What are the differences between stainless steel pots and other pots?

When visiting shopping malls and stores, you will often see beautiful-looking stainless steel woks. Many people will ask why the stainless steel wok is so heavy to carry, why many people still buy it? What kind of pot is it? Is it good to use? Today, we are here to answer your questions.

What is the stainless steel wok made of? Why is it so heavy?

Most of the commercially available stainless steel woks use a 3-layer composite steel structure (imagine as sandwich biscuits), and the inner and outer surfaces are made of stainless steel.

Compared with ordinary single-layer steel woks, three-layer composite steel woks conduct heat quickly, conduct heat evenly, and are durable. However, because of the thick base material, they will be slightly bulky when held in practice.

What are the advantages of stainless steel wok?

1. The material is healthy. Well-known brand manufacturers mostly use good stainless steel. The stainless steel material itself is acid-resistant, salt-resistant, and corrosion-resistant, and will not precipitate other harmful substances such as heavy metals after long-term use;

2. No coating, no rust, scratch and wear resistance, strong and durable;

3. Because it will not rust and the material is healthy, it is very suitable for cooking. The bottom is simmered, and a steamed bun or steamed vegetables can be added on top;

4. Different from other dark and heavy pots, the glossy texture of the brushed metal itself makes it very dazzling in the kitchen, with its own highlights.

What are the disadvantages of stainless steel wok?

It is heavier and more difficult to turn the pot; the "light color" of stainless steel is also easy to get dirty, and it will be easy to turn yellow if it is roasted by gas containing impurities for a long time.