以前家庭炒菜常用铁锅，现在基本都用不锈钢锅了。这是为什么呢？

Before the family cooking commonly used iron pot, now basically use stainless steel pot. Why is this?

相比铁质炒锅，不锈钢锅的重量会轻盈一些，而且坚固程度却不会打丝毫折扣，可以说很好的达到了热量、重量与质量三者的平衡。除此之外，不锈钢锅不宜生锈，而且不会藏污纳垢，在清洗的时候能够大大降低工作量，时常清洁并且方法得当的话，锅体能够长时间的保持精美外观。

Compared to the iron wok, the stainless steel wok will be lighter, and the firmness is not discounted, which can be said to achieve a good balance of heat, weight and quality. In addition, the stainless steel pot should not rust, and will not hide dirt, when cleaning can greatly reduce the workload, often clean and proper methods, the pot body can maintain a beautiful appearance for a long time.

不锈钢锅不容易糊锅，加热均匀，保养简单，清洁简单，特别耐用，特别卫生，看起来也特别干净，而且最最最重要的是，任何食物都可以用不锈钢锅烹饪。有些材质的锅（例如没有珐琅面的铸铁锅，铝锅，铁锅等）不适合做特别酸的食品，或者有些锅不能加热温度太高（铜锅、不粘锅），然而不锈钢锅却是完全没有限制，什么食物都能做，而且整个可以扔进烤箱。

Stainless steel pot is not easy to paste, the pot is evenly heated, simple maintenance, simple clean, especially durable, especially hygienic, and look very clean, and most importantly, any food can be cooked in stainless steel pot. Some material POTS (such as cast iron pans without enamel, aluminum POTS, iron POTS, etc.) are not suitable for particularly sour food, or some pans can not be heated at too high temperature (copper pans, non-stick pans), but stainless steel POTS are completely no restrictions, what food can be done, and the whole can be thrown into the oven.