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What are the benefits of titanium pots over stainless steel pots?

Harm of stainless steel pots: Stainless steel pots are made of iron chromium alloy infiltrated with trace metal elements such as nickel, molybdenum, titanium, cadmium, manganese, etc. These trace metal elements are harmful to the human body and can cause cancer if used for a long time!

The hazards of iron pots: Iron pots are prone to rusting, and excessive absorption of iron oxide, also known as rust, by the human body can cause harm to the liver!

We all know that ordinary iron pots are prone to rusting, and every time we use them, we need to dry the water inside the pot. And there is no need to worry about these issues with titanium pots, because titanium has extremely excellent corrosion resistance. Even highly corrosive liquids such as seawater and aqua regia are difficult to corrode, so there is no need to worry about rusting.

In recent years, with the continuous development and application of new materials, titanium materials have gradually entered the civilian market field. A series of titanium related products have been developed. For example, titanium chopsticks, titanium bowls, titanium spoons, titanium cups, titanium pots, etc. have led a revolution in kitchen utensils with the theme of health, environmental protection, non-toxic and harmless.

Titanium pot is a pot made of 99.5% titanium metal as the contact layer, pure aluminum as the middle layer, and magnetic 430 stainless steel as the bottom layer. It has a three-layer composite structure and is pressed into shape as a whole. Why not use pure titanium single-layer structure for cookware? That's because we need to balance thermal conductivity (good thermal conductivity of aluminum) and magnetic conductivity (suitable for 430 stainless steel induction cookers).

Titanium pot boiling: Although titanium pots do not have coatings and rust proof films, the boiling process is also essential! The newly purchased titanium pot should be cleaned with detergent first, and then rinsed with hot water to remove impurities such as oil and floating ash. Pour clean water into the pot, add a little white vinegar, heat it on the stove until it boils, turn off the heat, and then rinse it with hot water to remove impurities such as metals and oil. Place the cleaned titanium pot on the stove again, dry heat to remove water, turn off the heat, pour a little cooking oil while the pot is warm, and use a soft cloth to evenly spread the cooking oil on the inner wall of the pot. Alternatively, apply lard evenly and leave for 1-2 hours or longer for better results.

The use of titanium pots: Titanium pots have excellent thermal conductivity and energy storage properties. When in use, low and medium heat has the same effect as ordinary pots with high heat. Daily cooking with low and medium heat can meet the needs. (Except for those who want to stir fry) In a medium heat hot pot, if oil lines appear after pouring in cooking oil, turn it to low heat or maintain medium heat for cooking, which saves energy and time, and reduces oil fumes. In addition, titanium has extremely strong activity, and as the number of uses increases, the surface oxide film will thicken, making it better to use.

Maintenance of titanium pots: Scientific use of titanium pots is important. Heat the pot first, then pour in the oil. When the oil is hot, add the food. This way, it's not as easy to stick to the pot. Not sure if the pot is hot enough, you can do a simple test with water: drop a small drop of water (1/8 teaspoon) into the pot. If the water comes into contact with the pot, it immediately turns into a droplet and slides along the surface of the pot. Your pot is already preheated and you can pour oil!

The numerous advantages and disadvantages of titanium pots make them the most popular healthy cookware today. A healthy titanium pot can ensure the safety of a family for a lifetime!

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