Some people say that wok cooking can supplement iron and prevent anemia, which is very unreliable. The probability that iron in wok cooking is absorbed by human body is very low, and the iron in wok is trivalent iron, and what our human body can absorb and utilize is divalent iron.
So what are the shortcomings and advantages of stainless steel pot?
1, disadvantages
Stainless steel utensils are beautiful and durable, but unqualified stainless steel pot will have potential safety hazards. Unqualified stainless steel pot is generally chromium exceeding the standard. Hexavalent chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals.
Stainless steel is not completely rustless. If it is exposed to acids and alkalis for a long time, it will also react chemically. Therefore, stainless steel tableware containers should not hold salt, soy sauce and vegetable soup for a long time.
2. Advantages
However, stainless steel pot's wide popularity naturally has its advantages: it is clean, easy to wash, non-corrosive, and because it is made of thin stainless steel, it is lighter in weight. Therefore, if it is used at home, from the perspectives of convenience, lightness, beauty and cleanliness, stainless steel pot undoubtedly has an advantage.
In a word, stainless steel pot can cook dishes, while stainless steel pot and wok have their own advantages, depending on how you choose! In fact, I want to say that the quality of stainless steel pot is generally guaranteed in the market, so there is no need to worry too much.