1, cast iron
Cast iron pan is commonly used in life, which has the advantages of fast heat conduction, hard texture, wear resistance and scratch resistance, and is not easy to deform. Can be directly used on the induction cooker. But pay attention to the bottom of the pot when you buy it, and it must be round, otherwise it will affect the heating area of the food in the pot. Because pots with other shapes are prone to uneven heating area and poor stability.
2, stainless steel
Stainless steel pot has beautiful appearance, non-toxic and tasteless, and stable performance. Suitable for induction cooker. However, due to the slow heat conduction, it is more suitable for making soup, and it is not recommended to be used as a wok.
Matters needing attention in using cast iron pan:
1, when using the cast iron pan, you should first pay attention to cleaning, and you can't brush the pan with steel balls. Many people brush the pot with steel balls in order to remove the dirt. However, for cast iron pots, it is easy to damage the coating on the surface of the pot and bring scratches. Because it has a coating on its surface, such as Teflon, it is recommended not to use steel balls, which will cause wear in the pot once rubbed.
2. If the cast iron pot is burnt out carelessly, it is difficult to brush off the hard shell at the bottom of the pot. At this time, it can't be said that it is directly cleaned with steel balls. We need to use some clever tricks, such as mixing some white wine and beer with a small amount of water according to the ratio of 1: 1:0.5, pouring it into the pot, covering it for 5 minutes, and then gently brushing it off and cleaning it.