Cooking good craftsmanship first hand -in -hand pot selection learning

The pots are divided according to function, which can be divided into pressure cookers, fried cookers, stir -fried pots, soup pots, steamer, milk cookers, rice cookers, etc.; Copper pot, enamel pot, non -stick pot, composite pot, etc.; Divide the number of ear pots and two ear pots in the handle; The choice of the pot is a science in cooking. After choosing the pot, a good taste increased a lot.

1. Iron pan

(1) Features

Iron pot is a commonly used cooking utensils. It is mainly used for stir -fry. Its chemical properties are stable and it is not easy to cause chemical reactions. When stir -fry with iron pot, add less water to reduce the loss of vitamins. A small amount of iron that dissolved during cooking can be absorbed and utilized by the human body, which is beneficial to health. However, the iron pot is easy to rust, and it is not suitable for food to spend overnight.

(2) Selection

Pay attention to the following points to choose an iron pot.

① The pot noodles strive to be smooth, but they cannot be required to be “both slippery like mirrors”. Due to the casting process, the iron pot has irregular light patterns. This is not a problem.

② Look at it. There are two types of flaws: small bulging and small concave pit. The raised part of the small bulging is generally iron, which has little effect on the quality of the pot. If the concave surface of the pot is raised, it can be grinded with a wheel to avoid blocking the spatula. The small concave pit is more complicated, and the quality of the bowl is more harmful. There are three main cases, namely sandy eyes, air eyes and shrinking eyes. The “three -eye” is easy to get in the center of the pot, which is the center of the pot, which is the throat of the iron water. Pay attention to inspection when buying, because some people fill the concave pit with graphite. Most people are not easy to detect. They can only use a small brush to expose them.

③ The bottom of the pot tactile part is commonly known as the pot ass. The big buttocks are not good, because it is slow. Fire and time.

④ The pot has thickness, which is better. Some iron pots may be thin and thin, which is caused by the misalignment of the model. This kind of uneven pot is not good. When buying, you can put the bottom of the pot towards the sky, hold the center of the pot with your fingers, and tap with a hard object. The more loud the sound of the pot, the better the feel of vibration. This method can also be used to test whether the cooker is cracking. Cracks are generally easy to occur at the pot, because the other is the thinnest.

⑤ If there are rust spots on the pot, the quality is not necessarily bad. The brightness and quality of the pot did not have much effect. Because the substance that makes the pot is brightened is graphite. The use of graphite on the casting is used as a refractory coating. After the pot is cast, the graphite is objectively that the pot does not rust the pot. The rusty pot indicates that it has a long time. The longer the storage time of the pot, the better, because the internal tissue of the pot can be more stable, and it is not easy to crack when it is first used.

⑥ The cast iron flat pot (also known as the dang) is used to “fry” and “branding”. Therefore, the bottom of the pot is better and the weight can be heavier.

2. Aluminum pot

The aluminum pot is light, durable, fast heating, uniform heating, and not rust, but it is not suitable for cooking acidic or alkaline foods and too salty foods. Otherwise, the aluminum in the cooking utensils will dissolve a large amount of contaminated food. A large number of studies have shown that too many aluminum intake will accelerate the aging of people, and aluminum is still the root cause of dementia.

It is understood that aluminum products mainly include refined aluminum (soft aluminum) products and cast aluminum (hard aluminum) products. The materials are aluminum and aluminum alloy. The surface color can be divided into white, light yellow and other colors. White aluminum products are divided into two types: casting and stamping. The surface of the cast aluminum products is treated by car light and mechanical polishing. The surface is white, but the metal tissue is loose, and there are certain casting defects. The stamped aluminum products are washed, sand, and mechanical polishing. The surface is a natural oxide film. The thickness of the membrane is only 0.01-0.15 μm. It is thin and uneven. The yellow aluminum product is the oxidation of the pressure of the stamping product, which generates a layer of light yellow artificial oxide film on the surface. The oxide film is generally 5-20 μm thick, evenly dense, and under the action of strong alkali, the film does not damage for 100 seconds. Therefore, light yellow aluminum products are the best. It is beautiful, easy to remove dirt, strong corrosion resistance, and strong abrasion resistance.

