Characteristics and precautions of commonly used woks and soup pots

Since there are a lot of cooking novices asking how to cook, in order to record, preserve, summarize and pass on cooking knowledge and methods, I will update cooking theories and practices from time to time based on my own knowledge. I hope that novices in the kitchen will become masters of private chefs as soon as possible. If you are here If you are learning or have Taoist friends who are learning cooking around you, please follow and share (public account: Life Xiaohuajiao).

Wok and soup pot are the two most suitable pots for families. Commonly used woks are mainly iron pots, non-stick woks, and stainless steel woks. Commonly used soup pots are mainly stainless steel soup pots, casseroles, and pressure cookers (strictly speaking, a pressure cooker is a functional pot. This article classifies it into the category of soup pot from the perspective of stewing soup as its main function).

iron pot

Iron pots are divided into pig iron (cast iron) pots and wrought iron (refined iron) pots. Whether they are cast iron pots or wrought iron pots, their common features are that they do not require special maintenance in daily use, they are durable and not squeamish, and the pot is heavy. Oil-based iron pots will cook more smoothly the more times they are cooked. Secondly, you need to pay attention to washing and drying the water after use. Do not store water overnight, otherwise it will easily rust. In addition, compared to pots made of other materials, iron pots produce more fumes, and the dishes fried in iron pots are also slightly more smoky, but they are fragrant!

(1) Cast iron wok

Cast iron woks are also called pig iron pans. The pots have thick walls, heavy weight, and are durable. The pots inlaid in rural earth stoves are cast iron woks. Generally, they can be used for ten to twenty years or even longer. Because of this, the iron pans in rural earth stoves The size is large enough and has a wide range of functions. It can be used for frying, stir-frying, stewing, steaming, and marinating. Not many small urban families use cast iron pots. The advantages of cast iron pots are also disadvantages. It is very laborious to clean and move the pot around. Strength, if you want to take the blame, it will take a lot of effort

(2) Fine iron wok

Fine iron woks are also called wrought iron pots. They have thin walls and are significantly lighter in weight. They are used in restaurants, roadside stalls, and food stalls, and are also used by many families. Fine iron woks have thin walls and fast heat conductivity. The pot steams up quickly, is light and easy to flip, and is less durable than cast iron pots, but it can still be used for many years.

non-stick pan

Non-stick pan refers to a pan with a layer of non-stick coating on the surface. Currently, there are mainly traditional non-stick pans, honeycomb non-stick pans, and medical stone non-stick pans. Non-stick pans are simple and easy to use. Use non-stick pans for cooking. A common problem with smaller, non-stick pans is that they have a short lifespan and need to be replaced periodically.

1) Traditional non-stick wok

Non-stick pans are very friendly to kitchen novices. The advantage of non-stick pans is that they are non-stick and produce less fumes. However, it should be noted that non-stick pans have a short lifespan. An ordinary non-stick pan may last several months if used frequently. It will be scrapped. A high-quality non-stick pan will be scrapped if it is used frequently for two or three years. This is because the non-stick coating has a lifespan. The non-stick pan will be tested for high temperature resistance before leaving the factory. When the time exposed to high temperature reaches the upper limit The non-stick coating will begin to peel off after a while. In addition, non-stick pans can only use silicone spatulas or wooden spatulas that do not scratch the non-stick coating. Once the coating is damaged, it cannot be repaired.

(2) Honeycomb non-stick wok

Honeycomb non-stick wok is a rising star. It used to be very popular in Korea and also in China for several years. Although it is physically non-stick, it actually has a coating, but the coating is covered by a honeycomb structure. Compared with traditional non-stick woks, For pots, the coating is more difficult to damage, the non-stick performance is slightly weaker, the lifespan is longer than traditional non-stick pots, and the cooking fume is smaller than that of iron pots.

3) Medical stone non-stick wok

Medical stone is a natural silicate mineral, rich in various trace elements necessary for the human body. Although medical stone has many benefits, it is not suitable for everyone. Some people think that long-term use of medical stone pots and pans will cause heavy metals. Poisoning, there is a lot of controversy about medical stone pot.

Pots made of pure medical stone are often very expensive and heavy, ranging from a few hundred to a thousand yuan. A pot made of pure medical stone has a lifespan of four to five years.

