Which brand of wok works?
Thank you for your invitation. The answers are as follows:
Family wok, each family may have several, purchase is very careful, its material is divided into two categories, one is the white iron produced by the casting pot factory, one is the black steel plate on the mold pressure completed, and finally coated with anti-stick material.
Cast iron pan using the longest time in China, the heat transfer characteristic is slow, slow cooling, so the applicability is wide and its pointed at the bottom of the circle to facilitate quick fry, also conducive to burn stew, iron equaliser 㡳 pan to fry, Fried food, fast heat transfer, heat faster,
As for the specific brand, I buy things in the farmers’ market, including the iron pot, the price is cheap, what brand, give money away.
What’s the best brand of wok you’ve ever used?
The best wok I’ve ever used is not an iron wok but a non-stick wok. I use a T-fal one. It works really well. The wok is not sticky at all. Cooking in an iron wok, which is heavy and rusty, is a little unacceptable to the outwardly controlled me. Once also used some big brands have stainless steel wok, this pot can be said to be the most difficult to use the frying pan, fried everything is sticky, fried into black, super difficult to wash, maybe this may not be born to do Chinese food!
What brand of iron pot is good?
First of all, as a professional cook, the pot is not a brand, the brand can not represent the good or bad of the pot, now the so-called non-stick frying pan at home is just more than a layer of coating on the pot, also is not completely non-stick pot, do not believe those online pot burning red hit an egg into it can be turned around is a good pot, I tell you is the mouth of the pot can do the pour, then return to your question, If you can buy the authentic Zhangqiu iron pot, it must be excellent, the real Zhangqiu iron pot pot bottom that is really forged by hand, but now most of the so-called Zhangqiu iron pot on the market are made by machine, the pot bottom is deliberately made, but if you are household, I still suggest you buy ordinary non-stick pot is enough, And it is not too expensive, anyway with a long time will be black, that is because the coating in the pot is worn off, and the drawbacks of the iron pot is also very obvious, the first is the need to boil, non-stick pot can be cleaned directly, and the iron pot needs to keep the pot, keep not good especially certainly back to rust, and the iron pot directly fried meat, if not hot pot, very easy to stick pot, And there is a little iron pot is relatively heavy, if the home woman cooking, may be a little tired, so I suggest you, household use non-stick pot, if you must use iron pot, give you a little skill, each time after washing the pot, the water dry, along the pot side a circle of oil in, will improve the rust situation, but to keep a good iron pot, stir-fry more may be twenty, Ordinary household time is longer
What good wok do you recommend? What about the brand?
The popularity of non-stick pot began in the 1990s, and it is a popular pot at present. The reason why it is favored by consumers is that its non-stick coating makes fish and other dishes not stick to the bottom of the pot during the cooking process, which can well maintain the “original flavor” of the food. And it’s very easy to clean. Many people think that non-stick wok although convenient to use, but compared to the iron pot, stainless steel pot and other pot is more delicate, non-stick coating is often scratched in frying or brush pot, fall off. The non-stick coating that falls off will inevitably be mixed with paella. Once mixed in the meal, it will damage the health of the body. In fact, there is no need to worry too much about this, domestic non-stick frying pan may indeed exist some substandard phenomenon, after all, it is still an emerging product, but the European and American non-stick frying pan has a long history, many are strictly in accordance with the FDA and the EU inspection. Non-stick wok is easy to consume, generally can be used for 2-3 years, once the coating off can not be used again, and can not be directly on a high fire dry burning or dry baking. If we want to find a Chinese non-stick wok suitable for Chinese food, we need to pay attention to whether the coating can really withstand high temperature. Our Chinese stir-frying temperature is generally 200-150 degrees Celsius. If the coating can withstand this temperature and will not fall off when it reaches stir-frying, then we can use this coating at rest.
