Is it better to use an iron pan or a non stick pan

It is best to use an iron pot for cooking, but it is important to pay attention to the important point: it is to choose a heavy cast iron pot. Because the cast iron pot can be boiled in addition to that"Iron"In addition, other trace elements are also brought out.

It's not a lightweight wrought iron pot. Lightweight wrought iron pots can only be brought to you. Hexoxidized rust.

The functions of the two are very different. In addition, if you don't use an iron pot for a long time, it will be detrimental to human health. It mainly causes iron deficiency anemia.

Because in the process of cooking dishes with iron pots, more iron is dissolved in the food, which provides people with a continuous supply of iron, supplements the iron-deficient part of the food itself, and plays a role in preventing iron deficiency anemia. Non-stick pans, that is, a convenient one, make it easy for you to brush the pot, but you lose your health. Non-stick pan, should not fry at high temperatures.

Experts from the World Health Organization recommend the use of iron pots, which are traditional kitchen utensils in our country, generally do not contain other chemicals and do not oxidize. In the process of stir-frying and cooking, there will be no dissolution in the iron pot, there is no problem of falling off, even if there is iron dissolution, it is also good for human absorption. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.

You should also use as little detergent as possible when brushing the pot, and wipe the water in the pot as much as possible afterwards.

Each has its own benefits. Pig iron pot is generally heavier, the use will be a little more laborious, but also easier to rust, maintenance is a little more complicated, after stir-frying, if there is not too much sticky substance in the pot can not be washed, wipe it with a clean rag. However, the free iron in the use of pig iron pots will be beneficial to the human body, and the trace amount of rust is beneficial to the human body rather than harmful (indirect iron supplementation).

Non-stick pans are more convenient to use and clean, the surface is treated, and those that are not well handled will fall off, I don't know if that layer is harmful to people, and I haven't studied it (I use iron pots).

Non-stick pans use PTFE and its derivatives as coatings, which have extremely low surface tension and cannot be wetted by water or oil, so the bottom of the pan can be kept clean. Generally speaking, PTFE is an absolutely safe material for the human body, and it is the only polymer material that can be used for artificial blood vessels, and its safety can be imagined.

Trouble, thanks!

The pot maker will tell you which is better, non-stick pan or iron pot.

If you don't use an iron pot for a long time, it will be detrimental to human health. It mainly causes iron deficiency anemia. Who gave you the basis? Do you mean to use an iron pot to stir-fry vegetables to replenish iron?

The difference lies in the different feel of use, and the general family will choose a non-stick pan or an iron pot to cook dishes, so different pots have different ways to boil. The following will separate two different methods to explain how to boil.

1. The boiling steps of a non-stick pan.

1. Pour eighty percent of water into the newly bought non-stick pan, or add some salt appropriately, and then turn on a high fire to boil quickly and keep boiling for about ten minutes. When the time is almost over, the water is discarded, and then the pot is placed on the balcony pants to dry slowly. The first time you use a new pot, you must first try the water, and that's the reason.

2. Make sure that the first step is done, check that there is no water in the pot and brush a little cooking oil, make sure that every position of the entire non-stick pan is coated with oil, and leave it overnight to make a new non-stick pan to make a moist and good pot.

About non-stick pans, it's just two simple steps to make your new pan work better and feel better to use!

Second, the boiling steps of the iron pot.

There is still a big difference between the iron pot and the non-stick pan, many people think that the dishes cooked in the iron pot will be more pot-like and more delicious, and secondly, the iron pot conducts heat very quickly, and this bucket luck is particularly good for cooking. It is precisely because of such advantages of the iron pot that we should pay more attention to its boiling steps, so that it can be used by us for a long time.

1. Different from non-stick pans, new iron pans should be rinsed first when they are bought. Because the iron pot is often easily stained with some chemicals left over from the processing steps, the first task after buying it is to rinse it inside and out, and there is no need to rush to boil the water.

2. The cleaned iron pot does not need to be boiled with water as introduced by the non-stick pan, but by another method: dry boiling. At this time, we put the iron pot on the stove and turn on medium heat to dry burn, remove some surface coating and other things, and at the same time, it is best to wear protective gear to prevent our hands from being burned.

In the process of dry burning, we have to constantly rotate the iron pot to make it evenly burned, until it appears in an iron-blue state, and the whole process is about ten minutes.

3. The step of just burning is to put the iron pot to cool, because the iron pot that has just been burned is very high, so you must not boldly try its temperature. When the pot is completely cool, we will wash it with a cleaning utensil and some dish soap.

