Iron pot is the best way to stir fry vegetables. The newly purchased iron pot is soaked in salt water. Sprinkle some more salad oil and wipe it off before it works. If there is any odor, cut ginger into pieces, heat the pot, and wipe it. A variety of pots and pans (7 pieces) is better than an iron pot. No pollution, evenly heated. The chefs all use iron pots. Iron pot: The safest pot. Experts from the World Health Organization have begun to recommend the use of iron pots, which are traditional kitchen utensils in China and generally do not contain other chemicals. Reminder: Iron pots are prone to rusting and should not be kept overnight with food. At the same time, try not to use an iron pot to cook soup, in order to prevent the oil layer that protects the surface of the iron pot from rusting from disappearing. When brushing the pot, you should also use as little detergent as possible, and then try to wipe the water inside the pot as much as possible. If there is slight rust, vinegar can be used to clean. Non stick pan: Not suitable for high temperature frying. The culprit of this Teflon storm is the main raw material of non stick pan - perfluorooctanoic acid ammonium. Perfluorooctanoic acid ammonium is a artificially manufactured fluorinated polymeric acid. Due to its high stability, it is not easy to adhere to food and is used as a necessary production material for non stick pot coatings. This non stick coating is actually a thin film with a thickness of about 0.2 millimeters. If it is burned dry or the oil temperature reaches 300 ℃ or above, this film may be damaged. Generally speaking, when frying vegetables, the temperature does not reach 260 ℃, but if frying food is cooked, the temperature may exceed 260 ℃. Reminder: Many dishes need to be fried during cooking, and the boiling point of oil is 320 ℃. When frying food, the oil remains hot, which can easily lead to the decomposition of harmful ingredients in the non stick pot. So when cooking fried or fried food, it is advisable to avoid using non stick pans as much as possible. In addition, use a non stick pan to stir fry vegetables, do not use an iron shovel to prevent damage to the non stick coating. Ceramic pots and casseroles: Not suitable for containing acidic food. Porcelain pots were previously recognized as non-toxic tableware and there have been reports of poisoning during use. According to experts, some beautiful coats (glazes) of porcelain tableware contain lead. If the temperature is not enough when firing porcelain or the glaze ingredients do not meet the standards, it may cause the pot to contain more lead. The national quality inspection department found that some ceramic pot products had exceeded the standard in lead and cadmium dissolution during random inspections. Long term use of products with excessive levels of lead and cadmium can lead to heavy metal poisoning and seriously affect physical health. Reminder: The enamel of a casserole contains a small amount of lead, so it is best to soak and boil a newly purchased casserole in 4% vinegar water first. The inner wall of the casserole is colored, and it is not suitable for storing alcohol, vinegar, acidic beverages, and food. When purchasing enamel tableware, it is required to have a smooth and flat surface, uniform enamel, and bright color. Stainless steel pot: It is not suitable to hold salt for a long time. Stainless steel utensils made of stainless steel are beautiful and durable. But unqualified stainless steel pots may pose safety hazards. Unqualified stainless steel pots generally have chromium exceeding the standard. Hexavalent chromium is listed as one of the harmful chemicals to the human body and is internationally recognized as one of the carcinogenic metals. Reminder: Stainless steel is not completely rust resistant. If exposed to acids and alkalis for a long time, it can also undergo chemical reactions. Therefore, stainless steel tableware containers should not hold salt, soy sauce, vegetable soup, etc. for a long time; It should not be used to boil traditional Chinese medicine. In addition, do not wash stainless steel tableware containers with strong alkaline or oxidizing chemicals to avoid corrosion to the product. Aluminum pot: It is not suitable to use a metal spatula to stir fry vegetables. The characteristic of aluminum pot is its excellent heat distribution and relatively light body. However, improper use of aluminum can lead to a large amount of dissolution, and long-term excessive consumption of aluminum can accelerate human aging. Aluminum pots are not suitable for high temperature frying and frying. High temperature or metal spatula collision or friction with aluminum pots during frying may release aluminum components. In addition, aluminum pots cannot hold dishes with strong acidity or alkalinity, such as pickled food. Reminder: Try not to use aluminum tableware. Aluminum tableware cannot be used in combination with iron tableware, as the chemical interaction between the two can cause more aluminum ions to enter the food. Aluminum accumulates slowly in the human body, causing slow and undetectable toxicity. However, once a metabolic disorder occurs, the consequences are very serious. Therefore, it is necessary to pay attention to preventing aluminum absorption and reducing the use of aluminum products in daily life. Pressure cooker, also known as pressure cooker, can heat cooked food to over 100 ℃. It was invented by French physicist Papin in 1679. It greatly shortens the cooking time and saves energy with its unique high-temperature and high-pressure function; However, pressure cookers with high work pressure can also cause significant damage to nutrition