What brand of iron pot is good? Ask for recommendation

Hong Kong Chen Zhiji round bottom wrought iron traditional hand wok is recommended.

Chen Zhiji's cooked wok is very famous, which can turn the kitchen into a senior chef in one second. Many restaurants in Hong Kong use it. Although the appearance of this pot is relatively simple, you can still see the traces of hand forging, but its easy use is real.

There is no coating, there is almost no oil smoke in cooking, and it does not stick to the pan. The weight is moderate, not too heavy for a lady. In addition, Chen Zhiji also provides water boiling service, which can save you the trouble of boiling water yourself. However, the iron pot is still easy to rust, which has an impact on the body.

Advantages and disadvantages of iron pot:

Iron pots are mostly made of pig iron and generally do not contain other chemicals. Iron pot is the safest kitchen ware at present. In the process of boiling, there will be no dissolved substances in the iron pot and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it. In terms of material, iron pots are mainly divided into refined iron pots and cast iron pots. Cast iron pot is what we often call raw iron pot.

In addition, according to the nature of the pot cover, the iron pot can be divided into pot without cover, glass cover and stainless steel cover. According to the different supporting objects, the applicable cookers are also different, including gas induction cookers, gas stoves and induction cookers.

Advantages: uniform heat transfer. When the fire temperature exceeds 200℃, the raw iron pot will control the temperature transferred to food at 230℃ by emitting certain heat energy. Disadvantages: slow heat transfer, thick pot ring, rough grain and easy cracking.