In daily life, many people like to use steel ball balls to polish the bottom of the aluminum pot. Experts said that although this is wiped off the stains on the pot, it also wiped off the surface of the aluminum cooker. Essence Therefore, when using aluminum cookers, aluminum pots and other aluminum cooking utensils, there is no need to wipe off the light yellow rust on the surface.

When choosing an aluminum pot, you should pay attention to the straight and straight body. The bottom of the pot, the lid and the inside and outside are bright, and there is no dark, black spots or cracks.

3. Stainless steel pot

The stainless steel pot has a beautiful appearance and exquisite structure. At the same time, it has the advantages of durability, corrosion resistance, rust -proof, easy processing, and non -deformation. It is the mainstream product of the cooker market. However, the stainless steel pot has uneven thermal conductivity, so many brands of stainless steel cookers use a three -layer composite underlying structure, and some brands also use the three -layer composite structure of the whole body. The three -layer composite structure is generally a two -layer stainless steel clip and one layer of aluminum, which is formed with a high -tech process at one time, so that the pot in the pot is evenly heated and the heat guide is fast. Generally, there are various functions such as fried, frying, roasting, and stewing. The use of a three -layer composite pot can not only fully maintain the nutritional content of the food, but also maintain the health of the housewife to the greatest extent.

Stainless steel pots should not be put in salt, soy sauce, vinegar, vegetable soup, etc. because these foods contain a lot of electrolytes. If they are in full time, stainless steel will also be like other metals. Toxic metal elements are dissolved.

Do not use stainless steel pot to cook Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions without occurring. Locomotive.

Do not use strong alkaline or strong oxidized chemicals such as soda, bleaching powder, sodium hypochlorite. Because these substances are strong electrolytes, they will also generate chemical reactions with stainless steel.

The key to the bottom of the pot lies in the bottom of the pot. The thickness distribution of the aluminum layer of the three -layer composite bottom should be evenly distributed. Some three -layer composite structure Stainless steel pot aluminum layer thickness distribution is unevenly distributed, such as thinness on both sides and thickness in the middle, which causes uneven thermal conductivity of the bottom of the pot. The structure of the pot lid must be reasonable and the sealing is better. The design of the micro -convex pot lid can allow the water to circulate naturally, and the sealing properties make the calories not easy to lose. The handle should not be hot, because the handle that is easy to do is easily aging.

Choose stainless steel cookers suitable for furnaces such as gas stoves, induction cookers, microwave ovens.

4. No sticky pot

The shape of non -stick pot is beautiful, novel, non -sticky, non -paste, easy to clean, easy to wash, and tasteless. Commonly non -stick -shaped substrate materials include aluminum, iron, stainless steel and alloy. The non -stick layer includes coating, casting film, etc. The materials for non -stick coating mainly include ordinary non -stick coating and high -grade silver stone non -stick coating. Good non -stick coating can make the pots cook food without putting oil at all or only a little oil. The casting film is mainly made of PTFE, and the same type of material is used as the heart bridge surgery. The casting film does not stick to the pan, stir -fry, stewed, grilled, and does not produce oil fume under normal cooking conditions.

The requirements of non -stick pots are high. It cannot be scraped the pot body with hard objects such as iron shovel and steel shovel.

To go to the big mall, choose a brand -name without sticky pot. Relatively speaking, the material is thicker and consistent, and the food can be in a relatively constant temperature. The nutritional ingredients are not lost and the taste is pure.

