Choosing the right cookware can double the taste of ingredients!

Stewed meat in a cast iron pot: The thick pot wall locks in the heat, and the meat is tender and flavorful.

Stainless steel pot for making soup: It has strong corrosion resistance and is less likely to mix flavors when boiling traditional Chinese medicine or bone soup.

Frying eggs in a non-stick pan: Even heating, intact egg skin, non-stick pan.

Porridge cooked in a clay pot: It has excellent air permeability, retains the original aroma of the ingredients, and is suitable for slow stewing over low heat.

Pitfall avoidance reminder: Copper POTS are not suitable for cooking acidic foods (such as tomato sauce), and aluminum alloy POTS are not suitable for stewing alkaline ingredients (such as beans) for a long time.