1, raw wok is suitable for people who can cook and maintain. The raw wok is made of the materials mentioned at the beginning, that is, the canteen in the school or the kitchen in the takeaway shop. Because iron is weak in ductility, it is also very heavy to handle. Raw iron pots are generally very heavy to carry, and the cooking speed is slow, because it conducts heat slowly. If you don't wipe it with a cloth in time after brushing, there may be rust problems.

2. Nitrided iron pot has the ability of corrosion resistance and rust prevention. With the development of the times, this kind of iron pan has been coated with a desalting protective layer. This kind of iron pot is not easy to rust and corrode. It has a long service life and good thermal conductivity when cooking. You can cook with oil in a short time, but its price may be higher.

3. The copper wok is beautiful and has good thermal conductivity. The thermal conductivity of copper is the best among normal metals, so copper pot is also an option for frying pan in the family at present, but it is easy to corrode. After the explosion, it is very expensive to maintain copper itself in time. Buying a pot is not for looking good, so it is more suitable for chefs who specialize in high-end take-away shops, and serving is faster.

4. stainless steel pot is very suitable for civilians. At present, stainless steel pot is 304 stainless steel approved by the state, which is more wear-resistant and corrosion-resistant. You can use it directly when you buy it, and its thermal conductivity is also very strong. This is also the most popular choice for cooking in the family at present, but it also has some shortcomings. No matter what kind of food is fried, it is easy to stick to the pot and it is more troublesome to handle.

5, non-stick pot is more suitable for kitchen white. Non-stick pan Generally speaking, the pan bottom is made of stainless steel alloy and the surface is coated with Teflon. This material is specially used for non-stick vegetables, which not only saves labor when cooking, but also does not affect the taste and taste of vegetables, especially the coating is not easy to be damaged, and protein will not stick when frying eggs or scrambled eggs.