1. The common ones are 18/10 or 18/8 stainless steel. The bottom of the pot is a composite bottom with pure aluminum to achieve uniform heat conduction. (The thermal conductivity of stainless steel is 15, and aluminum is 230). Rugged and durable, with even heat conduction. However, stainless steel is not suitable for storing high-salt and high-acid foods overnight.

2. Cast iron pot. A cast iron pot with a certain thickness has uniform heat conduction, large specific heat, and long-lasting heat preservation. It is very suitable for soup pots and stew pots. (Cast iron thermal conductivity 80)

3. Cast aluminum pot. Pure aluminum conducts heat very quickly and evenly, and has a relatively large specific heat, which is suitable for making a saucepan. Since pure aluminum is not suitable for touching food directly, this type of pot is covered with a non-stick coating.

4. Special ceramic/glass pot. Special ceramics/glass can be used for high temperatures above 1000 degrees, and sudden temperature differences above 400 degrees. Not afraid of dry burning, you can take it out of the freezer and heat it directly. And it is not good for any food ingredients to react chemically. The defect is that the heat conduction is worse than that of metal, so it can only be used as a soup pot. (Thermal conductivity 40)

5. Ceramic alloy pots This kind of pot adds a dense and hard special ceramic layer on the outer surface of the heat-conducting metal pot. Has all the advantages of stainless steel pots and cast iron pots, and is not afraid of acid, alkali and salt food. The price is more expensive, a few thousand yuan per piece.

6. There are some other raw materials, such as casserole from China and casserole from Japan. The casserole conducts heat slowly and evenly, and has good heat preservation performance. It is suitable for making soup pots (if you are not in a hurry).