The choice of high-quality wok is closely related to us. The housewife basically uses the wok every day, and a good wok can be used for many years. Most people don’t have any idea about the purchase of the wok. They think that this thing can be bought at home. Obviously this idea is not right.
Different woks have different characteristics and even different uses.
On the one hand, when we are shopping, we should understand the characteristics of the market-filled woks, and pick out the one that suits their needs. On the other hand, we must train the eyes to identify those that should not be purchased. The wok. Next, let's take a look at the things you need to know to buy a wok.
Iron pan
Material characteristics: The traditional iron pot does not contain other special chemicals in the material, and has strong antioxidant capacity. Therefore, it does not produce unsuitable elution during cooking, even if iron ions are dissolved into the food. People can also absorb iron after eating, and iron can be used to synthesize hemoglobin. Therefore, cooking with iron pan can prevent iron deficiency anemia. At the same time, the iron pan is very durable, evenly heated, and has excellent effects in heating.
Generally, the iron pan products on the market are subdivided into cast iron pans and fine iron pans. There are some differences in the characteristics between the two:
The cast iron pot is suitable for slow frying, the iron is very pure, and it can be used for healthy iron supplementation. The design under the condition of normal production is thick and thin at the bottom, and the weight is heavy. When the temperature of the fire exceeds 200 °C during heating, the cast iron pot is distributed. A certain amount of heat, the temperature that is passed to the food is controlled at about 230 °C, it is easier to control the heat, and friends who like slow cooking can buy.
The fine iron pot is suitable for sizzling fire. It is made of black iron forging or manual hammering. The surface is usually treated with multiple treatments. The pot body is lighter and thinner, and the temperature of the flame can be directly transmitted to the food through the pot.
Disadvantages: ordinary iron pan is very easy to rust, and rust can cause damage to the liver if it is inadvertently taken by the human body. The weight is heavy. For those who have insufficient wrist strength and like to stir up the pot, you should consider whether you are driving this heavy guy. The surface is rough, and the characteristics of the pig iron material itself determine the surface roughness. If the surface is not coated, the surface cannot be smooth, which may easily cause the user of the Appearance Association to be unhappy.
