How to choose each material pot?

■ Wok: Safest

Many housewives think the wok is bulky and inconvenient to clean. The wok is the traditional kitchen utensils of many families, generally does not contain other chemical substances, will not appear oxidation. In the process of cooking and cooking, there will be no dissolution of the iron pot, even if there is iron dissolution, the absorption of human body is also beneficial. World Health Organization experts even believe that cooking in wok is the “most direct” method of iron supplementation.

Of course, the iron pot is easy to rust, not to hold food overnight. At the same time, try not to boil soup in wok, lest the rust-proof layer of the iron pot be erased. If you find a slight rust, you can use vinegar to clean.

 

■ Non-stick pan: High Temperature protection 

Non-stick coating is a layer of film, thickness of about 0.2 mm, if the dry or oil temperature reached 300 degrees Celsius above, this layer of film may be damaged. Generally speaking, stir fry when the temperature does not reach 260 ℃, but if cooking fried food, the temperature may exceed 260 ℃. The boiling point of oil is 320 ℃, it is easy to cause the harmful ingredient in non-stick pot to decompose when frying food. Therefore, when cooking fried food, try to avoid the use of Non-stick pan. In addition, use non-stick cooking, do not use shovel, to prevent the destruction of Non-stick coating.

 

■ Ceramic Pot: acid-proof

Porcelain pot has always been considered non-toxic tableware, but the National Quality Inspection Department in the sampling found that some of the ceramic pot products lead, cadmium dissolved out of the excess, long-term use of lead, cadmium dissolved excessive amounts of products, will cause heavy metal poisoning, affecting health.  Newly bought ceramic pot, casserole, preferably with 4% vinegar water soaked boil. If the wall of the casserole has color, it is not suitable to store wine, vinegar and acidic beverages and food.

 

■ Stainless Steel pot: not suitable for salt

Stainless steel is not completely not rust, if the long-term contact with acids, alkali substances, will also be a chemical reaction. Therefore, stainless steel tableware containers should not hold salt, soy sauce, vegetable soup and so on for a long time, do not use to torment Chinese medicine. In addition, do not use strong alkaline or strong oxidizing chemical agents to wash stainless steel utensils containers, so as to avoid corrosion of the pot.

 

■ Aluminum pot: not suitable for cooking with metal shovel

Aluminum pot is characterized by excellent thermal distribution and lighter pot, but improper use of aluminum will be a large number of dissolved, long-term aluminum too much, will accelerate the aging of the human body. Aluminum pot is not suitable for high-temperature frying, high-temperature or metal shovel in cooking with the aluminum pot collision, friction may be released by the aluminum components. In addition, the aluminum pot can not be packed with strong acid and strong alkali dishes, such as pickled food.

In the purchase of time should pay special attention to the following:

How to buy Kitchenware

1, view the packaging:

Choose stainless Steel products should carefully check whether the outer packaging is marked with the material and steel, whether the manufacturer’s name, site, telephone, container sanitary standard and so on.

 

2, important contrast:

Under normal circumstances, the same thickness and shape of stainless steel tableware, high-grade tableware will be more than the weight of low-grade tableware will be heavier.

 

3, refused to small vendors:

It is best not to buy the so-called stainless steel products in the hands of stall hawkers. These stainless steel tableware raw materials, rough production, contains a variety of harmful human health, especially lead, aluminum, mercury and cadmium.

How to maintain stainless steel kitchenware?

In the family, kitchen utensils are the most frequently used and the most vulnerable, kitchen utensils always with water, fire deal with, if not careful care, life will be shortened. What should we do to maintain it so as to make it a new day?

Before use:

(1) Stainless steel cooker should be used for the first time with water to boil it for half an hour, then soak for several hours, and then replace with new water repeatedly boil, soak, generally repeated more than 3 times before the heavy metal migration to reduce the level of safety.

(2) The surface of the vessel can be coated with a thin layer of vegetable oil, and then dry on the fire, which is equal to the surface of the vessel to wear a layer of yellowish oil film “clothing.” In this way, it is easy to clean, and can prolong the service life.

