A good pot can increase the satisfaction of cooking. In fact, every kind of pot has its own advantages and disadvantages. You can choose the one that suits you best according to your needs, but there is no perfect pot. Specialty cuisine also has very high standards for pots. I think non-stick pots are better, but Personal thoughts

. Wok; iron pots are divided into wrought iron pots and cast iron pots. Wrought iron pots are lightweight and heat up quickly, and are convenient for turning the ladle. They are suitable for oil frying. Pig iron pots are heavy to the touch, several times that of ordinary woks, and have poor heat transfer capabilities. It takes a long time to heat up a large pot, which is time-consuming and natural gas-consuming. Generally speaking, compared with Suitable for making soup and cooking. If you don’t want to do maintenance on a daily basis and have small arm strength, it is best to choose a wrought iron pan

A non-stick pan; a non-stick pan is a pan that is not easy to stick to the pan and is suitable for frying poached eggs. Fry fish and make cakes. Non-stick pans are often non-stick because their surface has a special coating: Teflon coating or ceramic coating.

Stainless steel steamer; Stainless steel is a pot with a certain alloy composition. The material of stainless steel steamer is 304 stainless steel or 316 stainless steel, among which 316 stainless steel is more powerful.

Sticking pan> Stainless steel steamer = wok; stainless steel steamer and wok: relatively heavy, with high requirements for doneness. If you don’t control it well, it will easily stick to the bottom, so it is suitable for regular cooking. People's non-stick pans: Due to their non-stick properties, they are easy to operate, easy to cook, and easy to clean. Moreover, most non-stick pans are lightweight and can be used by novices in the kitchen.

Comparison of maintenance requirements, non-stick pans > woks > stainless steel steamers; stainless steel pots: As long as they are not bumped or bumped violently, there is no problem in daily use, cleaning and drying. Wok: The water in the pot must be dried immediately after use, otherwise it will be very easy to rust. Non-stick pans: There are many requirements when using them. For example, they cannot be cleaned with steel balls, and they cannot be washed with cold water immediately when the pan is hot. The maintenance requirements are higher.

No matter what kind of pot it is, there are pros and cons. You can choose the appropriate pot according to your own needs, but no matter which kind it is, you must pay attention to the operation method when using it, and do not worry about it because of your own needs. Wrong operation can cause stress to the human body.