How to choose a frying pan

Cooking with a pan is closely related to our lives, but when we buy a pan, there are actually many things to pay attention to. Because pots made of different materials have different characteristics and there are significant differences, you cannot choose blindly. So, how do you choose a frying pan? For some common pots on the market today, let’s take a look at the following introduction.

1. Iron pan

Material characteristics: Traditional iron pans do not contain other special chemicals in their materials and have strong antioxidant capacity. Therefore, no inedible dissolution products will be produced during the cooking process. Even if iron ions are dissolved into the food, people can absorb the iron after eating it. Iron can be used to synthesize hemoglobin. Therefore, cooking with an iron pan can prevent iron deficiency anemia. At the same time, the iron pan is very sturdy and durable, heats evenly, and has outstanding heating effects.

Disadvantages: Ordinary iron pans are very easy to rust, and if the rust is accidentally ingested by the human body, it will cause damage to the liver. It is quite heavy, so users who don't have enough wrist strength but like to stir-fry should consider whether they can handle this heavy thing. The surface is rough. The characteristics of cast iron material itself determine its surface roughness. If no coating is added, its surface cannot be smooth, which can easily cause displeasure to users who are "appearance-conscious".

2. Stainless steel pot

Material characteristics: Compared with iron frying pans, stainless steel pans are lighter and their sturdiness is not compromised at all. It can be said that they have achieved a good balance between heat, weight and quality. In addition, stainless steel pots are not easy to rust and will not harbor dirt and grime, which can greatly reduce the workload when cleaning. If cleaned regularly and in the right way, the pot body can maintain its exquisite appearance for a long time.

Disadvantages: The heat preservation effect is poor. If the food stored in the stainless steel pot is not eaten immediately in winter, it will become leftovers in a very short time. The price is higher. Compared with traditional iron pans, the price of stainless steel frying pans is often more than 30% higher. It has no iron-replenishing effect. The iron-replenishing effect of iron pans has been mentioned before. Stainless steel, as a representative of stable materials, will not dissolve residues during the cooking process, so it will not have the effect of iron-replenishing.

3. Alloy pot

Material characteristics: Most alloy frying pans are made of aluminum alloy, and there are a few titanium alloy products. Due to the development of alloy technology, the alloy pot products on the market nowadays have fully oxidized the surface of the pot body, so they can fully stand the test in terms of safety indicators. On the contrary, alloy pots, due to their many additional technologies, can avoid some of the shortcomings of stainless steel and iron pots, making them balanced in performance. They have neither obvious advantages nor some annoying defects. Of course, we do not recommend using alloy frying pans with unreliable brands and low prices.

How to choose a frying pan? We have introduced and analyzed the pots made of different materials that are common on the market. Now you should understand the characteristics of pots made of different materials. Therefore, after weighing the pros and cons, you can choose your favorite frying pan according to your actual needs. It is best not to buy it blindly.