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Types and characteristics of wok
As an important tool in the kitchen, frying pans come in various types and have their own characteristics. Here are some common types of frying pans and their characteristics:
1. Characteristics of iron pot:
Material: Iron pots are mainly divided into raw iron pots (cast iron pots) and cooked iron pots (refined iron pots). The pig iron pot is relatively heavy and suitable for cooking methods such as slow stewing, boiling, and braising; The wrought iron pot is relatively light and thin, with fast thermal conductivity, suitable for stir frying.
Health: Iron pots are currently one of the safer cookware, generally free of other chemicals and will not oxidize. But attention should be paid to maintenance to prevent rusting.
Usage scenario: Suitable for various cooking methods such as daily stir frying and stewing.
2. Non stick pot features:
Material: Mainly made of aluminum alloy or stainless steel, with a non stick coating such as PTFE or ceramic on the surface.
Non stick performance: The coating gives the cookware excellent non stick performance and is easy to clean.
Attention to use: The coating needs care and should be avoided from being scratched by hard objects such as shovels or steel balls to prevent damage to the coating.
Health: Choose non stick pans from reputable brands and avoid using substandard products containing harmful chemicals.
3. Characteristics of stainless steel wok:
Material: Made of stainless steel, uncoated, with good corrosion resistance.
Thermal conductivity: Fast thermal conductivity and high thermal conductivity.
Usage scenario: Suitable for various cooking methods such as stir frying, deep frying, etc. However, it should be noted that stainless steel pots have relatively poor non stick properties and may require more oil for cooking.
4. Characteristics of Maifanshi wok:
Material: The Maifanshi frying pan is actually a special coated pan with a Maifanshi patterned coating on its surface.
Advantages: Uniform heating, less oil fume, no need to pick up the stove, multi-layer composite coating makes it more durable than ordinary non stick pans.
Attention to use: It is also necessary to avoid using hard objects to scratch the coating.
5. Characteristics of alloy wok:
Material: mostly made of aluminum alloy, with a few made of titanium alloy.
Advantages: Lightweight, durable, uniform thermal conductivity, and fast heating.
Attention to use: Aluminum alloy pots may release aluminum ions during heating, especially when making acidic or alkaline foods. Therefore, it is recommended to choose qualified products produced by legitimate manufacturers.
Summarize
There are various types of frying pans commonly used in the kitchen, including iron pans, non stick pans, stainless steel frying pans, vermiculite frying pans, and alloy frying pans. Each type of wok has its unique characteristics and applicable scenarios, and you can choose the appropriate wok according to your cooking needs and preferences. I hope this information can be helpful to you!
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