1. Which is better, a non-stick pan or an iron pan?
1, iron pot: the main component is iron, but also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon and so on. It has the properties of fast heat transfer, low price, good heat resistance and wear resistance, and is suitable for stir-frying. However, the pot is heavy, difficult to clean, and the oil smoke is relatively large when used for a long time. It is necessary to strictly control the temperature. If the temperature continues to be too high, it is easy to produce hot spots and burn food.
2. Non-stick pan: The main raw material for non-stick coating is PTFE. When PTFE is above 200℃, its chemical properties begin to become unstable. Non-stick pan can easily fry and fry food without sticking to the bottom. It uses less oil and fumes and is easy to clean, but it is more expensive and has poor heat resistance and wear resistance.
Second, the difference between non-stick pan and iron pan
1, chefs usually use iron pots to cook dishes in the kitchen, and think that the taste is delicious, dark in color and slightly iron, but it is not easy to detect. People use an iron pan to cook sour food every day, such as adding tomato sauce and vinegar, which is beneficial to the increase of iron content in food. It should be noted that iron pots should not store water and overnight food to avoid rust caused by a large amount of iron release. Iron pot cooking is easy to lose antioxidant substances; Because iron ions will react with polyphenols in food, they will form dark compounds, which will lead to color change of food. The non-stick pan basically retains the original color and flavor of the ingredients. There is no oil smoke entering the living room.
Therefore, whether the non-stick pan or the iron pan is good depends on the specific situation.