Enamel Pan

Many people often ask me a question: What is the best pot for stir frying?
As a food self media author for many years, I have also been exposed to a variety of cooking utensils. Today, I will talk about the advantages and disadvantages of several common types of frying pans on the market!
At present, the most common frying pans on the market are non stick pans, iron pans, stainless steel pans, and enamel pans. Among them, the first three types are more common and can be fried, but they are only used as frying pans and are not common.
Firstly, let's talk about the non stick pot. Broadly speaking, there are several types of non stick pots, including coated non stick pots and special process physical non stick iron pots.
The non stick pot referred to here refers to a coated non stick pot, and the physical non stick pot will be listed later. Currently, the popular one is the Maifanshi non stick pot, which I have used several times.
The advantages of iron pot non stick pot coating non stick pot are as follows: firstly, it is easy to fry, and the cold oil in the cold pot will not stick, especially for novices in the kitchen. The operation is very convenient and successful, and there will be no burning or sticking to the bottom, and the non stick pot is relatively lightweight;
Secondly, it uses less oil and has no oil fumes, making the kitchen cleaner and causing minimal damage to the skin of the cook. At the same time, reducing fat intake conforms to the modern pursuit of low fat and low calorie health concepts.
For example, when frying tofu, using a non stick pan is more convenient and easy to glide.
For example, ingredients such as stir fried sugar, stir fried bean paste, and starch are suitable for non stick pans. If you use very little oil, it will not stick. If you use other pans, it will not work unless you add more oil and kitchen techniques.
Drawback of non stick iron pot: The surface of the non stick pot has a chemical coating, which is easy to peel off at high temperatures. So non stick pans are not suitable for high temperature stir frying. Usually, it is important to use medium high or medium heat cooking. Correct use can greatly extend the lifespan of non stick pans.
The important thing is not to suddenly cool or heat up. For example, just after frying vegetables, rinse them directly under the tap, which can cause significant damage to the pot. Many people's pots actually die from this one.
Also, due to the coating, it is not possible to use a shovel or sharp objects to wash the pot. Instead, use a soft cloth, silicone or wooden spatula, and do not stir fry hard shellfish ingredients.

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