I like cooking. What kind of pot will make food healthier and more nutritious?

At home, we often want to say which pot is better when cooking. It is recommended to use an iron pot here! Let's take a closer look!

iron wok

The characteristic of this material is that the traditional iron pot does not contain other special chemicals and has strong antioxidant capacity, so it will not produce insoluble substances in the cooking process. Even if iron ions are dissolved in food, people can absorb iron after eating, and iron can be used to synthesize hemoglobin, so cooking in an iron pan can prevent iron deficiency anemia. At the same time, the iron pan is very durable, evenly heated and has outstanding heating effect. Generally speaking, wok products on the market are divided into raw wok and refined wok. Their characteristics are somewhat different. For example, a raw wok is suitable for slow frying, and the iron is pure, so it can supplement iron healthily. In general production, the design is thick at the bottom and thin at the bottom, with relatively heavy weight. When the temperature of the fire exceeds 200℃, the temperature transferred to food can be controlled at around 230℃ by releasing certain heat energy, which makes it easier to control the temperature. Friends who like slow frying can buy it.

Fine iron pot is suitable for stir-frying in big fire. Forged from black iron sheet or hammered by hand. Its surface is usually treated many times. The pot is getting lighter and lighter, and the temperature of the flame can be directly transferred to the food through the pot.

Stainless steel pot

Material characteristics: Compared with iron pan, stainless steel pot is lighter and its firmness will not be compromised. It can be said that the balance of heat, weight and quality has been well achieved.

The above is about the benefits of using iron pots. No matter what pot you choose, try to choose one that suits you. I wish you health and happiness!