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Hot Press Welding Technology Makes Highly Sturdy Bottom, the three-layer composite is tightly pressed through molecular motion of the material under high temperature ensures the composite bottom never falling off.

Aluminum/ Stainless Steel Wok Manufacturers

Suzhou Jiayi Kitchenware Technology Co., Ltd. is China Stainless Steel Wok Manufacturers and wholesale Aluminum Wok factory. The company was established in 1998 and is located in beautiful, rich and well-known Yangcheng Lake Industrial Zone, Suzhou, Jiangsu Province, China. The company's workshop area is over 66,600 square meters. Now we have two production bases for aluminum and stainless steel cookware, owning world's advanced bonding and pressing equipment for aluminum and stainless steel products and advanced automatic surface treatment technology and equipment. It has automatic production lines for pressing, coating and assembly. It possesses strong technical force, sophisticated process equipment and has a group of high-quality technicians and QC personnel. It has independent product development capabilities. The degree of equipment automation is at an excellent level in the industry in China.

Technical R&D strength

The company has passed ISO9001: 2000 quality management system, ISO14001: 2004 environmental management system and BSCI, SGS, TUV, ROSH, FDA and other certifications.

  • 90

    Patent certification

  • 6

    Invention patents

  • Licensed Manufacturer

LFGB

AEON qualification certification

BSCI

COSTCO

American Huafu company certification

Latest news

More news

Durability and efficiency of stainless steel woks: What does hot pressing welding technology bring?

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The mystery of the luster and texture of stainless steel saucepans: How do polishing and brushing techniques create new heights of aesthetics?

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Black non-stick high temperature resistant aluminum frying pan: Why can it maintain structural stability under extreme conditions?

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Dec 05.2024

In-depth analysis of polishing process and ultimate pursuit of user experience

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Corrosion-resistant and wear-resistant, a new model of kitchen durability

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Fully Induction Aluminum Cookware: Wear Resistance Test - Double Guarantee of Quality and Durability

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Hard anodized cookware: the guardian of cooking purity and safety

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The Art and Science of Wire Drawing - Double Enhancement of Beauty and Durability

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Black non-stick aluminum frying pan: The art and science of reheating treatment

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Single-handle long-handled flat-lid pot: cooking art and innovation under casting technology

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Granite-coated non-stick aluminum frying pan: a durable culinary art

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Aluminum alloy forged aluminum frying pan: the art of cooking under the double bottom design

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Industry knowledge

What are the advantages and disadvantages of using an aluminum wok versus a stainless steel wok for cooking?

When it comes to cooking with a wok, both aluminum and stainless steel are popular choices. Each material has its own advantages and disadvantages. 
One advantage of using an aluminum wok is its excellent heat conductivity. Aluminum is known for distributing heat evenly and quickly, allowing for fast and efficient cooking. This makes it ideal for stir-frying or other high-heat cooking techniques. Additionally, aluminum woks are usually lightweight, which makes them easier to handle and maneuver in the kitchen.
Another advantage of aluminum is its affordability. Aluminum woks tend to be less expensive compared to stainless steel woks. This makes them a great option for those on a budget or for beginners who are just starting to explore Asian cooking.
However, there are also some disadvantages to using an aluminum wok. One major drawback is that aluminum is a softer metal, making it more prone to scratching and dents. Certain cooking utensils can cause damage to the wok's surface, which can affect its performance and longevity. Additionally, aluminum can react with acidic or alkaline ingredients, potentially altering the taste of the food being cooked.
On the other hand, stainless steel woks offer their own set of advantages. One of the major benefits is their durability. Stainless steel is a strong and sturdy material that can withstand high temperatures and is less likely to warp or dent compared to aluminum. This makes stainless steel woks a long-lasting investment for avid cooks.
Another advantage of stainless steel is its non-reactive nature. Unlike aluminum, stainless steel does not react with acidic or alkaline ingredients, ensuring the taste and quality of the food remains unaffected.
However, stainless steel is generally not as good a heat conductor as aluminum. It takes longer to heat up and may have hot spots, which can result in uneven cooking. This can be managed by preheating the wok before adding ingredients or using lower heat settings.

Which type of wok, aluminum or stainless steel, is more durable and long-lasting?

When it comes to durability and longevity, stainless steel woks generally outperform aluminum woks. Stainless steel is a highly durable material that is known for its strength and resistance to corrosion, making it a popular choice for kitchenware.
One of the main reasons stainless steel woks are more durable is because they are less prone to warping. Aluminum woks can warp or become dented with excessive heat or rough handling, compromising their overall performance. In comparison, stainless steel woks are much more resilient and can withstand high temperatures without losing their shape.
Moreover, stainless steel is a non-reactive material, which means it does not interact with acidic ingredients or react with certain foods. This makes stainless steel woks highly versatile, allowing them to be used for a wide range of cooking styles and recipes. Aluminum, on the other hand, can react with certain acidic ingredients, leading to a metallic taste in the food and potential health concerns.
Additionally, stainless steel woks are easier to clean and maintain than aluminum ones. They are less prone to staining or discoloration and can be safely washed in a dishwasher. Aluminum woks, on the other hand, require more delicate care, as harsh cleaning agents or abrasive sponges can damage the surface.
However, it is worth noting that the cooking performance of stainless steel woks may not be as efficient as aluminum woks due to their lower heat conductivity. Stainless steel tends to have hotspots and uneven heat distribution, which may require more attention during cooking.

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