Stainless steel pot is beautiful, light and durable, corrosion-resistant and rust-free, and is very popular among people. Stainless steel pot is made of Fe-Cr alloy infiltrated with trace metal elements such as nickel, molybdenum, titanium, cadmium and manganese. These trace metal elements are harmful to human body. So be careful not to put salt, soy sauce, vinegar, etc. For a long time, because the electrolyte in these foods has been in contact with stainless steel for a long time, electrochemical reaction will occur, which will dissolve harmful substances. Do not wash with strong alkali such as soda and bleaching powder. These substances are strong electrolytes and will also react electrochemically with stainless steel. Traditional Chinese medicine can't be cooked, because it contains many alkaloids, which will react with stainless steel when heated, affecting the effect of traditional Chinese medicine and even producing toxic compounds.
In a word, there are many kinds of cookers, each with its own advantages and disadvantages. It is generally believed that using aluminum pot as little as possible, cooking with stainless steel pot and enamel pots, cooking with iron pots and copper pots, and cooking with casseroles will be beneficial to your daily health care.
Reminder: Stainless steel is not completely rustless. If you are exposed to acid and alkali for a long time, chemical reactions will also occur, so that trace elements will be dissolved out. Therefore, stainless steel tableware containers should not be filled with salt, soy sauce and vegetable soup for a long time; It is not suitable for decocting traditional Chinese medicine. In addition, do not use strong alkali or oxidizing chemicals, such as soda ash, bleaching powder, sodium hypochlorite, etc. Clean stainless steel tableware containers to avoid corrosion of products.
Stainless steel wok, advantages and disadvantages
Compared with the two, stainless steel has the following advantages:
1) portable.
2) beautiful.
3) strong. Not easy to break; Hot pot doesn't crack easily with cold water.
4) Quick heating, fire fighting.
5) Not easy to rust.
Disadvantages:
1) cools quickly and has poor heat preservation.
2) The controversial disadvantage is that iron supplementation is not as good as iron pan.
In my opinion, after years of use, whether it's an iron pot or a stainless steel pot, the thinning of the pot mainly occurs in the place where the bottom of the pot is often barbecued by fire, and it is repeatedly oxidized at high temperature, peeling off layer by layer until it is perforated. There is basically no big change in the pot. Therefore, I don't agree with the statement that "iron is supplemented by elements falling from the iron pot".
Which is better, stainless steel pot or wok?
If you ask this question, 9999 out of 10,000 people will answer: iron pot is good.
These 9,999 people answered for the same reason: iron can make up.
This cliche may have begun in the last century.
I don't agree with this statement!
The intuitive reason is to use iron pot, aluminum pot, stainless steel pot, copper pot, tin pot, pottery pot and enamel pot. As long as it is not a clay pot, cooking with water all the year round will basically not bring down the pot material. The iron pot used by my grandfather's grandfather is still shining. If only the materials in this pot are used to supplement iron, then generations of grandparents and grandchildren will become a family with iron deficiency and anemia.
Look at those who changed the bottom of the pot. None of the pots leaked from the inside, but the bottom of the pot outside became thinner and thinner. People don't chew iron from the bottom of the pot with their mouths open, do they?
The iron pot is rusty. If you don't brush it off, you will eat rust, which is still a bit like iron supplementation. But how many people will eat rust with their eyes open? In addition, iron oxide is not only unpalatable, but also toxic. Even fewer people eat.
On the other hand, iron pots are easy to rust, unsanitary and unsightly, and raw iron pots are easy to break.
Stainless steel is beautiful and durable, and will not lose too much pot material.
To sum up, it is better to choose stainless steel pot. Pay attention to the choice of real high-quality stainless steel. At least 304 grade stainless steel. Those inferior stainless iron are really not as good as iron.
One person's opinion is for reference only.
Is stainless steel pot harmful to us?
Stainless steel tableware generally contains chromium and nickel. Chromium is a material to prevent products from rusting, while nickel is a corrosion-resistant material. If inferior stainless steel tableware is used, or stainless steel tableware is used improperly, it may cause the harm of heavy metals to human health. Pay attention to the parameters indicated above when buying.
Stainless steel tableware often has three codes: 13-0, 18-0 and 18-8. The number before the code indicates the chromium content, and the number after it indicates the nickel content.
In order to prevent the harm of heavy metals such as nickel and chromium to human body, the following points should be paid attention to when using stainless steel products:
(1) Do not use stainless steel tableware to hold strong acid or strong alkaline food for a long time, so as to avoid the dissolution of metal elements such as chromium and nickel.
(2) Do not use stainless steel utensils to decoct Chinese medicine. Because traditional Chinese medicine contains many alkaloids, organic acids and other components, especially under heating conditions, it is difficult to avoid a chemical reaction with it, which will invalidate the medicine and even produce more toxic chemicals.
(3) Do not use strong alkali or strong oxidizing chemicals for cleaning.