For the wok, we should all be familiar with, the types of metal materials are not the same, the shape and size is also various. The key thing I recommend today is the cast iron wok. It has so many advantages over other wok that you can’t put it down.
We started to use iron wok very early, in my impression, iron wok is a big round pot with two handles. Now the cast iron wok is basically this shape, but the processing technology is more mature, and the treatment of rust prevention is more and more advanced. Let’s talk about the highlights of cast iron wok.
Cast iron wok are easy to rust, but they can also be avoided. As long as properly maintained, cast iron wok rust phenomenon can be greatly reduced, but also can extend the service life of cast iron wok. If you are worried about this aspect of the cast-iron pan, I can only say that you are worried for nothing.
In fact, in addition to this disadvantage, the cast iron wok has many advantages. First of all, the heating is uniform, effectively reducing the time in cooking, and the lampblack will also be reduced. The second is the cast iron wok without coating design, does not contain any harmful chemicals, more safe and healthy; The last is the physical non-stick pan effect, for our cooking a lot easier.
Talk specifically about the various advantages of cast iron POTS
1.Environmental protection and safety, non-stick
One of the biggest headaches for many people in the process of using the wok is sticking the wok. Cast iron wok are completely non-stick when used correctly, and the more they are used, the better they are. Enamel wok wall is smooth, food adhesion decreased a lot, non-stick effect is very good, and easy to clean. A cast-iron pan without enamel needs to boil the first time it is used. After the surface of the wok will absorb a thin layer of grease, not only to protect the wok body is not easy to rust and also has the effect of non-stick, do not use detergent or steel ball after each use.
2.Heat conduction is uniform and fast
The cast iron wok is heated evenly, and the heat preservation is good. The temperature in the wok is relatively stable. Unless people do not put out the fire for a long time, the cast iron wok will appear to paste the wok. It is especially suitable for beginners who have a hard time mastering cooking. Cooking almost never fails. Because of the excellent heat preservation, dishes will not cool easily, especially in winter, and if you need to cook on the stove after a wok of soup has been stewed, you won’t worry about the soup getting cold while you drink it. In the process of cooking, keep the heat medium after heating, turn off the heat before putting salt, and use the remaining temperature to finish the final processing of food, energy saving and environmental protection.
Specifically talk about the maintenance of cast iron wok methods and skills
1, The first time to use the wok, with fat skin heating wipe the inner wall of the wok several times.
2. Do not use cast iron to cook acidic food, because the metal will react with the acid.
3. After each use, wipe the surface moisture with paper towel or rag to prevent rust; It can also be cured by coating the surface with a layer of cooking oil.
Therefore, on the whole, cast iron wok is worth starting with. Speaking of here, a lot of people began to struggle, there are so many brands on the market, and how should you choose? How to buy a good cast iron pan?
First, look at the material. Most of the wok in ghisa is made of high-quality high purity iron, so when choosing and buying, we must compare whether it is pure iron material, after all, it is related to the health of the human body, it is better to be careful, and we should understand the details to consider.
Second, safety. Security issues can not be ignored, including two aspects of security. One is the material safety, such as whether it contains chemical coating, we all know that chemical substances cause harm to the human body, if long-term use is more related to human health. On the other hand, it is safe to use, such as whether there is a hot design, do not look down on these small problems, it can effectively avoid the burn problem caused by carelessness in the future use.
Third, whether there is a thickening design. The new type of cast iron wok is designed with thickening, which can not only make the whole cooking process has better thermal conductivity, but also make it heated evenly, and not easy to produce paste bottom problem.
Fourth, look at the lid. The lid is mostly divided into glass and solid wood two kinds. If it is solid wood, it is necessary to see whether it is high quality log, so as to avoid the problem of harmful substances due to heating in use, and if it is glass, it is necessary to see whether there is an explosion-proof design.
Of course, wok in ghisa is not perfect, there are drawbacks: easy to rust, more weight, etc. But these can not cover up its advantages, it is still worth our choice.
