Cast iron wok, ear, old-fashioned wok, thick non-stick wok, raw wok, universal wok, is this kind of wok good?

Let me talk about the characteristics of cast iron pots.

1, the cast iron pot adopts gray iron investment, which has slow and uniform heat transfer, but the pot ring is thick, rough and easy to crack; The fine iron pot is forged by black iron sheet or hammered by hand, which has the characteristics of thin pot ring and fast heat transfer.

2. The cast iron pot has a characteristic. When the temperature of the fire exceeds 200℃, the cast iron pot will control the temperature transmitted to the food at 230℃ by emitting certain heat energy, while the thin iron pot will directly transmit the temperature of the fire to the food. For ordinary families, it is better to use cast iron pots. Because of the advantages of cast iron pot, because it is made of pure iron and has few impurities, the heat transfer is relatively uniform and it is not easy to stick to the pot; Because of the good materials, the temperature in the pot can reach higher; High-grade, smooth surface, easy to clean.

3. Compared with the ordinary so-called smokeless non-stick pan, its unique uncoated pan body design fundamentally eliminates the harm of chemical coating and aluminum products to human body, so that the whole family can enjoy healthy and delicious food without destroying the nutritional components of the dishes.

4. Iron is the basic element of cells. 72% of iron in human body exists in hemoglobin. Iron deficiency can cause anemia, the intake channels of iron in life are limited, and the iron that the human body can absorb can only be active iron. According to Netease Health Channel, according to statistics, about 30% of children in China suffer from anemia, especially women, and middle-aged and elderly people also have anemia to varying degrees.

But boil the pot before using it? Boil after washing the new pot with hot water? Burn red on the fire? It's burning red. Why don't you wipe the pan evenly with a piece of fat or skin? Let the grease seep into the pot? Then wash it with clean water? Then you'd better repeat it? You don't need detergent to wash the pot in the future? Cooking without touching? Very easy to use