Iron pot: traditional iron pot contains no special chemicals and has strong oxidation resistance. Iron ions produced during cooking can help the human body synthesize hemoglobin and prevent iron deficiency anemia. Moreover, the iron pan is durable, evenly heated and has excellent heating effect. There are two kinds of iron pots on the market: raw iron pots and refined iron pots.

Stainless steel pot: Compared with an iron pan, it is lighter and has similar firmness. There is a good balance between heat, weight and quality. And is not easy to rust, easy to clean, and can maintain a beautiful appearance for a long time if properly maintained.

Extended data:

Precautions:

After frying a dish, you need to brush the pot once, and then fry the next dish.

When washing the pot after frying vegetables, avoid inhaling fog, because there are tiny suspended particles in the fog, which is not good for your health.

Use as little detergent as possible when washing the pot. If the pot is slightly rusted, it can be cleaned with vinegar.

Don't use an iron pan to hold vegetables overnight, because iron will dissolve out of the iron pan under acidic conditions and destroy vitamin C in vegetables.

Try not to use an iron pot to make soup, so as not to lose the protective oil layer on the surface of the iron pot.

Baidu encyclopedia -wok