Pig good or good iron wok?
The use of cast iron wok, generally do not contain other chemicals, iron is the most secure kitchen. In cooking, cooking process, it will not have the dissolution, there will be no shedding problem, even with the dissolution of iron materials, is also good for the body to absorb.From the material, the iron pot is mainly divided into fine iron pot and cast iron pot. The cast iron pot is what we often call the pig iron pot
Iron is made of gray iron casting made by melting model, slow heat transfer, uniform heat transfer, but the pot ring thick, rough texture, easy to crack; fine iron is made of black metal forging or hand hammer, the pan ring thin, fast heat transfer characteristics, beautiful appearance. For the average family, the use of cast iron pot good point.Pig iron pot has a characteristic, when the fire temperature is more than 200 degrees, the pot will emit a certain heat energy, will pass to the food temperature control at 230 degrees, and the fine iron pot is directly to the fire temperature to food
But the fine iron also has advantages, first, because it is the essence of iron, less impurities, so the heat transfer is relatively uniform, not prone to stick phenomenon. Second, due to the use of materials, the pot can be made very thin, the temperature can reach higher. Third, high grade, smooth surface, good to do the cleaning work.
