Home Camping Hinking Anti-hot Anti-Scald Pot Bowl Pan Bowl

The wok is a cooking tool in China. It is a kind of pot. It is characterized by a large opening on the top and a round bottom. Since most of the food in southern China is mainly for small frying, the wok is designed with a handle for easy tossing. Wok is mainly used for frying or sautéing food, but it can also be used for steaming, stewing, frying and other different cooking methods. The wok is the main cooking tool in China and Southeast Asia. For a newly bought wok, you can fry it with a few spoons of salt first, wipe the walls of the wok with these salts, then pour off the salt, wipe it with a clean cloth, and then add water and a small spoon of oil and pour it into the wok Burn it, rub it evenly on the pot, and finally wash it with clean water until the black water can no longer be washed. Best to clean with a cloth and let dry. Use less detergent
Iron wok is the most commonly used cooking utensil at home, and there are some problems that need to be paid attention to when purchasing and using it. Ordinary iron pots are easy to rust. If the human body absorbs too much iron oxide, that is, rust, it will cause harm to the liver. Experts said that iron pans are easy to rust, and it is not suitable to hold food overnight. At the same time, try not to cook soup with an iron pot, so as to avoid the disappearance of the cooking oil layer that protects the surface of the iron pot from rusting. When brushing the pot, you should also use as little detergent as possible to prevent the protective layer from being brushed out.
Insulation wrap
When buying an iron pot, first check whether the surface of the pot is flat and smooth, and then check whether there are small holes and leakage. Under normal circumstances, the iron pan is a little rough when it is just used, which is inevitable, and it will become smooth after a long time. It is best to wrap the pot ears of the wok with wood or other insulating materials, so as to avoid burns due to the high temperature of the wok ears during operation.
Remove the strange smell of iron pot
Before using the new iron pot, remove the strange smell of the iron pot. You can add salt to the pot, fry the salt until yellow, then add water and oil to the pot and bring it to a boil. To get rid of the fishy smell, put a little tea leaves in the pot and boil it with water. If you want to remove the iron smell, you can put some potato skins and cook it.
Do not cook acidic fruits
In addition, it is not advisable to cook acidic fruits such as bayberry, hawthorn, and crabapple in an iron pot. Because these acidic fruits contain fruit acid, they will cause a chemical reaction when they encounter iron, resulting in low-iron compounds, which may cause poisoning after eating. Do not use an iron pot for cooking mung beans, because the tannins contained in the bean skin will react chemically with iron to form black iron tannins, which will turn the mung bean soup black, affecting the taste and the digestion and absorption of the human body. . The wok is easily damaged. Therefore, when using a wok, pay attention to the following seven points:
1. The newly bought wok needs to be brushed with a harder brush; the wall of the pot has tiny pores and water absorption, the pot can be filled with water and placed for 3-5 minutes, then washed and dried for use. But be careful, the soaking time should not be too long. Before putting the frying pan on the fire to burn things, the water on the surface of the pan should also be wiped dry. When the newly bought wok is used for the first time, it is best to use it to cook porridge, or use it to cook thick rice-washing water to block the tiny pores of the casserole and prevent water seepage.
2. When using a wok to boil soup or stew, first put water in the wok, then put the wok on the fire, first use a slow fire, and then use a vigorous fire; when the wok is burning something, if there is less soup in the pot , Need to add water, do not add cold water, should add warm water or hot water; at the same time, the soup in the pot should not overflow, to prevent the outside of the pot from being exposed to water and bursting.
3. If you are heating with a coal stove, prevent the bottom of the wok from colliding with the coal.
4. The frying pan is brittle and easy to break, so it should be handled with care.
5. The hot wok that has just been used up should preferably be placed on an iron frame or dry wooden board or straw mat. Do not place it on wetlands, ceramic tiles or cement floors, otherwise the temperature will change suddenly and the wok will easily burst.
6. Do not use a frying pan to cook viscous and creamy foods.
7. If the inner wall of the wok is colored, it is not suitable to store wine, vinegar, acidic drinks and food.
8. The material of the wok is special, so wait until the wok is cooled before cleaning. And it can't be soaked in detergent to prevent sewage from infiltrating into the capillary pores of the wok, and it can't be washed off no matter how you wash it. The washed wok should not be put away until the water is completely dry, otherwise it may grow black spot mold.