What is the difference between steel and iron? Which is better, steel pot or iron pot? What is the d

The iron pot is good. 1. Stir-frying in an iron pot can replenish iron.

At high temperatures, a small amount of iron in the iron pot will seep into the food, so it objectively plays a role in iron supplementation.

2. Use an iron pot to stir-fry vegetables with less oil.

After the iron pan is used for a long time, a layer of oil will naturally form on the surface, which is basically equivalent to the effect of a non-stick pan. Don't put too much oil in the cooking to avoid excessive cooking oil. To clean the iron pot, you don't need to use dish soap, brush it with hot water and a hard brush, and dry it completely.

3. The main elements of stainless steel are iron, carbon and chromium, of which chromium is not of much benefit to the human body, and if it is used improperly, hexavalent chromium is produced, which is very harmful to the human body.

Therefore, stir-frying in an iron pot is more beneficial to health.

The difference between iron and steel is that their carbon content is different, the carbon content of iron is between 2 and the carbon content of steel is between, and iron contains more impurities. If you want to make a pot, iron is preferred. Our chemistry teacher said that using an iron pot can make up iron (I personally think it is a bit hanging), steel, it is more suitable for mechanical tools, just make a pot, stainless steel is an alloy, there are other elements in it, burning will generate something else, or don't use it.

Haha, the chemistry I just learned this year came in handy. Hope it helps!

Let's put it this way, steel is a mixture of iron and carbon and other impurities. The steel pot is a little stronger than the iron pot, and the iron pot is more scientific for the family to use, because there will be trace amounts of iron residue in the meal.

Wok. Iron pot cooking. Raise food. Iron. Content.

The main elements of embroidered steel. Iron. Carbon.

Chromium. That. Chromium. Body.

Benefit. If used.

Give birth. Hexavalent chromium (chromogenic chromium.

Physical hazards.

Iron pots are good, the difference is that iron pots are made of pure metal iron, while stainless steel tanks are made of alloy. Tin cans are currently the safest pots. The use of iron basins is beneficial for the body to absorb iron basins, which usually do not contain other chemicals without oxidation.

During the cooking process, the iron pot will not dissolve, and even if there is iron material dissolved, it is also conducive to human absorption. The newly bought pan should be soaked in salted water and then salad oil.

Clean. Iron pots are prone to rust.

It is not advisable to hold food overnight. At the same time, try not to use an iron pot to cook soup to avoid disappearing from the surface protective layer of the iron pot. If there is slight rust, it can be cleaned with vinegar.

The difference between the original iron pot and the boiled iron pot is also divided into iron and cooked iron. Thinking that there will be a feeling of rust, I personally think that it is better, there is no rust, and it is not easy to stick to the pan. If there is a smell, use ginger to cut into cubes and wipe it off in a hot pan.

It is recommended that you use an iron pot in the kitchen, which generally does not contain other chemicals and will not oxidize.

There are many more stainless steel pots. Not only does it look beautiful and durable, but it's also economical. In order to ensure the quality of stainless steel pots and our diet, it is recommended to go to large shopping malls or ordinary merchants to buy high-quality stainless steel pots.

Stainless steel pans have substandard quality and will have many safety hazards. If the body ingests it multiple times, then these compounds will slowly accumulate in our body. When reached a certain level, it will endanger human health.

Although it is stainless steel, it is theoretically rusty, but if it comes into contact with a strong alkaline item, it will also cause some kind of chemical reaction.

in trace elements.

in a stainless steel pan, it will dissolve. Therefore, stainless steel food containers should not hold salt, soy sauce, vegetable soup, etc. for a long time, and are not suitable for the use of traditional Chinese medicine. Or generally we should not clean the stainless steel pan with a strong alkaline or strong oxidizing detergent to avoid corrosion.

If it is used for cooking, it is recommended to use an iron pot as much as possible, because the iron pot has good stability and it will not be harmful to our health even for a long time. The use of iron pots can also be used to prevent iron deficiency anemia.

The stability of the iron pan is better, there are no other ingredients, and oxidation is not easy. If the stainless steel pot is used for a long time, it is easy to cause iron deficiency in the body and anemia.

The difference is that the iron pot is made of pure metal iron, while the stainless steel pot is made of alloy. Iron pot is currently the safest pot 1, the use of iron pot is conducive to the absorption of iron substances by the human body, iron pot generally does not contain other chemicals, will 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.

The newly bought iron pot is soaked in salted water and then rubbed with salad oil to make it easy to use. Iron pots are prone to rust and should not be held overnight. At the same time, try not to cook soup in an iron pot, so as not to disappear the cooking oil layer on the surface of the iron pot that protects it from rust.

If there is a slight rust, you can use vinegar to clean it. 2. The difference between the cast iron pot and the wrought iron pot is that the iron pot is also divided into pig iron and wrought iron, the pig iron pot is easy to rust, and I feel that sometimes the stir-fry will have a rusty taste, I personally think that it is better to have wrought iron, there is no rust and it is not easy to stick to the pan, you can soak the newly bought iron pot with salt water. Then sprinkle salad oil and rub it to be easy to use.

