It took a long time for the kitchen to find out which kind of pot is enough, and the others are "icing on the cake"

It took a long time for the kitchen to figure out which pots are enough, and the others are all "icing on the cake". For those who like Chinese cooking, a bite of wrought iron wok is the best partner for cooking. The pot body is light, the pot wall is thin, the temperature rises quickly, the oil explosion is popular, and the cooked food is delicious, which is the taste of childhood. That's not a psychological factor, because Chinese cooking pays the most attention to cooking and pursues quick fire and short frying, while cooked iron pots are heated quickly and symmetrically, and stainless steel pot is full of gas. An ordinary fried rice with small grains of eggs can dance out clear particles without touching the pot, which is incomparable to all kinds of paints.

The most important thing is that the iron pan is uncoated, durable and safe, and stainless steel pot shovel. Shellfish food can be fried without scruple, and it will not worry about the risk of scratching and coating falling off like a coating pan. Do a good job of boiling and daily maintenance, and a layer of floating oil will form on the surface of the cooked iron pan, which is physically non-sticky and more and more practical. Under normal cleaning conditions, it can be cleaned with boiling water, without detergent, and then with kitchen blotting paper to prevent rust.

Ordinary cooked iron pots have low raw material cost and simple processing technology. If you pay attention to well-known brands, you can buy very good cooked iron pots for one or two hundred yuan, such as Laodaozhuang, Laofangu and Hong Kong. Although the cooked iron pot has many advantages, there are certain regulations on the cooking skills of people who use the pot. If they can skillfully manipulate the cooking level, they need to pay attention to maintaining and wiping the water, otherwise it will be very easy to rust and stick to the pot and kitchen fumes. ...

Relatively speaking, the upgraded version of the cooked wok, the stuffy wok, is smoother to use and has lower kitchen fumes. Stuffy iron pot is also called nitriding iron pot. The Japanese first applied the "high-frequency quenching and anti-corrosion treatment technology" used in the anti-rust technology of space equipment to the iron pan to achieve the effect of anti-rust, anti-corrosion and light kitchen fumes.

Many people also ignore another processing technology of iron pot manufacturing: stamping and stamping. The iron pot with spinning technology is selected, and the thick-walled tube at the bottom is thin, which avoids the problem that the iron pot may be unevenly heated due to excessive heating, and can quickly fry the ingredients in a short time and retain the taste.

Coupled with the smothering heat treatment equipment, the surface of the smothering iron pot is smooth, which improves the wear resistance of the pot body and its own anti-rust treatment level. Long-term oil explosion is not easy to cause carbonization in the pot, and it is much easier to clean up the bottom of the paste. In the past, the price of Japanese brand smothering iron pots was very expensive, thousands of dollars for no reason. With the update of domestic technology, a high-purity aluminum smothering iron pot costs about 4 or 500 yuan.

In addition to cooked iron pots and smoldering iron pots, there are also cast iron pots (raw iron pots), which were used in most rural areas before. Thick pot has strong heat insulation and is very suitable for cooking.

Many people think that the temperature of the cast iron pot is slow, and frying cabbage is like boiling water. In fact, you can add some oil when the pot is hot, and then put the dishes when the oil is about to smoke. And you can put the seasoning after turning off the fire, so you don't have to worry that the fried paste won't get cold all at once. Its main disadvantage is that it is too heavy and it is too hard to carry the pot with one hand. After a long time, the surface is very uneven, and it is easy to stick to the pot if it is not properly maintained. It is more appropriate to choose one set of pots in the restaurant kitchen.