Iron pan, non-stick pan, stainless steel pan, which wok is healthier and more durable?
A good pot can enhance the happiness of cooking. There are various types of pots on the market, and there are several types of woks alone. As for the most commonly used woks, which one is more healthy and durable? Iron pans, non-stick pans, and stainless steel pans? When it comes to health, don’t make the wrong choice!
1. Iron pot
Iron pots are divided into wrought iron pots and cast iron pots.
Wrought iron pots are light, fast to heat, easy to lift, and suitable for stir-frying. Cast iron pots feel bulky, several times heavier than ordinary iron pots.
Moreover, the heat conductivity is poor, so it takes half a day for the pot to heat up, which consumes time and gas. It is generally more suitable for soups and stews.
If you are too lazy to maintain it on a daily basis and have little arm strength, it is best to choose a wrought iron pot.
2. Non-stick pan
As the name suggests, a non-stick pan is a pan that does not stick and is suitable for frying eggs and fish pancakes.
The reason why non-stick pans are non-stick is that there is a special coating on the surface: Teflon coating or ceramic coating.
3. Stainless steel pot
Stainless steel is a pot that contains certain alloy components. The material of stainless steel pots is 304 stainless steel or 316 stainless steel, among which 316 stainless steel is more practical.
Which pot is better?
1. Comparison of operational convenience
Non-stick pan > stainless steel pan = iron pan
Stainless steel pots and iron pots: relatively heavy and require high heat. If not mastered well, it will easily burn the pot. Suitable for people who often cook.
Non-stick pans: Because of their non-stick properties, they are easy to operate, not easy to burn, and easy to clean. Moreover, most non-stick pans are light in weight and can be used by novices in the kitchen.
2. Comparison of maintenance requirements
Non-stick pan ＞Iron pan＞Stainless steel pan
Stainless steel pot: As long as it is not bumped vigorously, there is no problem in daily use, cleaning and drying.
Iron pot: You need to dry the water in the pot promptly after use, otherwise it will easily rust.
Non-stick pans: There are many requirements when using them. For example, you cannot use steel balls to clean them. When the pan is hot, you cannot directly rinse it with cold water. It requires higher maintenance.
3. Comparison of service life
Stainless steel pot＞Iron pan＞Non-stick pan
Iron pot: It is very durable if it is well maintained. If it is not taken care of on a daily basis, it will easily rust.
Stainless steel pot: more corrosion-resistant, durable and has a longer service life than ordinary pots.
Non-stick pans: have a short lifespan. Do not use them if the coating comes off. Generally, they need to be replaced with new ones after 1-2 years of use.