Which woks are better for home use, and what woks are best for home use

1. The type of wok.

From the perspective of material, the wok can be divided into iron pots, stainless steel pots, aluminum pots, ceramic pots, etc. From the perspective of shape, there are generally pans and semi-circular arc-shaped woks. With so many kinds of wok pans, you need to choose a good wok according to your actual needs.

2. The choice of modeling.

The main shape of the wok is a semi-circular arc woks and pans. The semi-circular arc woks can heat the food evenly, and it is easy to stir-fry, which is suitable for stir-frying dishes that need to be stir-fried constantly. The pan is suitable for frying food, and it can also be used to make some dishes with soup.

3. Selection of materials.

Woks come in a variety of different materials, and the main ingredients of iron pots and stainless steel pots are iron, and iron pots are easy to rust, and stainless steel pots overcome this shortcoming. The composition of the aluminum pan is aluminum, which is lighter in weight and ** is also cheap. The ceramic pot is made of clay, which is heavier and has a better heat preservation effect, but it is more laborious to turn the pot.

4. The choice of size.

Woks come in large and small sizes, and you can choose the size of the pan according to how much you usually cook. It is advisable to choose a larger wok because it will heat the food more evenly and it will not be easy for the food to spill.

5. Choose from the perspective of health.

The main ingredient of iron pot and stainless steel pot is iron, iron is an essential trace element for the human body, and iron can be supplemented by stir-frying in an iron pot. The composition of the aluminum pan is aluminum, and excessive intake of aluminum by the human body may damage the nervous system, so it is not recommended. Ceramic pots are made from clay, which is pure and natural and contains trace elements that are beneficial to the human body.

6. To sum up, it is recommended to choose stainless steel pots and ceramic pots, which are more conducive to physical health. However, ceramic pots are expensive, weigh a lot, and are inconvenient to use, so a semi-circular arc woks made of stainless steel are the best choice.

Guangzhou Hongfa ** electrical appliance distribution).

Of course it is (iron) good, please see the following are my company's products:

1. Multi-purpose--- induction cooker, halogen oven, gas stove can be used.

2. Fast heating--- using original cast iron, heating fast and uniform.

3. Benefits--- Researchers have studied the effects of iron pot and aluminum pot cooking on human health, and found that iron pot cooking can make children's development better, and the blood heme.

It is also more sufficient. And many foods are acidic and can react with iron to form iron ions.

and is absorbed by the body. United Nations Health Organization.

After investigation and research, it is believed that the iron pot used in China is an ideal cookware that is beneficial to human health and is promoted to the world. The main reason for this is that iron pans are effective in reducing iron deficiency anemia.

Guangzhou Hongfa ** distribution (Peninsula Electric Appliance Factory) (Hengye Electric Appliance Factory) cooperative production.

What kind of wok would be better for home use?

What suits you is good.

Wok. Now many people say that the iron pot is good, the iron pot has two kinds of pig iron and wrought iron, the pig iron pot burns more slowly, the average heat is better than the wrought iron pot, the wrought iron pot is relatively thin, relatively light, heated quickly, and the pot is easy to burn, so the general family will choose to use pig iron, most of the wrought iron pots are chef-level, people who know how to master the heat or use in restaurants.

However, the cast iron pot is very heavy and sticky, and some women will feel very difficult to stir-fry with the cast iron pot.

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Wok. Non-stick pan.

It is best not to use non-stick pans for frying at high temperatures, because the non-stick pan coating of ammonium perfluorooctanoate may be damaged if it is dry burned or the oil temperature reaches more than 300 degrees Celsius.

Generally speaking, the temperature will not reach 260 when stir-frying, but if you cook fried food, the temperature may exceed 260. 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.

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Non-stick pan. Ceramic pots, casseroles.

Porcelain pots used to be recognized as non-toxic cutlery, but in recent years there have been reports of poisoning from their use. Some porcelain tableware contains lead in the beautiful coat (glaze), and if the temperature is not enough when the porcelain is fired or the glaze ingredients do not meet the standards, the pot may contain more lead.

