There are many types of non rusty iron pots on the market, which is better? Ask for recommendations!

Wok rust is the result of two factors: the action of water and air. A simple point:

Put into the pot and use it and hang it in a cool and ventilated place. Keep out of direct sunlight. 2 Scrapped:

Rub the oil in the wok. or fried fatty pork, pig and other things after washing the pan, with a soft cloth or shredded loofah, then hang in a cool and ventilated place. Usually pay attention to the oil into the pot after boiling soup or water.

If the wok is rusty, you can burn it with white vinegar, wash the rust, and then dry it with clean water over high heat. And fatty pork, put it in a wok, do not put oil. In this way, little by little the lard boils out.

Continue to burn the inside of the pan to coat. Other pork looks oil-free. Heating furnace below.

Turn off the heat, let it cool, and then put them all late, and the future is not easy to rust. As for the stainless steel wok, of course, the real depreciation of the Supor stainless steel second generation wok, the wok is not only without any coating on the surface, the anti-scratch and anti-wear metal shovel and steel wool ball casually, and the ordinary stainless steel wok at high temperatures, the long-term use of oil, salt, sauce and vinegar corroded the pot, it may be rusty, the real stainless steel second generation has been treated by a special process, and there is nothing to be afraid of oil, salt, sauce and vinegar. It's more convenient to use.

Supor on the list of the world's top ten wok brands is very good, and while they innovate and develop the hardening process of fine iron, they have greatly improved the acid and salt resistance of the 2nd generation of true stainless steel. Now, when you cook any "heavy" food with Supor Stainless 2nd Generation Healthy Iron Pot, you don't have to worry about the corrosion of oil, salt, sauce and vinegar and other condiments on the Stainless 2nd Generation Iron Pot. I'm using it right now.

It is necessary for the state to recognize the correct thing, and not to try to be cheap.

The two have different functions, each has its own good, depending on your use for stir-frying or cooking porridge. 1. The iron pot should be stir-fried, and the soup should not be cooked.

Experts from the World Health Organization recommend using an iron pan when stir-frying, because iron pans generally do not contain other chemicals and rarely contain leachables. Even if there is a dissolution of iron substances, it is good for the human body. Nutrition experts point out that cooking in an iron pot is the most direct way to supplement iron.

However, the iron pot is easy to rust and should not be held overnight; It is also not suitable for cooking soup, otherwise the cooking oil layer on the surface of the iron pot to protect it from rust will disappear.

Disadvantages: Ordinary iron pots are very easy to rust, and rust can cause damage to the liver if accidentally ingested by the human body.

2. The stainless steel pot should be used to cook porridge, and avoid acid and alkali.

Iron pots are easy to rust, while stainless steel pots are beautiful and durable, so many people choose practical stainless steel pots. In this regard, we should pay attention to the fact that unqualified stainless steel pots will have potential safety hazards, unqualified stainless steel pots are generally chromium exceeded, and hexavalent chromium is listed as one of the chemicals harmful to the human body, and is one of the internationally recognized carcinogenic metals.

Disadvantages: The heat preservation effect is poor, and the food served in the stainless steel pot in winter will become a cold residue in a short period of time if it is not eaten immediately. **Higher.

A good pot can improve the satisfaction of cooking rice. In fact, each pot has its advantages and disadvantages, you can choose the most suitable one according to your needs, but there is no perfect pot, and the standard of special food for pots is also very high, I think non-stick pans are good, just a personal idea.

.Wok；Iron pots are divided into wrought iron pots and cast iron pots. The wrought iron pot is light and fast, the spoon is convenient, suitable for oil explosion, the pig iron pot is heavy to the touch, it is several times that of the general wok, and the heat transfer capacity is poor, the pot must be heated for most of the day, it consumes time and natural gas, and is generally more suitable for boiling soup and boiling.

If you don't want to maintain it on a daily basis and your arms are small, it's best to choose a wrought iron pot.

Non-stick pan；To put it bluntly, a non-stick pan is a pan that is not easy to stick to the pan, and it is suitable for frying poached eggs and fried fish to make cakes. Nonstick pans tend to be non-stick due to a special coating on their surface: Teflon coating or ceramic coating.

Stainless steel steamer；Stainless steel plate is a pot with a certain alloy composition, and the material of stainless steel steamer is 304 stainless steel plate or 316 stainless steel, in which 316 stainless steel plate is stronger.

Sticky pan, stainless steel steamer, wok wok；Stainless steel steamer, wok: the relative is heavier, the degree of doneness is high, the grasp is not very good, it is very easy to paste the bottom, suitable for people who often cook rice non-stick pan: because of the non-stick characteristics, the actual operation is convenient, not easy to rice cooker, easy to clean, and most of the non-stick pans are lightweight, restaurant kitchen novices can also sway freely.

Compare the maintenance regulations, non-stick pan, wok, stainless steel steamer；Stainless steel pot: As long as you don't bump and bump vigorously, there is no problem with daily application, cleaning, and drying. Wok

The water in the pot must be dried immediately after use, otherwise it is very easy to rust. Non-stick pan: There are many regulations in the case of application, such as not being able to remove with steel wool, and not being able to clean the pot with cold water immediately when it is hot, etc., and the maintenance regulations are higher.

No matter what kind of pot, there are good and bad, everyone can choose the right pot according to their own needs, but no matter which one, you must pay attention to the operation method when using, and do not have to put pressure on the human body due to your own wrong operation.

I think it should be better to make a non-stick pan, after the non-stick pan is cooked, the oil and other aspects of the residue are very small, so that the taste of the dish will be better; I think that the requirements for the pot are still very high, after all, a good pot is more excellent for the taste and production of the dish.

