Wok is an essential kitchenware in the kitchen. Many people only pay attention to the price and appearance of the wok when buying the wok, not the material of the wok. In fact, the material of the wok is directly related to the loss of food nutrition. So what material is good for the wok?

A study shows that cooking vegetables in an iron pan can reduce the loss of vitamin C in vegetables. The researchers experimented with 7 kinds of fresh vegetables such as cucumber, tomato, green cabbage and cabbage. It was found that dishes cooked in an iron pan had higher levels of vitamin C than stainless steel pans and non-stick pans. Researchers believe that in order to increase human vitamin C intake and health considerations, iron pans should be used for cooking vegetables. Although aluminum pans can retain more vitamin C, the easily dissolvable aluminum element is bad for health.

In addition, adding salt when the vegetable is cooked can preserve vitamin C than when it is not cooked, and it can also reduce the leakage of water from the vegetables, and the taste is fresh and tender. Frequent cooking in iron pans is beneficial to prevent iron deficiency anemia.

1. It is required that the thickness of the pot 5 is more than 3 mm. This is because the temperature of the smokeless pan requires a stable medium conduction, and on the one hand, this thickness is conducive to the heat storage of the pan and is not easy to cool and heat, on the one hand, it also maintains the stability of the overall temperature.

2. It is required that the thermal conductivity of the wok is strong and fast, and the metal is ranked from fast to slow silver> copper> aluminum> iron> stainless steel. Silver is too expensive, copper is expensive, it is a bit wasteful to make a pot, and copper also has toxic patina, aluminum just happens to conduct heat at just the right price, and iron will rust and the heat conduction is not ideal. Stainless steel is not strong. Although it is very beautiful, aluminum is good as a medium for heat conduction in neutralization, so the current smokeless pots basically use aluminum as the basic material, but to prevent the damage of aluminum to the human body, it is required to isolate the aluminum well. , So it will be hard oxidation, which is a process to seal the aluminum and strengthen the hardness and strength of the surface. After this treatment, the original white aluminum will become black, so the smokeless pot you see They are basically black, and there is this three-layer steel pot (also called composite diamond, remember that this does not refer to a stainless steel pot with a bottom and is only used for Chinese cooking). The aluminum is compounded with hard stainless steel up and down ! Just said that it requires the heat conductivity of the aluminum pan to be stronger and faster.

3. It is reasonable and suitable temperature operation is your fire source control. The reason why the smokeless wok is smokeless is to lock the temperature of the pot to the volatile point of the oil 240 degrees (depending on the oil, the more pure The higher the higher the volatile point, vegetable oil, soybean oil, it is basically not recommended to use a better blending oil, peanut oil, sunflower oil, etc.) If you open the fire, any wok will be burned by you. Generally, as long as you meet the above two points and add your own reasonable control of the third point, you can achieve a smoke-free effect. The usual operation is to preheat the whole pot with a large fire for 2 ~ 3 minutes, and then turn to medium heat The fire of the three-layer steel must be properly adjusted down, just pour the oil. In short, the fire is the first and then the small and medium fire!