As long as the wok material meets the safety standards, it is ok, each has its own advantages and disadvantages, and the purchase still depends on personal needs. If you want to be safe and reliable, you can't go wrong buying traditional iron pots; If you want the cooking process to be light and keep the original color of the dishes, you can choose stainless steel pot; If you like cooking without touching the pan, and it is easy to clean, then choose a non-stick pan.

The common and mainstream materials in wok are: iron pan, stainless steel pot and non-stick pan.

1, iron pot

Advantages: The material does not contain other special chemicals, and the cooking process does not produce harmful chemicals. At the same time, the iron pot is rich in iron ions, which will be partially integrated into the dishes, which can supplement iron to a certain extent.

Disadvantages: the iron pan conducts heat quickly, so it is necessary to master the heat when cooking, otherwise it is easy to fry, and the iron pan is easy to rust when not used, which is troublesome to clean.

2. stainless steel pot

Advantages: it has strong stability and is resistant to various aqueous solutions of acids, alkalis and salts, which is stronger than that of an iron pan. Stainless steel pot absorbs heat quickly and transfers heat evenly, so it can fully meet the energy needs by keeping a medium fire when cooking, without worrying about the problems such as burning the pot.

Disadvantages: Do not keep food such as salt, soy sauce, vinegar and vegetable soup for a long time, which will cause the metal elements of stainless steel to react with some elements in food and damage stainless steel.

3. Non-stick pan

Advantages: The biggest advantages of non-stick pan are "non-stick pan" and "no oil smoke". It is very convenient and light for cooking and washing, and it is not as tiring as cooking with iron pan. Moreover, non-stick pan pancakes and fried eggs have better effects than other pans.

Disadvantages: The surface of the non-stick pan is coated, which can not be touched by hard objects, and it is not suitable for long-term high-temperature cooking. If the coating falls, the whole pan will be unevenly heated, the taste of cooking will be greatly reduced, and the service life will be shorter than other pots.

As a cook, I often cook. I think the non-stick pan is more suitable for our community, because there is less oil smoke! Heat transfer is fast. Use an iron pot in my hometown, and stir-fry is delicious!