1, non-stick pan: drain oil before ignition. Because the non-stick coating is used at the bottom of the pot, the non-stick pot has the advantages of saving oil, not being easy to stick ingredients and being easy to clean. Studies have shown that the non-stick pan will release harmful substances above 260 degrees Celsius. Adding vinegar or soy sauce to the non-stick pan will also increase the dissolution rate of the coating of the non-stick pan, which is not conducive to health. Therefore, when using a non-stick pan, you must cool the oil, that is, put the oil and ingredients before firing, control the heat and avoid stir-frying. And turn on the range hood to avoid inhaling volatile substances hidden in the air during cooking. Don't season the sauce until the plate is ready.

2, aluminum pot wok: avoid acidic ingredients. Aluminum pot has the advantages of light material and fast heat conduction. However, improper use of aluminum pot will release aluminum ions, which are easily deposited on bones and central nervous system, affecting the absorption of calcium, and excessive accumulation may also increase the risk of Alzheimer's disease. Studies have pointed out that aluminum pot is easy to release aluminum ions when cooking acidic foods, so aluminum pot should be avoided to cook acidic foods, such as vinegar, tomatoes, Chinese medicine soup and so on. Boiling boiled vegetables in aluminum pot is safe, and the seasoning steps should be changed to serving. Aluminum will be metabolized out of the body through the kidney, and people with impaired renal function should avoid using aluminum pot.