As the saying goes, the patient enters by mouth, so health must be considered at the entrance. So when choosing a pot, everyone wants to choose one that is good for their health. Stainless steel pot and iron pot are two controversial products. Which is better? Only by understanding these, can we choose the applicable frying pan. Stainless steel pot or iron pot? 1. Stir fry in an iron pot instead of making soup Experts suggest using an iron pan when cooking. Because the iron pot generally does not contain other chemicals, there is almost no precipitate. Even if the iron is dissolved, it is good for the human body. Designing pot cooking is a direct iron supplement method. But it is easy to rust and can't hold food overnight. It's not suitable for making soup. Otherwise, the edible oil layer that protects its surface from rust will disappear.     It is suggested that the scrubber should be washed with vinegar, slightly washed with vinegar, fresh with salt water foam and scent with salad oil. Cut ginger into pieces and wipe it up after heating. 2. Stainless steel pot should cook porridge and avoid acid and alkali Iron pots are easy to rust, and stainless steel pots are beautiful and durable. Many people choose practical stainless steel pots. In contrast, unqualified stainless steel pots have potential safety hazards. Generally, chromium exceeds the standard. Hexavalent chromium is listed as one of the chemical substances harmful to human body and is internationally recognized as one of the carcinogenic metal substances. Please pay attention. Stainless steel pot has the advantages of high hardness, very stable, corrosion resistance, bright appearance, not easy to rust, not easy to produce strange smell, relatively light, low price, almost no restrictions on the use process, and there is no need to learn any nursing methods. Tips for selecting a pot: 1. "Look", confirm that the surface is smooth, but it is not required to be as smooth as a mirror. Due to the casting process, there are irregular shallow patterns. 2. "Listen", uneven thickness is not good. When buying, you can turn the bottom to the sky, hold the concave surface of the pot with your fingers, and pat it with a hard object. The louder the sound, the better the hand vibration. In addition, rust spots are not necessarily of poor quality. Rusty spots indicate that the storage time is long. The longer the storage time, the better. This can make the internal organization more stable and not easy to break when used for the first time. It is worth reminding that the ear of the iron pot is wrapped with wood or other thermal insulation materials. If it is an iron pot ear, it is easy to be hot.      Xiaobian believes that through the above introduction, we can know to a certain extent whether stainless steel pot is better or iron pot. These two materials have their own advantages, but each has its own disadvantages, so they should be selected according to the actual needs. In addition, when choosing, you should also pay attention to the purchase method.

Stainless steel tableware is made of iron chromium alloy and other trace elements. Due to its good metal properties and corrosion resistance compared with other metals, the tableware is beautiful and durable. Therefore, more and more are used to make tableware and gradually enter the majority of families.   Antibacterial stainless steel tableware: antibacterial stainless steel tableware refers to a new type of stainless steel antibacterial tableware with the function of preventing or killing microorganisms, which is characterized by the materials used. New functional materials that control or kill surface bacteria by adding certain antibacterial substances belong to antibacterial materials, such as antibacterial ceramics, antibacterial fiber fabrics, antibacterial plastics, antibacterial metal materials, etc. It is widely used in household appliances, household products, medical field, food packaging and other fields. The application prospect of antibacterial materials has attracted more and more attention in the modern era when people have increasing requirements for environmental sanitation. Precautions for using stainless steel tableware: 1. Do not store salt, soy sauce, vinegar, vegetable soup, etc. because these foods contain many electrolytes. If stored for a long time, stainless steel will react electrochemically with these electrolytes, like other metals, so as to dissolve harmful metal elements. 2. Traditional Chinese medicine contains a variety of alkali, organic acid and other components, so don't cook traditional Chinese medicine in a stainless steel pot. Especially under heating conditions, it will make the drug ineffective, because it is difficult to avoid chemical reactions with it, and even produce some more toxic complexes. 3. Do not clean with strong alkaline or oxidizing chemicals such as baking soda and sodium hypochlorite, because these substances are strong electrolytes, so they will also react electrochemically with stainless steel. 4. Don't burn empty. Compared with iron and aluminum products, stainless steel cookers have lower thermal conductivity and slower heat transfer time. Air combustion will lead to aging and falling off of chrome plating on the surface of cooking utensils. 5. Keep cooking utensils clean, especially after storing vinegar, soy sauce and other spices, keep cooking utensils dry. Cleaning and maintenance of stainless steel tableware: 1. Stainless steel tableware shall not be cleaned with strong alkaline or oxidizing chemicals such as baking soda and sodium hypochlorite. Because these substances will react electrochemically with stainless steel and are strong electrolytes, which will rust the tableware. 2. Before use, the surface of stainless steel tableware can be coated with a thin layer of vegetable oil, that is, the tableware surface is covered with a light yellow oil film "clothes", and then dried on the fire. This is easy to clean and prolong the service life. 3. Compared with iron and aluminum products, stainless steel tableware has slower heat transfer time and lower thermal conductivity. Air burning will cause the aging and falling off of chromium plating on the surface of cookware. 4. Do not store salt, soy sauce, vinegar, vegetable soup, etc. Because these foods contain a lot of electrolytes. If stored for a long time, stainless steel will react electrochemically with these electrolytes like other metals, so as to dissolve harmful metal elements. It is not only harmful to stainless steel tableware itself, but also harmful to human health.

