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Selection and purchase skills of frying pan

1. The surface of the pot should be smooth, but it should not be "smooth as a mirror ". As a result of the casting process, the iron pot has irregular shallow lines, which is not a problem. but pay attention to whether the smooth surface is coating, which is the key.

2. Check for defects. There are two main types of defects: small protruding and small concave. The protruding part of small protruding is generally iron, which has little effect on the quality of pot. If protruding on the concave surface of the pot, grinding wheel can be used to avoid blocking the shovel.

3.The bottom of the pot is commonly known as the buttocks of the pot. General common pot has flat, pointed bottom, arc bottom, according to preferences can choose what pot bottom.

4.the pot is thick and thin, the thickness is generally the best in 2-2.5mm, this thickness is not a paste pot, and the heat preservation effect is better, in addition, the corresponding service life is also longer, the bottom of the pot can be turned to the sky, with fingers against the concave center of the pot, hit with hard objects. The louder the sound of the pot, the greater the vibration of the hand, the better. This method can also be used to check the pot for cracks. Cracks tend to occur at the edge of the pot because it is thinner here.

5. If there are rust spots on the pot, it is not necessarily of poor quality. A pot with rust spots indicates a long storage time. The longer the storage time of the pot, the better, this is because the internal tissue of the pot can be more stable, not easy to crack at the beginning of use. Rust is also very easy to clean, burn the pot for a while, then add fat pork, when the fat meat is cooked into oil, add leek, stir-fry until the fragrance, discard lard and leek, the pot can be used.