Cooking Tips: Choose Your Wiser Based on the Dish
We use woks every day, and a good wok can not only provide us with delicious meals but also protect our health. However, the wide variety of pots on the market can be dazzling. Non-stick pans, iron woks, stainless steel pots, clay pots, ceramic pots, and casseroles— which one should you choose for stir-frying? In fact, when choosing a pot for cooking, you should also select it based on the dish.
Non-stick pan: Add oil before heating
Because the pot bottom uses a non-stick coating, non-stick pans have the advantages of saving oil, being less likely to stick to food, and being easy to clean. Research shows that non-stick pans release harmful substances at temperatures above 260°C. Adding vinegar or soy sauce to a non-stick pan also increases the dissolution rate of the non-stick coating, which is detrimental to health. Therefore, when using a non-stick pan, you must use a cold pan and cold oil—that is, add oil before turning on the heat, add ingredients, control the heat, and avoid stir-frying at high heat. Also, turn on the range hood to avoid inhaling volatile substances hidden in the air during cooking. Season and sauce the dish only after it has been plated.
Aluminum pot: Avoid acidic ingredients
The advantage of an aluminum pot is its light material and fast heat conduction. However, improper use of an aluminum pot can release aluminum ions. Aluminum can easily deposit in the bones and central nervous system, affecting calcium absorption, and excessive accumulation may potentially increase the risk of Alzheimer's disease. Studies have pointed out that aluminum pots are prone to releasing aluminum ions when cooking acidic foods, so you should avoid using aluminum pots to cook acidic foods such as vinegar, tomatoes, or Chinese herbal soups. It is safe to use an aluminum pot to boil water or blanch vegetables, but the seasoning step should also be done after the food is plated. Aluminum is metabolized out of the body through the kidneys, so people with impaired kidney function should avoid using aluminum pots.
Stainless steel pot: Do not leave food or soup in it for a long time
Stainless steel pots contain chromium and nickel. These two elements can withstand temperatures below 400°C without being corroded in a non-strong acid or non-strong alkali environment. However, if they are in long-term contact with acidic or alkaline foods, a chemical reaction can also occur, so it is not suitable to leave salt, soy sauce, or vegetable soup in them for extended periods.
Iron wok: Try not to cook soup
The traditional Chinese iron wok is currently the safest cookware. A qualified iron wok is made of cast iron and generally does not contain other chemicals, nor will it have oxidation problems. During stir-frying and cooking, the iron wok will not have any dissolved substances or peeling issues. Even if iron is dissolved, it is beneficial for human absorption. It should be noted that ordinary iron woks are prone to rust. If the human body absorbs too much iron oxide, that is, rust, it will be harmful to the liver. Therefore, it is not advisable to leave food in an iron wok overnight. At the same time, try not to cook soup to avoid the disappearance of the food oil layer on the surface of the iron wok that protects it from rusting.
Casserole: Add water before use
A casserole is made from clay fired at high temperatures and has excellent heat retention and insulation properties, making it suitable for congee, soups, and hot pot. However, do not use a casserole for stir-frying because the oil temperature for stir-frying is very high. When the oil in the pot is heated and cold ingredients are suddenly added, the pot is prone to cracking. Therefore, you should add water to the casserole before moving it to the stove. If you heat the pot first and then add water, it is also easy to cause the pot to crack.