What's the difference between a raw wok and a precision cast wok?

(1) The raw wok is thick in ring and rough in grain, belonging to the traditional cooker.

(2) The green iron pot is an iron-carbon alloy made of molten gray iron by model casting, with high carbon content.

(3) Generally, fast food restaurants will use raw iron pans to fry cauldrons, and the fried dishes are particularly delicious.

Cast iron pot

(1) The main raw material of cast iron pan is gray cast iron, also known as milled iron or pig iron.

(2) Iron ore (sand) and other catalysts are reduced by blast furnace and separated into molten iron smelting chain.

(3) Melting, milling and pouring into a mold to form a specific block, and enameling the black inner pot or the white inner pot twice.

Extended data:

Principles of iron pot use:

Clean the wok while it is hot.

After using the wok, clean it while it is hot. After waiting for drying, you can drop a few drops of oil to reduce rust.

Do not use detergent in the cooked iron pot.

Cooked wok can save detergent. After use, just brush it with a hard brush, then rinse it with hot water, dry it, and dry it.

The cast iron pan is cooled and then scrubbed.

After use, be sure to wait for the cast iron pan to cool before scrubbing it with sponge and detergent.

References:

Cast iron pot Baidu encyclopedia