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Bochao tells you: What kind of material is good for the wok?

Date: 2018/4/13 Browse: 6329
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The frying pan on which material to choose is a topic of concern for many people. We must remind everyone not to just pursue high-priced products. Generally speaking, it is OK to choose a domestic big brand, and it is good for ordinary people to enjoy products.

What is a good material for the wok? A study showed that cooking vegetables with a wok can reduce the loss of vitamin C in vegetables. The researchers experimented with seven kinds of fresh vegetables such as cucumber, tomato, greens, and cabbage. The results showed that: The use of cooked food cooked in a wok, the preservation of vitamin C content was significantly higher than the use of stainless steel pots and non-stick pans. Researchers believe that in order to increase vitamin C intake and health considerations, wok cooking utensils should be the first choice. Although the aluminum pan cooking can retain more vitamin C, but the easily soluble aluminum is harmful to health.

In addition, when the vegetables are cooked, salt can be stored more than vitamin C when it is cooked, and it can also reduce the exudation of moisture in vegetables to ensure that their taste is fresh. It is beneficial to prevent iron-deficiency anaemia by cooking with iron pots.

First, it is required that the thickness of the pan is more than 3 mm, preferably 4 mm. The best reason is that the temperature of the smokeless pan requires a stable medium conduction and this thickness is beneficial to the pan's heat storage and is not easy to quench and heat. On the one hand, it is also conducive to maintaining the stability of the overall temperature.

Second, it is required that the thermal conductivity of the wok must be faster and faster. The metal ranks from silver to silver: copper> aluminum> iron> stainless steel silver is too expensive, copper is expensive, if you do the pot, then it's a waste, and copper still has Toxic copper rust, aluminum just heat conduction speed is just right price, iron will be rust and heat conduction is not very good Stainless steel is not strong in heat conduction Although it is very bright and neutral, aluminum is the most suitable medium for heat conduction, so now the basic non-smoking pot Aluminum is used as a base material, but to prevent aluminum from damaging the human body, it is required to isolate the aluminum well from the package, so hard oxidation is a process that will close the aluminum and strengthen the surface hardness. Intensity, after this treatment of the original white aluminum on the edge of the black, so you see the non-smoking pot are basically black, there is this three-layer steel pot (also called compound King Kong, remember This does not mean that the double-bottomed stainless steel pot is limited to Chinese cooking.) Combining aluminum with hard stainless steel! The first thing I said was the thermal conductivity of the pot. Strong faster.

Third, it is a reasonable and appropriate temperature operation is the control of your fire source, smokeless wok is smoke-free, is to lock the pot temperature in the oil evaporation point 240 degrees (depending on the different oil purity The higher the high volatile point, the vegetable oil and soybean oil are basically not recommended for use with blend oils, peanut oil, sunflower oil, etc.) If you use a large fire, what kind of wok will be burned out of the smoke Generally speaking, as long as the above two points are matched with the third point of their own reasonable control, the smokeless effect can be achieved. The usual operation is to use the fire to warm the whole pot for 2 to 3 minutes, and when it is almost the same time, it turns to medium fire. The steel fire has to be adjusted properly to pour the oil on it. In short, it is the first fire and then the small and medium fire.