4. Painstakingly completing the above three steps is the last step very similar to a non-stick pan: moistening the pan. The difference is that the iron pot should be heated with an empty pot before pouring cooking oil, and then keep turning the iron pot so that every drop of oil can find its foothold, so as to ensure that the inside of the iron pot is also evenly stained with cooking oil.

Next, we need to wait until the cooking oil in the iron pot is heated to a small smoke, and then let the oil be poured away with the impurities in the iron pot. A perfect pot is done, but the particularity of the iron pot requires us to repeat the steps of the pot two or three times more in order to be more thorough and successful.

Nowadays, the woks on the market are roughly divided into non-stick pans and iron pans, and many people don't know how to choose. Next, I will introduce to you which is better, non-stick pan or iron pan, and the difference between non-stick pan and iron pan.

1. Which is better, non-stick pan or iron pot?

1. Iron pot: the main ingredient is iron, and it also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon, etc. It has the performance of fast heat transfer, cheap, good heat resistance and wear resistance, and is suitable for stir-frying.

However, the weight of the pot, not easy to clean, and the smoke is relatively large when the oil is used for a long time, so it is necessary to strictly control the heat, and the temperature is too high to easily produce hot spots and burn the food.

2. Non-stick pan: The main raw material used in non-stick coating is PTFE. When PTFE is above 200, the chemical properties begin to become unstable.

The non-stick pan can easily fry and fry food without sticking to the bottom, with less oil, less oil smoke, and easy to clean, but it is more expensive, and has poor heat and wear resistance.

2. The difference between non-stick pans and iron pans.

1. Chefs generally use iron pots to cook dishes in the kitchen, and think that the taste is more delicious, the color is dark, and there is a slight iron taste, but it is not easy to detect. People use iron pots to cook sour foods every day, such as tomato sauce and vinegar, which is conducive to the increase of iron content in food. It should be noted that iron pots should not store water and overnight food to avoid rust caused by the release of large amounts of iron.

Iron pot stir-frying is easy to lose antioxidant substances; Iron ions react with polyphenols in food to form darker complexes, which in turn cause food to change color. The non-stick pan basically retains the original color and aroma of the ingredients. No fumes enter the living room.

2. In the era of material scarcity, the use of iron pot to dissolve iron to supplement iron is an important way to prevent iron deficiency anemia, and the chance of long-term use of iron pot is less than that of people who use other pots. However, the iron provided by iron pot stir-fry is non-heme iron, and the absorption rate is not high, less than 3%.

3. Before using the iron pot, it should be rinsed with water and wiped dry, and then coated with a layer of cooking oil, it is strictly forbidden to dry burn, it is not suitable to scrub with rough objects such as iron wire, it is advisable to cook with medium and low heat, and it is not suitable to store food and stagnant water for a long time.

4. Before using the non-stick pan, please rinse it with water, wipe it dry and then apply a layer of cooking oil to make the non-stick layer in a standby state, the temperature of the non-stick pan is below 290 degrees Celsius, so it is advisable to cook on medium and fine heat, it is forbidden to dry burn, and if you encounter stubborn stains that are difficult to wash, please soak in water and then clean, in order to protect the non-stick surface of your cookware, you must wait for the pot to cool naturally after each use before cleaning, and do not rinse the hot pot with cold water.

The above is the difference between non-stick pans and iron pans, you can choose according to your actual situation. I hope you find the above helpful.

Pig iron wok and wrought iron wok have their own advantages and should be selected according to actual needs.

1. Pig iron pot

1. Advantages: uniform heat transfer, when the temperature of the fire exceeds 200, the pig iron pot will control the temperature transmitted to the food at 230 by emitting a certain amount of heat energy.

2. Disadvantages: slow heat transfer, thick pot ring, rough texture, and easy to crack.

2. Wrought iron pot

1. Advantages: cast of fine iron, less impurities, thin pot ring, the temperature in the pot can reach very high, fast heat transfer, easy to clean, and exquisite appearance.

2. Disadvantages: Directly transmit the temperature of the fire to the food.

Iron pot purchase skills:

1. "See" whether the pot noodles are smooth.

Look at whether the surface of the pot is smooth, but it cannot be required to be smooth as a mirror, due to the casting process, the iron pot has irregular shallow lines. The defective and small protruding parts are generally iron, which has little impact on the quality of the pot, but the small pits are more harmful to the quality of the pot, so you need to pay attention to it when purchasing.

