What material is the healthiest pot

We cannot do without pots when cooking. As an essential tool in our lives, woks are used every day. Therefore, we must also pay attention when choosing a wok, as it is closely related to our health. There are many kinds of materials for woks on the market today, such as iron woks, stainless steel woks, alloys, etc. It can be said that there are good and bad ones mixed together. So how should we choose a wok, and what kind of material is the healthy one? Let's take a look below.

1. Iron pan

The iron pan is a relatively traditional pan. Its material does not contain any other special chemicals and has a strong antioxidant ability, so no inedible substances will be produced during the cooking process. At the same time, the iron pan is rich in iron ions. During the cooking process, iron ions will dissolve into the food. After eating, people can absorb the iron and synthesize hemoglobin, which can prevent iron deficiency anemia to a certain extent. But iron pans are divided into the following two types:

1.1 Cast iron pot

It is easier to control the heat in a cast iron pan, so it is suitable for slow stir-frying. It is usually designed with a thick bottom, thin walls, and is relatively heavy, so the heat transfer rate is slower. Although the heat transfer speed is slow, it also has its own advantages, that is, it contains pure iron. If you use such a pan to cook, it can provide iron supplements for human health.

1.2 Fine iron pot

Compared with cast iron pans, fine iron pans are more suitable for stir-frying over high heat. It is forged from black iron or hammered by hand, and its surface has undergone multiple treatments. The pot is very light and thin, not heavy at all, and the temperature of the fire can be transferred directly to the food through the pot, with a very fast heat transfer speed.

Although the iron pan has the advantages of being sturdy and durable, heating evenly and having excellent heating effect, its shortcomings are also undeniable. Ordinary iron pans are prone to rust, and if the rust is accidentally ingested by the human body, it will cause damage to the liver; the pan is relatively heavy, which is a big problem for some food lovers who have little wrist strength but want to stir-fry.

How to choose an iron frying pan

Therefore, the editor recommends that if you want to choose an iron pot, it is best to buy a fine iron pot, because fine iron pots are lighter, and generally women are the ones who cook at home, so this is very suitable, and the heat transfer speed is very fast, especially in the summer when it is very hot to stay in the kitchen. However, a fine iron pot is more suitable for stir-frying. If you want to stew something like fish soup, a fine iron pot will not work. At this time, you will also need to prepare a cast iron pot. The soup cooked over a slow fire will be tasty and nutritious. But no matter what type of iron pan you use, you must pay attention to its cleaning to prevent rust from affecting human health.

2. Stainless steel frying pan

Compared to iron frying pans, this type of pan is lighter in weight, but it is also very sturdy. Stainless steel pots are not only very stable, but also have sufficient strength and plasticity. Because there is a solid oxide film on its surface, stainless steel pots are not easy to rust and will not harbor dirt. They are very easy to clean and can still maintain their exquisite appearance even after long-term use.

Although this type of pot is lightweight and rust-resistant, it also has two disadvantages. First, the heat preservation effect of stainless steel pots is relatively poor. If you want to use a stainless steel pot to hold food in the winter while waiting for your husband to come home from get off work or your children to come home from school, it will quickly get cold and need to be heated constantly, so this is a very troublesome thing; second, compared with traditional iron pots, its price will not only be much higher, but it also does not have the effect of iron pots to supplement the human body.

3. Alloy frying pan

Most alloy frying pans are made of aluminum alloy, and only a few are made of titanium alloy. The surface of the alloy pot is fully oxidized, so it has good corrosion resistance and strong wear resistance. This type of pot is often light and durable. Its biggest advantages are uniform heat conduction, fast heating and non-stick.

But we all know that aluminum is harmful to the human body. Even if it is a synthetic aluminum pot, aluminum products will precipitate during the heating process. Therefore, if you often use aluminum alloy pots, especially when making acidic or alkaline foods, aluminum will easily dissolve in the food, which will hinder the energy conversion process of human cells.