How to choose and use iron wok?
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The wok is a must-have kitchen utensil in the modern kitchen. The material of the wok on the market is more diverse, and as people pay more and more attention to health, the traditional kitchen products such as iron wok are back. It is the sight of people, but the iron cooking pot also has good quality and bad points. How should consumers choose? What should I do when I buy a new iron wok? Please take a look at the relevant knowledge that Jizheng Xiaobian has compiled for you.
Note on buying iron wok:
1, see:
Mainly to see whether the surface of the iron wok is smooth, but can not be as smooth as a mirror, due to the casting process, the iron pot has irregular light lines. Under normal circumstances, the iron pan is a bit rough, which is unavoidable and will become smooth after a long time. There are defects and small convex parts are generally iron, which has little effect on the quality of the pot, but the small pits are harmful to the quality of the pot, so pay attention to it when purchasing.
2. Listen:
This is mainly for the choice of iron cooking iron thick, the uneven thickness of the pot is not good, the bottom of the pot can be purchased at the end of the day, with your fingers against the concave center of the pot, hit with a hard object. The louder the pot sounds, the better the vibration of the hand feels. In addition, the rust on the pot is not necessarily the quality is not good, the pot with rust spots indicates that the storage time is long, and the longer the storage time of the pot, the better, so that the internal structure of the pot can be more stable, and it is not easy to crack when used.
When using iron cooking pots, there is also a certain degree of attention. What should consumers pay attention to when using iron cooking pots?
1. Before using the new iron pot, remove the strange smell of the iron pot. Add salt to the pot, stir the salt into yellow, then add water and oil to the pot and boil. To get rid of the smell, put a little tea in the pot and add water to cook. If you want to remove the iron flavor, you can put some hawthorn skin to cook.
2. In the normal use process, ordinary iron pan is easy to rust. If the body absorbs too much iron oxide, that is, rust, it will cause harm to the liver, so it is not suitable for food. At the same time, try not to use the wok to cook the soup, so as to prevent the surface of the iron pot from protecting its rust-free cooking oil layer from disappearing. The brush should also be used as little as possible to prevent the protective layer from being brushed out. After brushing the pot, try to wipe the water in the pot to prevent rust.
3. In the process of using iron wok, it is not advisable to cook acidic fruits such as bayberry, hawthorn and jellyfish in a wok. Because these acidic fruits contain fruit acid, they will cause chemical reactions when they encounter iron, and produce low-iron compounds, which may cause poisoning after eating. Cooking green beans also avoid using iron pots, because the tannin contained in the bean skin will react chemically after the iron, which will produce black tannin iron, and make the mung bean soup black, affecting the taste and digestion of the human body. .
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