The hard fried vegetables are of average color and taste bad. Isn't the taste good? If you want to fry a plate of delicious food, you are not satisfied with the result. The material of the frying pan is silently affecting your cooking level.     Wok is our main cooking tool. The frying pan with good materials naturally helps to make delicious food with rich colors. The frying pan with poor materials will not only affect the taste of food, but also silently destroy the nutrition of food. For the sake of our healthy diet, let's see what materials are good for the wok.       1. Iron pot     Iron pot has a large proportion in daily life. Compared with traditional pot, it does not add other special substances and has strong antioxidant capacity. It is generally not easy to produce dissolved substances during cooking, and the generated iron ions also help the human body synthesize hemoglobin. Therefore, cooking in an iron frying pan can prevent iron deficiency anemia. Because of its special material, strong and durable, uniform heating, good heating and thermal insulation performance and low price, but ordinary iron frying pan is easy to rust, not durable, troublesome cleaning and large oil fume. When buying, choose a frying pan with thick bottom and healthy coating.      2. Stainless steel    Stainless steel pot will be lighter than iron pot, and its firmness will not be discounted. It can be said that the balance of heat, weight and quality is well achieved. In addition, the stainless steel pot will not rust or hide dirt and, which can greatly reduce the workload during cleaning. If it is cleaned properly often, it can keep beautiful for a long time.      3. Alloy      Alloy woks are mostly aluminum products, and a few titanium products are very popular in modern times. Due to the development of alloy technology, alloy pot products on the market have completely oxidized the surface of the pot body in terms of material, so they can stand the test in terms of safety indicators. On the contrary, because it has many additional technologies, it can well avoid some shortcomings of stainless steel and iron pot, and make them in a balanced position in performance. There are no obvious advantages, but there are no annoying defects at the same time. Of course, we do not recommend using those unreliable and cheap alloy wok products.     No matter what talent is, it has its own advantages and disadvantages. No matter what pot it is, it's not perfect! So when we choose wok, we'd better choose the right one according to our own needs. After understanding their differences, I believe it will be easier for everyone to choose. Frying pan is related to our life. For our health, we can't relax our mind about the selection of wok materials.

A good wok can not only make delicious dishes, but also be the first step of food health preservation. Only by using the frying pan correctly can you taste delicious food healthily and carefree. 1、 What materials are commonly used in frying pans?       The pots of different materials on the market are dazzling. Different pots have their own advantages and disadvantages. They should be selected according to the ingredients and uses.     1. Safer iron frying pan     It generally does not contain other chemicals and will not oxidize. There is no dissolution and falling off during cooking. The dissolution of iron is also conducive to human absorption. However, it is easy to rust and cannot hold food overnight. In order to avoid the disappearance of the rust free edible oil layer on the surface of the iron pot, try not to cook soup with the iron pot. If there is slight rust, it can be cleaned with vinegar.       2. Ceramic frying pan should not contain acidic food The glaze of some inferior ceramic tableware contains lead. Long term use of products with lead and cadmium dissolution exceeding the standard value will cause heavy metal poisoning and seriously affect health.     The new casserole had better soak 4% vinegar in water first. Because the glaze contains a small amount of lead and the inner wall has color, it can not store wine, vinegar, acidic drinks and food. It is recommended to choose bright color, smooth surface and uniform enamel.     3. Stainless steel frying pan should not be filled with salt for a long time     Stainless steel containers are beautiful and durable, but unqualified stainless steel pots may exceed the standard of chromium. Hexavalent chromium is listed as one of the chemical substances harmful to human body and is internationally recognized as one of the carcinogenic metal substances.     Long term contact with acids and bases will cause chemical reactions. Therefore, the stainless steel frying pan can not put salt, soy sauce, vegetable soup, etc. for too long. 2、 Precautions for buying wok Wok noodles strive to be smooth, but they can't be required to be "as smooth as a mirror". Due to the casting technology, there are irregular shallow patterns on the iron pot. Care must be taken whether smooth surfaces are coated. This is the key. Check for defects. Disadvantages mainly include small protrusions and small pits. The protrusions of small protrusions are ordinary iron, which has little impact on the quality of the pot. If it protrudes to the concave surface of the pot, please grind it with a grinding wheel to prevent the scraper from stopping. Through the introduction of some common pots mentioned above, I believe you already know how to choose wok. From a safety point of view, the iron pot is very suitable for cooking. Try not to use the iron pot to cook soup, so as to prevent the disappearance of non embroidered food.

