Kitchen novices are often dazzled by the various materials of cookware. So, how should they choose?

Iron wok: The first choice for traditional Chinese cooking, with an uncoated design, it can withstand high temperatures and conducts heat quickly, making it suitable for stir-frying and deep-frying. However, it is necessary to pay attention to boiling and nurturing the pot to avoid rusting.

Stainless steel pot: Corrosion-resistant, easy to clean, suitable for stewing and making soup. It is recommended to choose 304 food-grade stainless steel, which is safer and more durable.

Aluminum alloy pot: Lightweight, fast heat conduction, energy-saving, but it needs to be used in combination with a coating (such as non-stick coating). Suitable for beginners and families seeking convenience.

Tip: Choose the material based on your cooking habits. Iron POTS are easier to maintain and more convenient to use. Stainless steel POTS are suitable for "lazy people", while aluminum alloy POTS need to be protected by the coating!