As a traditional Chinese kitchen utensil, the iron pot has always been loved by the broad masses of the people. Many people have iron pot complexes because they represent the taste of home and the traditional way of cooking. In contrast, non-stick pans, as a new type of pot, have gradually become popular in recent years. So, who is more "poisonous" in the end of an iron pan or a non-stick pan? This is a matter of great concern, so let's explore it below.
First of all, from the price point of view, the price of iron pots is generally cheaper, and the average family can afford it. The price of non-stick pans is relatively high, which may be somewhat unaffordable for some ordinary families.
Secondly, the iron pot has a better seal, which can better retain the original taste of the food when cooking soup and stew. Since the bottom material of the pot is more resistant to corrosion than the material of the pot. And the choice of bottom material is very important, if not properly selected, it will directly affect the service life of the pot. At the same time, cooking in an iron pot can also increase the body's absorption of iron.
In addition, iron pans are also a very healthy pan. Since iron is an essential trace element for the human body, cooking in an iron pot can help people better absorb the iron in food and promote human health. At the same time, iron pots can also increase the iron content in food, which is also helpful for preventing diseases such as iron deficiency anemia.
Non-stick pan is a relatively new type of pot, its main feature is "non-stick". Since the surface of the pot is coated with a coating, it can make the food not stick to the bottom of the pan, which is easy to wash and clean. At the same time, non-stick pans also have good corrosion resistance and high temperature resistance, which can maintain the original taste of food.
However, nonstick pans also have some disadvantages. First of all, the price of non-stick pans is relatively high, and the average family may find it somewhat unaffordable. Secondly, the coating of non-stick pans may wear or fall off during daily use, affecting the service life of the pan. At the same time, the nonstick pan is relatively poorly sealed and may lose some moisture and nutrients when cooking soup stews.
To sum up, iron pans and non-stick pans have their own advantages and disadvantages, and which pot to choose needs to be decided according to individual needs and actual conditions. For some families, iron pots are a more affordable option; For other families, nonstick pans are a more convenient and practical option.
It should be noted that no matter which pot and pan you choose, you need to pay attention to the correct use and maintenance measures. For iron pots, pay attention to avoid rust and deformation, and should be slowly fried and fried slowly over medium-low heat when using; For non-stick pans, care should be taken to avoid using hard objects such as iron brushes to clean the coating to avoid damage and peeling off the coating.
In short, when choosing pots and pans, you should decide according to your actual needs and preferences, and do not blindly follow the trend or listen to some rumors. At the same time, the correct use and maintenance measures are also important factors to ensure the service life of pots and pans and food health.