The advantages of iron pot are low price, fast heat conduction, and more dishes can be fried at one time, which is suitable for families with large population. And frying in an iron pan will increase the iron content in the dish. The disadvantage is that cooking in an iron pan requires more oil to avoid burning the pan, and there is more oil smoke in high-temperature cooking. In addition, although there is a little iron in wok cooking, it belongs to the metal pollution of wok. This kind of iron is non-heme iron, and the absorption rate of human body is very low. Anemia patients simply can't count on cooking in an iron pot to supplement iron. Therefore, from a health point of view, wok cooking is easy to use more oil, which is not the best choice for healthy cooking.

Besides, non-stick pan. The advantages of a non-stick pan are that the bottom of the pan is evenly heated, less cooking oil and less oil smoke, and cooking will not paste the pan. The disadvantage is that it is more expensive, and the coating in the pot is easy to fall off after a long time. Some people worry that the coating on the non-stick pan will release harmful substances at high temperature. In fact, the temperature of normal cooking methods such as cooking will not let the non-stick coating release harmful substances. Even if the coating falls off, the human body will not absorb and digest the polymer coating. From the health point of view, non-stick pan cooking is the best choice for healthy cooking with less oil and smoke.