时下,市场上炊具的种类越来越多,人们在选择时都拿不准,是选不锈钢的,还是选传统的铝、铁等制品的?据了解,生活中常见的炊具有铁、铝、不锈钢、不粘锅等四大类,各有优、缺点,业内人士对其进行了逐一“评点”。——使用铁炊具虽然可以获得一定的微量元素铁,但由于它用起来太笨重,加之极易氧化、抗腐蚀力不强,容易与食物中的酸、碱物起反应,使用寿命较短。——铝炊具具有使用轻便的特点,它的重量只为不锈钢的三分之一,价格也是最便宜的,但导热性不好,在使用时易糊锅,清洗起来麻烦。——不锈钢炊具,有很强的抗腐蚀性,十分耐用,而 Nowadays, there are more and more types of cooking utensils on the market. When people choose the products, they are not allowed to choose whether to choose stainless steel or select the traditional aluminum and iron products. It is understood that the common cooking in the life is iron, aluminum, Stainless steel, non-stick pan and other four categories, each has its own advantages and disadvantages, the industry one by one their “comments”. - Although the use of iron cookware can get some trace elements of iron, but because it is too bulky to use, coupled with extremely easy oxidation, corrosion resistance is not strong, easy to react with the food acids and alkalis, short life. - Aluminum cookware has the use of lightweight features, it weighs only one-third of stainless steel, the price is the cheapest, but the thermal conductivity is not good, easy to paste pot in use, cleaning trouble. - Stainless steel cookware, strong corrosion resistance, very durable