What's the good material of wok

The wok of various materials on the market is dazzling and hard to choose. What should be paid attention to in the selection of wok? What are the precautions? What kind of wok is good?

First of all, it depends on the heat conductivity of the frying pan. Among the metals, the heat conductivity is silver > copper > Aluminum > iron > stainless steel. The price of silver and copper is relatively high. There are few woks made of these two materials in the market. Moreover, the rust dissolved from copper is also toxic, so it is generally not used. The remaining aluminum and iron have moderate thermal conductivity, but it is harmful to the body to spill aluminum elements when cooking in an aluminum pot. Although iron's thermal conductivity is not as good as aluminum's, in the process of cooking and cooking, the iron pot does not contain other chemicals, will not oxidize, and there are few dissolved substances. Even if iron dissolves a small amount of iron, it is good for human body.

Some people have done research, put tomato, green vegetables and other fresh vegetables in different materials of wok for cooking, the results show that the content of vitamin C in the dishes cooked in iron pot is significantly higher than that in stainless steel pot and non stick pot. Although stir fried vegetables in aluminum pot can retain more vitamin C, the dissolved aluminum element is harmful to health.

Therefore, from a healthy point of view, cooking with iron pot can not only reduce the loss of vitamin C in vegetables, but also directly supplement iron, which is of great benefit to prevent iron deficiency anemia.

Material characteristics of stainless steel pot: compared with iron wok, the weight of stainless steel pot will be lighter, and its firmness will not be discounted. It can be said that the balance of heat, weight and quality has been achieved. In addition, stainless steel pot should not rust, and will not hide dirt and scale, which can greatly reduce the workload when cleaning. If it is cleaned frequently and properly, the pot body can maintain a beautiful appearance for a long time.

Material characteristics of alloy Pan: most of the alloy woks are aluminum alloy products, and a few titanium alloy products. Due to the development of alloy technology, the current alloy pot products on the market are fully oxidized on the surface of the pot in terms of material, so they can stand the test completely in terms of safety index. On the contrary, due to many additional technologies, alloy pot can well avoid some disadvantages of stainless steel products and iron products pot, so that it is in a balanced position in terms of performance. It will not have obvious advantages but at the same time, it will not have some annoying defects. Of course, we do not recommend the selection of alloy fry pot products whose brands are not reliable and whose prices are low.

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Material characteristics: the traditional iron pot does not contain other special chemicals in material, so it has strong anti-oxidation ability. Therefore, it will not produce dissolution that is not suitable for eating in the cooking process. Even if there is iron ion dissolved in food, people can absorb iron after eating. Iron element can be used to synthesize hemoglobin. Therefore, cooking with iron pot can prevent iron deficiency anemia 。 At the same time, the iron pot is very durable, evenly heated, and has outstanding heating effect.

In general, the iron pot products on the market can also be divided into raw iron pot and refined iron pot. There are some differences in their characteristics:

The raw iron pot is suitable for slow frying. The iron is very pure and can supplement iron healthily. In general production, it is designed with thick bottom, thin wall and heavy weight. When the temperature of the fire is over 200 ℃, the raw iron pot can control the temperature of the food at about 230 ℃ by emitting a certain amount of heat energy. It is easy to control the temperature. Friends who like slow frying can buy it.

The refined iron pot is suitable for stir frying. It is made of black iron sheet by forging or hand hammering. Its surface is usually treated multiple times, the pot body is lighter and thinner, and the temperature of the flame can be directly transmitted to the food through the pot.

Disadvantages: the common iron pot is easy to rust, and if the rust is not carefully ingested by the human body, it will damage the liver. The weight is heavy. For users who have insufficient wrist strength and like to take up the pot and stir fry, they should consider whether they have mastered this heavy guy. The surface roughness is determined by the characteristics of pig iron. Without coating, the surface can not be smooth, which is easy to cause unhappiness of users of "appearance Association"