Iron pot, aluminum pot, stainless steel pot, which is good?

When cooking, a heat source transfers heat to food most of the time using a heating appliance---Pot

If you have purchased a soup bucket, you will certainly know that there are a lot of materials for everyone to choose from.Iron pot, aluminum pot, Stainless Steel Stock Pot,what are their characteristics and advantages?

Iron pot

Iron wok is basically used by chefs in the restaurant canteen.The advantage of the iron pot is that it is heated evenly, theoretically there is no service life, the most important point is that the more it is used, the better it is. The iron pot will gradually turn black in the season and stir fry again and again, and the non-stick performance will be better and better.

The disadvantage is that it can not contact the detergent, but also every time after frying with oil brush or clean after cleaning must wipe the water on the pot surface clean, otherwise placed for a period of time the surface will produce rust.

Aluminum pot

Aluminum conducts heat well and weighs the least for the same volume. But aluminum is not suitable for making pots, it is extremely sticky and unhealthy, so few manufacturers use aluminum to make pots.Moreover, aluminum has a lower melting point (660 ° C) than other materials, and it is easy to damage if dry burned.

Stainless Steel Stock Pot

The Stainless Steel Pot is basically a multi-layer composite process, which can be applied to all stoves, and the bottom of the pot is very thick and relatively heavy. Stainless steel pot non-stick principle similar to iron pot, but better than iron pot care.