What wok works well with non-stick wok?

Now, with many non-stick pots entering the vast families, the iron pots that used to be used very frequently are gradually abandoned. But some people still insist on using iron pots. In fact, non-stick pan and iron pan have their own advantages. Non-stick pan is popular because of its convenient cleaning, while iron pan is popular with some people because of its health benefits.

Iron pot advantage

Cooking in an iron pan can save fuel. When the iron pan is used for a long time, the surface will naturally produce a layer of luster, which is basically equivalent to the effect of non-stick pan. Don't put too much oil when cooking, and avoid eating too much cooking oil. Clean the wok without detergent, brush it with hot water and a hard brush and dry it completely.

The traditional iron pan can avoid the potential influence of harmful chemicals on the surface of non-stick pan. The surface coating of non-stick pan usually contains carbon tetrafluoride, which may harm the liver, affect the growth and development, and even cause cancer. Studies have also shown that this chemical may cause women to enter menopause early.

When cooking in a non-stick pan, carbon tetrafluoride will be converted into gas and volatilized at high temperature, which will be inhaled by the human body with cooking fumes. In addition, if the surface of the non-stick pan is scraped with a shovel, carbon tetrafluoride will fall into the food and be directly eaten by people. The traditional wok has no such chemical coating, so there is no such danger.

Cooking in an iron pan can supplement iron. At high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in supplementing iron.

To sum up, it is not difficult to find a non-stick pan, which is convenient for you to brush the pan, but you lose your health. Non-stick pan, not suitable for high temperature frying. Experts from the World Health Organization suggest using an iron pan, which is a traditional kitchen utensil in China. Generally, it does not contain other chemicals and will not be oxidized.