What's the difference between a stainless steel pan and other pots?
Casserole insulation ability, porous texture, a small amount of adsorption and release of food taste, not resistant to temperature changes, mainly for small slow boil, the most suitable for soup.
Stainless steel pot with beautiful appearance, exquisite structure, and has the advantages of durability, corrosion resistance, anti rust, easy processing, no deformation, is the mainstream product cooker Market. But stainless steel pot with uneven heat conduction, so many brands of stainless steel pot adopts three layer composite structure, some brands have adopted the three layer the complex structure of three layer composite structure is sandwiched between two layers of stainless steel with a layer of aluminum, forming a high-tech process, so the cooker is heated evenly, fast heat conduction, not because of the single point temperature is too high and burn the food, is not easy to produce smoke, generally has a variety of functions, fried, roasted, fried stew. Three layer composite structure of the pot, which can fully maintain the nutritional content of food, but also can maximize the maintenance of the housewife's health. Stainless steel pots can not be long time for salt, soy sauce, vinegar, soup, etc., because these foods Contains a lot of electrolyte, if poured into a long time, it will also like other metals like stainless steel, with the electrolyte from the electrochemical reaction, the toxic metal elements are dissolved out. Can use stainless steel pot pot medicine, because medicine contains many alkaloids, organic acids and other ingredients, especially under the condition of heating, it is difficult to avoid do not react with, and make the drug failure, and even generate complex some more toxic chemicals. Can not use strong alkaline or strong oxidizing such as soda, bleaching powder, sodium hypochlorite and other washing. Because these substances are strong electrolytes, same with the stainless steel electrochemical reaction.
The main component of iron is iron, also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon and iron. Iron has cooked wok points, iron is made of gray iron melting model casting made. Cooked wok is made of black metal forging or hand hammered steel with a thin slab pan, heat and fast performance using the cooking pot can increase the body's intake of iron, because the number of iron wok cooking food increased. This may be caused by the dissolution of small iron and iron loss. Therefore, for the prevention of iron deficiency anemia, iron cooking diet may be beneficial. It is one of the traditional Chinese cooking is. The most secure pot, no oxidation generally do not contain other chemical substances, in cooking, cooking process, iron is not dissolved, there is no loss, even with the dissolution of iron materials, is also good for the body to absorb, so use iron Cooking is the most direct way to iron, but iron pans tend to rust and should not be served overnight
