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Wok what material is better?

2017-04-21 13:35:09

Wok essential kitchen utensils, a lot of people noticed when buying wok wok only the price and appearance, do not pay attention to wok material, in fact, wok material directly related to the extent of the loss of food and nutrition, so what material is good with a wok?


First, what material good with wok


One study showed that wok cooking vegetables can reduce the loss of vitamin C in vegetables. Researchers with cucumber, tomato, cabbage, cabbage and so on seven kinds of fresh vegetables experiments. The results showed that: Using the wok cooked dishes, saving vitamin C content was significantly higher than that of stainless steel and non-stick pan. Researchers believe that vitamin C intake increased from the body and health considerations should be the preferred wok cooking vegetables. Although aluminum pots cooking can retain more vitamin C, but the soluble aluminum elements bad for your health.


In addition, the salt can be saved when fry vegetables when more salt than unripe vitamin C, but also reduce moisture seeping vegetables, to ensure its fresh taste. Often wok cooking, to prevent iron deficiency anemia benefits.


1, is to ask the pot a thickness of 5 mm or more of the three, the best of the best 4 mm. This is because the temperature requirements Smokeless a stable conductive medium, which is the thickness of one hand help pot pot heat storage thermal shock is not easy, but it is also conducive to maintaining the overall stability of temperature.


2, is to ask the wok thermal capacity to be strong to be fast, from fast to slow metal silver rank> Cu> Al> Fe> stainless steel. Silver is too expensive, too expensive copper, pot, then do a bit wasted, but, there are poisonous patina copper, aluminum thermal velocity just exactly the price is right, and iron will rust and thermal conductivity is not very good thermal conductivity of stainless steel is not strong. Although very beautiful, and it is the thermal conductivity of aluminum as the most appropriate media, so now Smokeless basically use aluminum as the base material, but to prevent damage to the aluminum body, aluminum requires a good package isolation up, it will go through a process that is hard anodized, aluminum closed, while strengthening the surface hardness and strength, through this process the original white became black aluminum on the side, so you see the smoke basically pot is black, there is a three-layer steel pot (also known as composite diamond, remember that this does not mean double bottom stainless steel pots and pans is only in Chinese cooking) with aluminum upper and lower rigid stainless steel composite up! just say the first is to ask the pot pot heat capacity stronger faster.


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