Dry foods | North American Chinese family frying cast iron pan selection, maintenance guide-Food Squad

Do you haveThe more you use it, the more sticky it getsThe pot?

Is it getting darker and darker anymoreCan't wash it outThe pot?

There are actually a lot of knowledge about pot selection

Have you ever bought an internet celebrity pot after following the trend but didn't know how to use it?

This article teaches you howChoose pot,Use pot,withRaise pot

First of all, it is not recommended that you go to the supermarket to buy a set of more than 10 pieces. Most of the practical scenes in American families are easy to idle.

Here we mainly divide the pot into three categories according to the shape:Wok.Saucepan,withFrying pan

Let's introduce the characteristics of each kind of pot in detail. After reading it, you can probably know according to your needs. In fact, buying 3 pots at home can handle most of the cooking.

Wok

Everyone is familiar with this. It is a must-have for every Chinese at home, and it is usually the most commonly used pot.But this kind of pot is not easy to choose in the United States.

Wok

The most traditional Chinese pots and pans, alsoThe best wok for most Chinese food.Heat conduction is very fast,Suitable for stir fry, But don’t use it to cook dishes that need to be stewed for a long time.Iron pots are generally used in the back kitchen of Chinese restaurants.Very durable, and the more you use the better.

Iron pan is divided into pig iron and wrought iron.

Cast iron has strong temperature control ability, slow heat transfer and easy to crack

The carbon iron (carbon iron) transfers heat quickly, is easy to clean, and is more durable.More recommended wok

Of course the iron pan needs our cooking and daily maintenance.To start the pot, you need to rinse the pot with water and wipe it dry, and then heat it on high heat. The pot will slowly change color.When the color becomes the same, pour some oil in the pot, then wipe the entire pot with kitchen paper, repeat 3-5 times to complete.The pot that has been opened like this is justLike a non-stick pan,perfectly worked.

After each use of the pot, after washing it, heat the pot with high heat and coat a thin layer of oil on the surface.If you have a large piece of fat in your house, rubbing it on the surface will be more effective.A good iron pan,Better to use than non-stick pan.Iron wokVery practical,andCan be used for a long time, I suggest that you can choose a bite more expensive as the main cooking force.

Non-stick pan

Non-stick pan mainly depends on the surfacecoatingTo achieve a non-stick effect, so justCan't touch with sharp objects, Such as steel wire balls or shovel, it is best not to use it to fry things.Due to the impact of coating on human health, many brands in the US market will respect free of PTFE and PFOA.

Non-stick pans are better than affordable, lightweight, and do not require much maintenance. If you have the patience to raise an iron pan, non-stick pans are not necessary.

Copper pot

The characteristic of this pot isIt's hot next to the fire.It's cold when you leave the fire, Especially good for mastering the heat.It can be said to be indispensable when cooking some special dishes that need to be mastered, or desserts.Western restaurants generally require copper pots.But the copper pot will become darker and darker during use,Not easy to take care of, Also need a special cleaning agent to maintain.There is no need for ordinary families to buy copper pots.Excellent cookingGod of Cooking can consider starting.

Maifan Stone Pot

It was very hot for a period of time. The hot pot of Maifan Stone is characterized by slow heating, relatively uniform heating, and it is not easy to stick to the pot.Not particularly suitable for stir fry.Like being aFried rice cakeorFried instant noodlesWhat kind of fit.very muchEasy to take care of, It is not easy to paste the pot, and it is easy to clean.And the price is generally not expensive,It's suitable for people who don't often cook, Basically meet the demand, but it is easy to take care of.

There are many such pots in Korean supermarkets, and the price is$20-$30about.

stainless steel pot

Generally, the handles are also made of stainless steel, especiallyHot.I will give it to this potStaysomeImprint, It's easyPaste potYes, the sauce just sticks to the bottom of the pot, and then you neverCan't wash offUp.It also gets dark outside.This pot is also not heat-resistant and cannot be used to fry things.I think it’s a pot full of slots,Especially notSuggestEveryone buys a stainless steel wok.

