First of all, it depends on the thermal conductivity of the wok. Thermal conductivity of silver in metal >: copper >: aluminum > iron >: The prices of stainless steel, silver and copper are relatively high, and there are few woks made of these two materials in the market, and the patina dissolved by copper is still toxic and generally not used. The remaining aluminum and iron have moderate thermal conductivity, but it is easy to sprinkle aluminum when cooking with aluminum pot, which is harmful to health. Although the thermal conductivity of iron is not as good as that of aluminum, in the process of cooking, the iron pot does not contain other chemicals, will not be oxidized, and there are few dissolved substances. Even if a small amount of iron is dissolved from iron, it is good for human body.
Someone has done research and cooked several kinds of fresh vegetables, such as tomatoes and vegetables, in pots made of different materials. The results showed that the content of vitamin C in the dishes cooked in iron pan was significantly higher than that in stainless steel pot and non-stick pan. Although aluminum pot can retain more vitamin C when cooking, the dissolved aluminum is harmful to health.
Therefore, from a health point of view, proper cooking and selection of iron pots can not only reduce the loss of vitamin C in vegetables, but also directly supplement iron, which is of great benefit to prevent iron deficiency anemia.