Choose the material of your pots and pans
Leiz International reminds you that, in general, stainless steel pots and pans > iron pots and pans > alloy pots and pans > casseroles.
304/316 stainless steel pots and pans (healthy and environmentally friendly)
Advantages: food-grade stainless steel made of tableware, kitchenware, etc., lighter weight, strong and durable, healthy and non-toxic, can be said to be a good balance of heat, weight and quality. 304 stainless steel corrosion resistance, high strength, including 18-10 stainless steel is completely free of metal ion precipitation; 316 stainless steel due to the addition of Mo elements, more excellent than 304 stainless steel in terms of performance, can be used for more extreme conditions and is often advertised as a medical grade.
Disadvantages: Do not hold salt, soy sauce, vinegar, boiling Chinese medicine with strong alkaline or strong oxidizing substances for a long time, and not a long time dry burning, easy to make harmful substances are dissolved out.
Tips: In addition to 304, 316 stainless steel in addition to some other stainless steel production of pots and pans, buy.com I recommend that you do not buy, otherwise the quality of pots and pans can not be guaranteed, it is possible that chromium exceeds the standard, with a long time will be hazardous to health. So choose the regular cookware brand production of pots and pans to buy.
Stay Away From Harmful Materials, What Are Healthy Kitchenware Materials?(I)
Iron pots and pans (inherited for a long time)
Advantages: Iron pots and pans contain no other special chemicals in the material, have a relatively strong antioxidant capacity and have iron ions dissolved into the food during the cooking process, which can be supplemented with iron, which is also beneficial to the human body. Iron pots and pans are cheap and relatively simple to cast and easy to use. Iron pots and pans are very strong, durable and evenly heated, but they are also the more desirable pots and pans, having been handed down in China for thousands of years.
The iron pots and pans under 50 yuan are usually not made of good materials, and the waste material used to make these pots and pans is prone to precipitate harmful substances.
Tips: If you don’t like the hassle, you can use a raw iron pot, which is easy to maintain and clean in time after frying, while a cooked iron pot is much more complicated and requires dry moisture. In addition, cooked iron pots are relatively durable and not easy to break. The iron pot should not be cleaned with detergent and wire balls, it is best to do less soup, stir fry on the wok, dedicated to the pot. [Raw iron pot is good or cooked iron pot is good>>]
Alloy Wok (mainstream market)
Advantages: alloy woks are mostly non-stick aluminum alloy woks, which are the mainstream material for cookware on the market. In the material of the alloy pan on the surface of the body of the pan is fully oxidized, so in the safety indicators are tested, and the quality is lighter, stir-fry is also relatively easy, basically will not appear rust and other situations.
Disadvantages: Alloy woks that are not of good quality will precipitate harmful substances when stir-frying, and the chemical coating on the surface, which is easy to fall off at high temperatures or after long use. Long-term use, will ingest too much aluminium is not good for health, small workshop products may appear to be substandard.
Tips: cooking with aluminium pots and pans, the coating is easier to fall off, so you need to be careful when frying, you can use wooden spatulas or silicone spatulas, avoid just spatulas and wire balls.
Casserole, ceramic wok (special for features)
Advantages: aeration, adsorption, even heat transfer and slow heat dissipation. The casserole is able to transfer the external heat to the internal raw materials in a balanced and lasting manner. The relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and the longer this mutual penetration is maintained, the more fresh and fragrant ingredients overflow, the fresher and more mellow the taste of the simmered soup, and the more crispy the texture of the simmered food.
Disadvantages: Casseroles are traditional cooking utensils in our homes and contain a small amount of lead, which can be exceeded if the casserole is not up to standard. Casseroles with coloured interiors are not suitable for storing wine, vinegar and acidic drinks and foods.
Tips: Casseroles are perfect for simmering and stewing. Recipes that rely on casseroles include casserole chicken, casserole tofu and casserole fish head.
What Are The Principles of Buying Kitchen Appliances
Chopping board material selection
Leiz International reminds you that, in general, bamboo chopping boards > plastic chopping boards > wooden chopping boards.
Bamboo chopping board (5 stars)
Advantages: qualified bamboo chopping boards are the healthiest of all chopping boards and have gradually replaced the bulky wooden chopping boards. Naturally made, the material is stronger and less prone to cracking or slagging, dirt is less likely to get caught in the cracks, it’s cleaner and easier to clean. Because bamboo chopping boards are easy to air-dry, they are not prone to mould and do not easily smell.
The downside is that bamboo chopping boards are not thick enough and are often spliced together, so they do not stand up to heavy blows when used, so they are best used for cutting vegetables or fruit.
Tips: Some unscrupulous businesses will use adhesive to fix the filler inside the bamboo chopping board, and the adhesive is likely to contain the toxic substance – formaldehyde, here we urge you not to be greedy for small bargains and buy too cheap bamboo chopping boards. So choose a chopping board made by a regular chopping board brand.
Kitchen Equipment Supplies
PP plastic cutting boards (hard and non-toxic)
Pros: Regular plastic chopping boards should be imported in high quality food grade PP material, which is safe and non-toxic in principle. Plastic chopping boards are light in weight, easy to clean, beautiful in appearance, colourful and strong and durable.
Disadvantages: easy to melt when exposed to high temperatures. Some businesses often add too much filler in order to pursue the one-sided, hardness of plastic cutting boards, and some unscrupulous businesses will even mix old raw materials into the material in order to reduce production costs, which may lead to the precipitation of chemicals that can be harmful to health.
Tips: Other than PP material, cutting boards made of other plastics are generally not recommended.
Wooden chopping boards (troublesome to maintain)
Pros: Wooden chopping boards are thick and tough, so they are suitable for chopping meat or cutting hard food.
Disadvantages: It is easy to chop out the wood residue when using. In addition, wooden chopping boards tend to accumulate dirt after a long time and are not easy to clean. As wooden chopping boards are highly absorbent and not easy to air dry, they can easily become mouldy if left in a humid environment for a long time