There are also many medical stone pots on the market with imitation medical stone color coatings or pots with medical stone ingredients (or synthetic medical stone) added to the coating. It is difficult to tell whether they are genuine or not. The lifespan of medical stone coated pots The lifespan is about the same as that of ordinary non-stick pans.

stainless steel wok

The body of the stainless steel wok is stainless steel, which is healthy and uncoated, with less oily smoke. The bottom of the pot is made of five layers (there are also three layers) of steel. Aluminum slurry is injected into the middle of the bottom of the pot and fired. It has fast heat transfer, heat preservation, and a long service life. It is inferior to or even higher than an iron pot. It can be used for ten to twenty years without any problem. It is scratch-resistant and wear-resistant, has less cooking fumes, saves energy and gas. It is heavy and requires a lot of effort to transport and it is not easy to flip the pot.

Stainless steel woks are a test of skill. Stainless steel woks range from a few hundred yuan to several thousand yuan. Those who love them love them to death, and those who hate them hate them to death. Many pot lovers bought stainless steel woks and after running them in for a while, they found that they were not good enough. If you use it too well, it will stick when frying fish or lean meat, or it will easily get stuck in the pan when cooking. This is because the bottom of the stainless steel wok is made of multi-layer steel, and the middle sandwich layer is injected with aluminum. It transfers heat and retains heat quickly after heating. The residual temperature after turning off the heat can be maintained for several minutes to continue simmering the food. When cooking, You need to use medium-low heat, not high heat (except for dishes with a lot of soup). People who are not ready to tackle stainless steel pots and those who are new to the kitchen can leave it alone. The advantages of stainless steel are well known. It is food-grade, safe and healthy. At the same time, a good stainless steel pot is very durable and can be used for ten to twenty years. The disadvantage is that it is heavy and relatively labor-intensive.

Life span: cast iron pot/stainless steel pot＞wrought iron pot＞honeycomb wok＞non-stick wok

Ease of use Non-stick wok＞Honeycomb wok＞Wrought iron pan＞Pig iron pan＞Stainless steel pan

Less oily smoke and sticky wok＞Stainless steel pan＞Honeycomb wok＞Pig iron pan/wrought iron pan

Stock pots tend to have large capacities and deep depths. Kitchen utensils for stewing soup should be small in diameter and deep in depth. Such utensils can reduce evaporation during the cooking process and better lock in the flavor of the ingredients.

There are two main types of stainless steel soup pots on the market, one is an ordinary single-layer stainless steel soup pot, and the other is a multi-layer steel stainless steel soup pot with a strong and durable multi-layer steel bottom. The price is generally more than two to three hundred yuan, and it is heavy. , the steel of the pot body is of higher quality, healthy and non-toxic, the sealing performance is much better, and it can better lock in the taste of the ingredients. Its thick bottom can collect heat and has better heat preservation performance. It can be used to fry ingredients, and it is suitable for people who like to fry. It is more convenient for those who like to stew pork ribs in soup. After frying, you can directly add water to stew the soup. After dry-cooking, you can salvage it and continue to use it. If it has a lifespan of ten years or even more, it will be no problem. People with higher requirements can consider buying it. .

Stainless Steel Stockpot. Ordinary stainless steel soup pots are relatively low-priced and light in weight, but their material and sealing properties are relatively poor. They cannot be dry-fired. Their lifespan can last for several years. If the requirements are not high, they can meet daily use.

Casserole

Casserole stew has a long history. Among all the soup pots, casserole is the one that can best maintain the original taste of food. The soup stewed in casserole is the most delicious. The casserole also has good heat preservation performance. The casserole is heavy and easily damaged by bumps. It needs to be used with care, as the casserole is prone to cracking if it is dried out. In addition, sudden changes in temperature should be avoided, and it is also prone to cracking when alternating between hot and cold.

pressure cooker

Pressure cookers mainly include pressure cookers and electric pressure cookers, which save energy and time. They can greatly reduce cooking time and make difficult-to-cook foods soft and tender in less time. However, food cooked quickly using a pressure cooker does not taste as good as slow cooking. The pressure cooker needs to use an open flame, and it needs to be tightly covered when using it. The cooking time needs to be controlled during cooking, and people need to watch it. The lid can only be opened after the pressure drops. If you force the lid to open, the lid will not open or the ingredients will spurt out or even explode. .Poor safety, pressure cooker cooks faster than electric pressure cooker. Compared with high-pressure cookers, electric pressure cookers are less strict in use and do not require special supervision. They are also safer and have rich functions. You can set the cooking time and softness level, and they will automatically keep warm after cooking, which is safe and worry-free. When the pressure cooker is used frequently, the sealing performance of the sealing ring will decrease, and the subsequent cooking time will become longer and longer.

Lifespan Stainless steel soup pot＞Casserole＞Pressure cooker

Taste Casserole＞Stainless steel soup pot＞Pressure cooker

Speed ​​Pressure Cooker>Stainless Steel Pot/Casserole