One, iron pot:

Advantages: frying with iron pot can supplement iron. At high temperatures, a small amount of iron in the iron pot will penetrate into the food, and therefore objectively play a role in iron supplementation.

Disadvantages: easy to rust.

Two, stainless steel pot:

Pros: easy frying, cold pots and cold oil will not stick, especially for kitchen novices, the operation is very convenient, very successful, there will be no scorched sticky bottom, etc., and non-stick pan is relatively lightweight.

Disadvantage: The surface coating of non-stick cookware usually contains carbon tetrafluoride, a chemical that can harm the liver, affect growth and development, and may even cause cancer.

Extended information:

Note:

1, be aware of the stainless steel thermal conductivity coefficient is small, the bottom of the heat dissipation is slow, the temperature is easy to concentrate, so the use of stainless steel cookware should not be too much fire, you should try to make the bottom of the heated surface of a wide and uniform, so as to save fuel and avoid the need to use the bottom of the heat. This can save fuel and can avoid the bottom of the pot food burnt.

2, the bottom of the pot if the food bonding burnt, can be softened with water and then gently scraped with a bamboo, wood chips, without kitchen knives and other sharp tools to scrape; washed and used for a soft cloth wiped dry and placed in a dry place.

3, cooking utensils after a period of time, the stainless steel surface will rise a layer of fog, so that the surface of the cooking utensils dark. This can be used on a soft cloth staining powder or detergent wipe, that can restore the light. If its outer surface is blackened by smoke, you can also use this method.

4, cooking utensils should avoid collision with sharp and hard objects, so as not to produce scratches and deflated marks affect the beauty and sealing performance.

Baidu Encyclopedia - Iron pot

Baidu Encyclopedia - Stainless steel pot