I think the pot used for cooking at home should first of all be healthy, in fact, it should be easy to use, the food cooked should be delicious, and it should be easy to clean and store. I have used a lot of pots, but I think the iron pot is the best for cooking.

With the advancement of technological life, there are now many materials for woks. There are mainly the following types:

1. Iron pot. The main component of iron pot is iron, and it also contains small amounts of sulfur, phosphorus, manganese, silicon and carbon. Divided into raw cast iron pots and wrought iron pots. The cast iron pot is made of gray iron melted and molded. Wrought iron pots are made of iron forged or hand-beaten. Many of the popular Zhangqiu iron pots are hand-beaten wrought iron pots.

Both types of iron pots have their own characteristics. Cast iron pots are heavy and difficult to lift with one hand. It has slow heat conduction and good heat preservation performance, so it is not easy to burn the pot when cooking. Wrought iron pots are much lighter than cast iron pots. The pot wall is slightly thin, conducts heat quickly, and has slightly poor heat retention. I usually use these two pots interchangeably. Usually I use a wrought iron pot for cooking and a raw cast iron pot for stewing. As long as you heat the pot and pour oil when using it, the cooking will not stick to the pot. There are also some things you need to pay attention to when using an iron pan. I think it is necessary to say something here. Iron pans rust easily. When using it for the first time, open the pot as required. Try not to use it to make soup during subsequent use. Brush thoroughly and dry after each use. Apply a thin layer of cooking oil when not in use to prevent rust. The component of rust is iron oxide, which can cause damage to the liver if eaten into the body.

2. Stainless steel pot. Stainless steel pots contain a certain amount of chromium alloy elements in the steel, which can form a strong oxide film on the surface of the steel that is insoluble in certain media, thereby isolating the metal from the external media without chemical interaction. It has strong chemical stability and sufficient strength and plasticity. Resistant to high and low temperatures. The most commonly used one now is the wok made of 304 stainless steel. Strong and durable. Not only can it be used for stir-frying, but it can also be used to cook soup and noodles. It can also be used as a steamer with a steamer basket. It is very easy to use and convenient. I often use it as a steamer now. I can steam eggs, sweet potatoes, and heat steamed buns very quickly in the morning. However, be careful not to use strong alkaline or strong oxidizing chemical solvents to avoid corrosion of the product. Also try not to heat it with too much heat. It is best if the fire does not exceed the bottom of the pot, otherwise the walls of the pot will easily change color and will be difficult to clean. 3. Non-stick wok. This kind of pot mainly uses a non-stick coating in the pot. Common ones include Teflon coating, ceramic coating and medical stone coating. It is very handy for frying eggs, fish and making pancakes. The new pot does not stick to the pan without adding oil. But people love and hate it because it is easy to use and easy to break. Over time, the coating will gradually be destroyed and the pot will not function as well as it originally did. Moreover, the lost coating can also cause harm to the human body. Therefore, when using non-stick pans, you must pay attention to daily maintenance. Do not use it to make acidic food to prevent it from reacting with the coating. Try to use a wooden or silicone shovel. If the coating becomes damaged after a long time, it is best to replace it with a new pot.