If there is still a bad smell, cut the ginger into pieces, heat the pan, and wipe it. I think it's better to use iron pots, those chefs all use iron pots, and now they all recommend using iron pots, iron pots generally do not contain other chemicals, and will not oxidize.

The difference between stainless steel pot and iron pot is: iron pot is heated slowly and conducts heat evenly, while stainless steel pot heats quickly and conducts heat intensively. The iron pot is good for stir-frying, and the stainless steel pot is good for making soup!

Iron pots may not be as convenient as stainless steel pots. Iron pots are generally used for stir-frying, which can supplement iron healthily. It is a traditional kitchenware in China that generally does not contain other chemicals and will not oxidize.

There will be no dissolution in the process of stir-frying, there is no problem of falling off, even if there is iron dissolution is beneficial to the human body, but the disadvantage is that it is easy to rust. The kitchenware made of stainless steel pots is more beautiful and durable, but there are many unqualified stainless steel pots that have potential safety hazards, and their performance is usually beyond the standard. Hexavalent Ming is listed as one of the chemicals harmful to the human body and is one of the internationally recognized carcinogenic metals.

The stainless steel pot will not rust, but it cannot hold salt, soy sauce, vegetable soup, etc. for a long time, because the stainless steel will also react chemically when it comes into contact with acids and alkalis for a long time.

1. Stainless steel pots are less likely to stick to the pan, but iron pots can't do this. 2. Iron oxide will be produced after long-term use, which is very harmful to the liver.

The stainless steel pan is more convenient to use, because the stir-fry will not produce sticking, while the dish stir-fried in the iron pan is more nutritious and contains iron in it.

Summary. Hello, the differences are: the main ingredients are different, the advantages are different, and the disadvantages are different.

Hello, the differences are: the main ingredients are different, the advantages are different, and the disadvantages are different.

1. The main component is not grinding the key with 1, the main component of the steel pot is steel, and it also contains a certain amount of chromium alloy elements and other alloying elements, such as nickel (Ni). 2. Iron pot: The main ingredient of the iron pot is iron, and it also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon, etc.

2. The advantages of the shirt are different: 1. Steel pot: withstand high temperatures below 400 without being corroded and hail; It has strong chemical stability, but also has sufficient strength and plasticity 2. Iron pot: It is made of black iron sheet source collapse forging or hand-hammering, which has the advantage of fast heat transfer.

3. Different disadvantages: 1. Steel pot: long-term contact with acid and alkaline food will cause a chemical coarse reaction; The processing is difficult, and the process cost increases; Poor performance of bending forming and cold top forging. 2. Iron pot:

It is easy to rust, and the human body absorbs more iron oxide than the rock, that is, after rust, it will cause harm to the liver.

Iron pots have been a member of the kitchen for a long time, and stainless steel pots have only become a member of the kitchen later.

Old member iron pot

Iron pot is divided into:Cast iron pot (pig iron) and fine iron pot (wrought iron).

The cast iron pot is thick and heavy,It is not suitable for stir-frying, it is very inconvenient to stir-fry a dish or something, and it is too laborious, so everyone will not choose it to stir-fry.

I have to say that the current cast iron pot design is particularly scientific, and the binaural design is a lot more convenient to use.

Stewing meat dishes in a cast iron pot is particularly fragrant

My friend's family runs a restaurant, and they have a signature dish, which is iron pot stew, which is very fragrant, and I will drool when I mention it now!

The wrought iron of the fine iron pot has good ductility, and the pot body is made light and thinIt is more suitable for stir-frying, and it is relatively light to use, especially for women, and it is not effortless to use.

The heat conductivity of the fine iron pot is strongWhen stir-frying, the pot heats up quickly, which saves time.

Thermal conductivity of iron "Cast iron" stainless steel

The fine iron pot is well boiled and maintained, and the pot will not stick

The biggest disadvantage of fine iron pots is that they are easy to rust

Usually, after using the pot, heat and dry the pot body with fire or wipe the pot dry with a dry towel to avoid rust on the pot body as much as possible.

Although the use of an iron pot can replenish some of the iron needed by the human body, if the iron pot rusts, the body will absorb too much iron and cause a burden on the liver.

New member stainless steel

The stainless steel pot has a high appearanceThe bright pot body can attract the attention of consumers at once.

Many stainless steel pots today are actually three-layer pots with aluminum (this is not to be careful of too much aluminum overflow, which will cause some damage to the body) The thermal conductivity is relatively slow, and the heating time is long.

The bottom of the stainless steel pot cannot form an oil film, and it is easy to paste the pot with a stainless steel pot for stir-frying.

Use it well, get used to it, it's all about the same.

