What material is good for frying pan and what material is good for frying pan

With the development of science and technology, most people choose Western medicine for medicine, because Western medicine can not only make the disease get better quickly, but also convenient to carry and easy to take. On the contrary, the course of taking Chinese medicine** is particularly long, and decoction of Chinese medicine is also very troublesome, and it is also bitter and difficult to swallow. However, the so-called good medicine is good for the disease, although the efficacy of traditional Chinese medicine is long, but there is no ***, and it is a fundamental cure for the disease, and Western medicine only treats the symptoms but not the root cause.

When choosing Chinese medicine, the equipment for decocting Chinese medicine is also a matter that many people are worried about, and today I will tell you what pot should be used for decoction of Chinese medicine.

Decoction of Chinese medicine. Many families usually do not prepare a clay pot for decoction, and once they need to boil Chinese medicine, they use a stainless steel pot or aluminum pot for emergency. At this time, some problems will arise and you need to pay special attention.

Stainless steel pot: the heat transfer is too fast, and it is necessary to stir frequently when decocting the medicine, otherwise the herbs will stick to the wall of the pot, and it will be easy to boil the pot if you are not careful. However, in addition to this disadvantage, stainless steel pans are still a good alternative.

Aluminum pot and iron pot: Because aluminum and iron are active elements, they are easy to react with a variety of chemical components in traditional Chinese medicine, reduce the efficacy of the medicine, and may even produce poison. For example:

Aluminum and iron can react with tannin in traditional Chinese medicine to generate aluminum tannin and iron tannin, resulting in black-green precipitate, which causes nausea and vomiting after taking it; Aluminum and iron may also form insoluble complexes with flavonoids contained in skullcap, pueraria, psoralen, or anthraquinones in rhubarb and Polygonum multiflori. Aluminum and iron will also react with traditional Chinese medicines containing heavy metals such as cinnabar to form toxic free mercury ......Each traditional Chinese medicine contains dozens or even hundreds of compounds, and countless chemical reactions may occur when boiling medicine in aluminum pots and iron pots.

Casserole: The main ingredient of the casserole is silicate, which is chemically stable, evenly heated, slow heat transfer, and the water is not easy to evaporate when decoction, which is the first choice for decoction. It should be noted that cracks can form when the casserole is suddenly heated or cold.

Therefore, do not wash the clay pot that has just been fried with cold water immediately, but let it cool on a dry wood chip or shelf before cleaning the scale; The oil stain on the clay pot can not be soaked with dish soap to prevent sewage from seeping into the pores, you can wipe it with the leftover tea residue, or you can use rice washing water to soak and bake it, and then scrub it with a brush.

As fewer and fewer people take Chinese medicine, the number of people who know how to decoction Chinese medicine is also decreasing. What equipment should be used when decocting Chinese medicine is also a question that most people want to know, decoction of Chinese medicine is not like stir-frying and cooking, any kind of pot can be. Therefore, the equipment used in decoction of Chinese medicine is also particular, otherwise it will not only affect the important efficacy, but also cause other adverse reactions.

Objectively speaking, the material is with the level of science and technology and the application of high-tech materials.

According to ancient and traditional methods, ceramics were generally used, because ceramics were the best materials at that time. There are both gas, fire and electric ones, but it is not easy to master and control the heat.

However, in recent years, there has been great progress in the application of new materials and technologies. At this stage, 304 stainless steel is used, which has stable performance and is easy to clean and take care of. Some friends said that stainless steel is thin, and this is a matter of personal choice.

Separate stainless steel pots, like some brands with compound bottoms, are evenly conductive and thick, such as OQO, Zwilling and so on.

In the past two years, great progress has also been made in the field of automatic decoction, combining stainless steel and temperature-sensing components to make decoction more convenient. For example, the decoction of the Chinese Medicine Bureau and some clinics are all stainless steel decoction machines, but because of the different operation processes and management of the operators, coupled with the publicity of **, some users may have reservations about the decoction service.

You can also decoct the medicine yourself, and in the field of automatic decoction at home, like the Migu decoction pot, it is very good to choose.

Hope it helps!

It must be stainless steel, there was no stainless steel in ancient times, so it was replaced by a casserole, and the soil used in the casserole in ancient times was pollution-free, and now the soil quality is not as good as before, the soil contains heavy metals, resulting in metal ions in the casserole, which violates the principle of avoiding metals in traditional Chinese medicine, stainless steel is stable, high temperature resistant, and does not react with traditional Chinese medicine, which is the ideal decoction pan material.

