The pot is pig iron, or iron pot?
Good ductility of wrought iron, high toughness, can put the pot forging thinner, wrought iron and cast iron pot heat faster, more brittle, the casting process of producing iron, can not produce thinner, iron pot heat is not wrought iron pot quickly, therefore, if saving fuel and electricity from the perspective of firewood and gas etc. to consider, to more suitable than iron wrought iron pot.
Iron (cast iron pot) with gray iron melt casting, and cooked wok (fine iron) with wrought iron forging and into, the characteristics of iron and wrought iron and manufacturing process of the difference, causes students to provide and cooked wok there are relatively large differences, not a simple evaluation of the two merits, but to according to the actual cooking to judge.
For the daily use of food fried wok, then choose iron pot is appropriate. Iron pot heat is generally cooked wok heat slowly, and the heat dissipation rate is a little higher than cooked wok, therefore, in fried food, iron wok cooked more than not easy to paste pot, the oil temperature is not easy too high, too high temperature will lead to food coking. Iron surface smoothness is low, there are micro cracks, fried food for a long time, it will form a layer of film on the surface of carbide (scale) and oil film, on the one hand, can prevent the oil temperature is too high, on the other hand can prevent iron rust. Cooked iron pan surface smooth, unless fried paste pot, otherwise it is generally difficult to form a pot scale.
