How to choose a cast iron pot?

Many times when moving to a new home, the old rusty iron pot will be discarded, but if you want to use it when cooking, you need to buy an iron pot. So how should we choose an iron pot?

How to choose iron pot

1, when buying a wok, it depends on whether the surface of the wok is smooth, but it should not be too smooth as a mirror. Because the wok is produced by casting process, there are generally irregular shallow lines, but it has no effect on the quality of the wok.

2. See if the surface of the wok is defective. The defects are mainly small bumps and pits, and the raised parts of small bumps are generally iron, which has no effect on the quality of wok. However, the small pit will be more complicated and have a greater impact on the quality of the iron pot. The average person is not easy to detect. You can use a small brush.

3. The contact part at the bottom of the iron pot is commonly called the bottom of the pot. When choosing an iron pan, the bottom should be small, so that the iron pan can transfer heat quickly, saving time and dye. The bottom of the iron pot is not good, the heat transfer is slow, and it takes time and fire.

4, iron pots are also divided into thin and thick, generally thin iron pots will be better, and some iron pots are thick and thin, which is caused by model dislocation. It is best not to choose this kind of iron pot with uneven thickness.

When buying an iron pot, you can turn the iron pot upside down, put your finger against the concave center of the iron pot, and then beat it with a hard object. The brighter the sound of the wok, the greater the vibration, the better.

What should I do with the newly bought iron pot?

After casting, the raw iron pan usually rusts to prevent serious corrosion caused by improper storage and transportation in the sales process. Therefore, the surface of the new wok will look shiny and feel greasy when touched by hand, indicating that the antirust treatment agent has been sprayed. These treating agents, together with pig iron in the casting pot, have a special smell and must be deodorized before cooking. Do deodorization first. Add 1: 1 water and cooking oil to the pot, add a handful of tea leaves and bring to a boil. It is best to use animal fat, and the amount of oil should be enough to scrub the next door. Turn off the heat after boiling, and pour the oil and water all over the wall with a spatula, and repeat it several times. After the cease-fire, when the oil and water are hot, if there are any fine sand, sawdust or chaff, add some or none to the oil and water, and then brush the whole pot wall with a brush. Then pour off the oil and water, rinse with hot water, and then proceed to the next step. The function of tea is to remove the iron taste of iron pot. If there is no tea, you can use salt and ginger instead. First dry the new wok, sprinkle a few handfuls of salt into the wok and stir-fry until the salt turns yellow, then gather the salt at the bottom of the wok, add cooking oil and ginger, stir slowly, and then add water to boil. After the water boils, spray the pot wall several times. Then cease fire and brush while it is hot.

If you don't want to deodorize in a greasy way, you can cook a pot of mung bean porridge in a new iron pot. After the porridge is cooked, cook it slowly until it becomes paste, and then let it cool naturally. Pour out the porridge when it gets cold. This kind of porridge is not edible. Wash the pot wall with ginger and rinse it with hot water. If there is no ginger, just wash it with hot water.

Dry the wok until it emits black smoke, then put the grease into the wok and burn it slowly. Hold the fat with chopsticks or clamps, and wipe the pot wall back and forth until the fat turns into oil residue. Try to scrub with a large piece of fat. Generally, there are two or two fat pork in a small iron pot, and a large iron pot can be used more appropriately. Then pour the oil into the container for later use and rinse it with warm water. At this point, the new pot processing is completed. If you don't deodorize, you can scrub with ginger and oil. After the first brush, brush the grease again, and the second brush does not need ginger.

On the one hand, it can remove the iron smell and residual powder of the iron pot, on the other hand, it can form an oil film protection layer on the inner wall of the iron pot to prevent it from rusting easily in future use. If you cook with stoves such as coal stoves, you are not afraid of oil droplets polluting the floor and kitchen utensils. You can pour the hot oil from the grease pan to the bottom of the pan for better maintenance.