What is a raw wok and a cast wok? What is the difference?

Raw iron pan is made of gray iron by melting and casting, and cast iron pan is made of wrought iron, also called cooked iron pan.

The difference between raw iron pan and cast iron pan lies in the different materials and properties.

1, different materials: wrought iron refers to relatively pure iron extracted from pig iron. The carbon content is less than 0.02%. After various heat treatments, the carbon content decreases and the hardness increases. Cooked iron pots are generally made by hand or forged with black leather, and the pot will be thinner; Pig iron generally refers to the alloy of iron with carbon content of 2~4.3%. Raw iron pots are usually cast and have a hard texture.

2. In terms of performance, the cooked iron pot is relatively light, and it can directly transfer the temperature of the fire to the food. Because of its fast heat transfer, it is suitable for quick frying, and it will cook faster, which is very suitable for quick frying; However, the raw iron pot has 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.

Use and maintenance skills of iron pan;

1. Before the first use: remove all the labels from the iron pan, add a proper amount of detergent to clean the pan body, then dry the water with a small fire, pour in a small amount of cooking oil, and heat it for 5- 10 minutes with a small fire, so that the pan can have a good cooking effect and is conducive to maintenance.

2. When in use: if you want to fry food, preheat it with medium fire before frying and frying, so as to keep the heat transfer in the whole cooking process balanced; Do not dry the pot for a long time, so as not to damage the pot body and shorten the service life; Iron pot is suitable for stir-frying with strong fire, but it is not suitable for cooking food for a long time, especially food with strong acidity and alkalinity.

3. After use: clean the wok after each use, not only the inside of the wok, but also the outside of the wok to prevent foreign oil stains from sticking to the wok, which will affect the even heat conduction of the wok over time. Wash the wok and dry it, without water stains. Parts that do not touch food should also be cleaned frequently.

Extended data:

Pig iron has a high carbon content, while wrought iron has a low carbon content. Pig iron generally refers to iron-carbon alloy with carbon content greater than 2%. The carbon content of industrial pig iron is 2. 1 1%-4.3%, and it contains elements such as c, Si, Mn, s and p. It is a product made of iron ore by blast furnace smelting. According to the different forms of carbon in pig iron, it can be divided into steelmaking pig iron, casting pig iron, ductile iron and alloy pig iron.

Wrought iron refers to relatively pure iron extracted from pig iron. Carbon content below 0.02%, also known as wrought iron and pure iron. Wrought iron has soft texture, good plasticity and ductility, can be drawn into wire, low strength and hardness, and is easy to forge and weld. The content of steel is 0.0218-2.11%.

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