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How to choose each material pot?

2011-08-30 21:41:23 浏览次数:50

■Wok: Safest

Many housewives think the wok is bulky and inconvenient to clean. The wok is the traditional kitchen utensils of many families, generally does not contain other chemical substances, will not appear oxidation. In the process of cooking and cooking, there will be no dissolution of the iron pot, even if there is iron dissolution, the absorption of human body is also beneficial. World Health Organization experts even believe that cooking in wok is the "most direct" method of iron supplementation.

Of course, the iron pot is easy to rust, not to hold food overnight. At the same time, try not to boil soup in wok, lest the rust-proof layer of the iron pot be erased. If you find a slight rust, you can use vinegar to clean.


Non-stick pan: High Temperature protection

Non-stick coating is a layer of film, thickness of about 0.2 mm, if the dry or oil temperature reached 300 degrees Celsius above, this layer of film may be damaged. Generally speaking, stir fry when the temperature does not reach 260 ℃, but if cooking fried food, the temperature may exceed 260 ℃.

The boiling point of oil is 320 ℃, it is easy to cause the harmful ingredient in non-stick pot to decompose when frying food. Therefore, when cooking fried food, try to avoid the use of Non-stick pan. In addition, use non-stick cooking, do not use shovel, to prevent the destruction of Non-stick coating.


Ceramic Pot: acid-proof

Porcelain pot has always been considered non-toxic tableware, but the National Quality Inspection Department in the sampling found that some of the ceramic pot products lead, cadmium dissolved out of the excess, long-term use of lead, cadmium dissolved excessive amounts of products, will cause heavy metal poisoning, affecting health.

Newly bought ceramic pot, casserole, preferably with 4% vinegar water soaked boil. If the wall of the casserole has color, it is not suitable to store wine, vinegar and acidic beverages and food.


Stainless Steel pot: not suitable for salt

Stainless steel is not completely not rust, if the long-term contact with acids, alkali substances, will also be a chemical reaction. Therefore, stainless steel tableware containers should not hold salt, soy sauce, vegetable soup and so on for a long time, do not use to torment Chinese medicine. In addition, do not use strong alkaline or strong oxidizing chemical agents to wash stainless steel utensils containers, so as to avoid corrosion of the pot.


Aluminum pot: not suitable for cooking with metal shovel

Aluminum pot is characterized by excellent thermal distribution and lighter pot, but improper use of aluminum will be a large number of dissolved, long-term aluminum too much, will accelerate the aging of the human body. Aluminum pot is not suitable for high-temperature frying, high-temperature or metal shovel in cooking with the aluminum pot collision, friction may be released by the aluminum components. In addition, the aluminum pot can not be packed with strong acid and strong alkali dishes, such as pickled food.


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