Features of iron pan

Source:Yongkang Kangji Cookware Co., Ltd.Release time:2020-08-11

(1) Features

Iron pans are commonly used cooking utensils, which are mainly used for frying pans. They are chemically stable and hard to cause chemical reactions. When cooking in an iron pan, you should stir-fry quickly and add less water to reduce the loss of vitamins. The small amount of iron dissolved during cooking can be absorbed and utilized by the human body and is beneficial to health. However, iron pans are easy to rust, so it is not suitable to hold food overnight. The oil in iron pans is easy to oxidize and deteriorate.

(2) Choice

Pay attention to the following points when choosing a wok.

①The surface of the pot should be smooth, but it is not required to be "smooth like a mirror". Due to the casting process, the iron pot has irregular light lines, which is not a problem.

② Check for defects. There are mainly two types of defects: small protrusions and small pits. The protrusions of small protrusions are generally iron, which has little effect on the quality of the pot. If the bulge is on the concave surface of the pot, it can be ground off with a grinding wheel to avoid blocking the spatula. Small pits are more complicated and have a greater impact on the quality of the bowl. There are three main conditions, namely, trachoma, air eye and shrinkage. The "three eyes" prone part is in the center of the convex and concave sides of the pot, which is the throat part where the molten iron is poured. Pay attention when buying, because some people use graphite to fill the pits, and it is not easy for ordinary people to detect them, so they can only use a small brush to expose them.

③The part at the bottom of the pot that touches the fire is commonly called the bottom of the pot. It is not good to have a big butt, because it spreads slowly. It's time-consuming.

④The pot is divided into thickness, thin is better. Some iron pots may be thick on one side and thin on the other side. This is caused by the misalignment of the model. This kind of pot with uneven thickness is not good. When buying, you can put the bottom of the pot up to the sky, hold the center of the pot with your fingers, and knock with a hard object. The louder the pot sound and the greater the vibration of the hand, the better. This method can also be used to inspect the pot for cracks. Cracks are generally easy to occur on the side of the pot.

⑤If there are rust spots on the pot, the quality is not necessarily bad. The brightness and quality of the pan does not matter much. Because the material that makes the pot bright is graphite. The use of graphite in casting is to use it as a refractory coating. After the pot is cast, graphite can objectively prevent the pot from rusting. Pots with rust spots indicate a long storage time. The longer the storage time of the pot, the better, because the internal structure of the pot tends to be more stable, and it is not easy to crack when it is first used.

⑥The cast iron pan (also called pan) is mostly used for "frying" and "browning" without high fire, so it is better to have a thicker bottom and heavier weight.