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How to choose a good pot

Date: 2018/4/13 Browse: 6651
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1. Appearance: A good pot will feel smooth and texture when touched by hand. If it feels astringent, it will not be polished enough. Then see if the pot handle and pot body can achieve the effect of seamless, which is the key to the weight of the handle can withstand, and now, most pots and pans have been using spot welding technology to connect the pot body and handle. Good spot welding does not show any traces, and the connections are rounded and streamlined. The pot should be equal in thickness so that the dish can be heated evenly.

2. Material: The bottom of the pot is thick and can withstand high temperatures. The current popular design is the use of steel-aluminum steel, steel-copper steel and other three-layer bottom, so that the heat conduction is quick, and the ideal cooking effect can be achieved with small and medium-sized fires. It can be water-free or less-water, oil-free or less-fat cooking. Because the heat is even and it is not easy to produce soot. In addition, the body of the material used is best not tightly oil-tight. Stainless steel matt design is commonly used by big brands, it can effectively prevent water stains and scratches.

3. Design details: Modeling should not only be concise and good-looking, but should also include practical features in the modeling. For example, how to place the pot lid will not stop for half a day before it stops. There are several ways to place pots on the pot and the center of gravity is very stable. The pot edge is at what angle to ensure that the soup poured out into a water column will not be scattered. Open the pollution pan body, the distance between the pan handle and the pan body is not enough to be hot to the hand. It is very important whether a good pot design takes these details into consideration.

4. Sealing performance: If you want to achieve waterless cooking, the tightness of the pot is very important. Only the lid and the edge of the pan fit perfectly, forming a vacuum. When the food is warmed, the water evaporated from the food can be returned to the pan, so that the finished food can be authentic. In addition, the tight seal can avoid the overflow pan, and also can maintain the balance of the temperature in the pan, form a circulatory system, heat and cook the food, effectively avoid the oxidation of vitamins and minerals, and make the dishes fresh and juicy.

Home pot basic models

1. Long-handled pan: The pan is thin and flat, and it can be quickly heated. It is mainly used for frying. Omelette, fried steak, and even pancakes work well.

2. Both ears frying pan: deeper than the pan, is very convenient for cooking, and the biggest difference with the saucepan is that you can use it to cook, after cooking it is very easy to put a hot pot of food Serve.

3. Steamer set: powerful, you can steam, cook, stew, bake cakes, simple cooking can be swept.

4. Pressure cooker: If you want to stew quickly, the pressure cooker is still necessary and can retain maximum nutrition. However, people who have never been in the kitchen may still have psychological pressure.

5. Boil water pot: The scaled boiling water pot is convenient to use.

Use tips

1. Preparation before using the new pot Add some water, white vinegar, or lemon juice to the pot, and open the fire. You can see that the pan is running out of steam. Drain the pot water, rinse with water, and dry it with kitchen paper. This is done to remove the oil that the machine grinds during production. To enhance pot performance, the pot is boiled in a mixture of 25 liters of milk and a tablespoon of vegetable oil before the first use. Then wash the pan in hot water and dry thoroughly.

2. Empty burning pan If you accidentally burn the pan for a long time, turn off the heat first to allow the pan to slowly cool on the stove. Do not rush with cold water, otherwise it may cause deformation of the bottom of the pot, or even fall off.

3. Avoid Corrosion Do not add solid salt and salt water in an empty pan to prevent corrosion of the bottom of the stainless steel pan, resulting in difficult-to-remove pits.

4. Cleaning issues Stainless steel warewashing emulsions for pot brand counters have small particles of abrasives that remove stubborn stains from stainless steel pots. Daily cleaning should use special detergents. The cleaning tools can be used as a common household plastic wrap, rolled into a ball, and scrubbed along the lines of stainless steel.

5. Soot problem Well pot basically does not produce soot, but when using it should also try to avoid using the fire, the pot put oil to continue heating with the fire, to a relatively high temperature as smoke.

6. Insulation problems Because of the good insulation of the three-sandwich thick bottom, it is possible to turn off the fire in advance, and the remaining temperature is enough to make the dish well. However, this kind of temperature is not suitable for cooking. It is easier to cook and cook.

7. On the stove Three-layer bottom of the pot can generally be used in gas, electric furnace, induction cooker, ceramic stove, but part of the steel can not be used in the electromagnetic oven, when buying to consult clearly. High-quality pots and pans are basically suitable for any stove. Natural gas and gas firepower are strong. Generally, they can be cooked in medium heat.