Aluminum pot's words are harmful to health.
Aluminum pot is characterized by good heat dissipation and light pot. Long-term intake of too much aluminum will accelerate human aging. Pots are not suitable for high-temperature frying. High temperature or the collision and friction between metal shovel and aluminum pot during cooking may release aluminum. So,; Aluminum pot is not suitable for making pancake fruit.
For the wok used for daily cooking, it is appropriate to choose a raw wok. Generally, the heat transfer of raw iron pot is slower than other pots, but the heat dissipation rate is higher than other pots. Therefore, when frying food, the raw iron pot is less likely to paste the pot than other pots, and the oil temperature is not easy to be too high, which leads to food coking. The surface finish of raw iron pot is low and there are fine cracks. When food is fried for a long time, a layer of carbide film (pot scale) and oil film will be formed on the surface, which can prevent the oil temperature from being too high on the one hand and the iron pan from rusting on the other.
In addition, cooking with a raw iron pot can also supplement iron for the body.
I suggest using a raw iron pan.