Non-stick pans will be better, this kind of pot is particularly easy to wash when washing, there are certain requirements for the pot, and then if you make food, you must use an iron pot, and the iron element is used in the iron pot.

Personally, I think the pot that doesn't stick to the pan is good; The material of the very high pot is different, and the taste of the stir-fried dish is naturally very different, and the same dish, with two different woks, you can eat two different feelings.

1. Iron pot: Advantages: Stir-frying with an iron pot can supplement iron. At high temperatures, a small amount of iron in the iron pot will seep into the food, so it objectively plays a role in iron supplementation.

Disadvantages: Rust easily.

2. Stainless steel pot:

Advantages: easy frying, cold pan and cold oil will not stick, especially for kitchen novices, the operation is very convenient, very successful, there will be no burnt sticky bottom, etc., and the non-stick pan is relatively lightweight.

Disadvantages: Nonstick pan coatings often contain carbon tetrafluoride, a chemical that can harm the liver, affect growth and development, and may even cause cancer.

A good pot is an indispensable kitchen utensil. The traditional iron woks conduct heat quickly, are light in weight, and are very easy to turn upside down, making them the most suitable for Chinese quick stir-frying. However, if it is not used properly, it is easy to stick to the pan and rust.

Today, I will give you a detailed introduction to various small knowledge about iron pots, so that your iron pots are more handy, non-stick, and rust-proof

I'm using a brand new iron wok here. An iron wok is wrought iron, which is not the same as a cast iron wok. The cast iron pot is pig iron, which is directly melted into water and then poured into a mold to form.

The wrought iron pot is to first forge the iron into iron sheets, and by hammering, a complete piece of iron is made into a curved pot. The two are a little different, and today I am talking about wrought iron pot.

1.Bring to a boil. After buying it, touch the inside and outside of the pot, if it feels smooth, then it may have been waxed. Wax is used to protect the iron pan from rusting.

If your iron pan has waxed on it, wash it off before using it.

Pour dish soap into the pot, soak the sponge, and scrub the inside and outside of the pot with its rough side.

Rinse and dry with water, place on the stovetop and heat over high heat.

For a material like a forged iron pot, the iron has not undergone any protection at all, and there is neither a non-stick coating nor enamel or other protective measures, which is easy to stick to the pan and rust in the process of use. Therefore, before use, we need to do a boiling step to prevent the above 2 situations from happening.

Turn the iron pot around the fire to ensure that it is evenly heated on all sides.

As the temperature rises, the iron pot will start to smoke, and the color inside the pot will also start to change, which is a normal situation, don't worry.

When the bottom of the pan is almost completely discolored, reduce the heat to low.

Pour oil into the pan and spread the oil evenly over the walls of the pan with kitchen paper.

The amount of oil is not too much, just a thin layer.

After wiping, you will notice that there is some black substance on the paper, which is normal.

Continue to pour some oil into it and wipe it down with a new piece of kitchen paper.

When wiping, be sure to turn on a low fire, and if the fire is empty for a long time, the iron pot will be easily deformed.

In the process of wiping, if you feel that the oil is smoking, you can turn off the fire for a while, and wait for the temperature to drop slightly. Repeat the steps of pouring oil and wiping constantly, about 3 to 5 times.

The reason why it is necessary to apply oil and heat repeatedly is because the iron sheet itself has some capillaries.

During the heating process, these pores open up. At this time, the oil will seep into it, play a filling role, make the iron pan smoother, and in the subsequent use process, it will not be easy to stick to the pan. In addition, the surface layer of iron is combined with oil, heating and air to form a thin oxide film.

Together, the two are equivalent to artificially coating the iron pan with a non-stick layer.

Finally, turn the iron pot over, dripble oil on the bottom of the pan as well, and wipe it off.

At this point, the boiling pot is done!

What are the disadvantages of real stainless iron pot? Stainless steel pot actually has no shortcomings, but his only thing is when it is used, it can not be stained with corrosive things, for example, it is not resistant to acid, nor alkali, stainless steel is actually toxic, but why it can be used as tableware, is that once he comes into contact with the air, it will form a film on it, and that film will protect stainless steel when it comes into contact with food, and the toxic substances in stainless steel will not be emitted into the food, but acid and alkali will destroy that layer of film. However, after destroying it, wash the stainless steel and put it for a while, and a layer of film will automatically form on it, so don't put the stainless steel when you put it in food, too much flavoring agent that is easy to corrode off the film.

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What exactly is a companion pet?

Stainless iron pot is normally processed by professionals, he should not have any big shortcomings, normally it is not to drop people, but the trace elements of people are pools. So the disadvantage is that it's a bit of a tie.

The disadvantage of stainless steel is that it is easy to paste the pot, and the disadvantage of stainless steel is that it is easy to paste, and the meals in the pot cannot be without soup.

Stainless iron pot because of the gr, N (chromium, nickel) less than stainless steel, long-term use will still rust, unless the budget is insufficient, generally try to buy 304 stainless steel.

Stainless steel pot actually has no shortcomings, but his only thing is when it is used, it can not be stained with corrosive things, for example, it is not resistant to acid, nor alkali, stainless steel is actually toxic, but why it can be used as tableware, is that once he comes into contact with the air, it will form a film on it, and that film will protect stainless steel when it comes into contact with food, and the toxic substances in stainless steel will not be emitted into the food, but acid and alkali will destroy that layer of film. However, after destroying it, wash the stainless steel and put it for a while, and a layer of film will automatically form on it, so don't put the stainless steel when you put it in food, too much flavoring agent that is easy to corrode off the film.

Can you please have anybody? I want to buy a real stainless iron pot, what if I don't choose? Is there anyone who recommends the real stainless iron pot? Would you like to recommend someone to recommend me? Thank you for your recommendation.