Choose the pot also varies according to the food
Every day we deal with wok, a good wok can provide us with delicious food, but also for our health escort. But according to all kinds of pot to let people see dazzling, non stick pot, aluminum pot, stainless steel pot, pan, casserole, how to choose what kind of cooking pot? In fact, cooking pot to choose, because different dishes.
Pan: before the fire put oil
Because the bottom of the pot uses non stick coating, non stick pot, with oil saving, not easy to adhere to the ingredients, good cleaning and so on. But studies have shown that non stick pot at 260 degrees Celsius will release harmful substances, vinegar or soy sauce in non stick pot, will also increase the dissolution rate of non stick paint, bad health. Therefore, the use of non stick pan must be cold pot cold oil, that is before the fire put oil, put the ingredients, heat control, avoid stir; and open the hood, to avoid inhalation of volatile substances in the air of the hidden cooking; until the dish after seasoning, sauce.
Pan: avoid acidic ingredients:
Aluminum has the advantages of light weight, fast heat conduction, but improper use will release the aluminum aluminum ion, aluminum easily deposited on the skeletal and central nervous system, affect the absorption of calcium. Studies have pointed out that the aluminum cook acidic food easy to release the aluminum ion, should avoid using aluminum pot cooking acidic foods, such as vinegar, tomato, Chinese medicine decoction etc.. With the aluminum pot boil the water, Boiled Green Vegetable is safe, but also take steps to further seasoning dish after. Aluminum through renal metabolism in vitro, impaired kidney function of people is to avoid the use of aluminum.
Stainless steel pot: do not
Stainless steel pots contain chromium and nickel. These two elements can withstand high temperatures below 400 degrees without corrosion when they are not strong acids or non strong bases. But if long-term exposure to acid and alkali food, will react, so should not be long time for salt, soy sauce, soup.
Pan: try not
China's traditional wok is the safest kitchen utensils, qualified iron pot made of pig iron, generally does not contain other chemicals, and will not produce oxidation problems. In the process of cooking and cooking, the iron pot will not be dissolved, and there will be no peeling off. Even if the iron is dissolved, it is beneficial to the absorption of the human body. What needs to be reminded is that the ordinary iron pot is easy to rust. If the body absorbs too much iron oxide, that is, rust, it can cause harm to the liver. Therefore, should not use iron containing food for the night, at the same time, try not to soup, so as not to protect its iron surface rust layer of cooking oil disappear.
Casserole: first water before using
The casserole is composed of clay high temperature sintering, heat preservation effect is good, suitable for porridge, soup, stew Hot pot. But don't use the casserole dish because cooking oil is very high, when the oil is hot, suddenly put in cold dishes, pots easily cracked. So the first water in the casserole before, and then to move to the fire, if the first pot of water, but also easy to make the pot burst.