Are stainless steel pots and pans good? Which brand of stainless steel pot is of good quality

316 stainless steel pots and pans are better.

316 stainless steel and 304 are both food grade stainless steels.

In terms of performance, 316 stainless steel is 304 stainless steel.

The upgraded version of 316 stainless steel has a higher nickel content than 304 and contains a certain amount of molybdenum, and the increase of these elements is an important condition for improving the corrosion resistance of stainless steel. 316 stainless steel is more corrosion-resistant, high-temperature resistant, of course, ** is more expensive than 304 stainless steel, if there is a higher demand for corrosion-resistant high temperature, then naturally 316 stainless steel is better, if it is just a general food application, 304 stainless steel is more economical.

Notes:1. Stainless steel pots and pans should not be held for a long time with salt, vinegar, etc., and the food contains electrolytes.

When it is contained for a long time, the toxic metal elements are dissolved. It cannot be used to make Chinese medicine, because Chinese medicine contains a variety of alkaloids.

Organic acids, especially under heating conditions, can render drugs ineffective and even form more toxic complexes.

2. The quality of the pot depends on the bottom of the pot. Some thickness is unevenly distributed, such as: thin on both sides, thick in the middle, etc., resulting in uneven heat conduction. The structural design of the lid should be reasonable and the sealing should be good. If the handle is not hot, choose a suitable gas stove and induction cooker.

Microwave oven, etc.

In addition to the iron pot, the stainless steel pot is the best, but the iron pot is easy to rust, so every time you use it, you must pay attention to rust prevention, and the stainless steel pot will not have this kind of thing, and it is recommended to use a stainless steel pot.

The stainless steel pots and pans are good, sturdy and durable, and they are also eye-catching in the kitchen.

Personally, I recommend the Supor stainless steel pot.

1. Supor stainless steel pot has quickly become the new favorite of the modern kitchenware market with its beautiful appearance, exquisite structure, durable, pure and pollution-free, and the characteristics of "physical non-stick" and "less oil smoke". This kind of multi-layer pot (generally three or five layers) has the characteristics of sturdiness and durability, good heat conduction, good heat transfer and heat preservation effect, and easy cleaning.

2. Supor stainless steel pot is very stable at room temperature and will not produce any harmful substances.

3. Supor stainless steel pot is made of iron-chromium alloy infiltrated with nickel, platinum, chin, pickaxe, manganese and other trace metal elements.

4. Supor stainless steel pot is a superconducting five-layer composite steel, which is durable and durable, with uniform heat transfer and no oil smoke. The inner surface is high-quality 304 series stainless steel, healthy material, quality assurance. The flanging process of the pot mouth makes it easier to pour vegetables to prevent dripping.

The pan design is ergonomic and suitable for stir-frying and cooking.

Supor Background:

Zhejiang Supor Co., Ltd. is a holding subsidiary of the French SEB Group, the largest R & D manufacturer of cookware in China and the second largest in the world, a leading brand of small kitchen appliances in China, and the first listed company in China's cookware industry. Supor was founded in 1994 and is headquartered in Hangzhou, China.

It is very well-known in the electrical industry. The Supor stainless steel wok is very powerful, it not only successfully solves the problem of uneven heating of the stainless steel wok, but also has many powerful functions.

1. The iron pot is good, the difference is that the iron pot is made of pure metal iron, and the stainless steel pot is made of alloy.

2. The use of iron pots is conducive to the absorption of iron substances by the human body. Iron pans 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.

3. The newly bought iron pot is soaked in salted water, and then rubbed with salad oil 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.

4. The difference between pig iron pot and wrought iron pot: However, iron pot is also divided into pig iron and wrought iron, pig iron pot is easy to rust, I feel that sometimes there will be a rust smell in stir-frying, I personally think it is better to have wrought iron, there is no rust and it is not easy to stick to the pan, you can bubble the newly bought iron pot with salt water. Then sprinkle salad oil and rub it to be easy to use.

5. If there is still a peculiar smell, cut it into pieces with ginger, heat the pot, 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.

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.

Hello, in my cognition, it is better to use iron pots, and it is safe and hygienic to supplement iron.

Summary. Pros:1

Stainless steel pot stainless steel pot will not corrode, rust, can keep the pot bright and beautiful. In addition, stainless steel also retains the taste and nutritional value of food better. 2.

The iron pot has good heat retention and can evenly distribute the heat, and it is very rare to have high or low temperature local scorching or extinguishing of the fire. Cooking food in an iron pot can better lock in the nutrition and deliciousness of the food, and the iron pot can exercise the excellent non-stick property of the pot after long-term use. Cons:

1.Stainless steel potThe surface of the stainless steel pot is too smooth, which can easily cause the food to stick to the bottom or burn. In addition, the heat transfer effect of stainless steel is not particularly good, it requires high firepower, and stainless steel pots are relatively heavy.

2.Iron pot is easy to rust because the iron pot is easy to rust, and it needs to be regularly oiled and maintained, otherwise the iron pot is easy to damage and affect the cooking effect. The bottom of the iron pan is rough, which will cause the food to stick to the bottom.

Pros:1Stainless steel pot stainless steel pot will not corrode, rust, can keep the pot bright and beautiful looking.

In addition, stainless steel also retains the taste and nutritional value of food better. 2.The iron pot has good heat retention and can evenly distribute the heat, and it is very rare to have high or low temperature local scorching or extinguishing of the fire.

Cooking food in an iron pot can better lock in the nutrition and deliciousness of the food, and the iron pot can exercise the excellent non-stick property of the pot after long-term use. Cons: 1

Stainless steel potThe surface of the stainless steel pot is too smooth, which can easily cause the food to stick to the bottom or burn. In addition, the heat transfer effect of stainless steel is not particularly good, it requires high firepower, and stainless steel pots are relatively heavy. 2.

Iron pot is easy to rust because the iron pot is easy to rust, and it needs to be regularly oiled and maintained, otherwise the iron pot is easy to damage and affect the cooking effect. The bottom of the iron pot is rough, which will cause the food to stick to the bottom.

Summary: The choice of stainless steel pot or iron pot depends entirely on personal preference and cooking needs. If you value the importance of cleanliness and long-term use, stainless steel pans may be more suitable for you.

If you want your food to be more delicious and focus on traditional and original cooking processes, an iron pot may be more suitable for you. Perhaps the best option is to combine the two to make the trap tangerine used to meet different culinary needs.