What pot is good for cooking at home?

What kind of iron pot is good for cooking at home? Iron pot is a traditional kitchen utensil for China people to cook food, and generally does not contain toxic substances. Nowadays, many families still use iron pots for cooking in the kitchen, but there are many kinds of iron pots. Which is better to cook at home?

What pot is good for cooking at home? 1 stuffy pot.

Non-stick pan is to brush a special coating on the surface of the pan, which can isolate the high temperature at the bottom of the pan, so as to achieve the effect of non-stick. Light weight, easy to stir fry, not easy to rust, but the coating will slowly fall off after a long time of use, and the poor quality non-stick pan will release harmful substances during cooking. Stainless steel pot is light in weight, not easy to rust, and easy to clean, but stainless steel pot has slow heating, poor heat storage capacity, and short storage time of ingredients in the pot. In China, wok is still used for cooking, and the most suitable wok is iron pan. There are also raw woks and cooked woks. The raw wok has poor ductility and is fragile and easy to crack, while the cooked wok has fast heat conduction and good ductility. Usually, the wok has a thin wall, which is most suitable for cooking.

Mokasos suffocating iron pot

Smoothing the iron pot means nitriding the iron pot, and a matte nitriding protective layer is formed on the surface of the iron pot, which can prevent the iron pot from rusting and corrosion, enhance the surface hardness and wear resistance, and have a long service life. I have long wanted to change a suffocating iron pot. I searched the smothering wok, and I saw that MOCAROSE smothering wok was the first in comprehensive ranking. I felt good at first sight and clicked in. His family also has cherry casserole, snow pot and Japanese style. There is a quiet and elegant feeling. I like Japanese style very much, and I was immediately attracted. His smothering iron pan is forged from high-purity iron (refined iron) with less impurities. This kind of iron pot has strong oil absorption ability, and can form an oil film on the surface of the pot, which protects the iron pot well.

Beautiful details, more beautiful to use.

I placed an order with a diameter of 32cm and will be home soon. The pot is smooth, the knocking sound is good, and the pot is not heavy, which makes girls feel that they can jump. I like this lid very much. It's brown glass, full of texture. There is a V-shaped diversion opening along the pan, which is convenient for pouring vegetables. The place where the handle is connected is fixed with stamping rivets, which is very firm. Beech handle can be hung, beech is heat-resistant, scalding-resistant and corrosion-resistant, and there is a pot ear that can block the edge of the sink, which is very convenient to clean. After the pot is boiled, use it to fry three meals a day, and the dishes can be cooked quickly in a few minutes. In the previous iron pot, potatoes were afraid to stir fry in the middle, which was very troublesome and time-consuming. This smothering iron pan does not stick to the pan, and it can save a lot of time. MOCAROSE's pot was studied. The detailed design of his pot is very humanized, with high face value, beautiful appearance and beautiful use.

Cooking in an iron pan can also help absorb some iron. The fried dishes are delicious and healthy, but many people who want to buy woks are worried that they will rust easily. In fact, you don't have to worry about buying MOCAROSE, which has a matte nitride protective layer and is not easy to stick and rust. The more you use, the better.

What pot is good for cooking at home? Is the wok for cooking pig iron or wrought iron?

Iron pots are mostly made of pig iron and generally do not contain other chemicals. Iron pot is the safest kitchen ware at present. In the process of boiling, there will be no dissolved substances in the iron pot and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it.

In terms of material, iron pots are mainly divided into refined iron pots and cast iron pots. Cast iron pot is what we often call raw iron pot.

Green iron pot is made of gray iron investment casting, which has slow and uniform heat transfer, but the pot ring is thick, rough and easy to crack. The fine iron pan is forged by black iron sheet or hammered by hand, which has the characteristics of thin pot ring, fast heat transfer and beautiful appearance. For ordinary families, use a cast iron pot U >: Xiameike.

Raw iron pots have a characteristic. When the temperature of the fire exceeds 200 degrees Celsius, the raw iron pot will control the temperature transmitted to the food at 230 degrees Celsius by emitting certain heat energy, while the thin iron pot will directly transmit the temperature of the fire to the food.

However, fine iron pots also have advantages. First, because it is made of pure iron, there are few impurities, so the heat transfer is relatively uniform and it is not easy to stick to the pot. Secondly, because of the good materials, the pot can be made very thin and the temperature in the pot can be higher. Third, it has high grade, smooth surface and easy cleaning.

What should I do if I use the newly bought wok for the first time?

The treatment method is as follows

(1) Heat the pan on low heat, take a piece of skin with fat meat and scrub it back and forth with chopsticks. It takes about 10 minutes to ensure that the skin is wiped to every inch of the inner wall of the pot. The purpose of this process is to moisten the pot, so that some oil can penetrate into the pot and it is not easy to rust.

