Classification of Pots
Pots are categorized in various ways: by material (cast iron, steel, stainless steel, aluminum alloy); by shape (flat pans, traditional wok-style pans with semi-circular bottoms, cylindrical pots for steaming); and by function (woks, hot pots, soup pots, pressure cookers, rice cookers).
Choosing Pots
1.From a design perspective, the semi-circular wok ensures more even heat distribution during stir-frying and facilitates better tossing, preventing uneven cooking results. In contrast, flat pans for induction cooktops heat unevenly and are less suitable for tossing. 2. Material analysis shows cast iron has the poorest heat conductivity, followed by aluminum alloy, steel, and stainless steel. Thus, cast iron pans offer better heat control.
3. From a nutritional perspective, trace metal elements inevitably leach into food during stir-frying. Cast iron typically contains no added trace elements during smelting. Trace iron is beneficial to human health, whereas other metals often incorporate added trace elements during processing.
Different dishes call for different pans
For stir-frying, the options are limited to induction-compatible flat pans or traditional semi-circular wok pans. If choosing between the two, opt for the traditional semi-circular wok pan, preferably made of cast iron.
Cast Iron Woks: Currently the Safest Cookware
According to reports, traditional Chinese cast iron woks are currently the safest kitchenware. Qualified cast iron woks are made from raw iron, typically free of other chemicals and resistant to oxidation. During stir-frying or cooking, cast iron woks do not leach substances or shed particles. Even if trace iron is released, it is beneficial for human absorption.
It is reported that WHO experts also recommend using iron woks. The primary reason is their significant auxiliary role in preventing and treating iron-deficiency anemia. Under high temperatures, salt and vinegar react with iron, combined with friction from spatulas and spoons, causing the inorganic iron on the inner surface to flake off into very fine powder.When absorbed by the body, this powder transforms into inorganic iron salts under the influence of stomach acid, serving as raw material for blood production and thus providing therapeutic benefits. While many foods contain iron, iron pots offer the most direct iron supplementation.
Usage Reminder: Ordinary iron pots are prone to rust. Excessive intake of iron oxide (rust) can harm the liver. Experts advise against leaving food overnight in rust-prone iron pots.Additionally, avoid using iron pots for prolonged boiling of soups, as this can strip away the protective oil layer that prevents rusting. When cleaning, minimize the use of detergents to avoid removing this protective coating. After washing, thoroughly dry the pot to prevent rust formation. For minor rust spots, vinegar can be used for cleaning.
Nonstick Pans: Avoid High-Temperature Frying
According to China's environmental chemistry experts, ammonium perfluorooctanoate (PFOA) is a synthetic fluorinated polymeric acid. Due to its high stability, it is essential for producing non-stick coatings as it resists food adhesion. This non-stick coating is essentially a thin film approximately 0.2 millimeters thick. Dry heating or oil temperatures exceeding 300°C can damage this film.
It is understood that when using nonstick cookware, temperatures reaching 260°C can cause the decomposition of PFOA components within the coating. However, temperatures typically do not exceed 260°C during stir-frying. When preparing fried foods, however, pan temperatures may surpass 260°C.Experts note that water boils at 100°C. When cooking with a nonstick pan, temperatures typically do not exceed 100°C. Furthermore, when stir-frying, adding ingredients after the oil begins to smoke and cooking until the water boils usually results in dishes being nearly done without excessive heat.
Usage Reminder: Many dishes require frying or deep-frying, such as chicken wings or pork ribs. Since oil boils at 320°C, it remains extremely hot during frying, reaching very high temperatures that can easily cause harmful substances in nonstick pans to break down. Therefore, avoid using nonstick pans for frying or deep-frying whenever possible.
Experts also caution against using metal spatulas with nonstick pans, as this accelerates coating degradation and may release harmful substances.
While many households favor iron woks for iron supplementation, raw tomatoes in summer offer both nutrition and convenience. Office workers often turn to vitamin supplements... Iron supplementation from iron woks is less effective than consuming blood tofu.
Ceramic and Clay Pots: Avoid Holding Acidic Foods
Ceramic cookware was once considered non-toxic tableware, but recent years have seen reports of poisoning incidents. Experts explain that the decorative glaze coating on some ceramic items contains lead. If firing temperatures are insufficient or glaze ingredients fail to meet standards, the pot may release excessive lead.
When food comes into contact with the pot, lead may leach from the glaze surface into the food. National quality inspection departments have also found that some ceramic pot products exceed lead and cadmium leaching standards in random inspections.Lead and cadmium leaching refers to the release of these metals when products come into prolonged contact with food, especially acidic foods. Prolonged use of products exceeding these limits can cause heavy metal poisoning, seriously affecting health. National mandatory standards strictly regulate indicators like lead and cadmium leaching that impact human health.
Usage Tips: The glaze on clay pots contains trace amounts of lead. Newly purchased clay pots should be soaked in a 4% vinegar solution and boiled to remove most harmful substances.Colored enameled clay pots should not be used to store alcohol, vinegar, acidic beverages, or acidic foods. The coating on enameled tableware is actually a layer of enamel containing substances like aluminum silicate. If damaged, these substances can transfer into food. When selecting enameled tableware, ensure the surface is smooth and flat, the enamel coating is uniform, and the finish is glossy.