What type of pot is best for home use?

1.Non-stick pan: Ideal for cooking sticky ingredients, such as potato chips, fried eggs, etc., while being easy to clean.

2.Cast iron pot: suitable for barbecue, stew, etc., it can evenly heat the ingredients and keep it warm for a long time, but it is heavier and needs to be used and stored.

3.Stainless steel pot: suitable for stewing soup, porridge, etc., easy to clean, but the heat conductivity performance is not as good as that of cast iron socks pot.

4.Induction cooker special pot: suitable for induction cooker, can be heated quickly, good heat conduction performance.

5.Casserole: Tan Wang is suitable for simmering, barbecue, etc., with a fresh and fragrant taste, but it is easy to be broken.

Choosing pots and pans that are suitable for home use according to your needs and preferences, while paying attention to the correct use and storage methods, can prolong the life of pots and pans.

Hello! I bought a 32cm Chinese wok-style wok, in Hong Kong a few days ago. Quietly cultivated.

The salesman roughly informed about some knocks on the door:

1. Boiling: Boil 10:1 (tap water: vinegar) to boil.

2. Vegetable oil needs to be slowly started and destroyed in a cold pan, but it is slowly preheated.

3. The greens do not need to be flipped over after being put into the pot, cover with a lid, and then flip the greens when the steam comes out.

4. Zwilling pot is prone to water stains, buy a clean king to clean, the effect is very good.

Takeaway: The fried eggs are top-notch, like chapatis!

The best woks are as follows.

1. Iron pot: Using an iron pot to fry vegetables can reduce the amount of oil, so as to avoid excessive intake of cooking oil and supplement iron.

2. Non-stick pan: It is a wok with a bright and virtual coating, based on an aluminum alloy pot, plated with a layer of resin, magnetic glaze or minerals and other non-stick substances, which can effectively prevent food from sticking to the inner wall of the pot.

3. Casserole: good sealing, internal circulation and heat preservation, and the speed of heat conduction is slow with key lifting.

4. Stainless steel pot: no rust, beautiful appearance, strong plasticity, hygienic and durable, high hardness.

The best woks are as follows.

1. Iron pot: Use an iron pot to fry vegetables with less oil, so as to avoid excessive intake of cooking oil and supplement iron.

2. Non-stick pan: It is a coated wok, based on an aluminum alloy pan, plated with a layer of resin, magnetic glaze or minerals and other non-stick substances, which can effectively prevent food from sticking to the inner wall of the pot.

3. Casserole: good sealing, internal circulation and heat preservation, and slow speed of heat conduction.

4. Stainless steel pot: no rust, beautiful appearance, strong plasticity, hygienic jujube finger envy durable stool beat, high hardness.

For stir-frying, the best pot should be a non-stick pan or an iron pan.

1.Non-stick pans: The surface of the non-stick pan is covered with a non-stick coating that reduces the amount of grease used, makes it easy to turn and clean, and protects the nutrients of the ingredients. However, it should be noted that sharp kitchenware should be avoided when using to avoid scratching the non-stick coating.

2.Iron pot: The iron pot has fast heat conduction, which is suitable for high-temperature frying, and over time, the more times it is used, the iron pot will also form a natural "anti-mucous membrane", which makes the fried dishes more flavorful. However, when using an iron pot, you need to pay attention to cleaning and drying it in time to avoid rust.

It should be noted that when using non-stick pans, pay attention to controlling the heat and do not use high temperatures, because high temperatures can easily damage the coating and affect the service life. At the same time, when choosing a pot, you should choose according to your needs, taste and habits.

In recent years, due to the emergence of various woks such as electric woks and aluminum woks, many families are reluctant to use iron woks because they are bulky and not easy to clean.

In the process of cooking dishes with an iron pot, more iron is dissolved into the food, which provides people with a continuous stream of iron, supplements the iron-deficient part of the food itself, and plays a role in preventing iron deficiency anemia.

Relevant experts have made the following measurements: boiling onions in an iron pot, only adding oil without adding salt, the iron content of onions can increase by 2 times after boiling for 5 minutes, and the iron content can increase by 11 times after cooking for 20 minutes. When cooking in a pig iron pot, the iron compounds dissolved in the dish are easily absorbed by the body.

The newly bought iron pot is soaked in salted water. Then sprinkle salad oil and rub it to be easy to use. If there is still a bad smell, cut the ginger into pieces, heat the pan, and wipe it.

It's better to use an iron pot. No pollution, uniform heating. The chefs all use iron pots.

Iron pot: The safest pot at the moment.

