My family changed 4 pots in 2 years, and finally figured out the difference between "iron pot" and "non-stick pan"

EDIT: Beauty Guide

The cooking utensils in the kitchen are in direct contact with the ingredients, so they are related to our health. Among the many kitchen utensils, the "wok" is the most frequently used one. At present, there are many types of woks on the market, such as iron pans, non-stick pans, stainless steel pans, enamel pots and so on.

Because there are many types, many people are also more entangled in the process of purchasing pots and pans. In particular, I don't know whether to choose an "iron pan" or a "non-stick pan". My family has been living in it for more than 2 years now, and I have changed 4 pots in detail. Next, I will talk about my use of the feelings and differences, I hope to give you some references.

The difference between an iron pan and a non-stick pan

1. Appearance value

Purely from the appearance point of view, iron pots and non-stick pans have their own characteristics. However, whether it is a pig iron pot or a wrought iron pot, it is basically the same. Styles and styles that do not stick to the pan are a little richer. If you pursue beauty and appearance, most people will directly choose a non-stick pan.

2. Coating

As we all know, iron pots are uncoated. The reason why many people use iron pots is not stick to the pan is because the surface of the iron pot after opening the pot is attached to a layer of "oil film". And the non-stick pans on the market have coatings. The main material of the coating is something called Teflon, the scientific name is polytetrafluoroethylene. Simply put, this material can fill the gap in the surface of the pot, coupled with high hardness and strong stability, so that the pot has the characteristics of a non-stick pan.

3. Experience

In the specific use experience, the heat conduction of the non-stick pan is a little slower, and of course, the cooling is also slower. The thermal conductivity of the iron pot is very good, especially the wrought iron pot, because the pot body is relatively thin, so it is easier to conduct heat. It is precisely because of this that the heat is not easy to control during the stir-frying process.

4. The degree of difficulty of cleaning

Since the non-stick pan has a coating, it is very easy to clean after use. But only if the coating is intact. If the iron pot is not opened, it will be very easy to stick to the pot, and the more the iron pot is used after the pot, the more non-stick the pot is, so the degree of cleaning difficulty of the two pots and pans depends on the daily use method and maintenance habits.

If you want the iron pan to be non-stick, you must do the opening of the pot in place. In fact, the operation of the pot is not difficult. But the opening of the iron pot is not permanent, and it should be redone every once in a while, at least a layer of "oil film".

5. Service life

At the beginning, I said that although the new home has only been in for two years, the pots and pans have been changed by 4. In fact, the reason why I changed so diligently is because I have been using a non-stick pan before. In terms of service life, the non-stick pan is easily damaged and dropped because the coating, so it generally takes less than a year to change one. If it is not used properly during the stir-frying process, it will even be replaced in a few months. The service life of the iron pot is no problem for decades, and it can even be passed on to the next generation.

Is the coating of the non-stick pan harmful?

As a former internet celebrity pot, the non-stick pan immediately welcomed the praise of many people as soon as it was launched. However, what has been interesting in recent years is that those who have used non-stick pans have finally switched directly to iron pans. One is that the non-stick pan is easily damaged, and the other is out of health considerations. After all, the claim that non-stick pan coatings are harmful has been circulating. So is the coating of the non-stick pan really harmful? Take a look at what the professionals have to say.

The coating of the non-stick pan, that is, the material "PTFE", its decomposition critical point is around 350 ° C. Once the pot exceeds this temperature, PTFE will decompose to produce a harmful substance, commonly known as "fluorine phosgene", which will cause emphysema. It is not a carcinogenicity that is widely circulated by the masses.

In the daily cooking process of stir-frying, even if it is fried, the temperature inside the pot will not exceed 260 ° C. In this temperature range, PTFE is still stable and does not decompose. Therefore, the normal use of non-stick pans will not have harmful effects.

But if the non-stick pan is "dry-fired", the temperature can soar to more than 400 degrees Celsius in a short period of time, and even reach 800 degrees in three or five minutes. At this time, PTFE will inevitably decompose, and then produce harmful fluorine phosgene. Therefore, the use of non-stick pans, the most taboo is dry burning.

Correct use of iron and non-stick pans

In the specific use process, the use of each pot is different. For example, in addition to the need to open the pot, the most important thing to pay attention to is that you can't use dish soap for each cleaning, because it will accelerate the shedding of the "oil film" of the pot. Cause the next use to stick to the pan. The right thing to do is to clean it up and take care of it with oil.

When using the non-stick pan, avoid using tools such as shovels and steel balls that are easy to scratch the pot body, and at the same time avoid washing with hot pots and cold water. These misguided practices can lead to a shorter service life of the coating.

Write at the end:

In the choice of pots and pans, after a long time of use, you will find that whether it is an iron pot or a non-stick pan, the most important thing is daily maintenance. From the perspective of health, it is clear that the advantages of the iron pot are more obvious. As for some of the "bells and whistles" concepts on the market, such as titanium non-stick pans, ceramic non-stick pans, sapphire non-stick pans, maifanshi non-stick pans and diamond non-stick pans, they are essentially PTFE. So don't be misled by these gimmicks. (The feature text of this issue is original, some of the picture sources are online, and the infringement contact is deleted)