The enamel of the casserole contains a small amount of lead, so it is best to soak and boil the newly bought casserole with 4% vinegar water first. The inner wall of the casserole is colored, and it is not suitable for storing wine, vinegar, acidic drinks and food.

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Ceramic pots. Stainless steel pots.

Now the market is 304 stainless steel, this steel is recognized as harmless to the human body, and grasp the temperature, when the pot is hot enough, that is, the balance temperature of 160-180 degrees, can achieve the effect of non-stick food. The stainless steel pot is easy to clean, not easy to deform and rust, and there is no coating.

For any stainless steel pot, do not wash the stainless steel pot with strong alkaline or oxidizing chemicals, such as soda, bleaching powder, sodium hypochlorite, etc., to avoid corrosion of the product. Do not heat it over too much heat.

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Stainless steel pan.

Aluminum pans. The characteristics of aluminum pots are excellent heat distribution and the pot body is light. However, improper use of aluminum will dissolve a large amount, and long-term consumption of too much aluminum will accelerate the aging of the human body.

Aluminum pan should not be used for high-temperature frying, high temperature or metal spatula and aluminum pan collision and friction during stir-frying may release aluminum components. In addition, aluminum pots should not be filled with strong acids and alkalis, such as pickled foods.

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Aluminum pans. What kind of pot to use for cooking, and if you make more, you will naturally know that kind of pot is easy to use!

It depends on personal preference. Some people like to use an iron pot and think that the stir-fried dishes are particularly fragrant. It can also supplement a small amount of iron.

Some people like to use a non-stick pan because it does reduce a lot of annoyance. Some people like to use stainless steel pots, thinking that this kind of pot is also relatively light and easy to clean. I'm still more inclined to non-stick pans, because it's really easy to use with a good brush.

It's more convenient!

1.Generally speaking, the material of the wok is very important and an important selection factor. In terms of material, there are generally iron pots, alloy pots, and stainless steel pots and pans, and the stainless steel ones, especially the 304 ones, are the best in terms of corrosion resistance, acid and alkali resistance.

Aluminum pots are prone to precipitation of aluminum, which can accumulate in the human body and cause Alzheimer's disease, because there will be a chemical reaction between vinegar and other seasonings and aluminum during 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. 2.

Looking**choose a wok** is also an important factor, the ** of the pot is generally ranging from tens of yuan to hundreds of yuan, and it is recommended not to buy a cheap wok. In particular, some sellers discount the nominal low price of the brand pot, and use the low price to attract customers to buy, then we must pay attention to it, we should first understand what the average ** in the market is, and don't covet a small price for a while and lead to bigger problems. 3.

Thickness The thickness determines the non-stickiness 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 best thickness of the stockpot is 4

With or without coating The most common non-stick pans on the market now 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. 5.

Appearance Stainless steel pots are popular because of their noble and low-key metallic color, iron pots are generally black, because of their poor thermal conductivity, can not be made into various colors of lacquer. Aluminum pots have the best ductility and thermal conductivity, and can be made in a variety of colors and shapes. Finally, teach you how to deal with the new pot after buying it, so as to better protect the use effect and life of the wok

Newly bought wok will do.

I have used a lot of woks at home, the first to use stainless steel wok, stainless steel is not easy to use for a long time, and then I used a non-stick pan, but it didn't take long, the non-stick pan became a sticky pan all of a sudden, and then I spent more than 300 yuan to buy a Korean non-stick pan, and now it is a pure iron pot, which is easy to use and environmentally friendly and good for health.

So I suggest that I use an iron pot instead of a pig iron pot to get back to basics.

Generally speaking, an iron pot is good and can give a person iron supplement. Of course, there are non-stick pans, which are easy to use and non-stick. Easy to clean.

Cast iron is better, intentionally healthy, to buy a thicker one, after going back to burn it with oil before using it.

A better brand for a woks for home use is Supor.

