Which pan is best for cooking?

Stir-frying is a common cooking method in life. Stir-frying can fully bring out the flavor of the food and turn various ingredients into delicious dishes. Although stir-fried dishes are delicious, the wok used to make them is more important. A good wok can make the dishes taste more refined. Let’s take a look at which wok is best for stir-frying. Those who are interested can come and find out.

It is best to use an iron pan for cooking, preferably a heavy cast iron pan. Because in addition to producing "iron", cast iron pots also produce other trace elements. It is also the safest to use an iron pan. Although it looks bulky, it is solid, durable, heats evenly, and is good for people's health. Because the iron pan has moderate thermal conductivity, it can easily combine with acidic substances during cooking, increasing the iron content in food by 10 times, thereby promoting blood regeneration and achieving the purpose of blood tonic. Therefore, it has become one of the preferred cooking utensils of the Chinese people for thousands of years.

Using traditional Chinese iron pots is currently the safest kitchen utensil. Iron pans are mostly made of cast iron and generally do not contain other chemicals. During the process of frying and cooking, there will be no dissolved substances in the iron pan and there will be no problem of falling off. Even if iron substances are dissolved, it is beneficial for human body absorption. Iron pans play a good auxiliary role in preventing and treating iron deficiency anemia. Due to the effect of salt and vinegar on iron at high temperature, and the mutual friction between the pot and the shovel and spoon, the inorganic iron on the inner surface of the pot is flaked into powder with very small diameter. After these powders are absorbed by the human body, they are converted into inorganic iron salts under the action of gastric acid, and then become the raw materials for the human body's blood production, exerting their auxiliary therapeutic effects. Many foods contain iron, but iron pots are the most direct way to supplement iron.

In terms of materials, iron pots are mainly divided into two categories: fine iron pots and cast iron pots. A cast iron pan is what we often call a pig iron pan. The cast iron pot is made of melted gray iron and cast in a mold. It has slow and even heat transfer, but the pot ring is thick, the texture is rough, and it is easy to crack. The fine iron pot is made of black iron sheet by forging or hand-hammering, and has the characteristics of thin pot ring, fast heat transfer and exquisite appearance. The cast iron pot also has a characteristic. When the temperature of the fire exceeds 200℃, the cast iron pot will release a certain amount of heat energy to control the temperature of the food at 230℃, while the fine iron pot will directly transfer the temperature of the fire to the food. For ordinary families, it is better to use a cast iron pot.

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