What about stainless steel pot?

What about stainless steel pot? Pots are indispensable kitchen utensils in our lives. There are many kinds of materials for pots, among which stainless steel pot and iron pot are the most commonly used. Stainless steel pot is the first choice for many housewives. Look at stainless steel pot.

How is stainless steel pot? 1 First of all, the advantages of stainless steel wok

1, portable

The weight of stainless steel wok is relatively light. Compared with the weight of the iron pot, we can use it more easily when cooking. You can shake the wok with one hand, so domestic chefs don't have to work so hard to cook.

2. Beautiful

Stainless steel wok looks more ornamental than ordinary wok and aluminum pot, and its surface is smooth and crystal clear, giving people a sense of high-grade fashion, and the fried food tastes more sensational.

3. Strong

Compared with ordinary wok, stainless steel wok is stronger and more fragile. If it falls down carelessly, the wok will definitely break, but stainless steel wok will not have any influence and will not be deformed when it falls down.

4. Rapid heat transfer

Stainless steel wok has fast heat transfer, fast cooking speed and gas saving when cooking. Usually it takes 10 minutes to cook in an iron pan, and only about 7 minutes in a stainless steel wok. This is the accurate data measured by many experts themselves.

5, not easy to rust

Compared with wok, stainless steel wok is not easy to rust, but if it is not fried for a day after cooking, it will rust on the wok, and it can only be used for cooking after cleaning a layer of yellow, while stainless steel wok has no such trouble, and it can only be used for cooking after cleaning with water. However, it should be noted that the stainless steel wok is not completely rustless. If you are exposed to acid and alkali substances for a long time, chemical reactions will also occur. So don't put salt, soy sauce, vegetable soup, etc. in the stainless steel wok.

Second, the shortcomings of stainless steel wok

1, cool fast

Stainless steel wok cools quickly after use and has poor heat preservation.

2, not easy to clean

As long as the stainless steel wok is used for a period of time, the heating surface of the wok will turn black and cannot be recovered after washing.

3, can't make up the iron

Pot is the main way for people to ingest iron. Stainless steel wok can't supplement iron. After long-term use, there may be a variety of iron deficiency symptoms, the most serious of which is iron deficiency anemia.

4, the taste is not good

The metal temperature of stainless steel wok is high, and the fried dishes not only taste bad, but also lose nutrition easily.

5, containing heavy metals

Stainless steel wok contains heavy metals such as nickel and chromium, which is harmful to human body.

Third, the advantages of iron pot

Cooking in an iron pan can increase the iron intake of human body, because the amount of iron in food cooked in an iron pan increases, which may be the shedding of tiny iron filings. Experts from the World Health Organization suggest using iron pots.

Iron pot is a traditional kitchen utensil in China, which generally contains no other chemicals and will not be oxidized. In the process of stir-frying and cooking, there is generally no dissolved matter in the iron pan, even if iron is dissolved, it is beneficial for the human body to absorb it. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.

Fourth, the shortcomings of iron pots.

It is easy to rust, and the most direct way to ingest rust is that the rust on the iron pot is mixed with vegetables and eaten by us. Too much rust absorbed by the human body will cause dizziness and nausea, and too much intake is harmful to the liver.

Therefore, it is not advisable to use an iron pot to hold food overnight, and try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. When washing, avoid using hard brush cloth to brush hard, and use detergent as little as possible to prevent scratching the pot. Iron pots should be cleaned and dried immediately after use to avoid rusting.

5. Stainless steel wok or iron pan?

Stainless steel wok is made of Fe-Cr alloy and other metal elements. Beautiful appearance, good thermal conductivity, strong and durable, not easy to produce lampblack, and can balance heat, quality and weight well. However, the stainless steel wok has poor heat preservation effect. If you are exposed to acid-base foods for a long time, a chemical reaction will occur. When we choose stainless steel wok, we need to pay attention to its quality, because inferior stainless steel wok is prone to excessive chromium, which is harmful to our health.

Iron pot can be said to be the safest kitchen utensils at present. It is made of pig iron and contains no other chemicals. It has good thermal conductivity and is very durable. When we use an iron pan to cook food, we can prevent iron deficiency anemia to some extent. Iron pots are more suitable for cooking. However, the iron pot is easy to rust, heavy and thick, and it is not easy to clean. If we accidentally absorb rust, it will be harmful to our liver, so the iron pot needs maintenance.

What about stainless steel pot? Which works better, stainless steel pot or non-stick pan?

In fact, stainless steel pot and non-stick pan can be the same thing, because the stainless steel in stainless steel pot refers to the material, and the non-stick in non-stick pan refers to the characteristics, and stainless steel pot can also make non-stick pan, so if we want to compare the two, we should understand stainless steel pot as a "non-stick pan". Under this definition, stainless steel pot has the advantages of being light and saving resources, the disadvantage is that it cools quickly, and the advantage of non-stick pan is non-stick.

First, let's talk about stainless steel pot. Stainless steel pot began to appear widely in recent years, but most families don't actually use stainless steel pot. Stainless steel pot is used in some small restaurants.

Because stainless steel pot itself is light and thin, it is not easy to burst whether it is hot or cold, because stainless steel is light and thin, and stainless steel pot heats up quickly, which is more energy-saving. However, it is precisely because it is too light and thin that stainless steel pot is easy to cause cold food and poor heat preservation.

Secondly, non-stick pan is actually an advantage, that is, "non-stick pan", but this advantage is enough to make non-stick pan the best choice for thousands of households in Qian Qian. Non-stick pan does not mean that the pan really does not stick to food, but because there is a coating inside the non-stick pan, which can ensure that food will not stick to the bottom of the pan. You know, most people are most afraid of sticking to the bottom when cooking. After sticking to the bottom, it is not only difficult to wash, but also the food smells bad.

Non-stick pans also have disadvantages, that is, the coating is not always effective, and it will gradually lose its effect with the increase of use times, so most non-stick pans actually need to be replaced in a few years, but stainless steel pot can be used for many years, which is why stainless steel pot is better than non-stick pans. But for those kitchen whites, I recommend a non-stick pan, because the cooking whites are not well controlled, and food will stick to the bottom of the pan if you are not careful.

How is stainless steel pot? Stainless steel pot is better than an iron pot.

The wok is good, but the difference is that the wok is made of pure metal iron, while stainless steel pot is made of alloy.

Iron pot is the safest pot at present.

1, the use of iron pot is beneficial to the absorption of iron substances by human body.

Iron pots generally do not contain other chemicals and will not be oxidized. In the process of frying and cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if the iron substance is dissolved, it is beneficial to the human body to absorb it.

The newly bought iron pot is soaked in salt water and then wiped with salad oil. Iron pots rust easily and are not suitable for overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. If there is slight rust, it can be cleaned with vinegar.

2. The difference between raw wok and cooked wok

However, iron pots are also divided into pig iron and wrought iron. Raw iron pots are easy to rust, and sometimes cooking will smell of rust. Personally, I think wrought iron is better. No rust, not easy to stick to the pot. You can soak the newly bought iron pot with salt water. Then sprinkle with salad oil to wipe.

If it still smells, cut it into pieces with ginger, heat it in a pan and wipe it clean. I think it's better to use an iron pot. Those chefs all use iron pots. Now it is recommended to use an iron pan. Generally, iron pots do not contain other chemicals and will not be oxidized.