The iron pot is more traditional, suitable for the Chinese habit of stir-frying "boiling pot", and it requires a little skill to take care of;

Stainless steel pots are easy to take care of, according to the thickness and production process, some heat transfer is fast, and some are not fume-free.

When stir-frying, it is recommended that you use a stainless steel pot, although the stainless steel pot is easy to black, but the iron pot is also easy to black, but you can't see clearly, right.

The iron pot transfers heat diffusely, and the stainless steel heat transfer is fast but easy to paste, so it is best to use the iron pot. Increases the body's iron mass.

When stir-frying, it is better to choose an iron pot. The iron pan stir-fry is delicious. But it will rust, and the stainless steel pot is also good.

The traditional iron pot used by the Chinese people has also been confirmed to be able to supplement iron. According to a recent study by the British journal Lancet, the most common method of anemia is iron supplementation, but using an iron pot may be a simpler and more effective method.

Researchers have studied the effects of cooking food in iron pots and aluminum pots on human health, and have found that cooking in iron pots can help children develop better and have more heme in their blood. However, in order for the iron pot to dissolve the iron, it is necessary to add water and acidic substances to the pot and cook it together, such as sweet and sour, braised with tomatoes.

The iron pan does not stick to the pan, especially when stir-frying meat and noodles. Iron can also supplement a small amount of micronutrients.

Okay, one is better when you turn it on. What are some of the differences between crazy stainless steel? You don't want to beat me to stir-fry, if there must be calcium, it must be better, and Brother Hammer and Li Gong are better.

The iron pot is good, which can increase the iron element.

In daily life, as long as you have fried food, you know that there are fine iron pots and cast iron pots, so which pot is better? Next, I will introduce you to these two pots.

The first point is the manufacturing process. We all know that the process adopted by the fine iron pot is to melt the molten iron, press it into a plate, and then make the formed plate into an iron pot. The cast iron pot is made by melting the iron into molten iron at a high temperature of 1800 degrees Celsius and pressing it with a mold.

In fact, there are also thick fine iron pots, and most of these pots are handmade pots made of wrought iron.

From here, it can be seen that the manufacturing temperature of cast iron pots is very high, and there are many impurities. The manufacturing temperature of the fine iron pot is not so high, but there are few impurities. However, the problem of the cast iron pot is that it is brittle, and it is easy to crack when hit hard, and the problem of the fine iron pot is that the heat transfer is fast.

The second point is the problem of pasting the pot. Cast iron pots can easily stick to the pan because the heat is transferred more quickly, compared to fine iron pots, which are not as easy to paste.

In fact, compared with cast iron pots, fine iron pots have the following advantages:

First, the fine iron pot is not easy to paste the pot. Because it is made of fine iron, there are few impurities, so the heat transfer is relatively uniform, and it is not easy to stick to the pan.

Second, the fine iron pot can reach a higher temperature. Due to the good ingredients, the pot can be made very thin, and the temperature inside the pot can reach higher.

Third, the fine iron pot is better to clean. The fine iron pot is of high grade, the surface is smooth, and the cleaning work is easy to do.

Of course, whether it is a fine iron pot or a cast iron pot, in fact, it has its own advantages and disadvantages, and you should choose according to your actual needs. So, what should you pay attention to when choosing an iron pot?

The first point is to see whether the pot noodles are smooth. If there are small dimples in the pot noodles, it is recommended not to buy them.

The second point is to see whether the pot noodles are thin and uniform. Generally speaking, when knocking on the pot surface, if the pot is louder and the vibration is greater, it means that the quality is better, and the third point is that the rusty pot is not of bad quality, or it may be that it has been stored for too long, and it can be cleaned with vinegar.

Personally, I think the iron pot is better than the cast iron pot, it is very old, and it is more delicious to cook.

There is a big difference in the user experience. Expensive iron pots are not easy to stick to the pan.

Iron pots are divided into cast iron pots and wrought iron pots: pig iron pots are made of gray iron melting and casting; Wrought iron pot is made of black iron forging or hand hammering, which has the performance of thin pot blank and fast heat transfer.

At present, there are some theories that iron pots can supplement iron, but there are no experiments to prove that cooking in iron pots can replenish iron.

Nutritionists believe that cooking in an iron pan, for people suffering from hemochromatosis, it is better not to use an iron pan for cooking.

1. After frying a dish, brush the pot once and stir-fry another dish. After each meal, the inner wall of the pot must be washed and wiped dry to prevent the pot from rusting and producing iron oxide that is not good for human health.

2. Try not to cook soup in an iron pot.

3. Do not use an iron pot to serve vegetables overnight, because the iron pot will dissolve iron under acidic conditions and destroy the vitamin C in the dish.

4. Try to use less detergent when brushing the pot. If there is a slight rust on the inside of the pot, it can be cleaned with vinegar.

5. For iron pots that are seriously rusty, black slag and black skin, they should not be used again.

In addition, the iron pot should not be used to boil medicine, and it is not suitable to use the iron pot to cook mung beans.