5. Cisca pot

The casserole is suitable for stew, soup and decoction, but the ceramic glaze of the casserole contains a small amount of lead. It is easy to dissolve when cooking acidic foods, which is harmful to health. Therefore, it is best to use the natural color of the inner wall. The inner wall of the casserole should not store wine, vinegar and acidic beverages and food. The newly bought casserole can be soaked with 4%vinegar water, so that most of the harmful substances can be removed.

① Look at the pot noodles. The pot surface is smooth, but it is not required to be smooth. It is normal to have irregular light patterns on the surface, but if the texture is too dense, it is a sub -product.

② Check the point. “Small convex” can be grinded with a sand wheel. The quality of “small nest pit” is poor. Some poters often use graphite to fill the “eye”. It is not easy to find out. Only a few brushes can be exposed with a small brush.

③ Check the bottom of the pot. The smaller the bottom of the pot, the faster the fire is passed, saving fuel and saving time.

④ Check the thickness. The pot is thin and thick. It is better to use thin. When identifying, the bottom of the pot can be facing the sky, holding the center of the concave surface with your fingers, and knocking with a hard object.

6. Pressure cooker

The pressure cooker can be divided into aluminum alloy pressure cookers and stainless steel pressure cookers according to the material. The cover method can be divided into rotary, cover, and landing. The most common in the market is a rotary combination.

The pressure cooker must have three safety devices: pressure -limiting device, safety pressure protection device, and opening and closing cover pressure protection device in accordance with national standards GB13623-92 and GB15066-94.

The role of the pressure limit device is that when the stress in the pot is reached during the heating process, the pressure limit valve is exhausted through the exhaust holes to avoid the pressure of the pressure to achieve the purpose of cooking. To prevent food from blocking the stamping pores.

烹饪好手艺先手技 锅具选择的学问

Safety pressure protection device is often easy to melt sheet. When the pressure exceeds the pressure of the work and the pressure limit valve is not working due to the blockage of the exhaust or other reasons, the easily melted tablets melt through the exhaust when the pressure is not greater than double the work pressure to avoid it to avoid The pressure cooker is damaged, thereby protecting the safety of the user. At present, the safety pressure protection device of many pressure cookers has been switched to the spring structure. When the pressure is increased, the spring is opened to exhaust, which also plays a role in dewlling.

The opening and closing cover pressure protection device is usually located where the handle is combined with the pot lid. There are two effects. One is that when the pot lid is not completely buckled, the pressure is not increased, because at this time, the lid buckle is low. If the heating increases the pressure, it may explode the pressure cooker. The second is that when the pressure in the pot does not drop to safety pressure, it is guaranteed not to let the user be opened to open the lid.

Pay attention to the following points to choose a pressure cooker.

烹饪好手艺先手技 锅具选择的学问

① Pressure pots with pressure -limiting devices, safety pressure protection devices, and opening and closing cover pressure protection devices. In particular, there are still a large number of old -fashioned open cover pressure protection devices on the market. These pressure cookers have been eliminated, which does not meet the current national standard requirements.

② Shop according to needs. Aluminum alloy pressure cookers are hot and uniformly heated; stainless steel pressure cookers are beautiful, smooth and wear -resistant, but the heat conduction is slow, heated concentration, and it is easy to paste. However, some stainless steel pressure cookers have increased compound bottoms and improved performance.

③ Pay attention to the appearance quality of the pressure cooker. Some individual vendors have a rough workmanship and burrs on the edge of the pot body. It is recommended that consumers go to large shopping malls to buy products from large manufacturers. When purchasing, you should also pay attention to whether the product has trademarks, plants, and factories. It is best to check whether the pressure cooker has a inspection report issued by the technical supervision department.

④ The overall intensity of the pressure cooker will also decrease with the extension of the use period. According to relevant national regulations, the maximum use period of the pressure cooker is 8 years. All the pressure cookers used in the overdue are unsafe pressure cookers and must be replaced.

(1) Features

(1) Features

(1) Features

(1) Features

(1) Features

(2) Selection

(2) Selection

(2) Selection

(2) Selection

(2) Selection

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