What are the characteristics of iron pot and copper pot?

Iron pot: the most traditional and safest

In the process of cooking and cooking, the iron pot contains no other chemicals, does not oxidize and rarely dissolves. And even if iron is dissolved, it is good for the human body. Wok cooking is the most direct way to supplement iron.

It is good for children, boys and girls and menstruating women who especially need iron supplementation, but it is best not to cook in an iron pan for the elderly and people with hemochromatosis who are not in danger of iron deficiency.

Copper pot: Never use rusty copper pot.

Copper cookware generally has a stainless steel inner layer in the pot, and a few have a tin inner layer. Copper has a very good thermal conductivity and will have a strong reaction to anything that comes into contact with it. The stainless steel inner layer can prevent copper from contacting or reacting with food, but the pot with tin inner layer is easy to wear, thus exposing the copper below, so it should be used with caution.

Copper is an essential trace element for human body, but excessive copper is harmful to human body, causing nausea, vomiting, diarrhea and even poisoning.