Which is healthier, stainless steel or non-stick pans?
Stainless steel pans are healthier than non-stick pans.
- Stainless steel pot
Stainless steel pot, as the name suggests, is a pot that will not rust. Its biggest advantage is that it is durable and has a long service life. Many restaurants choose to use stainless steel pots, which shows that they must be safer and healthier. Specifically, stainless steel pots have the following advantages:
- The material is stable and will not produce harmful substances
Stainless steel pots are made of carbon steel, and there is a film attached to the surface with molybdenum, titanium and other metal elements, which can prevent food from corroding the metal at the bottom of the pot and dissolving iron. At the same time, stainless steel materials do not contain heavy metals and harmful substances, and are more in line with human health standards.
- Choices suitable for healthy cooking
Stainless steel has high resistance to high temperatures and grease, and the nutrients and taste of food can be completely retained. Stainless steel pots are suitable for cooking a variety of ingredients, such as high-protein, high-fat and high-sugar ingredients, ensuring the health and deliciousness of the food.
- Non-stick panNon-stick pans are usually suitable for frying, stir-frying, boiling and other cooking methods. The surface is coated with a non-stick coating. This surface treatment has less adhesion to food and is easy to clean. Non-stick pans have many advantages, but they also have their own drawbacks:
- Easy to scratch and harmful substances
The surface coating of non-stick pans is made of harmful substances such as Teflon, which will gradually wear away and enter the food when exposed to high temperatures, prolonged or unrelated consumption. Moreover, once the surface is worn, particulate matter will fall off, causing scratches, which is not conducive to use.
- Not stable enough
The surface coating of non-stick pans is not as strong as stainless steel and is easily damaged by factors such as scratches, high temperatures, or acids and alkalis, and its service life is usually shorter.
- Comparison between stainless steel pots and non-stick pots
Although stainless steel pots and non-stick pots have their own advantages and disadvantages, overall, stainless steel pots are relatively healthier. From material to service life, stainless steel pots are more stable and more suitable for cooking high-nutrient foods. On the contrary, the surface coating of non-stick pans may produce harmful substances and is prone to wear and scratches, which may pose a potential threat to the health of users. Therefore, in terms of health, we recommend using stainless steel pots.