Which pot is better, cast iron or pig iron?

Cast iron pots and raw iron pots have their own advantages and disadvantages, and the specific choice of which pot needs to be weighed according to your own needs and preferences.

The advantages of cast iron pot are high production temperature, full combustion of melt and less impurities. This kind of pot is thick, which can prevent it from burning and sticking to the pot. In addition, the cast iron pot has a good heat preservation effect and is suitable for stewing and other dishes that need to be cooked slowly.

The advantage of raw wok is its high heat transfer speed, which is suitable for stir-frying and quick-frying. But if it is not handled properly, it is easy to have an iron smell.

In short, which pot to choose needs to be weighed according to your own needs. If you like slow cooking, then a cast iron pot may be more suitable for you. If you like the cooking method of quick frying, then the raw iron pot may be more suitable for you.