What is a pig iron pot? What is a cast iron pan? What's the difference?
Large cooking, large boil, and other non family cooking pot, it is appropriate to choose an iron pot. On the one hand, a large pot of the relatively high price, a lot cheaper than cooked raw iron to iron, wrought iron pot can not be too thin, otherwise soft deformation, so the price is relatively high; on the other hand, a large cooking pot to boil often contact with a large number of substances such as salt sauce vinegar, easy corrosion of the pot wall, the under the condition of iron more easily than cooked wok rust and etching holes.
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 carbide film and oil film on the surface, one can prevent high temperature, 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.
From the daily maintenance to consider, cooking iron pot to save some. Often use, as long as you don't abuse detergent washed surface oil, timely cleaning pig iron pot after cooking, not easy to rust; but you need to use cooked wok after wash clean boiled water, or the oil film, otherwise easy to rust.
Good ductility, 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 the firewood gas saving fuel and electricity etc. the point of view, is more suitable than those with iron wrought iron pot.
