Do you know the advantages and disadvantages of non-stick pans and stainless steel pans?

There are many types of woks, including iron pans, stainless steel pans, and non-stick pans. Different families and different functions choose different pans. Now I will tell you about the advantages and disadvantages of non-stick pans and stainless steel pans. , I hope to help you.

According to the material, the pot can be divided into:

Stainless steel pot, iron pot, aluminum pot, casserole, ceramic pot, non-stick pot, composite pot, etc.

Advantages of iron pan:

Stir-frying is more delicious: cooking at high temperature will promote oxidation reaction of the ingredients, so some flavor substances will be formed. Iron can just promote this oxidation reaction, and other pots have a worse effect, so iron pan-fried dishes will taste better.

Better heat preservation/airtightness: The thick iron pot has a slow heat transfer, so it has better heat preservation and good airtightness. It is not easy to lose water when cooking soup and food, and it can retain the original flavor.

Disadvantages of iron pan:

The volume is relatively heavy and easy to rust;

It will increase the loss of antioxidants, and also react with polyphenols in food to form darker colored compounds;

It is not suitable to hold food overnight, boil soup, boil medicine, boil mung bean, or hold oil.

Advantages of non-stick pan:

It can easily fry, stir-fry, stew and roast food without sticking to the bottom;

Easy to clean;

At the same time, it can reduce oil consumption and less oily smoke.

Disadvantages of non-stick pan:

The non-stick coating is actually a layer of film with a thickness of about 0.2 mm, so its use requirements are relatively high.

Do not use shovel, steel spatula and other hard objects to scrape the pot body; only use wooden or bamboo spatula;

Do not use iron wire balls to clean the pot body;

As the temperature may reach 260°C or higher when making fried foods, you should try to avoid using non-stick pans when cooking fried and fried foods.

Advantages of stainless steel pot:

Exquisite structure, high cost performance;

Stable in nature, not easy to rust, strong and durable;

Fast and uniform heat conduction;

Easy to clean, less oil, less smoke.

Disadvantages of stainless steel pot:

If stainless steel is exposed to acids and alkalis for a long time, it will cause a chemical reaction;

Don't keep salt, soy sauce, vegetable soup, etc. for a long time, and don't torture traditional Chinese medicine;

Do not use strong alkaline or strong oxidizing chemical detergents;

Try to use a wooden spatula to avoid scratches on the pot.

Advantages of casserole/ceramic pot:

Fast heating, strong heat preservation ability, can transfer external heat energy to internal raw materials in a balanced and long-lasting manner;

It will not rust and is easy to clean.

Disadvantages of casserole/ceramic pot:

Sudden heating is easy to burst;

It is easy to dissolve lead and cadmium under the action of acidic solution, so it cannot be used to store vinegar, wine, acidic beverages and acidic foods.

In short, no matter what kind of pot material, as long as it is a regular qualified product, there are strict controls on those substances that are known to be harmful to health, and consumers can use it with confidence.