 

When used:

(1) Cooking utensils should avoid collision with the sharp hard objects, so as to avoid scratches and dents affect the beauty and sealing performance.

(2) Because of the small thermal conductivity of stainless steel, the bottom heat dissipation is slow, the temperature is easy to concentrate, so the use of stainless steel cooker should not be too big firepower, should try to make the bottom of the heating surface wide and uniform, so as to save fuel and can avoid the pot of food charred.

(3) Not long time to put salt, soy sauce, vinegar, vegetable soup, because these foods contain a lot of electrolytes, if the long bloom, stainless steel will also be like other metals, with these electrolytes to the electrochemical reaction, so that the toxic metal is dissolved.

(4) Stainless steel pot can not be used in Chinese medicine, because the traditional Chinese medicine contains a variety of alkaloids, organic acids and other components, especially in the heating conditions, it is likely to occur chemical reactions, and make the drug failure, and even produce some more toxic substances.

 

After use:

(1) Immediately after the use of warm water washing, lest grease, soy sauce, vinegar, tomato juice and other substances and tableware surface effect, resulting in a dull stainless steel surface, and even produce dents. Washing should be careful not to occur scratches on the surface, to avoid the use of bleaching ingredients and detergent containing abrasives, steel balls, grinding tools, can be used soap, weak washing to wash. The bottom of the pot if there is food bonding burnt, can be soaked in water after soft bamboo, wood chip gently scraping, after cleaning utensils, the appearance of the traces of water to dry. Remember to keep the utensils dry.

(2) Cooking utensils after a period of time, stainless steel surface will be a layer of fog, so that cooking tableware surface dark. At this time may use the soft cloth to dip on the cleansers or washes the clean fine wipe, namely can restore the brightness. This method can also be used if the outer surface is blackened by smoke.

(3) If the stainless steel tableware has become black, want to let its light as ever, as long as the sale of “electroplating rust remover” to carry out the maintenance of rust and luster. If there is rust point, can be soaked in water first night, and then use a small piece of 1000th mill sandpaper, with the finger on the charred part of the careful grinding can be.

Domestic stainless steel tableware can be divided into 430, 18-8, 18-10 three grades. 430 stainless steel, which is composed of more than +12% chromium, can prevent natural factors caused by oxidation, called stainless steel, but after a long period of use will still rust. 18-8, its composition is Iron +18% chromium +8% NI, 18-10 its composition is Iron +18% chromium +10% NI. Chromium is to make the product does not rust material, and nickel is corrosion-resistant materials, the higher the nickel content, the better the quality of products, the price is more expensive. Strictly speaking, only chromium and nickel-free products are stainless iron, both iron and nickel-containing products is the steel. Choose stainless Steel products to see the code is very important, if the product does not have a  rinting code, is generally free of nickel products. Because nickel is an anti magnetic material, so in the purchase, usually can use a magnet to try, can be attracted by magnets is not rust iron products, not to be attracted by magnets is stainless steel products. On the market there have been two kinds of label “201” of stainless steel products, its composition is completely not in line with the relevant standards of stainless steel, but openly playing stainless steel signs appear in the market. From the surface, the product and ordinary stainless steel is difficult to distinguish, and non-magnetic, very easy to cause confusion among consumers, it is stainless steel in the “Li Ghost”, the simplest way to judge is that its price is cheap. The real high-quality stainless steel must be a penny of the goods, expensive reasons. The use of chemical methods to identify the authenticity of stainless steel, 100mL distilled water, add 8g anhydrous copper sulfate, add 3 drops of concentrated sulfuric acid, this solution drops on the surface of stainless steel products to stay for 6 minutes, the real stainless steel products surface will not change, unqualified products surface can produce a layer of red material.

In addition to purchase stainless steel products should also pay attention to the following two aspects: A look color, black black color, is likely to be stainless iron, color hair deep red, it is likely to use manganese instead of nickel. Two hand touch, edge can not have burrs, smooth surface, no scratches, no sand hole.

