What is the best pot for stir frying? What kind of pot is good for stir frying?

What is the healthiest pot to use for stir-frying at home? Netizen: The iron pot is the best.

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.

It is better to use iron, stainless steel, ceramic and other materials for stir-frying.

It is not recommended to use a wheat rice stone wok, although the wheat rice stone wok, it can dissolve trace elements such as iron, potassium, iodine, etc., and the freshness effect is also good, and the oil smoke is weak and less, and it is relatively light to use, and it is not easy to stick to the pan. However, its disadvantages are also more obvious, that is, it is more focused on boiling and stewing cooking methods, and it cannot use a metal frying spoon, so this kind of pot is not popular at present.

Although the thermal conductivity of iron is not as good as that of aluminum, in the process of stir-frying and cooking, the iron pot does not contain other chemicals, does not oxidize, and has few dissolved substances.

Generally, the iron pot products on the market will be subdivided into pig iron pot and fine iron pot, and there are some differences in the characteristics of the two:

Pig iron pot is suitable for slow frying, the iron is very pure, can be healthy iron supplement, the design in the case of general production is the bottom thickness of the wall is thin, the weight is heavier, when the temperature of the fire exceeds 200 when heating, the pig iron pot by emitting a certain amount of heat energy, the temperature transmitted to the food is controlled at about 230, it is relatively lacking and easy to control the heat, friends who like slow frying can buy.

The surface of the fine iron pot is usually multi-processed, the body of the pot is lighter, and the temperature of the flame can be directly transmitted to the food through the pot renter.

1.Stainless steel pans are clean.

The material of the stainless steel pot is stainless steel plate, which is very easy to clean after stir-frying with the stainless steel pot, and the body of the pot is clear at a glance, and it is not easy to hide stains, which ensures the cleanliness and environmental hygiene of the kitchenware at a very large level. The temperature of the stainless steel pot ingredients should not be used to replenish nutrients for the body.

2.Calcium in a wok fry.

The raw material of the wok is the metal material iron. Wok is a common kitchen utensils in daily life, wok calcium supplement, but also high temperature resistance, heat resistance, is also very easy to grasp the doneness, although the wok is easy to rust, but it is still the best choice in daily life.

3.Non-stick pan convenient.

Non-stick pot is a hot kitchen utensils in recent years, non-stick pot cooking is convenient, cooking is rich and colorful, non-stick pot because of good cooking, non-stick pot characteristics are favored by many people, but special attention is that the use period of non-stick pot is relatively short.

4.The clay pot is beautiful and generous.

The raw material of the clay pot is sand, which is classified as a material for physical and mental health. The shape design and types of clay pots are more diversified, and the clay pots are not easy to rust and clean, and it is also very convenient to cook, but long-term application will wear down the appearance of the clay pot. Those who don't cook rice often can use clay pots to cook dishes, and the dishes are better.

5.The copper and stone pot cooks quickly.

The basic principle of the copper stone pot is the metal material copper, the actual effect of heat transfer of copper is better, the use of copper stone pot to cook vegetables can make the ingredients quickly heat the finished product, and the copper stone pot is evenly heated, the cooking taste of the dish will be better, but the price of the copper stone pot is higher.

It is better to use an iron pot for stir-frying.

Our lives are always like this, we can do whatever we want, and when problems arise, we become extra cautious, even a little too much. In the past, people didn't pay so much attention to health, so many people could just buy a pot and cook with a stir-fry. And now, in terms of living conditions, there are more and more sub-healthy people, so life is becoming more and more exquisite.

Everyone began to throw away some inappropriate household items, began to abandon aluminum pots, and chose iron pots for stir-frying. However, there are all kinds of iron pots on the market, and whether it is better to have a fine iron pot or a cast iron pot. At first glance, it's all pots, and it's an iron pot.

What is the difference between the two? Personally, I think it's better to cast iron pot!

The cast iron pot is a pot made of fine iron, and it has a high iron content and no other impurities are added. Therefore, when stir-frying, especially when cooking at high temperatures, the heating area of the pot is relatively uniform, and it is not easy to paste the pot. In addition, the cast iron pot itself has a certain heat dissipation function, so when stir-frying, it is equivalent to the heat being conducted from the pot to the food, which is less likely to destroy the original nature of the food, retain the original flavor, and do not destroy the nutritional factors.

In addition, the materials of the cast iron pot are relatively pure, and the surface is relatively smooth, which is conducive to cleaning after stir-frying. This makes it easier for families to use.

In fact, the biggest advantage of a cast iron pot is that when we use it to cook things, there is an element of iron involved. As we all know, iron is an indispensable trace element in our body, and if iron is deficient, it is easy to lead to anemia and other phenomena. However, there are too few types of foods where we can obtain iron, so everyone is pinning their hopes on iron pots.

Iron is contained in a cast iron pot when stir-frying, which can properly supplement the body's needs and facilitate the body's absorption. Therefore, cast iron pots are the choice of many families, so ** is also high.

The fine iron pot does not look at the fine word, but the iron content is not as high as the cast iron pot, plus other impurities, so it does not have some advantages of the cast iron pot. In this case, for the sake of good health, it is better to cast iron pot. Of course, the fine iron pot is also better than the pot of other materials, because the so-called non-stick pan, smokeless pot, etc., are all added with some special coatings to have such an effect, which is not good for the body.

For the sake of health, we still choose iron pots.