The coating that has been criticized as toxic is actually the material PFOA used in manufacturing, which caused a great social sensation at that time. Therefore, Teflon coated cookers listed in 2012 and later no longer use PFOA. You can rest assured~

The pot surface shall be smooth, but it shall not be "as smooth as a mirror". Due to the casting process, the iron pots have irregular shallow lines, which is not a problem. But we must pay attention to whether the smooth surface is a coating, which is the key. Check for defects. Defects mainly include small bulges and small pits. The bulge of small bulges is generally iron, which has little impact on the quality of the pot. If the protrusion is on the concave surface of the pot, it can be ground with a grinding wheel to avoid blocking the pot shovel. The place where the pot bottom touches the fire is commonly known as the pot bottom. Generally, common pots have flat, sharp bottom and arc bottom. You can choose what kind of pot bottom you like. The pot can be thick or thin. The thickness is generally 2-2.5mm, which is the best. This thickness is different. Paste the pot, and the thermal insulation effect is better. In addition, the corresponding service life is longer. When purchasing, you can turn the bottom of the pot upward, hold the concave center of the pot with your fingers, and knock with a hard object. The louder the pot sound, the greater the hand vibration, the better. This method can also be used to check whether the pot has cracks. Cracks are generally easy to occur at the edge of the pot, because in addition, they are the thinnest. If there are rust spots on the pot, it is not necessarily of poor quality. A pot with rust marks indicates a long storage time. The longer the pot is stored, the better, because the internal organization of the pot can become more stable and is not easy to crack when used for the first time. Rust is also very easy to clean. Burn the pot for a while, and then add fat pork. When the fat meat is boiled into oil, add leek. When it is fried until it smells, discard lard and leek, and the pot can be used.

Written in front: frying pan, as the name suggests, is a pan mainly for frying vegetables. But at the same time, it also takes into account other practices, such as frying, frying, boiling and so on, which can also be completed by frying pan. However, these methods have different requirements for the performance of the pot. For example, if you take into account the explosives, you need materials with higher specific heat capacity. When a large number of raw and cold ingredients are put into the pot, the oil temperature will drop instantaneously, so the effect of high-temperature frying can not be achieved, especially when the amount of oil in the pot is small. In this way, we need the pot body itself to store a large amount of heat energy, which can be released during this period and quickly replenished to maintain the high oil temperature required in the pot. Only when the oil temperature is high can the surface of the ingredients be instantly fried out of a hard shell, lock in the internal moisture, and ensure the taste of crisp outside and tender inside. These aspects should also be considered when choosing wok. At this time, unless the firepower is strong enough to keep the temperature in the pot from falling, the low specific heat and high thermal conductivity of the copper pot is not suitable, but the cast iron or aluminum pot is more handy. Therefore, it is not unreasonable for Japan to like to use aluminum snow pan to make explosives in the past.

Zhejiang Luobei industry and Trade Co., Ltd. is located in Zhiying phase II Industrial Zone, Yongkang City, Zhejiang Province, the capital of science and technology hardware in China, with very convenient transportation.

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Zhejiang Luobei industry and Trade Co., Ltd. is located in Zhiying phase II Industrial Zone, Yongkang City, Zhejiang Province, the capital of science and technology hardware in China, with very convenient transportation