What wok is the healthiest and best to use

iron wok

Cooking in an iron pan can supplement iron. At high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in supplementing iron.

Cooking in an iron pan can save fuel. When the iron pan is used for a long time, the surface will naturally produce a layer of luster, which is basically equivalent to the effect of non-stick pan. Don't put too much oil when cooking, and avoid eating too much cooking oil.

Iron pot introduction:

The traditional iron pan can avoid the potential influence of harmful chemicals on the surface of non-stick pan. The surface coating of non-stick pan usually contains carbon tetrafluoride, which may harm the liver, affect the growth and development, and even cause cancer. Studies have also shown that this chemical may cause women to enter menopause early.

When cooking in a non-stick pan, carbon tetrafluoride will be converted into gas and volatilized at high temperature, which will be inhaled by the human body with cooking fumes. In addition, if the surface of the non-stick pan is scraped with a shovel, carbon tetrafluoride will fall into the food and be directly eaten by people. The traditional wok has no such chemical coating, so there is no such danger.

The above contents refer to:

People's Network-How to correctly use wok for cooking?