How to choose the pot? Let me tell you!

Chinese cuisine extensive and profound different dishes need to be used with the right pot to get twice the result with half the effort, so today to share with you how to choose pot should be how to choose?

Today, let's show you the difference between common pot materials and their uses

Cooked iron pot: fast heat conduction, poor heat storage, rapid heating up after opening, rapid cooling off, can master the heat as much as possible, suitable for stir-frying, but more expensive gas;

Raw iron pot: all kinds of dishes are applicable, can be used in a pot, the shortcomings are heavy, not easy to clean;

Coated non-stick pan: improve the heat performance of the pan, cleaning performance, normal use will not produce toxicity, but high temperature cooking may lead to coating fall off will cause cancer.

Aluminum pot: light weight, save time and gas, not easy to rust, but the chemical reaction with acid, alkali and salt.

Stainless steel pot: light, strong, not easy to break, hot pot when adding cold water, not easy to burst, heat fast save fire, not easy to rust, non-stick pan, not paste pan;

304 stainless steel pot (food grade) : daily purchase of 304 stainless steel is sufficient for use
316 stainless steel pot (medical grade) : The biggest difference between 304 and 316 stainless steel is that the acid resistance is not the same, and the acid resistance is stronger and more durable than 316 stainless steel;

Our wok-made of multi-layer composite steel, solid and durable, not easy to rust and deformation, easy to clean and maintain, rapid heat conduction, less fume, energy saving, no chemical coating, cooking does not produce harmful substances, maintain the original flavor of ingredients, can achieve a unique low temperature free cooking method.