How to choose a good woks and stockpots at a good price?

There are no traces of grinding sand grains, the raised small sand particles on the casserole can be directly polished with a grinding wheel, and many pits will be left after grinding, and the service life of this casserole is not long. The main materials on the market are aluminum pots, iron pots, and stainless steel aluminum pots, which are easy to precipitate aluminum, and the accumulation in the human body will cause Alzheimer's disease, which is because there will be vinegar and other seasonings and aluminum in the cooking process, resulting in the precipitation of aluminum. However, aluminum pans have good thermal conductivity, non-stick and smoke-free properties, and will not damage the vitamins in food.

Iron pot is our commonly used pot material, but iron pot is easy to rust, and the rust produced is 3 or 4 valent iron, which is an iron element that the human body cannot absorb, and the accumulation in the human body will harm the kidneys, and the human body can absorb only 2-valent iron, which is common in food. In addition, iron pots are the most damaging to the vitamins in food. Iron pots of poor quality are also easy to stick to the pan and have a lot of oil smoke.

Stainless steel pots are a new breed of pots and pans in recent years, and they are popular because they are safe and easy to clean. However, stainless steel is the heaviest, and generally pots are heavier, and the thermal conductivity is not very good. Therefore, the stainless steel pots on the market are generally double-bottomed, the combination of stainless steel and aluminum, and retains the stability and easy-to-clean characteristics of stainless steel, and also combines the characteristics of aluminum with good thermal conductivity, and then after surface treatment, it can be non-stick to the greatest extent and reduce oil smoke.

The thickness determines the non-stick nature of the pan and the amount of fumes generated. The wok is generally 2-3mm is the best, too thin is easy to paste the pan, too thick will be too heavy. The thickness of the stockpot is optimal.

The most common non-stick pans on the market are because of the non-stick coating on the outer surface, and the commonly used non-stick coating is Teflon or similar chemicals, which will generally begin to fall off after more than 1 year, and will cause cancer when it enters the human body. In addition, you can only use a wooden spatula or silicone spatula when you use it, and it is also very troublesome to clean. An uncoated pan is still good, and an iron pan will form a dense layer of oil on the surface after use, which will also become non-stick.

It is also more convenient to clean, and the shovel and brush can be used casually. Because of its density, the surface of the stainless steel pot becomes smoother after the later processing, and the food shrinks by heat and detachs from the surface, so as to achieve a non-stick effect.

When choosing a casserole, look at the overall clay quality of the casserole, the casserole with good quality, the pottery is generally very fine, the color is mostly white, the enamel quality on the surface is also very good, it looks smooth, and the thermal conductivity is also very good. When choosing a casserole, take a look at the overall structure of the casserole itself, for the best casserole, it is very flat when placed on the horizontal plane, it will not warp up, and the whole pot body is very round, and the inner wall is also very smooth. When choosing a casserole, you can listen to the sound of the casserole body, use something to gently knock the pot body, the sound is crisp and bright, that is, the quality of the casserole, if the sound of the knock is dull, it is not recommended to buy.

To choose according to their actual use needs, such as usually used to decoct traditional Chinese medicine, you don't need to choose a casserole with better pottery, the general casserole can be, if you stew food, you should choose a better quality. Take a look at the bottom of the casserole, when choosing a casserole, we all choose a casserole with a smaller bottom, because this kind of casserole has better heat transfer performance and can shorten the cooking time. Take a look at the overall thickness of the casserole, different casseroles themselves are thick and thin, generally speaking, it is recommended to choose a thin thickness casserole for household sand, because the household is not as hot as the restaurant.

When buying a wok, the caliber should be 32 cm as the optimal value. This value is more suitable for a family of two to five. This is more suitable for Chinese families.

The lid chooses glass better than metal. The glass is transparent, and you can see the state of the food inside the pot. The bottom of the pot should be flat-bottomed.

Because of the flat bottom, in addition to the gas stove can be used, the induction cooker can also be used, and there is one more medium. The pot should be made of iron, preferably.

One-hand handle! Better than the two handles, some are on the opposite side of the handle, and then make a small handle, which is purely "painting the snake to add to the foot". It occupies the distance of the wall, and the operation is inconvenient.

It is better to use non-stick materials in the pot body, which is very important! If you want to fry eggs without oil, if you want to fry fish without burning, this is the most important, the reason why Master Hu sells at a sky-high price is because of this selling point, as for no oil smoke, it is a nonsense, when the oil reaches a certain temperature, there will be smoke! The inside of the pot is stamped with a grid, which is more reasonable than the flat type.

Because it is usually only me and the male ticket to eat, the kitchenware is mini, which is intended to be delicate and durable, and it is a very beautiful enjoyment to cook by yourself, whether it is for one person or for a lover. Fox small casserole. I usually make snail noodles, deluxe instant noodles, and beef noodles are all excellent, and the feeling of cooing is very pleasing, and the appearance of the small pot is cute.

Mini frying pan, yes, it's the same style as the red wolf. Usually make small stir-fried dishes, delicate and easy to use, and the bottom of the pot is not sticky. The male ticket loves meat, so he uses it to make fried lamb with green onions, and then a vegetarian dish, black bean sauce, dace oil and wheat vegetables.

Because it is a pan, it is also a very good choice to make pies for breakfast, one pot for two purposes.

The appearance of stainless steel pots is popular because of its noble and low-key metallic color, and iron pots are generally black, because of their poor thermal conductivity, they cannot be made into various colors of baking paint. Aluminum pots have the best ductility and thermal conductivity, and can be made in a variety of colors and shapes.

I have bought a lot of pots in the kitchen utensils, I used to prefer non-stick pans, but the non-stick pan will peel off the paint after a period of time, and then I went to buy a health iron pot, the iron pot was blown by everyone very good, what iron is healthy, but the iron pot can't make up much iron at all, rusty trouble, heavy and sticky pan, fried meat will stick to the pan, after half a year I threw off the iron pot, looking for a ceramic pot, the result was a stir-fry, the pot cracked! Finally bought a stainless steel pot.