(2) Dry the pan with a soft rag, take a piece of ginger or carefully wipe the pan back and forth with a piece of ginger. At this time, the bottom of the pot is still heated by a small fire, so be careful not to burn your hands. This process takes about 3 to 5 minutes. The purpose of this process is to remove the odor of the pot.

(3) Turn off the fire, and rinse the pot with cleaning agent after it cools naturally. Then dry it, and you can use it safely.

Other treatment methods

(1) If the newly bought wok is used to cook rice porridge once, it can prevent the inner surface of the wok from blackening in the future.

(2) Before the new wok is used, the traditional practice in China is to add salt to the wok, fry the salt until it is yellow, then add water and oil to the wok and boil it. The main function of this is to remove the strange smell in the pot and make it rust less in the future.

(3) In order to prevent the rust inside the new pot, add yellow sand or coal ash and wipe off the ash white material on the pot surface with grass balls dipped in water, then heat the pot, add cooking oil until the oil smokes, then wipe the pot surface with this oil, and wash it with clear water after the ceasefire.

How to remove dirt from the bottom of frying pan

Method 1: First, prepare an oil fume cleaning machine, a small shovel and a steel ball, spray the cleaning agent on the dirt, soak the dirt for a while, then remove the dirt with the shovel, wipe it with the steel ball, and then rinse it with clear water. (This method is only applicable to iron pots)

Method 2: add some boiling water to lemon slices, orange peels or apple peels, then soak the stainless steel for a short time, and finally gently wipe it with a dish cloth ~

Method 3: First put the salted noodles in warm water, then soak the yellow pot for a while, then wipe it with steel beads, and finally clean it with clear water OK ~

Method 4: Pour a little vinegar and water into the pot to boil (the ratio of water to vinegar is 1: 3), then wipe it in one direction with a clean cloth, and then wipe it with a dry cloth.

Tip: After cleaning, put a little salad oil on the bottom of the pot, evenly spread it, and then bake it with a small fire to slow down the yellowing of the pot.

What pot is good for cooking at home? Can wok cooking supplement iron?

Cooking in an iron pan can really increase iron intake.

In the past, living conditions in China were not good. Generally, cereals and vegetarianism are the mainstay, and red meat food is rarely eaten. This diet structure leads to people's insufficient iron intake, and iron deficiency anemia has become a high-incidence disease. At this time, when the iron on the pot wall is scraped off by a shovel, a small amount of debris will fall off and contact with acidic substances in food, and a chemical reaction will occur to generate iron ions, which will be mixed into food to increase the iron content in food. The longer the food is in contact with the iron pan, the larger the area, the higher the acidity of the food, and the more iron will enter the food. Therefore, if you cook acidic foods such as tomatoes and sauerkraut or add vinegar and lemon juice to dishes, you can promote the chemical reaction between iron pots and acidic substances and generate more iron. Many years ago, foreign measurements showed that the iron content in scrambled eggs could be increased by three times. In other words, frying in an iron pan can really increase the iron content in dishes objectively.

Cooking in an iron pan cannot increase the absorption of iron.

Although frying in an iron pan can increase the content of iron in dishes, these irons are all inorganic irons, which exist in the form of organic compounds and need to be absorbed by the human body, which is called heme iron. The absorption rate of heme iron in human body is about 30%-35%. However, the absorption rate of non-heme iron by iron pot is not high, which is estimated to be below 3%. When you are poor, although the iron intake in this way is very small, it is better than nothing. However, for people with improved living standards, the iron intake of wok cooking is not as good as eating more lean meat or absorbing more iron in the liver. Therefore, it is not appropriate for people to use iron pan to make up iron.

What are the benefits of wok cooking?

Cooking in an iron pan can supplement iron.

At high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in supplementing iron.

Cooking in an iron pan can save fuel.

When the iron pan is used for a long time, the surface will naturally produce a layer of luster, which is basically equivalent to the effect of non-stick pan. Don't put too much oil when cooking, and avoid eating too much cooking oil. Clean the wok without detergent, brush it with hot water and a hard brush and dry it completely.

The traditional iron pan can avoid the potential influence of harmful chemicals on the surface of non-stick pan.

The surface coating of non-stick pan usually contains carbon tetrafluoride, which may harm the liver, affect the growth and development, and even cause cancer. Studies have also shown that this chemical may cause women to enter menopause early. When cooking in a non-stick pan, carbon tetrafluoride will be converted into gas and volatilized at high temperature, and it will be inhaled by human body with cooking fume. In addition, if the surface of the non-stick pan is scraped with a shovel, carbon tetrafluoride will fall into the food and be eaten directly by people. The traditional wok has no such chemical coating, so there is no such danger.