Iron pans and non-stick pans are two common cooking tools, and they differ in material, how to use them, and how they cook them.
First of all, an iron pot is a traditional cooking tool that is mainly made of pig or cast iron. It has the advantage of being able to heat the ingredients evenly, keep them hot, and provide enough nutrients for the ingredients. The disadvantage of an iron pot is that it is easy to paste or stick to the pan if it is not used properly, and it requires certain skills and experience.
Non-stick pans, on the other hand, are a more modern cooking tool and are mainly made of coated materials. It has a special anti-stick coating on the surface that prevents the ingredients from sticking to the pan and is easy to clean and maintain. The advantages of nonstick pans are that they are easy to use, easy to clean and maintain, and are suitable for cooking dishes that need to maintain the original flavor of the ingredients.
In addition to the difference in materials and methods of use, iron pans and non-stick pans also differ in cooking effects. The iron pot can provide high temperature and uniform heat distribution, which is suitable for cooking ingredients that need to be heated for a long time, such as stewed meat, soup, etc. Nonstick pans are suitable for cooking dishes that need to maintain the original flavor of the ingredients, such as omelettes, fried steaks, etc.
Let's start with a comparison from 5 aspects
Appearance
In terms of appearance and lightness of use, non-stick pans are superior to iron pans.
The iron pot is usually forged with molten iron or veneer, with a single shape, a heavy texture, strong and resistant to falling, and a relatively heavy end.
The non-stick pan is made of aluminum alloy material, which is not only lightweight, but also has a variety of shapes and colors, which looks delicate and beautiful.
Safety factor
Iron pans are safer to use than non-stick pans. To achieve the purpose of non-stick, the inner surface of the non-stick pan will be coated with a layer of PTFE (non-stick coating), although this coating is resistant to high temperature and corrosion, but after all, it is a chemical component, and no matter how environmentally friendly, there will still be pollution. The surface of the iron pot does not have any coating, which is safe and stable for cooking.
Service life
Iron pans last longer than non-stick pans. The iron pot has a strong texture, whether it is fried on high heat, turned the spoon or repeatedly washed, the surface is not easy to damage, it is very durable, and the service life is more than 10 years.
The coating on the surface of the non-stick pan has poor wear resistance, and it is easy to fall off after long-term use, and no matter how good the coated pan is, it will also encounter this situation, so on the whole, its service life is not high.
Cooking effect
The effect of stir-frying mainly depends on personal cooking skills, so there is not much difference in the use of the two pots. However, the non-stick pan is very restrictive when stir-frying, and you can only use a silicone spatula or wooden spatula to stir-fry, and it is easy to scratch the coating with a shovel;The aluminum pot conducts heat quickly, the heat is not well controlled, and it is easy to paste the pot.
Overall, iron pans and nonstick pans have their own advantages and disadvantages, and which cooking tool to choose depends on your cooking needs and habits. During the cooking process, it is also very important to master the correct use techniques and maintenance methods.