If you want to cook delicious food, you must first have a good pot. As the saying goes, if you want to do your job well, you must first sharpen your tools. For Chinese cuisine, the deliciousness of a dish is inseparable from a good pot.

With the advancement of the times and the development of science and technology, the materials of pots are also different. For example, the materials of woks are iron pots, stainless steel pots, and non-stick pots.

Iron pots can be divided into traditional iron pots that are traditionally made from a piece of iron and are mainly used for business purposes, and cast iron pots that are coated with an enamel or ceramic layer on the outside.

The materials of these pots are different, so the texture of the fried food is naturally very different. The same dish can be eaten with two different feelings using two different woks, so it is also very important to choose a pot before cooking.

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So what are the differences between these pots, and how can we choose a good quality pot?

The first type: traditional iron pot. We often see some cooking programs on TV, especially some chefs who use the pot to stir-fry the food, and the spoon is even more handsome, which makes people very envious.

However, if the weight of the pot is very heavy, it will be difficult for the chefs to lift it, so choosing an ultra-light traditional iron pot is the most correct choice.

And the price is not expensive. You can buy a traditional iron pot with fast heat conduction and light weight for a few hundred yuan.

But this kind of pot also has shortcomings, because you need to heat the pot with hot oil before cooking. The fumes from this kind of pot are very large, but for older people, they like to use this traditional iron pot.

Second type: Compared with traditional iron pots, cast iron pots have a non-stick effect when cooking. Moreover, this kind of pot is very popular among Europeans, who also regard cast iron pots as heirlooms.

Using cast iron pots for cooking has fast heat conduction, stable heat transfer, and particularly good heat preservation effect.

However, the weight of cast iron pot is much heavier than that of traditional iron pot, which is similar to that of ordinary stainless steel pot, and its heat preservation effect is better than that of stainless steel pot.

The third type: stainless steel pot. Stainless steel pot is also called a pot. Because it is made of stainless steel, it is called a stainless steel pot.

Stainless steel pots are strong and durable, and you don’t have to worry about rusting or releasing toxins due to inferior coatings.

Many families like to use stainless steel pots when cooking food.

When cooking, use hot oil to heat the pan, so it won't stick to the pan at all.

However, stainless steel pots also have disadvantages. Ingredients consume a lot of oil, so stir-fried dishes are high in oil and fat. Patients with diseases such as high blood pressure and hyperlipidemia should use less stainless steel pots.

The fourth type: non-stick pan. Non-stick pan refers to a coated wok. It usually uses an aluminum alloy pan as the base, and then is coated with a layer of non-stick substances such as resin, magnetic glaze, and minerals.

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The non-stick pan is also called the fool's pan, which means that even people with poor cooking skills can make delicious food.

However, the weight of a non-stick pot is about the same as that of a stainless steel pot. Generally, novice kitchen users prefer to use non-stick pots.

When using a non-stick pan, never use a shovel to cook, otherwise it will scratch the non-stick material on the surface.

Generally, the thicker the coating, the better the material, and the more processes, the higher the price.

You can choose the wok that suits you according to your own needs. When washing the pot, use less cleaning balls, steel brushes, etc. to avoid damaging the protective film in the pot and shortening the life of the pot.