Speaking of wok, I believe we all know that there are many types. But today we’re going to focus on cast-iron wok, compared to other wok, cast-iron wok beats other wok in every way. If you don’t believe me, let’s have a look!
As time went on, the big round iron wok of my childhood became the cast iron wok of today. It’s the same wok that most families use a lot today. But some people have a question, cast iron wok is so easy to rust, is it worth buying?
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.
Advantages of cast iron wok:
The function is all ready
Cast iron wok includes wok, frying pan, stew wok, steak wok, seafood wok, baking pan, etc., cast iron wok can use gas, induction cooker, oven (microwave oven can not be used), can meet all the requirements of the wok in the kitchen. It is recommended to choose a Chinese wok, a frying pan and a saucepan for daily use in the home.
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.
Evenly heated, good insulation
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.
Good sealing
The saucepan has a good seal. The lid is heavy and very close to the body of the saucepan. It has a strong seal. The inner wall of the lid has self-circulating water bead design, the whole lid is like a shower, the water vapor condenses evenly on the lid and then falls back to the wok, so that the water circulation in the wok does not lose, to ensure the original taste of food, reduce the loss of nutrition. When stewing meat, it can retain the moisture of the ingredients and make them soft and moist, while when making soup, it needs only a small amount of water to make the soup rich and mellow.
So how should we maintain the cast iron wok?
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 cast iron wok 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.
Compared with other materials of the wok, cast iron wok is really too good and healthy, that little bit of shortcomings are covered up by so many. If you’re wondering what to buy, consider casting iron.
