Which material is better for a wok? What material is good to buy for a wok?

Pig iron pot is the best!

It is best not to use a non-stick pan coated with Teflon paint, nor wrought iron (white iron) because it is very thin, only suitable for use in large hotels, because thin heat transfer is not suitable for household use. Because you're not a professional chef, the technique isn't that fast. Supor, Aishida, Nanfang and other brands are OK.

A study has shown that cooking vegetables in an iron pan reduces the loss of vitamin C in the vegetables. The researchers experimented with seven kinds of fresh vegetables, including cucumbers, tomatoes, greens, and cabbage. It turned out that

Dishes cooked in iron pots have significantly higher vitamin C retention levels than stainless steel pans and non-stick pans. The researchers believe that in order to increase the body's vitamin C intake and health considerations, iron pot cooking vegetables should be preferred. Although stir-frying in an aluminum pot can also retain more vitamin C, the easily dissolved aluminum element is not good for health.

In addition, salt when the dish is fried can preserve more vitamin C than salt when it is not cooked, and it can also reduce the exudation of water in the vegetable, ensuring its fresh and tender taste. Stir-frying in an iron pot is beneficial in preventing iron deficiency anemia. Smokeless cooker in detail.

Generally, people prefer to use iron pots at home, but there is a problem of oxidation for a long time, and sometimes there will be rust troubles, it is recommended to use stainless steel wok, environmental protection and health, Yile wok, I think it is very good, I have been using it at home, no coating stainless steel wok, no fume, no need to worry about rust.

There are countless woks on the market, but the pots used by everyone are different, some say that stainless steel woks are easy to use, some say that cast iron woks are easy to use, some say aluminum alloy wok is easy to use, and some say that it is easy to use with non-stick coatings, which one is easy to use and healthy?

1.Non-stick pan. Non-stick pans are divided into ceramic-coated non-stick pans and Teflon-coated non-stick pans.

The ceramic coated pot looks good, but it is expensive and the coating time life is short, and it is generally not good for half a year. Teflon coated pot, when it comes to this pot, some people are shocked, I used to think it was, as if I had seen reports that Teflon was found in the Arctic organisms. However, the Teflon coating can withstand a high temperature of 260, and if it decomposes, it will be at least 450, and generally we will not have such a high temperature when stir-frying.

Of course, first of all, you have to buy a qualified Teflon coated pan. There are also domestic ones that cannot use iron, only wood or silicone.

2.Cast iron pots. The cast iron pot is a very safe pot, ** not expensive to use casually, and then if the iron is volatilized, we can also make up for the iron, but the iron pot must be well maintained, and the water is dried when not in use, if it can be put on a layer of oil film, it will be better.

3.Stainless steel pots. The advantage of stainless steel pot is that it can be made very good-looking, has good thermal conductivity, can also be durable, and it is not easy to smoke when stir-frying, but the quality of the pot is also unqualified, and the heavy metals may exceed the standard.

Therefore, if you buy stainless steel, you must choose a big brand, and buy a cheap small brand with caution.

4. Aluminum alloy pot. The aluminum alloy pot has good heat conduction, the pot body is light and not rusty, and it is not expensive, but it is not easy to wash, and the oil smoke is relatively large. After reading so much, I dare say you can't decide which pot to choose.

If you're afraid of trouble, just buy a high-end non-stick pan, a big domestic brand. If you usually have patience and time, I recommend you to choose a cast iron pot. Healthy leather is not expensive, and it is good to pay attention to maintenance.

A well-maintained cast iron pot is really good to use. I use a cast iron wok + a cast iron pan, especially the pan weighs about a dozen pounds, usually does not do anything, and I think it can be used for 100 years.

Now the wok materials on the market are mainly iron, aluminum alloy, stainless steel, and the latest magnesium-zinc alloy, which are relatively common, and what non-stick pans and enamel pots are generally made on the surface of iron pots or aluminum alloy pots. Each material has its own advantages and disadvantages, iron pots are easy to rust and cannot store food for a long time, if used properly, iron pots are relatively healthy and safe; The aluminum pot is relatively lightweight, but if it is not handled well, the aluminum is absorbed by the human body and is harmful to the human body; The use of non-stick pans has limitations, it cannot be used at too high temperature, the coating is toxic, the life is not long, and it must be replaced if it is damaged; The enamel pot is safer, but the enamel layer is easy to crack, and the life span is not long, and some colors are added to the enamel to pollute the food; Stainless steel has been considered relatively safe before, but recently it has also been reported that stainless steel is made of heavy metals such as iron and chromium and nickel, and the added chromium will generate six **, which is toxic, so it is unsafe to use it for a long time, and it is necessary to prevent heavy metal poisoning. At present, the market has just come to the mainland magnesium zinc alloy pot is also pros and cons, lightweight, energy-saving, magnesium supplement is healthier, the disadvantage is that the color of the pot will be oxidized after use, but fortunately, there will be no substantial impact on the health of the change, ** is not cheap.

So on the whole, if from a health point of view, and your financial conditions allow, you can buy a magnesium zinc pot and an iron pot at the same time.

1. An iron pot. Traditional iron pans do not contain other special chemicals and have strong antioxidant capacity. During cooking, the substance does not dissolve.

Even though iron ions dissolve in food, people can absorb iron after eating. Iron can be used to synthesize hemoglobin. Therefore, frying and cooking in an iron pan can prevent iron deficiency anemia.

At the same time, the iron pot is very sturdy and durable, and the heating effect is remarkable.

