Okay, what color is the raw wok?

Okay, what color is the raw wok? Pot can be said to be an indispensable electrical appliance in our home and plays a very important role. Many people like to stir-fry in an iron pan, which makes them feel healthy and can supplement iron. First, know what color is a good raw wok and related information.

Okay, what color is the raw wok? 1 pure black iron pan with smooth inside and coating. Real woks are generally dark iron gray, which will turn black soon after use, especially after cooking.

Iron will undergo oxidation reaction with oil at high temperature. With the increase of dosage, the more this reaction will be, the darker the color will be. But this color is not firm, and it will become lighter when it comes into contact with acidic substances.

Extended data

Pick a wok

1, the pan surface should be smooth, but not "smooth as a mirror". Because of the casting process, all iron pots have irregular shallow lines, which is not a problem.

2. Check for defects. There are two kinds of defects: small bumps and pits. The raised part of the small bump is generally iron, which has little effect on the quality of the pot. If the bulge is on the concave surface of the pot, it can be removed with a grinding wheel to avoid blocking the spatula. Small pits are complicated and harmful to the quality of bowls.

3, the bottom of the pot is commonly known as the bottom of the pot. A cauldron's ass is not good, because fire travels slowly. It takes enthusiasm and time.

4, the pot is thick and thin, and the thinner is better. Some iron pots may be thick on one side and thin on the other, which is caused by the dislocation of models. This pot with uneven thickness is not good. When buying, you can turn the bottom of the pot upside down, put your finger against the concave center of the pot and knock it with a hard object. The louder the pot rings, the greater the vibration, the better. This method can also be used to check whether there are cracks in the pot. Cracks are generally easy to appear at the edge of the pot, because otherwise it is the thinnest.

5. If there are rust spots on the pot, it is not necessarily of poor quality. The brightness and quality of the pot have little effect. Because the substance that makes the pot shine is graphite. The purpose of graphite in casting is to use it as a refractory coating. After the pot is cast, graphite can objectively prevent the pot from rusting.

Okay, what color is the raw wok? Is it better to use pig iron or wrought iron for wok?

The advantages and disadvantages of raw iron pots and cooked iron pots are mostly pig iron, which generally does 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.

In addition, according to the nature of the pot cover, the iron pot can be divided into pot without cover, glass cover and stainless steel cover. According to the different supporting objects, the applicable cookers are also different, including gas induction cookers, gas stoves and induction cookers.

Advantages of raw iron pot: uniform heat transfer. When the temperature of the fire exceeds 200℃, the raw iron pot will control the temperature transmitted to food at 230℃ by emitting certain heat energy.

Disadvantages: slow heat transfer, thick pot ring, rough grain and easy cracking.

Advantages of refined iron pot: refined iron casting, less impurities, thin pot ring, high temperature in the pot, fast heat transfer, easy cleaning and beautiful appearance.

Disadvantages: directly transfer the temperature of the fire to the food.

What color is a good wok? 3 Does wok cooking really supplement iron?

In fact, I believe many people have heard that wok cooking can supplement iron, but is this really the case? In fact, this pot can supplement iron, because it is one of the best choices for home cooking utensils, but you should also pay special attention when choosing. If you really want to supplement iron, you should still eat some animal livers, fish, livestock and poultry meat and so on.

Which is better, a raw wok or a cooked wok?

1. Compared with this wrought iron, it has better ductility and higher toughness. The most important thing is that this cooked iron pot has fast heat transfer. If you use it, you can save fuel and electricity. So from this point of view, cooked iron pot is more suitable than raw iron pot.

2. If you usually like to cook some fried food, it will be more appropriate to choose a raw iron pot. The main reason is that the heat transfer of raw wok is slower than that of cooked wok, but its heat dissipation rate is higher than that of cooked wok. Therefore, when frying food, it will be better to use this raw iron pot, which is not easy to paste things and the oil temperature will not be too high. You know, too high oil temperature can also lead to food coking.

3, if you want to consider from the daily maintenance, compared with the raw iron pot, it will be easier. Be sure to remember that you can't abuse detergent to completely wash off the oil film on the surface, which will make your raw iron pot less prone to rust; Cooked wok is different, it needs to be washed and dried, and then it needs to be coated with oil film, otherwise it will rust easily.

If you want to consider from the perspective of durability, you'd better choose a cooked iron pot. The main reason is that the raw iron pot is brittle, and it is easier to crack when it falls under external force. For example, the bottom of the pot is easily deformed and scrapped at the high temperature of the furnace. Cooked wok is different, with good toughness, and it is not easy to puncture and crack when encountering external force or collision. The most important thing is high temperature resistance and dry burning resistance.

If your family likes cooking, it is more appropriate to choose a raw iron pot. On the one hand, the price of the cauldron is relatively high. We know that the raw pot is much cheaper than the cooked pot, and the cooked pot can't be made too thin, otherwise it will be soft and deformed, so the price will be higher.

6. If you are an iron pan for an induction cooker, it is better to choose a cooked iron pan here. The surface of the cooked iron pan is also smooth, and the bottom is relatively flat. The electromagnetic induction of the cooked iron will be better, so it saves more electricity and the heating effect is faster and better.