Pot is an indispensable tool in the kitchen, a wide variety, each with its own characteristics. They play a vital role in the cooking process and directly affect the taste and nutrition of food. Different materials are suitable for different cooking methods, and understanding these differences can help you choose and use them better.
Stainless steel POTS are widely loved for their durability and ease of cleaning. They have good thermal conductivity, can heat ingredients evenly, suitable for cooking soups, stews and other long cooking dishes. However, stainless steel POTS tend to cause food to stick to the pot at high temperatures, so an appropriate amount of oil is required when using.
Cast iron POTS are another common choice, known for their excellent insulation properties. When the heat is evenly transferred, the cast iron pot can continue to release heat, which is perfect for slow cooking and braising, and can give food a richer flavor. In addition, the cast iron pot also has the benefit of improving iron intake, especially for people who need to supplement iron. However, the cast iron pot is heavier, and it requires certain skills and patience when used, and it is necessary to avoid long-term soaking in water when cleaning to avoid rust.
In recent years,non-stick cookware has been respected by more and more families,and its surface coating can effectively reduce food stickiness, suitable for fast-paced cooking such as frying. They are also relatively simple to clean, eliminating unnecessary manual cleaning time. However,the durability of non-stick pans is poor,and it is necessary to avoid high temperature dry burning and the use of metal utensils to avoid scratching the surface.
In addition,because of its excellent thermal conductivity, copper POTS are often used in dishes that require precise temperature control,such as candy making.