Different pots on the market often make people see dazzling, no choice, stainless steel pot, non-stick pan, wok, aluminum pot, casserole ...... In fact, different pots have their own advantages and disadvantages, tell you all the pot the truth.

- 1 - electric pressure cooker

Electric pressure cooker is actually similar to the traditional pressure cooker, exert pressure in the cooking process SAIC will be more familiar with such as beans or beef, pig's trotters cooked cooked in a short time, so that it is soft rotten, saving cooking time . But ... this is a time bomb, improper operation is easy to explode, the use of too long can explode. The news of using a pressure cooker blast is not uncommon. A pressure cooker explosion news, a lot of online search.

➀ the bottom of the pressure cooker is flat or slightly inward depression, found that the bottom of the pot bulged outward, indicating that the elimination.

➁ Do not overload the food in the pressure cooker;

➂ from the fire, to wait for the pot to fully cool before removing the pressure limiting valve, opening the lid;

➃ pot washer yellow should be replaced immediately;

➄ Check the pressure limiting valve and float valve regularly, if any, it should be cleaned immediately

➅ In the event of a leak, float valve switch is poor, pot lid deformation, rust and so on, please stop using it immediately.

- 2 - stainless steel pot

Qualified stainless steel pot is not a problem, but unqualified stainless steel products prone to heavy metal migration and other issues. With the rust soon, stainless steel surface oxidation protective film of chromium can easily be destroyed, heavy metals are no constraints, come out to come out. Unqualified stainless steel pot may chromium exceeded, hexavalent chromium is classified as one of the hazardous chemicals on the human body, is internationally recognized as one of the carcinogenic metal.

The real stainless steel chrome-nickel ratio of at least 18: 8. See the product code, such as "18-8" (304 steel), "18-0" (430 steel), etc., the front of the horizontal line indicates the amount of chromium, the rear of the line is nickel content. In general, the current 304 steel is common in the market is better.

Stainless steel does not completely rust, if long-term exposure to acid, alkali substances, will also play a chemical reaction. Therefore, the stainless steel pot should not be full of salt, soy sauce, vegetable soup and so on.

- 3 - Non-stick pan

Normal use of non-stick in line with national standards will not harm the human body. However, the coating is afraid of high temperature, for the sake of safety, it is recommended not to use non-stick pan frying food, the best in low temperature use.

At present, the common non-stick pan on the market or to Teflon (chemical name polytetrafluoroethylene) as the main coating material. Teflon non-stick coating of the material will not change within 260 ℃. In general, home cooking temperature will not exceed 100 ℃. Daily use completely without having to worry about chemical coating decomposition to the human body to bring harm.

However, be aware that non-stick pan may cause damage to the coating on the nonstick pan when the pan is not dry or if the oil temperature exceeds 250 ° C, allowing toxic substances to be incorporated into the food. Therefore, it is not recommended to use non-stick fry high-temperature fried food, harmful ingredients will be released. In general, when frying food is hot, it is not advisable to use non-stick frying pan to fry food.

- 4 - Aluminum pan

The characteristics of the aluminum pan is excellent heat distribution, and the pot is light. However, improper use of aluminum will dissolve in large quantities, long-term aluminum too much, will accelerate the human body aging. Aluminum pan should not be used for high temperature frying, high temperature or metal shovel in the cooking with aluminum pan collisions, friction may have made the release of aluminum components. In addition, the aluminum pot can not be loaded with strong acid and alkali dishes, such as pickled foods.

It is really very much like to use aluminum cookers and other cooking utensils, to use aluminum plated with oxide film. If the aluminum surface light yellow rust, do not rub off, this is actually a protective oxide film, Xiao Bian, can only make the best of it.

- 5 - ceramic pot

Porcelain pan used to be regarded as non-toxic tableware, but some of the inferior porcelain tableware glaze contains lead. Long-term use of lead, cadmium dissolution exceeded the product, will cause heavy metal poisoning, seriously affecting their health. And ceramic pots should not contain acidic food.

When buying ceramic pot must pay attention to buy regular brand, rejected three no products.

- 6 - casserole

Casserole soup, casserole soup will use a slow fire equal to the meat and other ingredients in the free amino acids, nucleotides, oligopeptides and other flavor and sweet flavor of the full release of substances into the soup, taste better, nutrients Dissolve more.

The "Oscars" in the casserole are naturally non-purple casseroles. The purple casserole soup containing less metal can preserve the original taste of the food. Not only that, purple sand is also rich in the human body needs a variety of trace elements, can break down fat, lower cholesterol, reduce oily. But to buy a real purple, you still need to polish your eyes.

- 7 - wok

Wok is the safest pan at the moment.

Material characteristics: The traditional wok in the material does not contain other special chemicals, antioxidant capacity is relatively strong, so in the cooking process will not produce unfit edible material, even if iron ions dissolve into the food, People can also absorb iron after eating, iron can be used for the synthesis of hemoglobin, so cooking with wok cooking to prevent iron deficiency anemia. At the same time the wok is very durable, heat evenly, the heating effect is outstanding.

General wok products on the market will be subdivided into cast iron pots and refined iron pot, there are some differences in the characteristics of both:

Cast iron pot suitable for slow fried, iron is very pure, can make healthy iron, under the circumstances of production is thick at the end of thin-walled, heavier weight, when the heating time when the fire temperature exceeds 200 ℃, pig iron pan through the distribution A certain amount of heat, the temperature will be passed to the food control at about 230 ℃, easier to control the heat, like slow fry friends can buy.

Fine iron for hot stir-fried, black metal forging or hand-hammer hammering into the surface usually after multiple treatment, the pot is more light and thin, and the flame temperature can be passed directly to the pot through the food.

"Summary" the best choice of pot.

Whether it is cast iron or fine iron pot, how to choose the iron pot? A few tips

A "look" to see the pot is smooth, but can not require "smooth as a mirror," due to the casting process, wok have irregular light pattern. There are defects, the small bulge of the general part of the iron, the quality of the pot has little effect, but the pit on the quality of the larger pot, the purchase should pay attention to look at.

Second, "listen" uneven thickness of the pot is not good, buy the bottom of the pan can be overturned, with your fingers to withstand pot concave center, with hard objects percussion. The sound of the pan is louder, the more the vibration is felt, the better.

In addition, the pot is not necessarily rusty quality is not good, there is a rusty pot shows that the storage time is long, and pot storage time as long as possible, so pot internal organization can be more stable, the initial use is not easy to crack.