True stainless steel products should be able to be used for hundreds of years without rusting. But the stainless steel we see on the market can rust and corrode, but in general, the rate of corrosion is very slow. Have done this experiment: two pieces of weight are 20 grams of stainless steel and ordinary carbon steel, together in dilute nitric acid to boil a day and night, the result of ordinary steel is strongly corroded, only 13.6 grams of weight, and stainless steel weighs 19.8 grams. Because stainless steel is not easy to rust, so many corrosion-resistant plants in the chemical plant made of stainless steel.

Stainless steel is easy to rust, chromium content is the key. In China, the minimum chromium content in stainless steel shall not be less than 12%. Stainless steel components due to contain a higher proportion of chromium, so under normal conditions (neutral and alkaline) its surface is always in a passivation state, that is, a layer of tightly-structured protective film protection, it will not rust. If chromium content is low, namely inferior stainless steel, its surface cannot produce close enough passivation film, cannot play the protection function, this kind of stainless steel still wants to rust. Another situation is that stainless steel encounters very active substances (such as salt in life), contains higher chlorine or fluorine ions, even high quality stainless steel containing chromium, the surface of the passivation film will be destroyed, so that the surface of the stainless steel is active, at this time, stainless steel will not only rust, but also dissolve the harmful heavy metal ions on the body.

Kitchenware is very important for every family and is directly related to the health of family members. Therefore, more and more families in life began to understand the choice of kitchen utensils, specific materials have many kinds, but environmental protection is always the most important, must choose environmentally friendly performance products, so as to have better results.

Understanding the process of kitchenware, the specific style is also very important, friends should pay attention to the overall style of kitchen variety, only to meet this part of the demand, so as to achieve a more ideal effect, friends can better enrich this part of the knowledge, can have better results.

Kitchen supplies in the purchase process should also pay attention to protection issues, so as to avoid the use of damage in the process of content. and kitchenware use after a period of time should do a regular disinfection work, only this work to do well, so as to achieve a more ideal effect, each family should pay attention to.

The nine taboos used in kitchenware

One, aluminum pot bogey long-term sheng food

Aluminum is very lively in its chemical nature and is easily oxidized in air to produce alumina films. Alumina films are insoluble in water but can dissolve in acidic or alkaline solutions. Salt can also destroy alumina. If the soup and vegetables are placed in aluminum containers for a long time, not only will the aluminum products be destroyed, but the soup will dissolve more aluminum molecules. These aluminum molecules and foods are chemically altered to produce aluminum compounds.

Long-term eating containing a large number of aluminum and aluminum food will destroy the normal calcium, phosphorus ratio, affecting the human skeleton, tooth growth and metabolism, but also affect some digestive enzyme activity, so that the digestive function of the stomach weakened. Therefore, the aluminum pot bogey long sheng food. It is also best not to use an aluminum pan to stir fry or cook soup.

 

Second, metal containers bogey sheng acid drink

Acidic beverages and metal containers (iron, aluminum, copper, etc.) in contact with chemical reactions, so that metal substances soluble in beverages. Once drank this kind of drink, can cause chemical food poisoning, appear headache, nausea. Diarrhea and other symptoms, and lemon water, orange water, Zoe and other beverages are very high acidity. Therefore, the metal containers bogey sheng acidic beverages.

 

Third, plastic tableware bogey sheng grease articles

The use of plastic utensils taboo: bogey Sheng put food too long, after each use should be immediately washed and put well. Bogey Sheng Grease class articles. Because the soft plastic tableware has poor oil-resistant ability, easy for oil pollution.

Avoid fresh fish. Because the soft plastic utensils absorb the characteristic of the smell is strong, the fish fishy smell is difficult to remove after fresh. Bogey blooms in the water. Soft plastic food has the disadvantage of not withstanding high temperature, avoid the use of boiling water or boiling hot bubble.

