Frying pan: iron pan, non-stick pan, stainless steel pan, casserole pan, aluminum pan, which pan is more worth buying?
If you go to the kitchen utensils section of the supermarket, you will find that all kinds of woks occupy the shelves of kitchen utensils, with different brands, different prices, and different characteristics. Some can be bought for tens of yuan, while others cost thousands of yuan per pot. If you carefully understand the materials of these pots, you will find that there are countless.
The most common cooking pans we see in our daily life are iron pans, non-stick pans, stainless steel pans, casserole pans, and aluminum pans. Today, I will talk to you about the topic of daily pot selection, let’s take a look, what are the characteristics of these 5 kinds of woks? Which pot is more worth buying?
- Iron pot - there are pig iron pot and wrought iron pot
I remember that when I was a child, there were not so many types of woks, and the most used one in every household was a simple and practical iron wok. I don't know when non-stick pans appeared on the market, and the number of people using iron pans has gradually decreased. However, in recent years, I have found that the iron pot has returned to its C position.
At present, the iron pots on the market can be divided into two types: cast iron pots (cast iron pots) and wrought iron pots (fine iron pots). The cast iron pot is cast with molten iron, which is relatively thick, has poor thermal conductivity, and has good heat retention. It is relatively heavy to open the pot and perform daily maintenance. The wrought iron pan has been hand-made or machine-forged. The pan is thin, tough, and conducts heat quickly. It is not as heavy as a pig iron pan.
Generally speaking, cast iron pots are more suitable for making soup and stewing, while cooked iron pots are more suitable for stir-frying. If you are too lazy to do daily maintenance, and your arm strength is relatively small, it is recommended that you choose a wrought iron pan. After all, the heavy cast iron pot is too strenuous for daily cooking.
[Precautions for using iron pan]
When frying food with high acidity in an iron pan, some iron ions will indeed enter the food. However, this iron is inorganic iron, not heme iron from meat ingredients that is highly absorbed by the human body. Therefore, do not Too expect "iron pot to supplement iron". Iron pans can also be used as non-stick pans if they are opened and maintained properly. However, after daily cleaning, remember to wipe off the water to prevent the iron pan from rusting.
- Non-stick pan-coated pan has a short service life
The non-stick pan should be a kind of frying pan that has only become popular in the last 10 years. Its "non-stick" essence is because the surface of the pan has a coating made of special materials. This coating can serve as an isolation role. Common non-stick coatings include Teflon coating and ceramic coating.
The non-stick pan we just bought home is going to work really well. But after using it for a period of time, everyone will find that the non-stick pan starts to stick to the pan, because the coating has begun to peel off. Whether it is a non-stick pan with tens of yuan or a non-stick pan with hundreds of yuan, as long as the coating peels off, the pan is basically useless. Compared with iron pans, the lifespan of non-stick pans is much shorter. Generally, it should be retired after about 1-2 years.
[Precautions for using non-stick pans]
When using a non-stick pan, you must keep in mind two points. First, the cooking temperature should be limited below 250°C. Do not cook at high temperature for a long time, otherwise it will affect the stability of the coating and may release harmful substances; second. When using non-stick pans, do not use shovels and steel wool, otherwise the non-stick coating will be easily damaged. In addition, the non-stick pan is a consumable product. When the coating peels off, the pan must be changed decisively.
- Stainless steel pot - cooking requires high heat
The so-called stainless steel is actually made of a mixture of iron and other metals. It is relatively more durable, has good corrosion resistance, high strength, and relatively high prices. There are also types of stainless steel pots. Remember to choose stainless steel pots made of 304 stainless steel or 316 stainless steel. In comparison, 316 stainless steel is better.
However, when cooking, stainless steel has very high requirements on the heat. If it is not mastered well, it is easy to stick to the pan. Especially like some stainless steel pots with better thermal conductivity, once you forget to lower the heat after heating the pot, you will find how it sticks to the pot while cooking. I have a deep understanding of this.
[Precautions for using stainless steel pot]
When using a stainless steel pot, be sure to control the heat. Since the thermal conductivity and heat transfer of stainless steel pots are better, and they are relatively durable, please remember not to turn on high heat, and use medium and low heat when cooking. The flame should not exceed the bottom of the pot, otherwise the food will be easily burnt and the surface of the pot will turn yellow or black.
- Casserole - traditional pot, easy to break
Casserole belongs to a class of traditional pottery cookware, which has the characteristics of fast heat transfer, slow heat dissipation, and strong heat preservation ability, but it is easy to break if you are not careful. In some classic dishes, casserole is specially used as pot, such as fish head casserole, chicken casserole, pork ribs casserole and so on. Dishes made in casserole can release the original flavor of food to the greatest extent.
When purchasing casserole, you must go to regular channels to buy it, because some unscrupulous merchants will produce some casserole with excessive heavy metal residues. Long-term use will have a bad impact on the human body. Therefore, don't choose three-no products just because you are greedy for cheap.
[Precautions for using casserole]
When using a casserole, do not turn on the fire as soon as it comes up, otherwise the casserole may burst due to the sudden rise in temperature. The correct method is to start with low heat, then turn to high heat, and finally turn to low heat to simmer the food slowly. The heating process must be done step by step. In addition, the casserole cannot be used for dry cooking.
- Aluminum pan - not recommended
Aluminum pots should belong to the more antique pots. The biggest advantage of the aluminum pot is that it is cheap and light, and has the characteristics of durability, fast heating, uniform heat conduction, and no rust. On the surface, it seems to be perfect. In fact, when cooking with aluminum pots, there will be a hidden danger of "aluminum migration", that is, the aluminum element in the aluminum pot migrates into the food. If the human body takes in too much aluminum, it will be harmful to health. Therefore, it is not recommended to use aluminum pots for cooking for a long time.