With the improvement of living conditions, people's dietary requirements have also improved a lot. Nutrition, texture, color, taste and many other aspects must be considered. Nowadays, people mainly eat stir-fried dishes, such as traditional steamed dishes, boiled dishes, etc. Except for the elderly at home, few people like to eat them. Especially young people nowadays, most of them are stir-fried and stewed with heavy spicy and spicy flavors.
If you want to cook a delicious dish, a good pot reflects its importance. There are countless types of woks on the market today. Like traditional iron pots, non-stick pots, medical stone pots , ceramic pots, etc., pots made of different materials are also very different in use. However, if you are changing pots at home, I suggest you not to buy these four types again. This is not a prejudice against them, but the lessons learned from changing them again and again.
1. Non-stick pans are recommended not to buy
Non-stick pans are a popular type of stove on the market now. Especially for novice cooks, non-stick pans can really "help you" when cooking. The advantage of non-stick pans is that basically any ingredient you cook is very "silky", and even if you don't add a drop of oil, there will be no sticking. But with advantages, there must also be disadvantages.
We all know that the main reason why non-stick pans are non-stick is that the inner surface of the pan is covered with a layer of coating with extremely low friction coefficient and surface energy, which makes it difficult for food to adhere, so it is not easy to stick to the pan.
The main material of the non-stick pan coating is Teflon, and its chemical name is polytetrafluoroethylene . The decomposition temperature of of this chemical composition is generally around 350 degrees. There will be no change in the temperature range from normal temperature to 260℃, but when the temperature exceeds 260 degrees, the coating gradually becomes unstable.
Especially the pot body accidentally dry-burns . In just one or two minutes, the temperature will reach more than 400. At this time, the over-decomposition temperature value will be exceeded, and the coating will release hydrogen fluoride gas. The solution after hydrogen fluoride is dissolved in water is called hydrofluoric acid . This component is not only corrosive, but also a toxic substance.
And this coating also has a prominent feature, that is, it is easy to peel off; it is also very particular in daily use, such as not using a shovel, not using steel balls to brush the pan, etc.; even some inferior non-stick pans cannot even be used with a wooden shovel. If they are used a few times, they will have scratches, causing the coating to fall off . Once the coating peels off, will not only stick to the pan when used again, but it is also harmful to your health.
So for non-stick pans, the editor does not recommend everyone to choose them first. But if you are really not used to other pots and pans, then when using non-stick pans, you must avoid dry cooking for long periods of time, and do not use shovels and other kitchen utensils for cooking. If the coating is damaged, it is recommended that you replace the kitchenware with new ones in time.
2. It is not recommended to buy Maifan Stone Pot
In addition to non-stick pans, Maifan Stone Pot also focuses on "non-stick". In addition to being non-stick, medical stone pots also look better in comparison, so they are also one of the kitchen utensils that many people like. And some businesses even exaggerate when promoting, explaining that medical stone is made of pure medical stone, natural material , which is more safe!
But is this really the case?
The reason why the medical stone pot is called this name is mainly because its surface pattern is similar to that of medical stone, so it is called "medical stone pot". However, the material of the pot body is not as advertised by the merchants. It is made of pure natural medical stone.
Used medical stone wok
It can be said that more than 99% of the medical stone pots currently on the market are ordinary non-stick pans. The body of the pot is made of aluminum alloy, and then the outermost layer of the pot is coated with medical stone. In this way, the alloy is isolated from the food to ensure that it does not stick, and the pattern and color of the coating are very similar to medical stone, so it can also be called medical stone pot, which is actually a "imitation medical stone coated pot" . The material does not contain medical stone and is not a natural material pot.
And this coating is basically the same as the non-stick coating. Both in terms of use and health, they are consistent, and they must be very careful to avoid prolonged dry burning or coating damage.
3. Enamel pots are not recommended to be purchased
Enamel pots are also one of the more popular kitchen utensils currently. Especially friends who are good-looking, they can't put it down for enamel pots. Therefore, no matter how expensive the price is, it cannot stop the impact of its appearance. Many friends will have an enamel pot at home.
The full name of enamel pot is "enamel-coated cast iron pot". Strictly speaking, There is not much difference between enamel and the enamel that was popular on the market in the 1980s. Both are a kind of composite material that is based on inorganic glassy materials that are condensed through melting. To put it simply, enamel pot is actually a layer of enamel added to the basic material of cast iron.
And all enamel pots on the market are made of iron body and sintered silicate and borax glaze on the surface. In other words, enamel pot = cast iron pot + enamel coating.
The enamel pot body is colorful, and the pot body is available in various colors. It has high appearance, and has fast heat conduction, even heating, and good heat preservation performance. Therefore, some friends particularly like to buy enamel pots. But there are also advantages and disadvantages.
Because the enamel pot itself is made of cast iron, both the body and the lid of the enamel pot are relatively heavy, and the actual usage rate is not high. And another key point is the coating of the enamel pot.
Enamel coating also requires avoiding sharp and hard cooking tools, otherwise scratches or breakage may easily occur. And once the coating is damaged or peeled off, will be left with the iron part (gold). Iron is a semi-active metal, so anti-corrosion and passivation must be carried out at this time. Otherwise, it will rust easily and directly affect the use experience.
4. It is not recommended to buy cast iron pots
After talking about enamel pots, the last thing I do not recommend buying is cast iron pots. Although cast iron pots are currently the "safest" pots, in actual use, the editor believes that the disadvantages outweigh the advantages and I do not recommend that you buy them.
Cast iron is forged from pig iron and belongs to the category of pig iron. Although the heating time is slower and the pot is heavier, its heat preservation performance is better. Therefore, some friends who love cooking still prefer cast iron pots.
But friends who have used cast iron pots all know that there is a very "annoying" shortcoming, it is easy to rust!
So before purchasing, you must have a good understanding of the boiling, use, maintenance, etc. of cast iron pots. Every step is very important. After pays attention to every detail, this cast iron pot will become better and better with more use. But once you are lazy in any step and do not use and maintain it correctly, you will find that the pot is not only heavy, but also rusty and sticky, making it impossible to use.
So for cast iron pots, unless you love cooking and have a high daily use rate, it is recommended to buy one. But for friends who haven’t cooked for half a month and ten days, I don’t recommend it. It’s still important to compare the maintenance process.
So there are so many types of pots on the market, which one is better? In fact, based on the editor's personal experience, I recommend that everyone choose a "wrought iron pot".
iron pot is forged from wrought iron . Although it is both an iron pot and a pig iron pot, it requires maintenance for daily use. However, the wrought iron pot is relatively lighter and has a faster heat conduction speed; it is more suitable for high-temperature stir-frying during use. Stir-frying often involves oil, so the more you use the wrought iron pot, the easier it becomes and the more you like it.
