Which is better, cast iron pot or raw iron pot?

It is best to cast an iron pan. The raw wok and the cast wok are pure woks made of the same material. Long-term use of pure wok is good for your health. Iron made of iron juice is called pig iron, and pig iron is called wrought iron after tempering. Generally speaking, it will be better to use cast iron pots, because if the raw iron pots are not handled well, they will easily smell of iron.

In addition, the cast iron pot is better, which can be analyzed from the aspects of manufacturing technology, energy saving and emission reduction.

First of all, from the production process. The green iron pot adopts the process of melting molten iron and pressing it into a plate, and then making the formed plate into a green iron pot. Cast iron pot is made by melting iron bumps into molten iron at a high temperature of 1800 degrees and pressing them with a mold, so it will be thicker. However, raw iron pots are also relatively thick, and most of these pots are handmade pots forged with wrought iron.

Generally speaking, the manufacturing temperature of cast iron pan is high, the melt burns fully and the impurities are few. The production temperature of raw iron pot is relatively not so high. The disadvantage of cast iron pan is fragile and easy to crack when it is hit hard, while the disadvantage of raw iron pan is fast heat transfer and easy to paste.

Advantages of cast iron pot

First, the cast iron pot cover with good sealing performance is very thick, which creates a relatively closed circulation system for the pot, so the cast iron pot can produce an effect similar to that of a pressure cooker. For example, the stewed ingredients are easy to eat, with less water loss, and the original flavor of the ingredients can be eaten.

Second: the emissivity is very high. For example, the emissivity of stainless steel is about 0.07. Even if its temperature is high, you won't feel any heat when you put your hand near it. The heat of cooking in this pot can only reach the side where the food touches the pot. In contrast, the emissivity of the cast iron pot is 0.64, so the whole food can be fully heated, which is also the source of what the chef calls "pot gas".

Third: the diversity of cooking. The cast iron pot can meet almost all the daily cooking needs, such as frying, frying, stewing, boiling and baking. There is no rare inverted cast iron pot. At the same time, the cast iron pot can be applied to various heat sources, including open flames, ovens, induction cookers, etc., and can also be served as tableware directly on the table.

Fourthly, cast iron with good thermal insulation performance is re-forged from pig iron and belongs to the category of pig iron. Because the thermal conductivity of cast iron is only one third of that of aluminum, it means that the uniform heating of cast iron pan is really poor. But its biggest advantage is its high volume heat capacity (the heat that needs to be absorbed or released when the temperature changes 65438 0℃), which means that once it gets hot, its heat can last for a long time. This is especially important when frying meat: when the steak touches the pot, the temperature will not drop suddenly, and the surface of the steak can be burnt quickly, thus locking the gravy. Imagine using a cast iron pot to pretreat the ingredients on the stove, baking them directly in the oven, and then putting them directly in the pot to serve.

How to maintain the cast iron pot after use?

It's actually quite simple. Moisture is one of the conditions for iron to rust easily, and then there is air, which are the reasons for the rust of iron pots. Then we can find ways to prevent the iron pot from rusting according to these two reasons:

First, when washing, avoid scrubbing vigorously with a hard brush cloth and use detergent as little as possible to prevent the pot from being scratched.

Second, the iron pot must be cleaned immediately after use, dried and hung in a cool and ventilated place to avoid direct sunlight.

Third, if the iron pan is not used for a long time, you can put some oil on it and try to keep it dry, so it is not easy to rust.

The wok has become a healthy cooker recommended by the World Health Organization to the whole world. As long as we use and protect the wok correctly, there will be no problem.