How to choose a frying pan? What frying pan is good and healthy?

How to pick frying pan good and healthy:

Frying pan to choose a good, in order to cook a more delicious dishes, but also eat more healthy, so a good pot should be how to pick it?

1. Material

The main materials on the market now are aluminum pot, iron pot, stainless steel

Aluminum pot is easy to precipitate aluminum, but aluminum pot is good thermal conductivity, non-stick and non-fume performance is good, and will not damage the vitamins in the food. Iron pots are easy to rust, and the production of rust is 3-valent or 4-valent iron, the human body can not absorb the iron element, accumulated in the human body will be harmful to the kidneys. But stainless steel is the heaviest, the general pot is heavier, in addition to thermal conductivity is not very good. So now on the market stainless steel pots are generally a combination of stainless steel and aluminum, both retain the stability of stainless steel and easy to clean, but also combines the characteristics of good thermal conductivity of aluminum, and then after the surface of the treatment, so as to maximize the non-stick, reduce fumes.

2. Thickness

Thickness determines the amount of non-stick and soot produced by the pan. Frying pan in general in 2-3mm best, too thin easy to paste the pan, too thick will be too heavy. Soup pot thickness 1.5mm best.

3. Coating

The most common non-stick pots on the market now are because of the outer surface of the non-stick coating, commonly used non-stick coating is Teflon or similar chemicals, generally more than 1 year will begin to fall off, into the human body will cause cancer. In addition to using only a wooden spatula or silicone spatula, cleaning is also very troublesome.

Uncoated pot is still good, iron pot after use, will form a layer of dense oil on the surface, which will also become non-stick. Cleaning is also more convenient, iron spatula iron brush casually used. Stainless steel pot because of its density, and then after the later process, is the surface becomes smoother, food heat contraction, detached from the surface, so as to achieve the effect of non-stick.

4. Appearance

Stainless steel pots and pans because of its noble and low-key metal color and popular, iron pots and pans are generally black, because of its thermal conductivity is not good, and can not be made into a variety of colors of paint. Aluminum pot because of the ductility and thermal conductivity of the best, can be made into a variety of colors and shapes.