问：
听说，使用铝锅烹饪可能铝中毒，如何使用不锈钢锅什么更好的品牌？

答：
铁锅烹饪锅应该选择，您可以尝试这种锅选择：
1，锅面力求平稳，但不能要求“是光滑如镜”，由于铸造工艺所致浅铁锅有不规则的模式，没有错。
2。看一看是否有缺陷。缺陷主要有两种小颠簸和小坑洞，小凸起的凸起部分的一般类型的硬盘，对锅的质量影响不大。如果您所提出的壶凹砂轮时，可以完善其立场，以免阻碍锅铲。
的小煤矿复杂的质量的损害更大碗。有三种情况中，沙眼，眼睛和眼睛气体减少。 “3”锅的凸，凹双方易发地区，在浇注铁水这是咽喉中心区。看看在购买时要注意，因为有些人会场内充满石墨模具，一般很难检测出的，只有一个关于揭露小刷子。
3。锅底的火区触摸俗称锅底众所周知的。锅屁股大坏，因为火传递缓慢。费火，费时。
4，锅一个点的厚度，以薄越好。一些对薄铁锅，这是一种由锅厚度不均匀造成的位错模型，坏厚方可能的副作用。在购买时可以xx底部的锅，锅用手指承受凹中心，用硬物敲击。潘声响亮，那些谁觉得越大越好振动。此方法也可用于测试是否裂缝锅。通常容易开裂Guobian，因为还最薄。
5，盆上的任何锈斑不一定质量较差。亮度和锅的质量并没有太大的影响。因为如此明亮的材料是石墨罐。石墨的用途是作为一个演员耐火涂料，锅，但毕竟一个好演员，石墨客观正是使锅不生锈的作用。锅已交存蚀了很长时间。时间越长，壶存储时间是好的，这是因为锅内部组织能更趋于稳定，不易开裂，当{dy}次使用。
6，铸铁锅（也称为泛）更用来“炒”，“品牌不火”，它是厚的锅底好，重量也更重。

答：
健康炒锅好！ ！ ！酒店的厨师正在使用这个！ ！

答：
{zh0}使用铁锅。有铁的影响。

答：
基本煮食锅做饭分为三种类型：一种是铸铁，一个是锻铁，并有一个是不锈钢。
铸铁锅里应当真实锅做饭，比较厚，重。这锅受热均匀，不糊锅，它应该是所有的中国菜锅油炸锅最合适的。

答：
我认为这是一种不锈钢用好，好漂亮，容易刷，没有任何伤害。炒锅好的难以阅读。

答：
炒锅

答：
食用铁锅，铸铁易折健康烹饪一定要加倍小心使用，造成了时间的利用铁的燃烧时间不长，通常铁水或清洗{yt}易生锈。不锈钢在方便使用比镬镬，但不作为烹饪时好。仍然使用不坚持下去，精心维护，可长期使用，

答：
无烟不粘锅

答：
成员中制罐料，让我讨论锅里的形状。我们都知道，多吃对人体无益，一般烹饪锅习惯使用晁召，这种尖底炒锅油比需要投入更多的石油，因此建议我们用平底锅，把一点点油，石油能够传播的范围非常广泛，而且还可以才朝很香，而且还可以减少过剩油脂的摄取量。

此外，不粘不是很好，是一种化工原料，加热容易改变，或隐藏的东西好得多。

答：
一个简单的一点：铁锅{zh0}

答：
根据我的经验与炸菜香，美味的砂锅了！和炒锅是{zpy}的壶，有一个缺点就是太沉重！

答：
使与压力锅\电饭煲。馒头泛铝双蓖麻。煎饼的饼铛。与铁锅烹饪（晁少\耳盘）。沙锅汤……

What a good stir-fry pan to cook?

Question:
heard that using aluminum pots for cooking may be aluminum poisoning, how to use stainless steel, what brand of pan better?

Answer:
wok cooking pans should choose, you can try this selection of wok:
1, pot noodles sought to smooth, but can not request “are slippery as a mirror”, due to casting process caused by shallow iron pots have irregular patterns, it is not wrong.
2. a look at whether the defects. Defects are mainly two types of small bumps and small potholes, small bulge protruding part of the general is a hard, little effect on the quality of the pot. If you raised the pot to concave when the grinding wheel can be refining its stand, so as not to block the spatula.
complex of small pits on the quality of harm larger bowl. There are three cases in which trachoma, gas eyes and eye reduction. “3″ pot-prone parts of convex and concave sides in the center of pouring molten iron which is the throat area. Look at the time of purchase should pay attention to, because some people will pit filled with graphite die, it is generally difficult to detect out of, only with a small brush about to expose.
3. bottom of the pot touch the fire area commonly known as the pan bottom. Pot ass big to bad, because the fire pass slowly. Fee fire, and time-consuming.
4, pot a thickness of points, in order to thin is better. Some possible side of the thick side of the thin iron pan, which is a model of dislocation caused by the uneven thickness of the pot that bad. The time of purchase can be overturned bottom of the pot, pan with your fingers to withstand concave center, with a hard object percussion. Pan sound louder, those who feel the bigger the better vibration. This method can also be used to test whether the crack pot. Generally prone to crack in the Guobian, because also the thinnest.
5, any rust spots on the pots were not necessarily poor quality. The brightness and quality of pot do not have much impact. Because so bright material is graphite pot. The use of graphite is to cast it as a fire-resistant paint, pot, after a good cast, graphite objectively exactly make the role of pot does not rust. The pot has been deposited pitting a long time. The longer the storage time of the pot is good, this is because the internal organization of pot can tend to be more stable and easy to crack, when first used.
6, cast-iron pan (also known as pan) the more used to “fry”, “branding” without fire, it is thicker bottom of the pot is better, weight can also be heavier.

Answer:
Health wok Well! ! ! Hotel chefs are using this! !

Answer:
is best to use iron pan. There are iron effect.

Answer:
basic cooking wok cooking is divided into three types: One is cast iron, and one is wrought iron, and there is one is stainless steel.
cast iron cooking pot should be authentic wok cooking, compare thick and heavy. This wok heated evenly, not paste pot, it should be the most suitable for all pan fried pot of Chinese cuisine.

Answer:
I think it was a good use of stainless steel, so beautiful, easy to brush, there is no harm. wok a good one is hard to read.

Answer:
wok

Answer:
eating healthy cooking with iron pots, cast iron easy to break should always be careful to use, wrought iron burn on the use of time is not long, and usually iron water or clean it one day rust easily. stainless steel in the convenient to use than the wok wok, but not as good when cooking. still using non-stick it, careful maintenance can be used for a long time,

Answer:
smoke-free non-stick pan

Answer:
Members that are pot material, let me discuss the shape of the cooking pot. We all know that eating more oil on the body no good, general cooking pot is customary to use Chao Shao, such a sharp bottom frying pan than with the need to put in more oil, it is proposed that we use the frying pan , put a little bit of oil, the oil can spread a very large area, but also can Caichao very fragrant, but also may reduce the intake of excess oil.

In addition, the non-stick is not very good, is a chemical material, heat the prone to change, or hiding something far better.

Answer:
a simple point: the iron pot is best

Answer:
based on my experience that out with the wok fried Choi Heung, delicious! and wok is the cheapest the pot, there is a drawback, which is too heavy!

Answer:
make rice with the pressure cooker \ rice cooker. steamed bread pan with aluminum double-castor-oil plant. pancakes with baking pan. cooking with the wok (Chao Shao \ ears pan). casserole soup with ……05-12-11