1. Look at the material
For many wok makers, the material of the wok is very important and an important choice. From the material point of view, the general wok has iron pot, alloy pot, stainless steel pots, stainless steel, especially 304 material is the best anti-corrosion acid and alkali resistance is the best.
Aluminum pans are easy to precipitate aluminum, which can cause Alzheimer's disease in the human body. This is because there is a chemical reaction between vinegar and other spices during the cooking process, which leads to the precipitation of aluminum. However, the aluminum pan has good thermal conductivity, good non-stick and no fumes, and will not damage the vitamins in the food. Iron pan is our commonly used pot material, but the iron pan is easy to rust, and the rust produced is trivalent or tetravalent iron. It is an iron element that the human body can't absorb. It accumulates in the human body and can damage the kidneys. The human body can absorb it. Only two-valent iron, which is ubiquitous in food. In addition, the iron pot has the greatest damage to the vitamins in the food. A poor quality iron pan is also easy to stick to the pan and the fumes are large.
Stainless steel pots are the newest pots of the past few years, and are popular because of your safety and ease of cleaning. But stainless steel is the heaviest, generally the pot is heavy, and the thermal conductivity is not very good. Therefore, the stainless steel pots on the market are generally double-bottomed, the combination of stainless steel and aluminum, and retains the stability and easy-cleaning characteristics of stainless steel, combined with the good thermal conductivity of aluminum, and then through the surface treatment, so Maximum non-stick, reduce soot.
2. Look at the price
The price of the wok is also an important factor. The price of the pot is generally ranging from tens of yuan to several hundred yuan. The thin and cheap wok is not recommended. In particular, some sellers discount the brand name of the brand to sell at a low price, attract customers with low prices to buy, then you must pay attention to it, you should first understand the average price in the market is generally, do not covet a small cheap Bigger problem.
3. Thickness
The thickness determines the non-stickiness of the pan and the amount of soot produced.
The wok is generally best at 2-3mm. If it is too thin, it will be easy to paste the pan. If it is too thick, it will be too heavy.
Soup pot thickness 1.5mm best
4. With or without coating
The most common non-stick pan on the market today is because of the non-stick coating on the outer surface. The commonly used non-stick coating is Teflon or a similar chemical substance. Generally, it will start to fall off after more than 1 year, and it will cause cancer when entering the human body. . In addition, it can only be used with a wooden shovel or a silicone shovel. Cleaning is also very troublesome. It is good to use a pot. When the iron pan is used, it will form a layer of tight oil on the surface, which will become non-stick. Cleaning is also more convenient, and the shovel iron brush is used casually. Because of its density, the stainless steel pot is processed through the later process, and the surface becomes smoother. The food shrinks by heat and detaches from the surface, thereby achieving a non-stick effect.
5. Appearance
Black steel pots are popular for their noble and low-key metallic colors. Iron pots are generally black, and because of their poor thermal conductivity, they cannot be made into paints of various colors. Aluminum pots are available in a variety of colors and shapes due to their excellent ductility and thermal conductivity.
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