 

Fourth, Avoid using enamel products to boil food All kinds of enamel products are made of enamel on the surface of iron products. Enamel contains lead such as enamel lead, which is harmful to human body.

In order to ensure safety, it is best not to use enamel products to boil food, and do not use it to put acid food. Because enamel products surface coated glaze color, its main ingredient is various metal salts, such as yellow, large red glaze is cadmium and lead compounds, and lead and cadmium are toxic. The use of colored enamel products for acidic food, lead and cadmium and other toxic substances will dissolve into food caused by chronic poisoning of the human body.

  1. Avoid using famillerose tableware for acidic food

Painted with colorful patterns of ceramic tableware, will give diners a beautiful enjoyment. But the potential danger to it is unknown. Whether it is painted on porcelain or pottery of high-temperature glaze or low-temperature glaze, which are composed of some poisonous heavy metals and other compounds of pigments, such as color glaze in the large red most of the cadmium-containing compounds, cream yellow lead oxide, emerald green containing chromium oxide. Use this porcelain glaze to hold fruit juice, vinegar, wine, such as weak acidic food, porcelain glaze flowers in the toxic heavy metal will be dissolved, with food into the body, causing damage to the body, and even can cause chronic poisoning, cadmium poisoning can cause lung, bone injury, lead to anemia, neurasthenia, bone marrow hyperplasia and other disease. Therefore, for thefamille rose. Painted pottery and other tableware, especially the inner wall of the utensils coated with glazed patterns of tableware can never be used.

 

Six, avoid stainless steel or wok boil Traditional Chinese medicine Because the Chinese herbal medicine contains a variety of alkaloids and all kinds of biological chemicals, especially in the heating conditions, will be with stainless steel or iron a variety of chemical reactions, or make the drug failure, or even produce a certain toxicity.

 

Seven，Avoid using smelly wood as a vegetable board

The preferred wood for making vegetable boards is white fruit, wood, birch and willow. And some wood such as Ubam contain peculiar smell and poisonous material, use it to make Dish board, its taste not only pollutes dish, and very apt cause vomiting, dizziness, abdominal pain.

 

Eight, avoid with paint or carving engraved chopsticks

Paint on the chopsticks not only contain lead, benzene and other chemical substances, harmful to health, and hot after the smell, affect appetite. Carved chopsticks looks beautiful, but it is easy to filth, not easy to clean, breeding bacteria, and even disease.

 

Nine, avoid the use of various types of porcelain flower seasoning

The condiments are best dressed in glassware. Color porcelain containing lead and other carcinogenic substances. With the aging and decay of the color porcelain, the “radon” in the pattern pigments will cause pollution to the food, which is harmful to the human body.

First, the kettle boiled potato waterproof scale

Put some sweet potatoes in the new kettle, then fill it with water and cook the potatoes. When the kettle is boiled, do not scrub the inner wall, otherwise it will lose its anti-scaling effect. For the existing scale of the old kettle, with the above method boiled 1-2 times sweet potato, not only the original scale will gradually fall off, but also to prevent the accumulation of water scale.

Second, edible vinegar to scale

Scale is the main component of calcium carbonate, vinegar inside the acetic acid will react with it, resulting in water soluble minerals and carbon dioxide gas. You can mix vinegar and water by 1:10, then pour into the kettle, boil for an hour or so, and finally normal scrub.

Three, lemon to scale

Cut two slices of lemon, and then put into the electric kettle boil, wait 5-10 minutes to pour out the water, and then gently brush with a kettle, kettle in the scale will easily fall off. After this cleaning, the water is also the fragrance of lemon.

Home of the kettle, pressure cooker and so on for a long time, will lose the original luster, become dirty. Want them to restore the original luster, just use a wet paper towel dipped in some tomato sauce, gently smear on the appliance, stay for 5 minutes, then rinse with hot water, and finally quickly dry on it. Because the acetic acid in tomato sauce reacts with the metal, only for a moment, the metal kitchen is a brand-new one.

adminFAQ-News