Second, "listen" to the uniformity of the thickness of the pot body.

The uneven thickness of the pot is not good, when buying, you can put the bottom of the pot facing the sky, use your fingers against the center of the concave surface of the pot, and hit it with a hard object. The louder the pot sound, the greater the vibration, the better. In addition, the pot with rust spots is not necessarily of bad quality, and the pot with rust spots indicates that it has been stored for a long time, so that the internal structure of the pot can be more stable and not easy to crack when it is first used.

Third, "identify" the credibility of brand manufacturers.

The use of iron pots produced by brand manufacturers is guaranteed. If you buy an iron pot in a physical store, you can choose a suitable iron pot according to the purchase skills, but for friends who prefer online shopping, because it is impossible to verify the advantages and disadvantages of the iron pot on the spot, it is very necessary to choose a reputable brand iron pot.

Of course, it's an iron pot, all chefs and restaurants use iron pots, non-stick pots are easy to fall off the coating, iron pots, I recommend Jinmini or Zhongkang, are good.

It is better to use an iron pot, which is heated evenly and can replenish iron to the human body.

Summary. Hello, happy to answer for you. Non-stick pan is good:

The iron pot is usually forged from molten iron or iron sheet, with a single shape, a heavy texture, strong and resistant to falls, and a relatively heavy end. The non-stick pan is made of aluminum alloy material, which is not only lightweight, but also has a variety of shapes and looks delicate and beautiful. Iron pans are safer to use than non-stick pans.

Because of the purpose of non-stick, the inner surface of the non-stick pan will be coated with a layer of PTFE (non-stick coating), although this coating is resistant to high temperature and corrosion, but after all, it is a chemical composition, and no matter how environmentally friendly, there will still be Wu dyeing. The surface of the iron pot does not have any coating, which is safe and stable for cooking.

Hello, happy to answer for you. Non-stick pan is good: The iron pan is usually forged with molten iron or iron sheet, with a single shape, heavy texture, strong and fall-resistant, and relatively heavy at the end.

The non-stick pan is made of aluminum alloy material, which is not only lightweight, but also has a variety of shapes and looks delicate and beautiful. Iron pans are safer to use than non-stick pans. Because of the purpose of non-stick, the inner surface of the non-stick pan will be coated with a layer of PTFE (non-stick coating), although this coating is resistant to high temperature and corrosion, but after all, it is a chemical composition, and no matter how environmentally friendly, there will still be Wu dyeing.

The surface of the iron pot does not have any coating, which is safe and stable for cooking.

Kiss. Iron pans use shou longer than nonstick pans. The texture of the iron pan is strong, whether it is fried on high heat, turned the spoon or washed, the surface is not easy to damage, it is very durable, and it can be used for more than 10 years.

The coating on the surface of the non-stick pan has poor wear resistance, and it is easy to fall off after long-term use, and no matter how good the coated pan is, it will also encounter this situation, so on the whole, its use life is not high. The effect of stir-frying mainly depends on personal cooking skills, so there is not much difference in the use of the two pots. However, the non-stick pan is limited to stir-frying, and you can only use a silicone spatula or wooden spatula to stir-fry, and it is easy to scratch the coating with a shovel; The aluminum pot conducts heat quickly, and the heat is not well controlled, and it is easy to paste the pot.

The iron pot is good. 1. Iron pot.

The iron pot is the choice of most families, and the qualified iron pot is made of 100 pig iron, which will not contain other substances, so there will be no oxidation problem, that is to say, in the process of high-temperature stir-frying, there will be no bad substances in the iron pot, and the dissolution will be some iron, which is also very good for the body.

2. Non-stick pan.

The non-stick pan is mainly very convenient to use and will not burn the food, but the reason why the non-stick pan can become a non-stick pan is because of the layer of non-stick film, and this layer of non-stick film will contain carbon tetrafluoride, this substance will be destroyed and decomposed at high temperatures, and it will enter the dish with the process of stir-frying, and it will enter the body together, which is very bad.

The easiest way to prevent rust in iron pots:After use, wipe or dry with kitchen paper to achieve the purpose of rust prevention. In addition, the best anti-rust process for iron pots is high-temperature nitriding technology, also known as suffocating iron pots.

A non-toxic and harmless iron nitride layer is formed on the surface of the iron pot to block the contact between iron and moisture in the air and play a role in preventing rust. The suffocating iron pot is not only rust-proof but also anti-stick, so there is no need to boil the pot, and daily maintenance is much easier.