How to choose wok? See what experts say!
We are often attracted to some nice tableware when we go to the supermarket. For example, these pots and pans, each kind of tableware will occupy several shelves, for example, the shelf is filled with various pots. So are these pots good or bad? How do we choose? Come and uncover the secret today!
We often see various kinds of pots in our daily life, such as high pressure pot, non stick pot, aluminum pot, ceramic pot, iron pot, cast iron pot, sand pot, copper pot... If we don't know the material of the pot, we will probably buy a pot for a large price, but step on the pit. So how do you choose these pots?
Material of pot
Different materials have different thermal conductivity. Some materials we often use are: Iron 80 (w/m-k), cast iron 40 (w/m-k), stainless steel 15 (w/m-k), glass 1 (w/m-k), ceramics ＜ 1 (w/m-k), copper 398-401 (w/m-k), aluminum 237 (w/m-k). Their specific heat capacity is: iron 0.442 (kj/kg-k), cast iron 0.503 (kj/kg-k), stainless steel 0.465 (kj/kg-k), glass 0.75 (kj/kg-k), ceramics 0.85 (kj/kg-k), copper 0.386 (kj/kg-k), aluminum 0.905 (kj/kg-k).
What is the significance of the size of these numbers? We can see that the copper has the fastest heat conduction between these metals, which means that the copper pot can achieve "second heat", and also means that once it leaves the heating source, it will cool down immediately. For ceramics and casseroles, because of the small thermal conductivity and high heat storage performance, the heat can be released for a period of time after leaving the heating source. Therefore, when we use copper pot and other materials with good thermal conductivity and low heat storage performance, it will be more convenient to control the temperature of food materials.
In Chinese cooking, it is very important to control the temperature and heat. For example, when we explode, we need the pot to warm up quickly, and also need fire to achieve the effect of timely regulating the temperature in the pot. To achieve this effect, it is necessary to make the pot light and thin, and also need the heat conduction performance of the pot to be good, and it can not store too much heat.
See here, we immediately feel that copper pot is a very good choice of wok? Actually, it is not. Although the copper pot has high appearance and good materials, it is very difficult to maintain in daily use, and it is very easy to rust, and it can not cook acid food materials. Therefore, our family has rarely used copper pot.
Is it suitable for other materials to make wok?
1. cast iron
Because of its poor ductility, we see the cast iron pot, cast iron kitchen knife are very "heavy", in addition, the heat conductivity of cast iron is also insufficient, heat storage performance is better, so for the novice cooking, the grasp of the fire is more difficult. But the iron pot is not useless, the iron pot is widely used, can make stew, stew. When making food, the food materials can be heated evenly, and they are durable and durable. But iron pot is also easy to rust, and daily use should be timely maintained. After buying home, we should carry out "boiling pot", so as to achieve the effect of "non stick". After each cleaning, it should be cleaned in time.
2. non stick pot
Why can not stick the pot? In fact, because the surface of the iron pot is covered with a layer of anti-adhesive coating, these coatings have good lubricity, friction coefficient and surface tension are very small, such characteristics make it difficult to adhere to the material on the surface. Therefore, the ingredients are not easy to stick to the pot.
There are two common non stick pot coatings: silica and fluoropolymer. The results show that the fluoropolymer coating is better than that of fluoropolymer, but the scratch resistance of SiO2 is better than that of fluoropolymer.
When using non stick pot, the following points should be noted:
First, we should avoid sharp objects scratch coating. We can choose wood shovel and synthetic material shovel for cooking. Do not use steel ball for washing pan, and try to use clean sponge, cloth or soft brush. At the same time, acid food materials interact with uncoated materials such as iron in the pot, which will lead to coating falling off. Therefore, it is necessary to avoid using non stick pot to make acid food materials. Sometimes our non stick pot starts to become sticky during the use process, which means the coating has fallen off, and we need to change the pot.
Some people may have doubts: is it true that the coating of non stick pot is toxic? We look at the two materials above:
① SiO2 polymer coating: the inner wall of the coating is usually white, made of inorganic materials, which will not harm human body, and the temperature can be borne higher than that of fluoropolymer coating. But the anti adhesion effect is not as good as that of fluoropolymer coating, its life is usually 6-9 months, and its cost performance is low.
② fluoropolymer coating: the inner wall is usually matte black or frosted black, and the temperature is very stable under 260 ℃. However, once the temperature exceeds 260 ℃, harmful substances may be released. Therefore, when using this coating non stick pot, we should avoid empty burning, prevent the temperature from being too high, and do not wait until the oil is smoky before putting in the food.
3. aluminum pot and other pot
Aluminum has the second most heat conductivity than copper, but it is easy to dissolve the substance in the process of high temperature frying, which makes the human body consume too much aluminum. Aluminum has a bad effect on the nervous system of human body, so there is little aluminum pot on the market.
