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How do you buy the frying pan of the family's c-position cooker
- Time of issue:2021-07-22
(Summary description)Written in front: frying pan, as the name suggests, is a pan mainly for frying vegetables. But at the same time, it also takes into account other practices, such as frying, frying, boiling and so on, which can also be completed by frying pan. However, these methods have different requirements for the performance of the pot. For example, if you take into account the explosives, you need materials with higher specific heat capacity. When a large number of raw and cold ingredients are put into the pot, the oil temperature will drop instantaneously, so the effect of high-temperature frying can not be achieved, especially when the amount of oil in the pot is small. In this way, we need the pot body itself to store a large amount of heat energy, which can be released during this period and quickly replenished to maintain the high oil temperature required in the pot. Only when the oil temperature is high can the surface of the ingredients be instantly fried out of a hard shell, lock in the internal moisture, and ensure the taste of crisp outside and tender inside. These aspects should also be considered when choosing wok. At this time, unless the firepower is strong enough to keep the temperature in the pot from falling, the low specific heat and high thermal conductivity of the copper pot is not suitable, but the cast iron or aluminum pot is more handy. Therefore, it is not unreasonable for Japan to like to use aluminum snow pan to make explosives in the past.
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- Time of issue:2021-07-22 14:19
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How do you buy the frying pan of the family's c-position cooker
(Summary description)Written in front: frying pan, as the name suggests, is a pan mainly for frying vegetables. But at the same time, it also takes into account other practices, such as frying, frying, boiling and so on, which can also be completed by frying pan. However, these methods have different requirements for the performance of the pot. For example, if you take into account the explosives, you need materials with higher specific heat capacity. When a large number of raw and cold ingredients are put into the pot, the oil temperature will drop instantaneously, so the effect of high-temperature frying can not be achieved, especially when the amount of oil in the pot is small. In this way, we need the pot body itself to store a large amount of heat energy, which can be released during this period and quickly replenished to maintain the high oil temperature required in the pot. Only when the oil temperature is high can the surface of the ingredients be instantly fried out of a hard shell, lock in the internal moisture, and ensure the taste of crisp outside and tender inside. These aspects should also be considered when choosing wok. At this time, unless the firepower is strong enough to keep the temperature in the pot from falling, the low specific heat and high thermal conductivity of the copper pot is not suitable, but the cast iron or aluminum pot is more handy. Therefore, it is not unreasonable for Japan to like to use aluminum snow pan to make explosives in the past.
Written in front: frying pan, as the name suggests, is a pan mainly for frying vegetables. But at the same time, it also takes into account other practices, such as frying, frying, boiling and so on, which can also be completed by frying pan. However, these methods have different requirements for the performance of the pot. For example, if you take into account the explosives, you need materials with higher specific heat capacity. When a large number of raw and cold ingredients are put into the pot, the oil temperature will drop instantaneously, so the effect of high-temperature frying can not be achieved, especially when the amount of oil in the pot is small. In this way, we need the pot body itself to store a large amount of heat energy, which can be released during this period and quickly replenished to maintain the high oil temperature required in the pot. Only when the oil temperature is high can the surface of the ingredients be instantly fried out of a hard shell, lock in the internal moisture, and ensure the taste of crisp outside and tender inside. These aspects should also be considered when choosing wok. At this time, unless the firepower is strong enough to keep the temperature in the pot from falling, the low specific heat and high thermal conductivity of the copper pot is not suitable, but the cast iron or aluminum pot is more handy. Therefore, it is not unreasonable for Japan to like to use aluminum snow pan to make explosives in the past.
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