What is the best pot to use for cooking and why

Of course, it's an iron pot that can replenish the iron in the human body.

Iron pot or stainless steel pot.

It is best to use an iron pot for cooking, but it is important to pay attention to the important point: it is to choose a heavy cast iron pot. Because the answer is that the pig iron pot can be boiled in addition to"Iron"In addition, other trace elements are also brought out.

It's not a lightweight wrought iron pot. Lightweight wrought iron pots can only be brought to you. Hexoxidized rust.

The functions of the two are very different. In addition, if you don't use an iron pot for a long time, it will be detrimental to human health. It mainly causes iron deficiency anemia.

Because in the process of cooking dishes with an iron pot, there is more iron dissolved in the food, which provides people with a continuous supply of iron, supplements the lack of iron in the food itself, and plays a role in preventing iron deficiency anemia.

Non-stick pans, that is, a convenient one, make it easy for you to brush the pot, but you lose your health. Non-stick pan, should not fry at high temperatures.

Experts from the World Health Organization recommend the use of iron pots, which are traditional kitchen utensils in our country, 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. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.

Reminder: Iron pots are prone to rust and should not be filled with food 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. 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.

For healthy cooking, the choice of pots and pans is a very important matter. Here are a few pots and pans that are more suitable for cooking:

1.Non-stick pan: The use of non-stick pan can avoid the use of a lot of grease, reduce the intake of oil smoke and heat, and retain the nutrients of the ingredients themselves, which is better for the body.

2.Iron pot: The iron pot is not only thick, uniform and resistant to high temperatures, but also contains iron on the surface, which can effectively increase the iron intake in the ingredients. However, it should be noted that the iron pot needs to be smeared with cooking oil frequently, otherwise it will rust.

3.Ceramic pot: The ceramic pot is non-toxic, not easy to overheat, and retains the nutrients contained in the food, but this kind of pot is more susceptible to the slow heat of Yu Hunger Bi, and is not suitable for cooking many foods at one time.

4.Glass pans: Glass pans don't release any chemicals and are a healthier way to cook. It observes the level of cookedness of food through transparency, and can also be grilled, grilled, and steamed directly in a glass pan.

In short, choosing a suitable healthy pot and cooking ingredients can help reduce the body's negative intake, and at the same time, it can also maximize the retention of food nutrients and promote human health.

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.

How to stir-fry non-stick pans.

1. If you want to stir-fry non-stick pan, you must wash the pot, and then burn it on the stove (to remove residual impurities and clean it again), the second is before each stir-fry, after the pot is hot, pour in some oil, and then pour it out, so that the inner wall of the pot has a thin layer of oil attached to it, and then fry the vegetables according to the normal procedure, then it will not stick to the pan.

You can add more oil, and turn the oil in the pan so that the pan surface is stained with oil.

2. You can also put ginger slices in hot cooking oil and let the ginger slices boil in the pot for a while. Ginger slices should not be cut too finely, just cut into slices.

During this process, you can use a spatula to drag the ginger slices to completely coat the bottom of the pan, and then the ingredients, at this time, the fried vegetables will not stick to the bottom of the pan.

3. There is also such a method, which is to brush the pot before stir-frying each time, and then put it on the fire to boil the pot hot. Pick up the pot and place it under the faucet, unscrew the faucet and pour cold water over it.

Then use a brush to brush the pot again. Put the pot back on the heat and heat it again, then put it under the faucet and pour it with cold water to cool it, and brush the pot again.

In this way, a magical non-stick pan was born, and it will not stick as much as you want.

Remember, do this before every stir-fry!

The principle of non-stick pans.

1. The reason why the non-stick pan is not stick is because of the layer of paint called "Teflon" at the bottom of the pot. This substance is a general term for fluorine-containing resins, including polytetrafluoroethylene, polyperfluoroethylene propylene and various fluorine-containing copolymers, because these compounds have the advantages of high temperature resistance, low temperature, self-lubrication, chemical stability, etc., so they are widely used in non-stick cookware, waterproof and breathable materials (such as waterproof clothing), leather, auto parts, and microwave oven popcorn bags.

2. Some people think that the coating of non-stick pans is not good for the human body, but there is no scientific basis.

During normal use, there is no need to worry about the health risks caused by peeling of the coating. PTFE is very stable at room temperature, and even if a small amount of coating particles are ingested, it will not affect your health. However, once the coating peels off, the non-stick effect will be greatly reduced, and it will become troublesome to clean.

3. A better non-stick pan is made of aerospace magnetized alloy superconducting material, and a thread is added to the pot body, which can well enhance the thermal conductivity of the pan and control the oil temperature at 240 degrees without oil smoke.

Therefore, the generation of oil smoke is eliminated from the source, and the pollution of oil smoke is reduced compared with the range hood, and the radiation exceeding the standard problem generated during the operation of the range hood is also eliminated, so as to ensure the health of the environment and the human body.

In kitchen supplies, pots and pans are a very important utensil, and people often use various pots and pans to process ingredients.

If you encounter the problem of stir-frying sticking to the pan, it doesn't matter, you can try to use the above methods to solve it. Of course, it would be easier to buy a non-stick pan.

But no matter what kind of pots and pans, they must be properly cleaned and maintained, so as to give full play to their proper characteristics.

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