At present, there are many kinds of pots on the market, with aluminum inside and stainless steel on the outside. It can not only prevent corrosion on the surface, but also prevent aluminum from dissolving out inside. However, the weight of such pot is very large. We can choose the pot that suits us according to our needs
We often see various kinds of pots in our daily life, such as high pressure pot, non stick pot, aluminum pot, ceramic pot, iron pot, cast iron pot, sand pot, copper pot... If we don't know the material of the pot, we will probably buy a pot for a large price, but step on the pit. So how do you choose these pots?
Material of pot
Different materials have different thermal conductivity. Some materials we often use are: Iron 80 (w/m-k), cast iron 40 (w/m-k), stainless steel 15 (w/m-k), glass 1 (w/m-k), ceramics ＜ 1 (w/m-k), copper 398-401 (w/m-k), aluminum 237 (w/m-k). Their specific heat capacity is: iron 0.442 (kj/kg-k), cast iron 0.503 (kj/kg-k), stainless steel 0.465 (kj/kg-k), glass 0.75 (kj/kg-k), ceramics 0.85 (kj/kg-k), copper 0.386 (kj/kg-k), aluminum 0.905 (kj/kg-k).
What is the significance of the size of these numbers? We can see that the copper has the fastest heat conduction between these metals, which means that the copper pot can achieve "second heat", and also means that once it leaves the heating source, it will cool down immediately. For ceramics and casseroles, because of the small thermal conductivity and high heat storage performance, the heat can be released for a period of time after leaving the heating source. Therefore, when we use copper pot and other materials with good thermal conductivity and low heat storage performance, it will be more convenient to control the temperature of food materials.
In Chinese cooking, it is very important to control the temperature and heat. For example, when we explode, we need the pot to warm up quickly, and also need fire to achieve the effect of timely regulating the temperature in the pot. To achieve this effect, it is necessary to make the pot light and thin, and also need the heat conduction performance of the pot to be good, and it can not store too much heat.
See here, we immediately feel that copper pot is a very good choice of wok? Actually, it is not. Although the copper pot has high appearance and good materials, it is very difficult to maintain in daily use, and it is very easy to rust, and it can not cook acid food materials. Therefore, our family has rarely used copper pot.
Is it suitable for other materials to make wok?
1. cast iron
Because of its poor ductility, we see the cast iron pot, cast iron kitchen knife are very "heavy", in addition, the heat conductivity of cast iron is also insufficient, heat storage performance is better, so for the novice cooking, the grasp of the fire is more difficult. But the iron pot is not useless, the iron pot is widely used, can make stew, stew. When making food, the food materials can be heated evenly, and they are durable and durable. But iron pot is also easy to rust, and daily use should be timely maintained. After buying home, we should carry out "boiling pot", so as to achieve the effect of "non stick". After each cleaning, it should be cleaned in time.
2. non stick pot
Why can not stick the pot? In fact, because the surface of the iron pot is covered with a layer of anti-adhesive coating, these coatings have good lubricity, friction coefficient and surface tension are very small, such characteristics make it difficult to adhere to the material on the surface. Therefore, the ingredients are not easy to stick to the pot.
There are two common non stick pot coatings: silica and fluoropolymer. The results show that the fluoropolymer coating is better than that of fluoropolymer, but the scratch resistance of SiO2 is better than that of fluoropolymer.
When using non stick pot, the following points should be noted:
First, we should avoid sharp objects scratch coating. We can choose wood shovel and synthetic material shovel for cooking. Do not use steel ball for washing pan, and try to use clean sponge, cloth or soft brush. At the same time, acid food materials interact with uncoated materials such as iron in the pot, which will lead to coating falling off. Therefore, it is necessary to avoid using non stick pot to make acid food materials. Sometimes our non stick pot starts to become sticky during the use process, which means the coating has fallen off, and we need to change the pot.
Some people may have doubts: is it true that the coating of non stick pot is toxic? We look at the two materials above:
① SiO2 polymer coating: the inner wall of the coating is usually white, made of inorganic materials, which will not harm human body, and the temperature can be borne higher than that of fluoropolymer coating. But the anti adhesion effect is not as good as that of fluoropolymer coating, its life is usually 6-9 months, and its cost performance is low.
② fluoropolymer coating: the inner wall is usually matte black or frosted black, and the temperature is very stable under 260 ℃. However, once the temperature exceeds 260 ℃, harmful substances may be released. Therefore, when using this coating non stick pot, we should avoid empty burning, prevent the temperature from being too high, and do not wait until the oil is smoky before putting in the food.
3. aluminum pot and other pot
Aluminum has the second most heat conductivity than copper, but it is easy to dissolve the substance in the process of high temperature frying, which makes the human body consume too much aluminum. Aluminum has a bad effect on the nervous system of human body, so there is little aluminum pot on the market.
At present, there are many kinds of pots on the market, with aluminum inside and stainless steel on the outside. It can not only prevent corrosion on the surface, but also prevent aluminum from dissolving out inside. However, the weight of such pot is very large. We can choose the pot that suits us according to our needs