What's the difference between a raw wok and a cooked wok?

To tell the truth, these two pots are very useful, but it depends on what you fry with them. If you fry in a wok, wait until it heats up slowly before you paste it. If you cook in a cooked iron pan, as long as you turn off the fire, the temperature will drop quickly and the heat preservation effect will be poor.

Raw iron pot: the carbon content is about 2%, the texture is brittle and the ductility is poor. Generally speaking, it is broken when it is accidentally dropped. You can think of it as a "glass jar"

What are its advantages and disadvantages?

Advantages: This old-fashioned wok can be used for multiple purposes, such as frying, frying, slow frying, boiling and stewing (it is thick because it is afraid of bad), and it is suitable for use in small fires, such as honeycomb briquet and firewood stoves in rural areas, and common foods such as "sizzling squid (wanting to eat)" on the roadside, all of which are cast iron.

Disadvantages: Compared with its advantages, its disadvantages are simply obvious. Its thermal conductivity is not good, not an old hand who can't master the temperature well; Because it is thick, the pot is thick, which is not suitable for weak girls; It is easy to rust and stick to the pot seriously.

This kind of raw wok is suitable for stewing or slow work, but cooking is a bit inconvenient, that is, it is ok to stew goose (greedy) in wok, or you can make your own teppanyaki and the like.

Cooked iron pan: It is forged from black iron sheet with relatively low carbon content (below 1%), and it can be divided into manual forging and machine forging. There is no need to make a choice in this respect when purchasing. Now machine forging is better than manual forging, and only an old master can make a good cooked iron pot.