Why is the best material for cookware and tableware iron?

Iron can be divided into pig iron and wrought iron, and the iron pan is a traditional kitchen utensil for China people to cook food.

1, pig iron

Refers to the iron alloy with carbon content of 2%-4.3%, also known as "cast iron". The texture is hard and brittle, and there is almost no ductility and ductility, so the raw iron pot is cast, thick and heavy, with slow heat transfer and easy to rust.

2. Wrought iron

Refers to ferroalloy with carbon content less than 0.2%, which contains less impurities and is close to pure iron. It has good ductility and can be forged, so it is also called wrought iron. Therefore, the wok cooked is generally thin, with smooth surface, thin and light, and fast heat transfer.

Principle of iron supplement in iron pot-Because of the action of salt and vinegar on iron at high temperature and the mutual friction between the pot and shovel and spoon, the inorganic iron on the inner surface of the pot falls off into powder with smaller diameter, which is absorbed by the human body and converted into inorganic iron salt under the action of gastric acid, thus becoming the raw material for human hematopoiesis and playing its auxiliary therapeutic role in preventing and treating iron deficiency anemia.