What pot is best for cooking?

　　Classification of pots

　　There are many categories of pots. In terms of materials, they generally include pig iron, steel, stainless steel, aluminum alloy, etc.; in terms of shapes, they include frying pans, traditional bottom semi-circular arc-shaped woks, cylindrical types for cooking, etc.; in terms of functions, they include woks, hot pots, soup pots, pressure cookers, rice cookers, etc.

　　Pot choice

　　1. From the analysis of the shape, the semi-circular arc-shaped wok can ensure even heating when cooking and is conducive to stir-frying, which will not lead to different tastes of the dishes fried in one pot, while the pan used in the induction cooker is unevenly heated and is not conducive to stir-frying;

　　2. From the material analysis, pig iron has the worst thermal conductivity, followed by aluminum alloy, steel, and stainless steel, so it is easier to control the heat in pig iron pots;

　　3. From a nutritional perspective, it is inevitable that trace amounts of metal elements will dissolve into the dishes during the frying process. Relatively speaking, no trace elements are added to pig iron during smelting. Trace amounts of iron are beneficial to the human body but not harmful, while other metals are more or less added with other trace elements during the smelting process.

　　Cook different dishes and use different pots

　　Since it is cooking, there are only two types of pans for induction cookers and traditional semi-circular woks. If we choose one of the two, we have to choose the traditional semi-circular wok, and the material is pig iron.