What is the material of the wok? Material recommendation of wok.

1, iron pot: iron pot cooking has its advantages, that is, it will not produce inedible dissolved substances, even if it does, it will be iron ions beneficial to human health. Eating iron can supplement iron, which is beneficial to prevent iron deficiency anemia, but iron pots also have shortcomings, that is, they are unsightly and easy to rust.

2. stainless steel pot: stainless steel pot has obvious advantages. It is as strong and durable as an iron pan, but it has one advantage that an iron pan does not have, that is, its appearance is beautiful. If you pay attention to the "appearance" of the wok, don't choose stainless steel pot. Its main disadvantage is its high price. Of course, we can't supplement iron.

3. Alloy pot: At present, there are two main types, one is aluminum alloy pot and the other is titanium alloy pot. If you like aluminum alloy pots, buy brands, because aluminum exceeding the standard may damage your health, and titanium alloy pots are rare.

4. copper pot: the advantage of using copper pot is that it heats food quickly. The food above is heated as the food below, and the control of the heat is relatively simple. However, copper pots also have shortcomings, the cost is not low, and they are also very heavy. If there is no special need, it is not recommended to choose copper pot.

5, medical stone wok: medical stone wok can dissolve a large number of trace elements, including iron, potassium, iodine, etc., which is beneficial to health and has a good preservation effect. Moreover, the oil smoke is thin and light, and it is not easy to stick to the pot. However, its disadvantage is also obvious, that is, it focuses more on stew cooking and cannot use metal frying spoons, so this kind of pot is not popular at present.