What are the advantages of handmade iron pots?

The first advantage: cooking in an iron pan can save fuel. When the iron pan is used for a long time, the surface will naturally produce a layer of luster, which is basically equivalent to the effect of non-stick pan. Don't put too much oil when cooking, and avoid eating too much cooking oil. Clean the wok without detergent, brush it with hot water and a hard brush and dry it completely.

The second benefit: the traditional iron pan can avoid the potential influence of harmful chemicals on the surface of the non-stick pan. The surface coating of non-stick pan usually contains carbon tetrafluoride, which may harm the liver, affect the growth and development, and even cause cancer. Studies have also shown that this chemical may cause women to enter menopause early. When cooking in a non-stick pan, carbon tetrafluoride will be converted into gas and volatilized at high temperature, which will be inhaled by the human body with cooking fumes. In addition, if the surface of the non-stick pan is scraped with a shovel, carbon tetrafluoride will fall into the food and be directly eaten by people. The traditional wok has no such chemical coating, so there is no such danger.

The third benefit: wok cooking can supplement iron. At high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in supplementing iron.