Saucepan

Generally, they are relatively large, and the pot is flat-bottomed, which is more conducive to even heating, and is used for simmering ingredients, making soup, and so on.

Enameled cast iron pot

‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍

Add a layer of enamel on the outside of the cast iron pot,High valueBut a bitweight.Very suitable for doingstew, Heat evenly, andGood insulation effect.Braised beef, Stew a la carte and everything are very good.Just need to open the pot like an iron pot.Still a bit heavy,PriceAlso comparehigha little.

The more famous ones are Staub and Le Creuset,Stau bAt discount, you can start with about $100. If there are more stews, it is best to consider the black enamel inside. If it is white enamel, it is easier to "stain".Le CreusetThe price will be a lot more expensive and the color will be morerichBright.

Glass pot

High valueThe saucepan is not practical, but it is not practical.Some people used stews and the like, but because they have seen many examples of glass pots exploding, they are a bit afraid.I personally recommend it to be used only for short-time dishes, such asCook noodles.Blanch the vegetablessome type of..

Casserole

The casserole heats up slowly, and the heat is evenly dissipated. It is especially suitable for slow stewing of some dishes.The casserole also needs "Boiling"It can last longer with daily maintenance. Because the texture of the casserole is not as tight as other materials, it has small eyes. After cleaning it for the first time, it is best to cook a pot first.Rice porridge, You can plug those small holes.After using the casserole, let it cool a little, and then wash it with warm water.If there are cracks in the casserole, you also need to cook rice porridge to conserve it.The quality gap of casserole has little effect,No need to buy too expensive.

stainless steel pot

和Induction cookerVery well matched, the bottom of the pot is not easy to black.Stainless steel is commonly used in my home. It is used to cook porridge. It is good to steam things with a steamer on the bottom or top.If you only buy a saucepan, the average familyRecommend to buy stainless steelof.

Frying pan

Generally, it is a thin pan with a small volume. It is mainly used to let the ingredients directly touch the bottom of the pan and fully heat it to fry various foods.

Cast iron pan

Everyone should have heard of using cast iron potsFried steakwell.Cast iron is a special materialSuitable for high temperature cooking, The hot pot, the beef discharge will be instantly obtainedMaillard reaction, Can also bring some to the steakRoast aroma.Also needs to be like an iron panBoiling.Raise pot.Mainly used for frying steak and lamb chops,The price is quite highYes, if you don’t do it often, or if the requirements for kitchenware are not so high, there is no need to buy it.

Stainless steel frying pan

Still easyPaste pot和Easy to stainThe problem is that the frying time is relatively short, and it is OK. The pot is not so hot, and it does not change color too quickly.But in my placeNot a priority.

Non-stick pan

Coated frying panDaily use is best,such asFried egg,orFried baconWhat.Frying things are the easiest to stick to the pan. Non-stick pans do not have this trouble at all, and they are relatively light.If the cooking time is short, the coating will not fall off that much, and the impact on the body will be small. A stainless steel frying pan is generally acceptable.Lasts a long timeof,The price is not expensive, It is recommended that everyone have one at home.

Final Thoughts

If you have a frying pan, a saucepan, or a pan, you must choose the one with the highest utilization rate.recommend:

Wok

Cast iron pan

Stainless steel pan

Choose a good cooking pot, and the Chinese Life Museum will satisfy you!

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Of course the pots on the market are alsoMore than these.

But some pots are nothing more than a combination of several materials,

So materialCharacteristics will not change.

About what it looks like,

You know it

welcome everybodyForwardTo more friends,

Or inComment area shareLet’s take a look at your "cooking experience"

Typesetting | Anastasia

Picture | From Internet public resources, copyright belongs to the original author

Edit | A Chu

* This article is an original article on food,

Only represents the position of eating goods, does not involve any commercial interests

It is for transmission and reference only and does not constitute any suggestion of behavior.

❤️ Hope everyone bodyhealthy

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Dry goods | North American Chinese family frying cast iron pan selection, maintenance guide

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