Make cooking easier

1、 What is heavy cast aluminum nonstick pot? Cast aluminum is a kind of process method that prepares pure aluminum or aluminum alloy ingots according to the standard composition proportion, turns them into aluminum alloy liquid or molten state after manual heating, and then casts the aluminum liquid or molten aluminum alloy into the mold cavity through professional molds or corresponding processes, and forms aluminum parts with the required shape after cooling. It should be noted that the cast aluminum used in pots and pans on the market at present is not pure aluminum, but also a kind of aluminum alloy. However, the composition ratio and thickness are obviously different from those of ordinary aluminum alloy non stick pots, so the final use effect will also be different. In fact, this type of pot has appeared on the Internet, but only a few times. By the way, it is Taiying produced in Changtai. Taiying's non stick wok is a little heavier, but it doesn't stick. The effect is super good! Frying and frying are two different things, otherwise they will not develop two major factions of cooking utensils, frying pan and frying pan. Of course, frying and frying in Western cooking can actually be used in general utensils, such as frying and frying pan with deep walls. In Chinese cooking, these two practices are more distinct, whether they are equipment or techniques. If "frying" is a continuous and dynamic cooking process, then "frying" is a relatively static cooking process. Today's main content is the advantages and characteristics of heavy-duty cast aluminum non stick frying pan. 2、 What is the biggest advantage of heavy cast aluminum non stick pot? Just like the emergence of non stick pot is a great invention in the history of human cooking, the significance of this invention is to greatly reduce the difficulty of cooking, so that more people who are not good at cooking can cook more easily. Yes, it's the problem of "sticky pot". I don't know how many home chefs can beat it. At the beginning, the most effective way to solve the problem of sticky pot is "cooking with more oil". The emergence of non sticky pot also makes cooking with less or even no oil possible, reduces the intake of fat, and can be healthier in the dietary structure. "Wide oil persuasion" to understand? The emergence of cast iron pot solves the requirement of "Mastering the heat". For example, Chen Zhiji, because the pot is thin, it actually needs some skills to master the heat. Either it is burnt, which not everyone can decide. It needs some cooking experience to lay the foundation. For stainless steel stew pot, it is easy to forget to add water in the middle of the way. The water stew is gone, which leads to burnt, high operation requirements and high requirements for ingredients, It's also tedious. I believe many people have the experience of sticking the bottom of a stainless steel stew. The emergence of enamel cast iron pot makes stewing simple. The excellent water locking performance enables the same water to cook for a long time without adding water frequently. Good thermal conductivity makes the ingredients in the pot heated evenly and not easy to paste the bottom. This enables many novice cooks to use enamel cast iron pots to complete a delicious potato stewed beef, or cast iron frying pans to complete a good looking steak. Heavy cast aluminum nonstick pot can be said to be a combination of these advantages of Nonstick pot and cast iron pot. It does not need to accurately control the heat, and it does not need to worry about the cooking failure and waste of ingredients caused by sticking pot, which makes it possible to cook diet meals without oil. In a word, it is: "make cooking easier, and Xiaobai can also be used well". 3、 "There is specialization in technology", and it is most important to choose the pot that suits you In fact, at present, there is no universal cooker that can be competent for all cooking. Think about it, there are so many cooking genres in the world, and the cooking utensils used are also diverse. Even if it is limited to the scope of Chinese food, it is unrealistic to expect to complete frying, frying, steaming, stewing and rinsing with one pot. The same is true of a kitchen appliance, which has its specific function and directivity. Before we choose the kitchen appliance for daily use, we must first think about a question: "what do I want to eat every day? What will I do? What do I want to learn to do in the future?" Clarify these issues, and then take the seat according to the number, so as not to waste money blindly in the selection of kitchen utensils. For example, all kinds of enamel cast iron pots are beautiful, easy to use and easy to maintain, but they are not light in weight, and the enamel layer is easy to fall off when bumped, which also affects the appearance, and high-end goods are not cheap. Another example is the stainless steel cooker, which is resistant to grass and corrosion, and can be used for decades without much maintenance. However, the shiny appearance is not easy to maintain, and it is also easy to paste the bottom of the pot. The above are also the performance differences between the major categories of cooking utensils. If it is specific to different brands, sizes and models in a category, there will also be differences that will affect the use. 4、 What are the advantages of heavy cast aluminum non stick pots? At present, the nonstick pots on the market are inseparable from the metal "aluminum". Most of them are made of aluminum alloy composite structure plus nonstick coatings of various materials. As I said before, non stick pots are consumables, because even if the hardness of the coating is comparable to that of diamonds, it will wear out again and again in use. As the saying goes, you get what you pay for. Some don't stick to the pot. Why is the price cheap? It is very simple. The materials used are inferior, the workmanship is poor, and the coating grade is low or even unqualified. So how will these affect cooking? Use less materials and times. For example, if you make the pot very thin, it may make the heat conduction speed too fast and the temperature easy to be too high. Then in cooking, the fire is big, the bottom is burnt, and the temperature is high, and the oil smoke is large. If you use materials and times, whether they contain harmful ingredients, let alone. Previously, I often saw many people say that so and so the pot has been burnt or has a paste taste after using it several times. Of course, On the one hand, this is also the reason why cooks turn the fire too high, but the material of the pot handle may be worrying. Moreover, it is the ability of heat conduction and storage. The heat conduction capacity is poor. It may be raw when the middle of a pancake is burnt. The heat storage capacity is poor, which consumes more energy. As for poor workmanship, shaking of the handle, falling apart after a few times, uneven bottom of the pot, foaming and falling off after burning in the air, etc., it is also normal. The coating is the most important part. Firstly, the material should be safe, and secondly, it should be durable. It's true that non stick pots are consumables, but under normal use, it's 10 times worse to persist for half a year or five years. At the same time, the coating will also affect the strength of the non stick effect, which is too weak to be called non stick pots. So back to the point, what are the characteristics of the so-called "heavy cast aluminum non stick pot"? 1. Heavy! Since there is a "heavy" in the name, the pot is naturally not light. Take this one for example, even if it is only a 28cm frying pan, the weight of a single pot has reached 1610 grams. 2. Strong thermal conductivity and excellent heat storage capacity. The above "heavy" may deter many girls with little strength, so why do you do this? What are the advantages? We might as well think about the difference between stainless steel stew and enamel cast iron stew. This is a good example to understand the difference between ordinary non stick pot and heavy cast aluminum non stick pot. The heating is uniform and will not paste the bottom. Why do many people paste the bottom during cooking? There is a problem of personal operation, but it is also due to the pot. The main reason is that the material is too thin, which leads to the local heat in contact with the fire is too high, and the thermal conductivity is not strong. The thick cast iron / cast aluminum material can perfectly solve this problem. Even the cooking white that cannot master the heat can be used safely. Under the same fire condition, the thermal conductivity of cast aluminum is 10 times that of stainless steel and 2 times that of cast iron. From the description of the product page: the following is the assumption

In fact, some mall commodity descriptions are also quite unreliable, so you must pay attention to identification when buying.

 In fact, I think this is also the biggest advantage of the thick cast iron / cast aluminum pot, which is to reduce the difficulty of operation and make the cooking process easier. Pots and pans are also tools. People make tools to serve themselves. Strong heat storage capacity. The side benefit is energy saving, and many cooking can put ingredients into the pot and turn off the fire after the pot reaches a certain temperature. Only by relying on the waste heat of the pot, the ingredients can be cooked to the desired maturity. With less firing time, it naturally achieves the effect of energy saving. Taiying cast aluminum is even better than cast iron in terms of heat storage and conduction.