The emergence of "non stick pans" has brought great convenience to people's lives. People no longer need to worry about accidentally burning meat when cooking, and fish slices sticking to the pot wall when frying fish.
Pot products mainly include aluminum pots, stainless steel pots, iron enamel pots, iron pots, and non stick pots. These pots have their own advantages and disadvantages, among which the non stick pot has the most prominent advantage. Here is a comparison of the performance of these types of pots:
The characteristics of aluminum pots are excellent heat distribution, with a heat transfer effect 16 times that of stainless steel pots, and a lighter pot body. But aluminum pots are difficult to clean and have a lot of oil and smoke.
The characteristic of stainless steel pots is poor heat distribution, which can easily generate hot spots and burn food. Stainless steel pots are heavy, difficult to clean, and prone to smoking when using a lot of oil.
Iron enamel pots have poor heat distribution and are prone to sticking to the bottom of the pot. This type of pot is difficult to clean and the surface is prone to damage, leading to rusting of the iron substrate.
Iron pots have poor heat distribution, which can easily generate hot spots and burn food. The pot is heavy, difficult to clean, prone to rust, and has a lot of oil and smoke.
The non stick pot overcomes all the shortcomings of traditional pots mentioned above, is easy to clean, and can be easily wiped clean. A non stick pan can easily fry and stir fry food without sticking to the bottom, minimizing oil consumption and keeping the kitchen clean with minimal oil fumes. It can also help reduce fat intake, in line with the modern trend of pursuing low-fat and low calorie consumption.
扫码二维码关注我们
