Video Teaching of Hotel Kitchen Cooking

I cook every day. I believe that everyone, like me, always wants to get a good pot, but there are many kinds of pots on the market, and it is really impossible to start! As a gourmet creator, Guoguo has also "experienced" in the kitchen for more than 20 years, and has some knowledge of pots. Now let's talk about their advantages and disadvantages, and also give you some reference when buying a pot.

Now there are coated non-stick pots, iron pots, stainless steel pot and of course enamel pots, commonly known as noble pots, which are on the high side, so I won't discuss them today!

First, the coated non-stick pan

Advantages 1: non-sticky, easy to fry and easy to clean. Whether it is fried fish or fried meat, it will not stick to the pot, and the kitchen white can be easily controlled. Among them, the medical stone pot is one of the coated non-stick pots, which is popular at present, affordable and of high value. Last year, a friend brought me a medical stone wok from Europe, 100. I was very satisfied.

Advantage 2: fuel-saving, because it is not sticky and basically does not use oil. Now pay attention to a light diet, less oil and low fat, so that the dishes made are healthier. Since there is less oil, money is saved; In addition, less oil smoke makes the kitchen cleaner and saves a lot of cleaning time.

Disadvantages: Non-stick pan has chemical coating. If the dry pot is heated for too long or used for too long, the coating will easily fall off. Usually be careful not to stir-fry in a big fire. It is more appropriate to cook in medium heat, do not fry, and do not wait until the pan is overheated before oiling, which is not conducive to the life of the non-stick pan.

Note: the most taboo of non-stick pan is to stir-fry with a shovel, not to wash the pan with steel balls. It is best to cook with a wooden spatula or a silicone spatula. It is not suitable for frying hard food such as shellfish, and it is easy to scrape the pot.

You can't wash the pan directly with cold water, otherwise it will easily hurt the non-stick pan and shorten its service time. You can wash the pot with a rag.

Summary: As long as it is carefully cared for, the non-stick pan is still very easy to use and will be used for a long time.

2. Iron pot

Iron pot is a traditional cooker in China. Our fathers basically used iron pots, but because of the prevalence of non-stick pans, the popularity of iron pots has declined. However, in recent years, studies have shown that the use of iron pots can supplement heme and iron in the human body, so it has become popular again.

One of its advantages: no coating, no need to worry about the coating falling off. You can stir fry with a shovel at will, and it is no problem to use a steel ball brush. Thin pot, fast heating, saving a lot of cooking time.

Advantage 2: Durable. Only after maintenance, the iron pan will become less and less sticky and can be used for decades. Didn't there used to be celebrities? The iron pot used in his family has been used for 40 years and still works, so the iron pot made by the state is quite durable.

Disadvantages: Iron pots rust easily. If you don't dry the water in time after use, you will find that the pot is rusty in the morning and is not suitable for further use. In addition, the oil consumption is too high, and the iron pan just needs to be oiled.

Note: Since the iron pot has so many benefits, you must learn to raise it. After frying vegetables every day, clean the water in the pot or put it on a small fire to dry. Be careful not to splash water into the pot when not in use, and don't leave leftovers in the pot for the night.

In addition, every 10 day or half a month, wash and dry the pot, and moisten the pot with edible oil for one night, at least 2-3 times a month, and the pot will get better and better.

Here's another tip that doesn't stick to the pan: heat the hot oil in the wok, then turn off the heat and add the ingredients, no matter whether it's fried fish, tofu or fried meat, it won't stick!

3. Stainless steel wok

Stainless steel is a pot with certain alloy composition, and its surface looks silvery. The quality is related to the type and content of the alloy.

Advantages: beautiful, durable, corrosion-resistant and rust-proof. Brand pot bottom generally adopts three-layer composite structure (two layers of stainless steel and one layer of aluminum), so that the pot is evenly heated and conducts heat quickly. The pot with three-layer composite structure can fully maintain the nutritional components of food.

Disadvantages: Stainless steel also needs skill to be physically non-sticky.

Tips for use: It is easy for the oil in the pot to stick to your hands when it is put into food after oil streaks appear. When frying, it is necessary to control the firepower, because stainless steel pot is heated, and the fire is too big to paste the pot; In addition, if you cook fried fish, fried eggs, fried meat, fried noodles, fried potatoes and other meals that are easy to stick to the pot, it is best to wipe the pot with ginger first, which can often reduce the stick to the pot; Dishes (dishes) that are not easy to stick to the pot are not needed.

Note: Don't put the pot in the sink every time you wash it, or the bottom of the pot will stick to the pot when it touches greasy water. Then put it on the fire, and the attachments outside will dry when the flame burns. After a long time, the pot will turn yellow and black, so it won't shine. Usually, the water in the pot should be fried dry.

In this contrast, these three pots have their own advantages and disadvantages, just like people, they are all imperfect, but as long as they are well cared for and maintained, each pot can be used for a long time, and everyone can choose what pot to use according to their own needs!

I am a food lover who loves cooking and sharing. If this article is helpful or feels good to you, I hope you can give me a compliment or pay attention to "fruit food". I will share more cooking skills and knowledge every day. Thank you for watching!