What's the difference between traditional iron pan and non-stick pan? Which one is better?

Non-stick pan 1. Material of non-stick pan: The inner surface of non-stick pan is covered with a layer of coating material, which is a fluorine-containing resin, including polytetrafluoroethylene, perfluoroethylene propylene and various fluorine-containing polymers. The material is not sticky, but it is not resistant to scratching and high temperature.

2. Material of non-stick pan: At present, the main materials of non-stick pan are aluminum alloy, stainless steel and iron. Under normal circumstances, if cooking with gas, choose aluminum alloy or iron pot; If you cook with an induction cooker, you'd better use stainless steel.

3. advantages of non-stick pan: non-stick pan is not easy to stick to the bottom when frying food, and it is easy to clean. You can wash it with water and then gently wipe it. It can also minimize the use of oil and minimize the pollution of kitchen fumes.

4. Disadvantages of non-stick pan: Because the coating material on the inner surface of non-stick pan is fluorine-containing resin. This substance has a congenital defect, that is, its binding strength is not high. So the disadvantage of non-stick pan is mainly caused by the defect of this material. First, you can't cook acidic foods, such as meat, eggs, sugar and rice. Second, it is not suitable for high temperature heating. It is recommended to keep medium or low temperature to avoid dry burning. Third, it is forbidden to cook food with metal utensils or scrub the inner surface of the non-stick pan with steel balls, which is easy to scratch the coating. Wooden or silicone kitchenware is recommended. Fourthly, after many practical experiences, it can be concluded that if the non-stick pan is used for more than 1 year, the non-stick force of the general non-stick pan has been greatly reduced, and the use experience will become worse.

Cast iron pot 1. Features of cast iron pot: cast iron pot is made of iron-carbon alloy with carbon content above 2%. It has the characteristics of slow and uniform heat transfer. However, its pot ring is thick, rough and easy to crack.

2. advantages of cast iron pot: cast iron pot has slow and uniform heat transfer. When the temperature exceeds 200℃, a certain amount of heat will be released, so it is easier to master the temperature. Because its main material is iron, it has no effect on health. Moreover, the cast iron pot can meet all the cooking needs of frying, frying, stewing, boiling and baking.

3. Disadvantages of cast iron pot: cast iron pot is easy to rust, and it needs to be boiled when it is just bought back. Keep it dry and clean during use.

4. Cast iron pot boiling method: boiling method 1: wash the pot first, and then dry it with low fire. Never use fire. After the pan is completely dried, pour in an appropriate amount of vegetable oil or animal oil, evenly spread oil around the inner surface of the cast iron pan, and then simmer for 20-30 minutes, while ensuring that there is oil on the inner surface of the pan. Let stand for at least 30 minutes after turning off the fire and let the pot cool to normal temperature. After the pot is completely cooled, add a proper amount of hot water (about 65438+ 0.2 of the pot volume), hold the soft cloth with chopsticks (do not use steel balls), and spirally wipe it on the inner wall of the pot from the inner ring to the outer ring. Wipe for about 20 seconds, then pour out hot water, and repeat this step for 3 times, taking care not to use any chemical detergent during the process. Method 2: Wash the pot first, and then dry it with low fire. Then cut a piece of fat pork into large pieces, put it in a drying pot and fry it with a small torch. After the temperature of the pot comes up, turn on medium heat, and wipe the inner surface of the pot twice with a spatula according to the fat pork, so that the inner surface of the pot is completely saturated with lard. Then continue to burn for a few minutes, and let the pot continue to heat for a few minutes under the infiltration of lard. Turn off the fire and leave the lard in the pot. After 24 hours, you can cook.

5. Maintenance of cast iron pan: Clean the pan body in time after each use and dry it with low fire. It's best to put a little oil into the oil seal after drying.

To the point, it is recommended to choose cast iron pan, which is economical and practical and has no influence on the body. The cost performance is higher than that of non-stick pan. After all, the non-stick pan should be used with special care, and it is better to use the cast iron pan.