Question 5: What material is the best stainless steel pot? Stainless steel 304 Better

Question 6: What material should I use to make a wok? It is best to buy a wok first. The diameter should be 32 centimeters. This value is more suitable for a family of two to five people. This is more suitable for Chinese families.

It is better to choose a glass lid than a metal one! The glass is transparent and you can see the state of the food in the pot.

The bottom of the pot should be flat! Because of the flat bottom, in addition to gas stoves, induction cookers can also be used, adding another medium.

It is better to use an iron pot for the same reason as the third one (poor induction cookers cannot be used).

A single handle is better than two handles. Some make a small handle on the opposite side of the handle. This is purely "superfluous". It occupies the wall distance and is inconvenient to operate.

The inside of the pot is stamped with grids, which is more reasonable than the flat type.

The connection between the handle and the pot body should have three to four rivets.

After buying it back, it is best to check whether the handle and pot body are shaking, and then install a spring washer.

Notes

It is not recommended to buy a non-stick pan because it contains a variety of toxic layers. The function of a non-stick pan is to fry fish without sticking meat. In fact, there is no need to use a non-stick pan. Ordinary pots can be non-stick as long as you heat the hot spots and add cold oil. Besides, iron pots are good for your health. It is safe and pollution-free for cooking, especially if you have elderly people or children at home.

Question 7: Which kind of wok lid is better? One made of glass is heavier, and one made of unknown material is very light. Glass is better.

Especially those made of tempered glass

The pot lids are of the Skent brand and imported from Sweden. They are made of tempered glass and are resistant to falling. The sides adopt a G-shaped design, which has very good sealing and stability and can lock in moisture without being lost.