2. Stainless steel. Stainless steel is smaller in weight and is very hard despite its small mass. In addition, the stainless steel pot can save you from the trouble of rust. And it is also easy to clean, reducing the workload of cleaning the wok.

3. Alloy pot. Most of the alloy pots are aluminum alloy products, and some are titanium alloy products. With the development of alloy technology, the best alloy products on the market have oxidized the surface. Therefore, it can fully stand the test in terms of safety indicators.

The material can be selected according to your own needs, and the materials of the woks on the market are: iron, aluminum alloy and stainless steel.

Aluminium woks are mostly non-stick pans, which are more suitable for kitchen novices or those who want to cook more conveniently. The advantage is that the weight is lighter, the coating is non-stick, and it is more convenient to clean and use, but the disadvantage is that the non-stick pan has a life limit, and it generally needs to be replaced in one to two years.

Iron wok is more durable, generally can be used for more than 5 years with proper maintenance, and does not pick a spatula, the more you use it, the more comfortable it is. The disadvantage is that the iron pot usually needs to be maintained, and it is easy to rust if it is not properly maintained, and it is more difficult to use the technology.

The honeycomb stainless steel wok will have the characteristics of durability and non-stick, and the disadvantage is that the stainless steel itself conducts heat slowly.

You can choose according to your preferences and situation.

1.Pig iron pots are suitable for people who have cooking skills and can maintain them;

2.The iron nitride pot has the ability to resist corrosion and rust;

3.The copper wok is beautiful and has good thermal conductivity;

It is best to buy the kind of iron material in the wok, because sometimes the human body is deficient in iron, and often use this iron pan to stir-fry, which will make the lack of iron in the person's heart can be supplemented.

The iron material of the wok is better, and Li Honglin, deputy chief physician of the Shanghai Zhabei District Center for Disease Control and Prevention, said that the iron pot is currently the safest pot. Iron pans generally do not contain other chemicals and do not oxidize. In the process of stir-frying and cooking, there will be no dissolution in the iron pot, there is no problem of falling off, even if there is iron dissolution, it is also good for human absorption.

The newly bought iron pot is soaked in salted water and then rubbed with salad oil to make it easy to use. Iron pots are prone to rust and should not be held overnight. At the same time, try not to cook soup in an iron pot, so as not to disappear the cooking oil layer on the surface of the iron pot that protects it from rust. If there is a slight rust, you can use vinegar to clean it.

Precautions for pot selection.

1. Buy a pot and choose a pot with a thick bottom.

Nutritionist Zhao Ziqi said that a wok with a thin bottom will rise too quickly when stir-frying, and it is very easy to emit a lot of fumes, while a wok with a thick bottom will correspondingly prolong the time for the temperature to rise, which can reduce the production of fumes. In addition, if the bottom of the pot is thick, it is easy to control the temperature because the temperature rises slowly, and it is not easy to paste the pot when cooking.

2. Try not to use aluminum tableware.

The characteristics of aluminum pots are excellent heat distribution and the pot body is light. However, improper use of aluminum will dissolve a large amount, and long-term consumption of too much aluminum will accelerate the aging of the human body. The aluminum pan should not be used for high-temperature frying, and the aluminum components may be released due to the collision and friction between the high temperature or the metal shovel and the aluminum pan during stir-frying.

In addition, aluminum pots should not be filled with strong acids and alkalis, such as pickled foods.

The above content refers to People's Daily Online-Planted grass by the pot of the tip of the tongue 3? A good pot should be chosen this way!

Modern woks are typically made of stainless steel, cast iron, aluminum, carbon steel or ceramic. 1.Stainless steel:

The stainless steel wok conducts heat quickly, can cook food evenly, has good corrosion resistance on the surface of the collapse, can maintain color for a long time, is easy to clean, and can be washed by hand or dishwasher. However, stainless steel itself does not have strong thermal energy storage, so it cannot be homogenized, and it is prone to wildfires scorching. 2.

Cast iron: Cast iron wok has strong heat storage and good thermal conductivity, and the cooked food is cooked evenly, but the power consumption is large, easy to rust, and the dishwasher cannot clean it poorly. 3.

Aluminum: The aluminum wok has the characteristics of light weight and high performance, excellent thermal conductivity, easy to polish the surface, and easy to wash. However, compared with stainless steel, it is easy to burn hands and easily damaged by heat.

4.Carbon steel: The carbon steel wok has a black appearance, has good thermal conductivity, is easy to heat, and can quickly transfer heat to food, making it cook quickly and evenly, and easy to clean.

However, it is easy to rust, which will produce various pollutants and produce odors when cooking. 5.Ceramic:

The ceramic wok has good durability, strong corrosion resistance, good thermal conductivity, can evenly bake food, exquisite surface texture and not easy to rust, easy to wash, is a very good cooking tool for group celebrations, but the weight is light, not easy to be durable, may cause easy breakage. In short, according to the different characteristics and use needs of the wok, you can choose a wok of different materials according to your own needs. Woks made of different materials can be used to achieve safer, more efficient and healthier cooking results.

Pro, it is best to choose stainless steel for you to buy a wok, because the stainless steel woks are durable, corrosion-resistant, high-temperature resistant, wear-resistant, and the cooking effect is also better, and the finish of the woks can be maintained, and the stainless steel woks can protect the original taste of the food, and will not destroy the vitamins and other nutrients in the food, which can better protect people's health. In addition, there is also an aluminum alloy wok, this material woks are also better, it has the characteristics of lightweight, durable, good thermal conductivity, etc., but it can not withstand high temperature like stainless steel woks, so pay attention to controlling the heat when cooking, so as not to cook carefully and the food becomes drier.