Every kitchen white has a chef's dream. However, the reality is often very bony, fresh and high-quality ingredients, to my hands, always can not escape the fate of being fired "paste". After several attempts, I found that the main reason was that the fire was too difficult to control!
When the ingredients are put into the pot for about one minute, the temperature will rise faster and faster. If the action cannot keep up with it, the ingredients will be burnt and burnt quickly if they are not evenly heated. In order to solve this problem, many experienced chefs have a trump card - the spoon. However, for the average person, it's an unmanageable technical job. If you're not careful, you'll lose everything. If you are a girl, you haven't practiced vest line, you can't even think of a big pot!
Can't control the fire in the kitchen, is it doomed to be out of touch with food? No! Today, Amway's Shangni wok precisely controls the cooking temperature, and novices can become chefs in seconds!
Shangni adopts IHC intelligent constant temperature patent technology, which can keep the temperature of the pot below 230 ℃ with the use of household electromagnetic furnace. Want to know high temperature fry, can let food carbonize, not only taste bad, still can produce carcinogen, how dare to eat! Shangni wok through the temperature control technology, to ensure that food will not be fried paste, but also to retain the most of the nutrition!
Another harm of high temperature cooking is that it will produce a lot of lampblack! In addition to PM2.5 and other smoke particles, there are a lot of harmful substances such as crotonaldehyde, acrolein and formaldehyde in oil smoke. As early as 2000, Johns Hopkins University School of medicine has done a study, found that the high temperature cooking method in China is the main cause of non-smoking housewives suffering from lung cancer! American Journal of Epidemiology
Shangni wok can reduce the generation of lampblack from the root by controlling the temperature, and the effect can be seen. Ordinary wok vs Shangni wok is not too good for Chinese people who are pursuing health and cannot refuse to fry, fry or fry. Different from ordinary wok, its bottom is very flat, suitable for frying, frying, boiling and other occasions. If it is used on an open fire, its unique structure and exclusive technology make the temperature control much better than the common pot. (Tips: long time heating, the temperature in the pot will exceed 230 ℃.)
Shangni is still a non stick pot! Look, it's so smooth!
The surface of the cooked gongs is golden yellow. There is no black paste at all. The used pot bottom is very smooth and easy to clean.
Ordinary non stick pot will become sticky after a period of time, mainly because the anti stick coating and pot body are not firmly combined, and it is easy to fall off after daily use and cleaning. SunI uses diamond hardness new non stick coating, stronger adhesion, can keep non stick for a long time, life up to 10 years! (Tips: it is recommended to use silica gel shovel and wooden shovel instead of metal shovel.) Many people are worried about safety when using non stick pots. The general coating will start to deteriorate above 260 ℃ and decompose above 380 ℃ to produce harmful substances, while Chinese cooking is more accustomed to the mode of stir fry, which is "chronic suicide" once again. SunI's non stick coating has passed the double certification of lfgb and FDA, which conforms to the food safety standards of China. With IHC intelligent constant temperature technology, it ensures that every cooking is healthy and safe.
The details of this wok are also very exquisite.
Aluminum alloy body, light and beautiful, fast and even heat conduction; handle is made of thermosetting resin, comfortable holding, anti scalding and anti slip;
Ceramic coating with high hardness is used on the outer wall, which is durable, easy to clean and bright. The drip proof design at the edge of the pot can also avoid overflow when pouring soup.
The bottom of the pot adopts the technology of full coverage of large magnetic film and high magnetic permeability, which makes the whole pot heated faster and more evenly.
There are two options of red and black, red Chinese style, black low-key classic, every cooking is a pleasure.
Easy to use Shangni wok, of course, with a good use of the induction cooker. Today, Xiaobian also recommends that the electromagnetic stove of Shangni's home be used in combination with the frying pan. After long pressing the touch switch, turning the knob can adjust the fire power.
It controls the temperature by adjusting the power. There are five gears that can be adjusted: 200W for the first gear, 400W for the second gear, 800W for the third gear, 1200W for the fourth gear and 1600W for the fifth gear. With the use of sunI thermostatic pot, no lampblack, no sticky pot, no paste!
Serafino Zani, a brand of cooking utensils from Italy, has a history of 105 years. Shangni's design philosophy is "culinary art". Its products are rigorous in technology, simple and fashionable in appearance, integrating artistry and practicability, and the details are also very exquisite.
Their international designer team has created numerous classic products and won many international awards such as good design, red dot award, Frankfurt design special award, etc. Giorgio Armani, the Italian designer who founded Armani, is a fan of the brand.
This recommended sunI wok is designed by famous popular designers Nicol Boyd and Tomas Rosen. They extended the concept of people-oriented and starting with Chinese culture to Shangni, industrial design style and the pursuit of product details to create classic works of different cultures. Nicol Boyd & Tomas Rosen
A really good pot made by heart, worthy of your love of life to take away. This time, we also won a preferential price of 699 yuan, the original price of 799 yuan, down 100! Click the app below to buy. We also have a special surprise coupon for fans. Now we place an order and the price is lower! Buy it and give it as a gift. The top 30 order, will also present 16cm non stick frying pan, simply not too cost-effective, first buy first get! Get up in the morning, fry yourself a sugar heart egg, and start a full day!
Tips:
1. It is not suitable to cook in high fire. In case of gas stove, the fire ring shall not exceed the bottom of stainless steel at the bottom of the pot.
2. If the sauce flows to the pot, wipe it with a hot towel immediately to prevent the sauce from settling on the pot.
3. After use, let the pot cool naturally and then wash it with clear water or hot water. Sudden cooling may damage the coating.
4. Please use neutral or mild alkaline detergent to clean the pot. 5. Please use sponge and other soft non-metallic cleaning tools to clean the pot. 6. After cleaning, please dry the pot and place it in a dry place.