How to Choose All Kinds of Cooking Utensils?

As we all know, different dishes need different kitchenware, such as woks, soup pots, casseroles, pans, pressure cookers, etc. Different pots have different functions. How to choose the right pot?

 

First of all, woks are widely used. According to the material and composition, the wok can be divided into pig iron, wrought iron and stainless steel. In essence, they are all iron pots, but due to different smelting methods and different ratios, they will show different properties.

 

The advantage of the wok is that it is light and thin, heat conduction is fast, and it is very suitable for stir-frying. The pig iron pot is the cast iron pot we often say. The advantage is that the thickness is moderate, the heat conduction is relatively uniform, and the temperature can be better controlled, so it is suitable for cooking methods such as braising, stewing and frying. Non stick stainless steel wok conducts heat faster, but it is too heavy.

 

If you want to fry steak, then I suggest that you can prepare a flat-bottomed cast iron pan or a dry-seared frying pan with removable handles.

 

Next we come to understand the soup pot. The main materials of the soup pot are iron, enamel, aluminum alloy and stainless steel. Nowadays, the market prospects for stainless steel soup pots are great.

 

How to tell if a pot is good or bad? First of all, look at whether it is a single bottom or a double bottom. Because there is a piece of aluminum in the bottom of the pot, the double bottom pot is strong and not easy to burn. At the same time, the heat preservation performance will be better than that of the single-layer bottom. The aluminum clad stainless steel pot combines the above advantages.

 

Food grade steel is very important! The stainless steel we use must not dissolve alloys and harmful metals during the use of acid and alkali.

 

The third one is the casserole. Although the magnalite pot set has been improved to be more durable, in fact, it must be properly protected. There are also some major issues in the use process. For example, for the first use, remember to put a pot of water and slowly boil it over a medium-to-low heat. Be careful not to dry it, do not add cold water (excessive temperature difference) during the cooking process, and do not wash with cold water after heating. All of the above operations will reduce the service life of the casserole,

 

Common pressure cookers on the market now include traditional pressure cookers and electric pressure cookers. Traditional pressure cookers are generally divided into two types: stainless steel and aluminum alloy. Different pressure cookers also have different maximum pressure indexes. Generally, we will see the value of KPA on the details page of the pressure cooker, such as 70KPA, 80KPA, 100KPA and the like. The higher the value is, the greater the pressure is, which means that the cooking efficiency will be higher.

 

In addition to the above-mentioned types of cookware products, there are also cast aluminum skillet, forged aluminum pan, fully clad stainless steel cookware and hard anodized nonstick pan.