Summary. Hello, I'm glad to answer for you, what material is a good frying pan 1, cast iron pan. In the pan material, the best is cast iron, which is generally used to make cakes and the like when we usually use pans, and the pan is thin and easy to heat unevenly and easy to paste.

Cast iron is thicker and heats relatively evenly. 2. Aluminum panThe characteristics of aluminum pan are excellent heat conduction distribution, and the heat transfer effect is 16 times that of stainless steel pot, and the pot body is lighter. However, aluminum pans are not easy to clean, and there is a lot of oil smoke when you use a lot of oil.

In terms of thermal conductivity, aluminum pans are more suitable for omelettes, pancakes, fried rice, hot dishes, etc. Iron and stainless steel pans are more suitable for pan-frying dumplings and fish for longer periods of time.

Frying pan. Hello, I'm glad to answer for you, what material is a good frying pan 1, cast iron pan. In the pan material, the best is cast iron, which is generally used to make cakes and the like when we usually use pans, and the pan is thin and easy to heat unevenly and easy to paste.

Cast iron is thicker and heats relatively evenly. 2. Aluminum panThe characteristics of aluminum pan are excellent heat conduction distribution, and the heat transfer effect is 16 times that of stainless steel pot, and the pot body is lighter. However, aluminum pans are not easy to clean, and there is a lot of oil smoke when you use a lot of oil.

In terms of thermal conductivity, aluminum pans are more suitable for omelettes, pancakes, fried rice, hot dishes, etc. Iron and stainless steel pans are more suitable for pan-frying dumplings and fish for longer periods of time.

1. Aluminum permeation frying pan: The characteristics of this kind of frying pan are very good thermal conductivity, and its heat transfer effect will be 16 times that of stainless steel pan. And the pot body as a whole is relatively lightweight. However, the disadvantage of aluminum frying pans is that they are not easy to clean, and the oil smoke is greater when more oil is used.

2. Stainless steel frying pan: The advantage of this frying pan is that it is basically non-sticky, but if the heat is not well controlled, it is easy to burn the food. The stainless steel pot body is heavier, not easy to clean, and more likely to smoke when a lot of oil is used.

3. Iron enamel frying pan: This kind of frying pan is also what many people like to buy. However, its heat distribution is not good, and Cong Doudan is easy to paste the bottom of the pot. At the same time, this type of pot is not easy to clean, the coating on the surface is easy to break, and it is easy to cause rust on the iron substrate.

4. Iron frying pan: This kind of frying pan is basically not very well distributed, and it is easier to grasp the heat and make the food burn. The iron pot is very heavy, difficult to clean, and very easy to rust, and the oil smoke is also very large when the oil is used a lot.

5. Non-stick frying pan: it is easy to clean, can fry and roast food, and does not stick to the bottom of the pan. It can also minimize the use of oil, help reduce fat intake, and meet the health needs of modern young people who pursue low fat and low calories.

However, if you choose an inferior frying pan, the coating on the surface may fall off after a long time, which not only affects the use effect but also is not beautiful.

When we buy and choose a frying pan, we need to fully understand its material, and judge the quality of the frying pan by carefully observing the appearance, interior, bottom and whether there are defects, so that we can buy a frying pan that meets our needs and is of high quality.

Non-stick frying pans can overcome most of the shortcomings of traditional pans and pans, so it is better to choose non-stick frying pans. Of course, you can also choose according to your own needs and preferences, and the following is an analysis of each material frying pan:

Aluminum frying pan: the characteristics are excellent thermal conductivity and separation, the heat transfer effect is 16 times that of stainless steel pans, and the pan body is lighter. However, aluminum frying pans are not easy to clean, and when a lot of oil is used, the oil smoke will be large.

Stainless steel frying pan: The characteristic is that the heat conductivity distribution is not good, and it is easy to produce hot spots and burn food. Stainless steel pots and pans are heavy, not easy to clean, and easy to smoke when using a lot of oil.

Iron frying pan: the heat distribution is not good, it is easy to produce hot spots and burn food, the weight of the pot, not easy to clean, easy to rust, and the oil smoke is also large when the oil is used a lot.

Non-stick frying pan jujube hunger: easy to clean, can be fried and grilled without sticking to the bottom, can minimize oil use, and can also help reduce fat intake.

Iron enamel frying pan: the heat distribution is not good, and it is easy to paste the bottom of the pan. This type of pot is not easy to clean and the surface is easy to break.