Is it better to use iron or copper pans at home? To explain the reason.

Iron pot: the most traditional and safest

In the stir-frying and cooking process, the iron pot does not contain other chemicals, will not oxidize, and few dissolved substances. And even if the iron material dissolved on the human body is also beneficial. Cooking with an iron pot is the most direct way to replenish iron.

It is good for children, teenage boys and girls and menstruating women who need iron supplementation, but older people who are not at risk of iron deficiency and those who suffer from hemochromatosis are better off without cooking in iron pots.

Copper pots and pans: rusty copper pots and pans should not be used

Copper cookware generally have a stainless steel layer inside the pot, there are also a few have a tin inner layer. Copper is particularly thermally conductive and reacts strongly to anything that touches it. The stainless steel lining prevents the copper from touching or reacting with food, but pans with a tin lining tend to wear out, exposing the copper underneath, so it's important to use them with caution.

Copper is an essential trace element, but too much of it is bad for you, causing nausea, vomiting, diarrhea, and even poisoning.