Is non-stick pan better or iron pan better

Now as many non-stick pans have entered many households, the iron pans that were once very commonly used have gradually been abandoned. But there are still some people who still insist on using iron pans. In fact, non-stick pans and iron pans each have their own advantages. Non-stick pans are popular because of their easy cleaning properties, while iron pans are popular among some people because of their health benefits.

Advantages of iron pan

You can use less oil when cooking in an iron pan. After using an iron pan for a long time, a layer of oil will naturally form on the surface, which is basically equivalent to the effect of a non-stick pan. Don't use too much oil when cooking to avoid excessive intake of cooking oil. To clean the iron pan, there is no need to use detergent. Just use hot water and a hard brush to clean it and let it dry completely.

Traditional iron pans avoid the potential effects of harmful chemicals on the surface of non-stick pans. The surface coating of non-stick pans usually contains carbon tetrafluoride, a chemical that can damage the liver, affect growth and development, and may even cause cancer. There are also studies showing that this chemical may cause women to enter menopause early.

When cooking with a non-stick pan, carbon tetrafluoride will turn into gas and evaporate at high temperatures, and be inhaled by the human body along with the cooking fumes. In addition, when the surface of the non-stick pan is scratched by a spatula, carbon tetrafluoride will fall into the food and be eaten directly into the stomach. Traditional iron pans do not have this chemical coating, so naturally there is no such danger.

Cooking in an iron pan can supplement iron. Under high temperature, a small amount of iron in the iron pan will seep into the food, thus objectively playing a role in iron supplementation.

To sum up, it is not difficult to find that non-stick pans are convenient. They make it convenient for you to wash the pan, but you sacrifice your health. Non-stick pan, not suitable for high temperature frying. Experts from the World Health Organization recommend using iron pans, which are traditional cooking utensils in my country. They generally do not contain other chemicals and will not oxidize.