What's the difference between wok, aluminum pot, stainless steel pot and non-stick pan?

Advantages: beautiful and durable. Disadvantages: The unqualified products have excessive chromium.

Tableware made of stainless steel is beautiful and durable. The unqualified stainless steel pot will have potential safety hazards, usually manifested as excessive chromium. Hexavalent chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals. In addition, it should be noted that stainless steel is not completely rustless, and chemical reactions will occur when exposed to acid and alkali for a long time. Therefore, stainless steel tableware containers should not be filled with salt, soy sauce and vegetable soup for a long time; It is not suitable for decocting traditional Chinese medicine.

Reminder: Do not use strong alkaline or oxidizing chemicals to clean stainless steel tableware containers, so as not to corrode the products.

aluminium pot

Advantages: good heat dissipation and light pot body. Disadvantages: Not suitable for high-temperature cooking and metal shovel.

The biggest advantage of aluminum pot is its good heat dissipation and light pot body. However, improper use of aluminum will lead to a large amount of dissolution, and long-term consumption of aluminum will accelerate human aging. In addition, aluminum pot is not suitable for high-temperature frying. High temperature or collision and friction between metal shovel and aluminum pot during cooking may release aluminum. Aluminum pot also can't put strong acid and strong alkali dishes, such as pickled food. Reminder: Aluminum tableware cannot be used with iron tableware, and the chemical reaction between them will lead to more aluminum ions entering food.

non-stick pan

Advantages: cooking is not easy to stick to the pot. Disadvantages: Not suitable for high-temperature frying.

Non-stick pan can easily fry food, does not stick to the bottom, can minimize the use of oil, make the kitchen clean, less oil smoke. In addition, the non-stick pan is easy to clean, and it will be clean with a light touch. However, as the main raw material of non-stick pan coating, ammonium perfluorooctanoate will be destroyed when it is dried or the oil temperature reaches above 300 degrees Celsius, leading to the decomposition of harmful components and easy to cause cancer. Generally speaking, when cooking, the temperature will not reach 260 degrees Celsius, but if cooking, the temperature will exceed 300 degrees Celsius. Therefore, non-stick pan should be avoided when cooking fried food.

Reminder: Do not use a shovel when cooking in a non-stick pan to avoid damaging the coating of the non-stick pan.

iron wok

Advantages: It can supplement iron healthily. Disadvantages: easy to rust.

Iron pot is a traditional kitchen utensil in China, which generally contains no other chemicals and will not be oxidized. In the process of frying and cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if the iron substance is dissolved, it is beneficial to the human body to absorb it. However, iron pots rust easily and are not suitable for overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting.

Reminder: use detergent as little as possible when brushing the pot, and then try to wipe the water in the pot clean. If there is slight rust, it can be cleaned with vinegar.