What's the best pot for cooking? Introduction of common frying pans in the market

Cooking is inseparable from the use of wok. The wok with reliable quality has a long service life, does not produce harmful substances during use, and is relatively safe to use. Of course, the materials of the wok sold in the market are also different, so which one is better among many materials? Here is a detailed introduction to what kind of wok is most suitable for cooking, and several woks that we can often see in the market.

First, what pot is the best for cooking?

Iron pot: the safest pot at present

According to reports, the use of traditional iron pots in China is the safest kitchenware at present. Qualified iron pots are made of pig iron, generally containing no other chemicals, and will not cause oxidation problems. 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.

It is reported that WHO experts also recommend the use of iron pots. Mainly because the iron pot has a good auxiliary effect on the prevention and treatment of iron deficiency anemia. Because of the action of salt and vinegar on iron at high temperature and the friction between spatula and spoon, the inorganic iron on the inner surface of the pot falls off into powder with smaller diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming the hematopoietic raw materials of the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct.

Reminder: Ordinary iron pots are easy to rust. If the human body absorbs too much iron oxide, that is, rust, it will do harm to the liver. Experts say that iron pots rust easily and are not suitable for holding overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. When brushing the pot, use detergent as little as possible to prevent the protective layer from being brushed off. After brushing the pot, try to clean the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar.

Second, pots made of other materials.

1, non-stick pan: not suitable for high-temperature frying.

According to experts in environmental chemistry in China, ammonium perfluorooctanoate is a kind of artificial fluorinated polymeric acid. Because of its high stability, it is not easy to adhere to food, and it is an essential production material for non-stick pan coating. This non-stick coating is actually a film with a thickness of about 0.2 mm, which may be damaged if it is dry or the oil temperature reaches above 300 degrees Celsius.

It is understood that when the non-stick pan is used, if the temperature reaches 260℃, the PFOA component in the non-stick pan will decompose. But generally speaking, when cooking, the temperature will not reach 260℃, but if the cooking is cooked, the temperature of the pot may exceed 260℃. According to experts, the boiling point of water is 100℃. If cooking in a non-stick pan, the temperature will not exceed 100℃. In addition, if you just cook in a non-stick pan, wait until the oil smokes and then pour the dishes into the pan. When the water is boiled, the dishes will be almost cooked and the temperature will not be too high.

Reminder: When cooking, many dishes need to be fried, such as fried chicken wings and ribs. The boiling point of oil is 320℃. When frying food, the oil is always hot and the temperature is very high, which easily leads to the decomposition of harmful components in the non-stick pan. Therefore, non-stick pans should be avoided when cooking fried and fried foods.

Experts also reminded that you should not use a shovel when cooking in a non-stick pan, which will accelerate the destruction of the coating of the non-stick pan and probably release substances harmful to the human body.

2, ceramic pot, casserole: not suitable for acidic food.

Porcelain pots were once recognized as non-toxic tableware, but there have been reports of poisoning in recent years. According to experts, some beautiful coatings (glazes) of porcelain tableware contain lead. If the temperature is not enough when firing porcelain or the glaze composition is not up to standard, the pot may contain more lead.

When food comes into contact with the pot, lead may overflow the glaze and mix into the food. The national quality inspection department also found that the dissolution of lead and cadmium in some ceramic pot products exceeded the standard. Lead and cadmium dissolution refers to the products with excessive lead and cadmium dissolution in long-term use of food, especially acidic food, which will cause heavy metal poisoning and seriously affect health. National mandatory standards have strict restrictions on indicators that affect human health, such as the dissolution of lead and cadmium.

Reminder: The enamel of the casserole contains a small amount of lead, so it is best to soak the newly bought casserole in 4% vinegar water before boiling, which can remove most harmful substances. The inner wall of the casserole is colored, so it is not suitable to store wine, vinegar, acidic drinks and food. Enamel tableware coated on the outer layer of enamel products is actually a layer of enamel, which contains aluminum silicate and other substances. If it is damaged, it will be transferred to food. When purchasing enamel tableware, the surface should be smooth, the enamel should be uniform and the color should be bright.

3. stainless steel pot: It is not advisable to put salt in for a long time.

Tableware made of stainless steel is beautiful and durable. But unqualified stainless steel pot will have security risks. Unqualified stainless steel pot, some of its compounds may be dissolved when used, and will slowly accumulate in the body after being ingested for many times. When it reaches a certain limit, it will be harmful to human health.

Unqualified stainless steel pot generally unqualified items are chromium exceeding the standard. Chromium is an essential trace element for human body, which plays a special role in sugar metabolism and lipid metabolism. Trivalent chromium is an element beneficial to human body, while hexavalent chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals.

Reminder: Stainless steel is not completely rustless. If you are exposed to acid and alkali for a long time, chemical reactions will also occur, so that trace elements will be dissolved out. Therefore, stainless steel tableware containers should not be filled with salt, soy sauce and vegetable soup for a long time; It is not suitable for decocting traditional Chinese medicine. In addition, do not use strong alkaline or oxidizing chemicals, such as soda ash, bleaching powder, sodium hypochlorite, etc. Clean stainless steel tableware containers to avoid corrosion of products.

4. aluminum pot: It is not advisable to cook with a metal shovel.

Aluminum pot is characterized by excellent heat dissipation, heat transfer effect is 16 times that of stainless steel pot, and the pot body is lighter. However, improper use of aluminum will lead to a large number of dissolution, and long-term consumption of too much aluminum will accelerate human aging and be harmful to health. According to Dr. Jian Huang, deputy director of the Nutrition Department of the First Affiliated Hospital of Jinan University, aluminum pot is not suitable for high-temperature frying and cooking. High temperature or the collision and friction between metal shovel and aluminum pot during cooking may release aluminum. In addition, aluminum pot can't contain strong acid and alkali dishes, such as pickled food, and it's better to use glassware.

Reminder: Some experts said that aluminum tableware should not be used as much as possible, because excessive accumulation of aluminum in human body will cause mental retardation, memory loss and Alzheimer's disease. Aluminum tableware cannot be used with iron tableware, and the chemical reaction between them will lead to more aluminum ions entering food.

In fact, different materials have their own unique advantages. Of course, everything is not perfect. No matter what kind of wok, it has certain defects. However, when we use it, we should pay attention to its usage, so as to effectively avoid its harm to our health. In addition, when buying woks, don't trust the sales promotion of the manufacturer easily. We suggest that you choose products with reliable quality and good brand to ensure their use.