The non-stick pan originated from the whimsy of a housewife. 1954, a French woman, Colette, found that the non-stick material Teflon, which prevents the fishing line from hooking when her husband Mark gregoire was fishing, was particularly useful, so her brain was wide open and she thought that it would be very effective when used in a frying pan, and her husband happened to be an engineer, so the world's first non-stick pan was born.
Before the non-stick pan appeared, many people had a lot of troubles when cooking. Typically, when cooking, there will be some burnt dishes adsorbed on the bottom of the pot. When you brush the pot, you will be very upset and it will be very troublesome to get rid of it. However, the appearance of non-stick pan has well avoided this situation.
As far as wok is concerned, the safest thing at present is the iron pan. The qualified iron pan is generally made of pig iron and will not contain any chemicals, so it has no influence on the human body. Moreover, the nature of the iron pot is relatively stable, and there will be no dissolved matter or falling off during cooking. Even if the iron substance is dissolved out, it is harmless to the human body. On the contrary, after the iron substance in the pot is absorbed by the human body, it can also play the role of supplementing iron, which is still beneficial to the human body.