What materials does a wok usually have?

First, what material is good for the wok?

Cooking vegetables in an iron pan can reduce the loss of vitamin C in vegetables. The researchers experimented with seven kinds of fresh vegetables, including cucumbers, tomatoes, green vegetables and cabbage. The results showed that the content of vitamin C in the dishes cooked in iron pan was significantly higher than that in stainless steel pot and non-stick pan. Researchers believe that in order to increase the intake of vitamin C and health, iron pots should be the first choice for cooking vegetables. Although aluminum pot can retain more vitamin C when cooking, the easily soluble aluminum is harmful to health.

In addition, adding salt when frying vegetables can save more vitamin C than when not frying, and can also reduce the water leakage of vegetables and ensure their fresh and tender taste. Cooking in an iron pan often helps to prevent iron deficiency anemia.

1, that is, the thickness of the pot 5 is required to be above 3 mm, preferably 4 mm. This is because the temperature of the smokeless pot needs stable medium conduction, and this thickness is conducive to the storage of heat in the pot, which is not easy to be quenched and heated, and is also conducive to maintaining the stability of the overall temperature.

2, that is, the wok is required to have stronger and faster thermal conductivity, and the metal is arranged in silver from fast to slow. Copper >: aluminum > iron >: Stainless steel is expensive in Ginta, and copper is expensive. It's a little wasteful to make a pot. Moreover, copper is also toxic, and aluminum is only suitable for heat conduction speed and price. Iron rusts and its thermal conductivity is not ideal. Although stainless steel is not very good at heat conduction, aluminum is the most suitable medium for heat conduction, so now smokeless pots are basically made of aluminum, but in order to prevent aluminum from harming human body, it is required to isolate aluminum well. Therefore, it is a process of sealing aluminum by hard oxidation and strengthening the hardness and strength of the surface. After this treatment, the original white aluminum turns black, so the smokeless pots you see are basically black, and this three-layer steel pot (also called compound king kong, remember that this doesn't mean a double-bottom stainless steel pot pot, only Chinese cooking) combines aluminum with upper and lower hard stainless steel! As I said just now, the first thing is to require pots and pans to have stronger and faster thermal conductivity.

3, that is, reasonable and suitable temperature operation means that your fire source is controlled. Smokeless wok is smokeless, that is, the temperature of wok is locked at the volatilization point of oil at 240 degrees (depending on different oils, the higher the purity, the higher the volatilization point. Vegetable oil and soybean oil are basically not recommended. You can choose better blended oil, peanut oil, sunflower oil and so on. If there is a fire, what wok will be burnt out by you. You should master the method. So as long as the above two points are met and the third point is controlled reasonably, the smoke-free effect can be achieved. The usual operation is to preheat the whole pot for 2~3 minutes with high fire, and then turn to medium fire with three layers of steel. Just turn down the oil properly. In short, fire first and then small fire. That's right!

4. In addition, be sure not to buy products coated with Teflon paint (so-called non-stick pan) and try not to use wrought iron products. Generally, wrought iron wok is only suitable for hotels, because it is thin and fast in heat transfer, so it is not suitable for home use.

Second, what should I pay attention to when using an iron pot?

Iron pot is the most commonly used cooker in the family, and there are also some problems that need attention in the purchase and use.

1. Ordinary iron pots rust easily. 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.

2. When buying an iron pan, first look at whether the pan surface is smooth and smooth, and then look at whether there are holes and leaks. Under normal circumstances, the iron pot is a little rough when it is first used, which is inevitable, and it will become smooth after a long time. It is best to wrap the ears of the iron pot with wood or other heat insulation materials to avoid overheating and scalding during operation.

3. before using the new iron pot, remove its odor. You can add salt to the pot, fry the salt until yellow, then add water and oil to the pot and bring it to a boil. To remove the fishy smell, you can put a little tea in the pot and add water to boil it. If you want to get rid of the iron smell, you can put some sweet potato skin and cook it.

In addition, acid fruits such as bayberry, hawthorn and begonia should not be cooked in iron pot. Because these acidic fruits contain fruit acid, they will react with iron and produce low-iron compounds, which may be poisoned after people eat them. Don't use an iron pot when cooking mung beans, because the tannin contained in the bean skin will react with iron to form black iron tannin, which will turn the soup of mung beans black and affect the taste and digestion and absorption of the human body.

5, iron pots are easy to rust, and it is not appropriate to hold food overnight. 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 you brush the pan, you should also use detergent as little as possible to prevent this "protective layer" of cooking oil 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.