(The following content is from ChatGPT for reference only) Pots made of different materials have different characteristics and uses. The following are some common pot materials and their advantages and disadvantages: stainless steel pot: stainless steel pot has a bright appearance and is easy to clean and maintain. The heat conductivity of stainless steel pan is generally poor and requires a long preheating time, but once heated evenly, the temperature will be relatively stable. It is suitable for cooking soup, rice, noodles, porridge and other foods that need to be cooked slowly, but it is not suitable for high-temperature frying. Cast iron pan: Cast iron pan is usually very heavy, but its thermal conductivity is very good, and it can be heated quickly and evenly. Cast iron pot is suitable for long time stewing, stewing, casserole and other dishes requiring long time heat preservation, but it is troublesome to clean and needs to be dry and rust proof. Non stick pan: The inner layer of the non stick pan is usually coated with special materials to avoid food