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Wok use precautions

Shuaguo less detergent

Iron Wok cooking is home to the most commonly used in the purchase and use, there are some problems that need attention. Common wok easy to rust, if the body to absorb too much iron, that rust, will harm the liver. Experts said that wok easy to rust, not serving food overnight. At the same time, try not to use a wok soup, so it does not rust wok surface protective layer of cooking oil disappeared. When the backboard should be minimal detergent to prevent the protective layer is brush do.
Insulation material wrapped

When buying pots, first look at the pot surface is smooth, and then see if there is leakage holes. Under normal circumstances, when using a wok just have some rough, it is inevitable, with a long time will become smooth. Ear wok pan is best to use wood or other insulating material wrapped, this can be avoided during the operation because of high temperature wok ear burns.

Wok odor removal

Wok new wok before use to remove the smell first. You can add salt in the pot, salt fried yellow, then add water and oil in the pot to boil again. To get rid of the smell, you can put a little tea in the pot, add boiling it. To iron taste, you can put some potato skins to cook.
Should not cook acidic fruit

In addition, we should not use the wok and cook bayberry, hawthorn, crabapple and other acidic fruits. Because of these acidic fruits contain acid, can cause iron after encountering chemical reaction to produce low iron compounds may cause poisoning after eating. Cook green beans also hanged wok because Yuba tannin substance contained in the case of iron will happen after chemical reaction to produce a black tannic iron, and mung bean soup to black, affect the taste and the body's digestion and absorption .

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