What kind of frying pan is a good pan?

Alloy Uncoated Pans ---- such as hard-oxidized uncoated pans, super hard pans, internally embossed smokeless pans, n-layer composite steel pans, copper core pans, titanium alloy pans. , aluminum alloy pans. The advantages are: less sticky, less soot, no coating metal spatula randomly pounded all right, no rust, the whole pan is heated evenly, if not dry burn is not easy to deformation, better to wash the pan. Disadvantages are: slow preheating (at least 1 to 2 minutes to burn the oil roll), stir-fry a little like cooking vegetables (some vegetables can be fried without adding water are a lot of water), can not really achieve the effect of stir-fry, the body of the wok is thick and heavy, want to throw the wok stir-fry friends have to practice arm strength. Its suitable for frying, grilling, stewing, smothering, cooking dishes, suitable for slowly frying the kind of dishes, suitable for the process of frying with a lid. More suitable for Guangdong, Jiangsu, Zhejiang and Shanghai and other people with light taste stir-fry, definitely not suitable for people with Sichuan, Hunan diet. Because it is so easy to heat up the wok, once the dish is poured in, the wok is cool again. The principle of these woks is that the bottom of the wok has a certain resistance to heat, so that the temperature of the bottom of the wok does not exceed the volatile point of the oil temperature of 240 degrees. The temperature does not go up naturally soot less, also not easy to stick, slightly exaggerated but really is so.

　　Alloy coated pans ---- such as non-stick pans, ceramic crystal pans, etc. The advantages are: non-stick, light smoke, no rust, thermal conductivity is still relatively fast, very good to wash the pan, save oil. The disadvantages are: the coating is easy to fall off (is sure to fall off the coating, short of a few weeks, long 1, 2 years), the coating may be bad for the body, must use nylon spatula or wooden spatula (stir-fry no clanking sound varies from person to person, some people like some people feel no sense), the pot is more delicate, high temperature for a long time easy to deformation or coating off, the more you use the worse, if the cheaper kind of very thin pan, but also easy to deformation. Suitable for frying all kinds of things, barbecue and so on, fried dishes taste also passable, if the home kitchen is open more applicable, no grease smoke well. The cooking skills are not very good more gentle MM is more applicable, because non-stick, to use a wooden spatula, the weight of the pan is also lighter, frying up easier. It is also suitable for heating leftovers, without pouring oil and water directly into the heating, will not paste the bottom, and can soon be hot.

　　Stainless steel pot ---- is not that kind of stall ah, is the kind of stainless steel pot containing nickel 600 ~ 1800 between the kind of material (the market is a lot of stainless steel called 430 models to do, anyway, the water is very deep, like this kind of pot friends suggest you check the information before you buy the pot), I do not have too much contact, should be between the iron pot and alloy pot properties of a pot. Put in the kitchen, look is quite good-looking, bright, but I personally feel that the frying pan and not antique, to meal with the good-looking, because the stainless steel pot has a major drawback is the use of a long time or a slightly longer dry burn will be yellow and black (oxidation), no strength. But there is nothing wrong with buying this pot for friends who rarely cook at home and do not have high requirements for dishes. In short, stainless steel pots and pans in my heart feel more suitable for foreigners' eating habits, or not suitable for most Chinese people's habit of frying.

　　Iron pot ---- such as cast iron pot (commonly known as pig iron pot), fine iron pot (commonly known as cooked iron pot) is to really meet the Chinese hot pot cool oil rapid fire stir-fry habits (restaurants are so fried, the pot burned almost red before pouring oil, restaurants use the most common pig iron pot), the dishes made taste good, taste positive, but also to supplement the iron (World Health Organization recommends the use of Chinese iron pot). The advantages are: you can fry, heat transfer fast (cooked iron pot heat transfer fastest but also fast cold, but not afraid to fall, not afraid to knock, cast iron pot heat transfer is also fast and has stronger heat storage properties than cooked iron pot), the more you use the better the pot (pot with a long time black and shiny, but also a certain degree of non-stick performance), the disadvantages are: a little sticky pot, soot, easy to rust, cast iron pot dry firing time too long, then easy to crack (the brand is better The brand is better, professional manufacturers of cast iron pots and pans, can largely improve these shortcomings, such as Henan Zhongshuai company with medium frequency electric furnace production in the brand of raw iron cast iron pots and pans), cooked iron pan dry-fired easy to drum bottom deformation (the brand is better, the price is slightly more expensive those fine iron pots and pans can improve these shortcomings to some extent, such as Zhongshuai brand of fine iron frying pan).

　　Stainless steel pots ---- such as cast iron real stainless, fine iron real stainless pots, this real stainless surface treatment process is a revolutionary promotion of Chinese food culture, not only to promote the tradition of cooking on the tip of the tongue national cuisine, but also to solve the problem of rusting iron pots, in the handsome brand of real stainless iron pots real stainless technology is the leading representative of the cookware industry. The experts in my business told me that "this is the military technology used on nuclear ships at the bottom of the sea, the surface of the pot really stainless treatment will not affect the release of iron elements, good rust and replenish iron the best of all three worlds". Iron pot is really stainless, good to use without worry, military for civilian use,