Recently, experts from the World Health Organization began to recommend the use of iron pots, which are traditional kitchenware in China, which generally do not contain other chemicals and will 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 the human body to absorb the comma. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.

You should also use as little detergent as possible when brushing the pot, and wipe the water in the pot as much as possible afterwards. If there is a slight rust, you can use vinegar to clean it.

Non-stick pan: Do not fry at high temperatures.

The culprit of the Teflon scandal this time is the main raw material of nonstick pans ——— ammonium perfluorooctanoate. Ammonium perfluorooctanoate is an artificially manufactured fluorinated polymeric acid, due to its high stability, it is not easy to adhere to food and is a necessary production material for non-stick coatings, this non-stick coating is actually a thin film, the thickness is about millimeters, if the dry burning or oil temperature reaches more than 300 degrees Celsius, this film may be damaged. Generally speaking, the temperature will not reach 260 when stir-frying, but if you cook fried food, the temperature may exceed 260.

Reminder: Many dishes need to be fried when cooking, the boiling point of oil is 320, and when frying food, the oil is piping hot all the time, which can easily lead to the breakdown of harmful ingredients in a nonstick pan. Therefore, when cooking fried and fried food, you should try to avoid using non-stick pans.

Also, use a non-stick pan for stir-frying, do not use a shovel, to prevent damage to the non-stick coating.

It's beautiful, I bought it recently.

Iron pots, of course.

The iron pot is a traditional kitchenware used by Chinese people to cook food, which generally does not contain chemicals and does not oxidize. In the process of stir-frying and cooking food, there are few dissolved substances in the iron pot, and even if there is iron dissolution, it is also good for the human body. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.

Iron pot stir-fry is healthy.

At present, there are many materials for pots and pans, whether it is metal materials or enamel or clay pots, they may contain a certain amount of toxic substances, and if they are not selected and used properly, these toxic substances will enter the human body with food and damage health. In contrast, stir-frying in an iron pot is the healthiest. Iron pots are mostly made of pig iron, which has the advantages of almost no heavy metal elements harmful to the human body and is durable.

Iron pot stir-fry is not only delicious, but also can be supplemented with iron for a long time, so as to prevent the occurrence of iron deficiency anemia, there have been surveys have shown that people who use iron pot for a long time, the chance of anemia is much less than that of people who use other pots.

Personally, I think the stainless steel is very good... Very easy to use and very atmospheric, very beautiful, and no oil smoke, non-stick pan! Very practical... Vantage is like this...

Amway's queen dry pot has no oil smoke and low energy consumption.

Iron pot, the traditional iron pot is the best. It is said that many children now have iron deficiency anemia, which is caused by the fact that many families have switched to stainless steel or copper pots.

Cast iron pots, which are what we call wrought iron pots, were introduced when the pot was purchased. In addition to wrought iron pots, there are also pig iron pots. As an iron pot for home use, it is of course necessary to choose an iron pot that is good for the body and can save raw materials.

It can be difficult to decide whether to choose raw or cooked.

Difference Between Cast Iron Pan and Cast Iron Pot:

1. For daily food frying pan, choose a raw pot.

A pig iron pot has its own advantages. Its heat transfer speed is slower than that of wrought iron pots, and the heat dissipation speed is faster than that of wrought iron pots. In this way, when frying food, the pig iron pan is not easy to paste, the oil temperature is not too high, and the food is not easy to burn.

The surface of the pig iron pan has a relatively low finish, and there are also some slight cracks. After frying for a long time, a carbide film and an oil film will form on the surface, which can prevent the oil temperature from being too high and can also prevent the iron pan from rusting. The surface of a cooked iron pan is too smooth to form limescale unless fried.

From the point of view of daily maintenance, choose a pig iron pot.

Often use the pig iron pot, as long as you do not abuse the detergent to thoroughly wash off the oil film on the surface, and wash the pot in time after stir-frying, the pig iron pot is not so easy to rust. If you use a wrought iron pot, you need to wash it with dish soap after use, and you also need to wipe the water clean, or apply an oil film on it, otherwise it will be easy to rust.

2. Durability, choose wrought iron pot.

The pig iron pot is relatively brittle, as soon as it falls, it encounters a large external force, it will be easy to open holes or crack, the bottom of the pot is often boiled at high temperature on the stove, it is easier to oxidize and etch through, and the high temperature dry burning is easy to deform and scrap. The toughness of the wrought iron pot is very good, even if it is subjected to large external forces or collisions, it is not so easy to start and crack, and it is more resistant to high temperature dry burning.

3. For non-daily cooking iron pots, it is better to choose pig iron.