When choosing a pot

When choosing a pot, we recommend you not to buy these 4 types

When it comes to cooking, pots are undoubtedly one of the indispensable tools in the kitchen. It is not only the creator of delicious food, but also the embodiment of family emotions and culture. The history of pots can be traced back to the ancient times of mankind. The earliest pots may have been made of earth or stone. With the development of smelting technology, metal pots gradually appeared. In ancient times, people from different civilizations and regions created pots of various materials and shapes, which promoted the diversified development of cooking methods.

There are many types of pots, mainly divided into different materials and uses. Common materials include cast iron, stainless steel, aluminum alloy, ceramics, etc. Pots made of different materials vary in heat transfer performance, durability and range of applications. In addition, the types of pots include woks, soup pots, steamers, casseroles, cooking pots, etc. Each pot has its own special purpose.

Pots also reflect the cooking habits and flavors of different cultures. People around the world use different types of pots to create unique dishes that reflect local ingredients, traditions and tastes. For example, Chinese woks are used to make quick stir-fry dishes, Mexican casseroles are used to make traditional Mexican chorizo ​​pots, and Indian casseroles are used to make curries.

In modern kitchens, pots are a powerful assistant in cooking and an important tool for inheriting family cooking skills. Whether it's a simple home-cooked meal or a complex one, pots play an irreplaceable role. However, when you are choosing a pot, I suggest you not to buy these four types. This is not misleading, but is the experience and lessons of people who have experienced it.

1: Enamel pot, also known as cast iron enamel pot, is a pot that combines a cast iron body and an enamel coating. It combines beauty and thermal insulation properties, cleverly focusing heat energy to maintain food temperature.

However, in actual use, the so-called heat preservation effect may not always be obvious, especially when the stewing time is short. Likewise, the water-locking effect is probably about the same as a regular saucepan. In addition, some users pointed out that enamel pots are heavy, especially large-diameter models, which may not be suitable for those with weak wrists and may also cause some inconvenience in cleaning.

At the same time, the details of using the enamel pot may also bring certain challenges. In order to reduce the possibility of the pot turning black, some brands provide a heat conductor plate as a gift. However, the actual effect of this accessory may not be significant.

2: Yuppei pan, also known as Xingping pan, originates from Japan. In recent years, it has become an internet celebrity in China due to its thinness and fast heat conduction. However, in actual use, some problems may affect the user experience.

This kind of pot is mainly made of aluminum, which is lightweight and has the characteristics of rapid heat conduction. Therefore, it is very popular in Japan and has gradually entered the domestic market. Some buyers choose it for its lightness and heat conduction advantages, planning to use it for cooking noodles, boiling noodles, etc.

However, in actual use, some users found that this kind of pot is prone to smearing at the bottom. During the cooking process, food is prone to burnt on the bottom of the pot, causing uneven heating of food. The thinness of the pan may be one of the reasons for this problem.

Additionally, there may be issues with the durability of snow pans. After using it for a period of time, some users find that the upper edge of the pot will quickly turn black and become difficult to clean, affecting the appearance and lifespan of the pot.

The handles of snow pans are usually made of wood. Although this can avoid the problem of burning your hands, long-term contact with water may cause the wood to crack and fall off. Some users even experienced the handle falling off after half a year of use.

3: Medical stone pot has been promoted by some false Internet celebrities to exaggerate its advantages, but the actual use experience may not match the propaganda.

Medical stone pots use specially coated aluminum alloy pots instead of natural materials. First of all, you need to be careful not to use tools such as metal shovels during use to avoid damaging the inner coating. However, some accidents will inevitably occur in actual operations, resulting in damage to the coating.

Secondly, the coating is susceptible to scratches. The coating may be accidentally scratched during operations such as brushing or cooking, affecting the service life of the pot.

In addition, over time, the coating may gradually peel off, resulting in spots on the surface of the pot, which not only affects the appearance, but may also cause harm to food safety and health.

Medical stone pots are similar to ordinary non-stick pots in some aspects, and the special properties may not be as significant as advertised. All things considered, rational judgment is required when purchasing medical stone pots, and it is not advisable to be too influenced by exaggerated publicity.

4: Traditional cast iron pans, widely praised for their excellent heat storage properties, may not be the best choice in modern kitchens.

The main raw material of cast iron pots is cast iron, hence the name. It is known for its excellent heat storage properties and is suitable for slow cooking methods such as braising, stewing, etc. However, cast iron pans may have some issues when cooking at high temperatures, such as quick stir-frying.

First, cast iron pans transfer heat more slowly and may not be suitable for quick stir-fries. Quick stir-frying requires rapid heating of ingredients at high temperatures, but cast iron has poor heat transfer performance, which may make it difficult to meet the requirements for quick stir-frying and affect the taste of the dishes.

Secondly, cast iron pots are relatively heavy and may be inconvenient to use. A single-handled cast iron pan may be difficult to maneuver with one hand, while a double-handled cast iron pan may be clumsy when cooking.

Which types of pots are suitable to use?

Casserole performs well in slow cooking such as stewing soups and stews, and can maintain the deliciousness and nutrition of food. It responds relatively slowly to heat sources, making it suitable for slow-cooking ingredients.

The electric pressure cooker is a multi-functional kitchen tool suitable for various cooking needs such as rice, stew, and porridge. It can cook delicious dishes in a short time, reducing cooking time.

Stainless steel pot has the advantages of strong durability and uniform heat conduction, and is suitable for a variety of cooking methods, including high-temperature stir-frying, soup making, etc.

Wrought iron pots are a good choice for people with some cooking experience. Although it requires some maintenance, it is suitable for high-temperature stir-frying and spooning, and can make delicious Chinese stir-fry dishes.

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