In Chinese cooking, the control of heat and temperature is very important. For example, when stir-frying, we need the pot to heat up quickly, and at the same time, we need firepower to achieve the effect of timely regulation of the temperature in the pot. To achieve this effect, the pot needs to be made light and thin, and the pot needs to have good thermal conductivity and cannot store too much heat.

Seeing this, do we immediately think that copper pan is a very good choice for wok? In fact, it is not. Although the copper pot has high appearance and good materials, it is very difficult to maintain in daily use, it is very easy to rust, and can not cook acidic ingredients, so our family now rarely uses copper pots.


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