Which brand of frying pan works well?
Thank you for the invitation, the answer is as follows:
Family frying pan, each family may have a few enclosure, the purchase is very delicate, its material is divided into two categories, one for the cast iron factory production of white mouth iron, one for the black steel plate in the mold cited pressure completed, and finally coated with non-stick material.
Cast iron pots and pans have been used in China for the longest time, characterized by slow heat transfer, slow heat dissipation, and therefore a wide range of applications, its pointed round bottom to facilitate fast frying, but also conducive to burning stew, iron wrench flat-balanced pans to facilitate frying, frying food, heat transfer, heat dissipation is also fast.
As for the specific brand, I buy things in the farmers’ market to buy, including iron pots and pans, the price is cheap, about what brand, give money away.
What is the best brand of frying pan you have ever used?
The best wok I’ve ever used is not an iron wok but a non-stick wok, I use T-fal’s really good, stir-fry is not sticky at all, and very light, good storage. Stir-fry with an iron wok, very heavy and rusty, for the appearance of the control of me a little unacceptable. Once also used some big brands have stainless steel frying pan, this pot can be said to be the worst frying pan, fried what is sticky, fried after turning black, super difficult to wash, perhaps these big brands are not made for Chinese cuisine!
What brand of iron pot is good?
First of all, as a professional chef, pots and pans are not divided into brands, with the brand does not represent the good and bad pots and pans, now home stir-fry so-called non-stick pan is just a layer of coating on the pan, but also not completely non-stick pans, do not believe that those pots on the Internet burned red to put an egg in to turn back is a good pot, I told you is a mouth pot can do to pour, and then back to your question, if you can buy the authentic Zhangqiu Iron pot, that is certainly excellent, the real Zhangqiu iron pot pot bottom that print is really hand-forged, but now most of the so-called Zhangqiu iron pot on the market are made with machines, the pot bottom print is also deliberately to do, but if you are home, I still recommend that you buy ordinary non-stick pot is enough, and do not need too expensive, anyway, with a long time will be black, that is because the pot in the The coating wears off, and the disadvantages of iron pans is also very obvious, the first is the need to open the pan, non-stick pans can be washed and used directly, and iron pans need to raise the pan, raising bad special sure back to rust, and with iron pans directly fried meat, if not hot pans, very easy to stick, and there is a little iron pans are heavy, if the women in the family cooking, may be a little tired, so I personally recommend that you use non-stick pans for home use. If you have to use an iron pan, give you a tip, every time you wash the pan, boil the water dry, dripping a circle of oil along the side of the pan into it, will improve the rust situation, but to raise a good iron pan, frying more than one twenty may be able to, ordinary household time longer
What are the best frying pans to recommend? Please be specific to the brand?
The popularity of non-stick woks began in the 90s, it is currently a popular cookware, the reason why consumers favor it is its non-stick coating makes fish and other dishes in the firing process will not stick to the bottom of the wok, can be very good to maintain the “prototype original taste” of the meal. And it is very easy to clean. Many people think that although non-stick pans are easy to use, but compared to iron, stainless steel pans and other pots and pans more delicate, non-stick coating is often scratched and fall off when frying or brushing. Shedding of non-stick coating and inevitably mixed with vegetables and rice, once mixed in the rice, after consumption will be detrimental to health. In fact, this need not worry too much, the domestic non-stick pan may indeed exist some substandard phenomenon, after all, is still an emerging product, but Europe and the United States has a long history of non-stick pans, many are strictly in accordance with the U.S. FDA and the EU inspection. Non-stick pan is a consumable product, generally can be used for 2-3 years, once the coating off can not be used again, and can not be placed directly on a high fire dry burn or dry baking. If you want to find a Chinese non-stick wok suitable for Chinese food, we need to pay attention to whether its coating can really withstand high temperatures, we Chinese frying temperature is generally in the 200-150 degrees Celsius, if the coating can withstand this temperature, to frying will not fall off the phenomenon, then this coating we can rest assured that use.