Supor is a leading brand of cookware, and its sales are among the best in China, so if you want to buy a home wok, you can consider buying Supor.

Supor's wok is made of high-quality fine iron, which is purer and healthier. Supor's wok is treated with a special process at high temperature to restructure the surface structure and achieve uncoated stainless steel. Hard surface of the pot body, scratch-resistant and wear-resistant, metal spatula universal.

The glass high arch lid for greater capacity is clean and hygienic, and the cooking process is clearly visible.

Supor's wok has a silicone rubber handle that is comfortable to hold and easy to use. The delicate pattern design of the pot body, overhead physical cooking, more cleaning, non-stick effect is particularly good, more scientific and professional. Supor's wok is suitable for gas and gas stoves, not for induction cooktops.

Profile of Supor

Zhejiang Supor Co., Ltd. is a holding subsidiary of the French SEB Group, the largest R & D manufacturer of cookware in China and the second largest in the world, a leading brand of small kitchen appliances in China, and the first listed company in China's cookware industry. Founded in 1994 and headquartered in Hangzhou, China, Supor has established 5 R&D and manufacturing bases in Hangzhou, Yuhuan, Shaoxing, Wuhan and Ho Chi Minh City, Vietnam, with more than 10,000 employees.

Supor has three major business areas: open flame cookware, small kitchen appliances, and kitchen and bathroom appliances, with a rich product line to fully meet the needs of kitchen life. The cooking utensils and household appliances produced by it are sold to 41 countries and regions around the world, and the domestic market share of pressure cookers, woks, frying pans and steamers has ranked first for many years; The market share of rice cookers, electric pressure cookers, induction cookers, and electric kettles has also jumped to the second leading position in the industry.

The above content refers to Encyclopedia-Supor.

As long as the wok material meets the safety standards, it is okay, each has its own advantages and disadvantages, and the purchase still depends on personal needs. If you want to be safe and reliable, you can't go wrong with buying a traditional iron pot; If you want to stir-fry lightly and retain the original color of the dish, you can choose a stainless steel pot; If you like stir-frying without sticking to the pan and is easy to clean, then choose a non-stick pan.

The more common and mainstream materials in wok are: iron pan, stainless steel pan, and non-stick pan.

1. An iron pot. Advantages: Its material does not contain other special chemicals, and the stir-fry process will not produce harmful chemicals, and the iron pot is rich in iron ions, which will be partially integrated into the dishes, which can supplement iron to a certain extent.

Disadvantages: The iron pot conducts heat quickly, and you need to master the heat when stir-frying, otherwise it is easy to fry the paste, and the iron pot is easy to rust when not in use, and it is troublesome to clean.

2. Stainless steel pot.

Advantages: It has strong stability, and is resistant to a variety of acids, alkalis, and salt aqueous solutions, which is stronger than iron pots. The stainless steel pot absorbs heat quickly, the heat transfer is even, and keeping the medium heat during cooking can fully meet the energy needs, and there is no need to worry about the problems such as the paste pot.

Disadvantages: Do not hold salt, soy sauce, vinegar, vegetable soup and other foods for a long time, which will cause the metal elements of stainless steel to react with some elements in the food and damage the stainless steel.

3. Non-stick pan.

Advantages: The biggest advantage of non-stick pan is "non-stick pan" and "no oil smoke", whether it is cooking or washing the pot, it is very convenient, and it is very light, and it is not as tiring as stir-frying with an iron pan when stir-frying. In addition, non-stick pancakes and fried eggs work better than other pans.

Disadvantages: The surface of the non-stick pan is coated, which cannot be contacted by hard objects, and is not suitable for long-term high-temperature cooking, if the coating falls off, the whole pan will be heated unevenly, the taste of cooking will be greatly reduced, and the service life is shorter than other pots.

As a man, I often cook, and I think the non-stick pan is more suitable for our community because there is less oil smoke! Fast heat transfer. In my hometown, I use an iron pot, and the stir-fry is delicious!