Which pan is better for cooking

Although takeout has become an indispensable part of modern people's lives, it is not clean and has no nutrition. More importantly, eating takeout every day makes a home lose its warmth. So if possible, it is recommended that everyone cook their own meals at home. Cooking delicious food with your heart and then enjoying it with your family is a kind of happiness and enjoyment. So which pan is better for cooking?

1. Classification of pots

There are many types of pots. In terms of materials, there are generally cast iron, steel, stainless steel, aluminum alloy, etc.; in terms of shape, there are frying pans, traditional semi-circular bottom frying pans, cylindrical types for steaming, etc.; in terms of function, there are frying pans, hot pots, soup pots, pressure cookers, rice cookers, etc.

2. Choice of cooking pot

Since we are cooking, there are only two types: the frying pan used in induction cooker and the traditional semi-circular wok. If we have to choose one of the two, we should choose the traditional semi-circular wok, and the best material is cast iron.

3. Reasons

1. From the perspective of shape, the semi-circular frying pan can ensure uniform heating and is conducive to stir-frying, so as not to cause the taste of the dishes fried in one pot to be different. The frying pan used in the induction cooker is unevenly heated and is not conducive to stir-frying;

2. From the material analysis, cast iron has the worst thermal conductivity, followed by aluminum alloy, steel, and stainless steel, so cast iron pots are easier to control the heat;

3. From a nutritional perspective, it is inevitable that trace amounts of metal elements will dissolve into the food during the frying process. Relatively speaking, no trace elements are added to pig iron during the smelting process. Trace amounts of iron are beneficial and harmless to the human body, while other metals have more or less other trace elements added during the smelting process.