Is it better to use an ordinary iron pot or a cast iron pot for cooking?

For ordinary families, it is better to use a raw iron pot.

1. The raw iron pot is cast from gray iron with a model, and the heat transfer is slow and uniform, but the pot ring is thick, the grain is rough, and it is easy to crack.

2. Cooked wok is forged by black iron sheet or hammered by hand, which has the characteristics of thin pot ring, fast heat transfer and beautiful appearance.

3. The raw wok has a characteristic. When the temperature of the fire exceeds 200℃, the raw wok will control the temperature transferred to the food at 230℃ by emitting certain heat energy, while the cooked wok will directly transfer the temperature of the fire to the food.

4. Advantages of cooked wok. First, because it is made of pure iron, there are few impurities, the heat transfer is relatively uniform, and it is not easy to stick to the pot. Secondly, because of the good materials, the pot can be made very thin and the temperature in the pot can be higher. Third, it has high grade, smooth surface and easy cleaning.

Myrica rubra, hawthorn, begonia and other acidic fruits should not be cooked in an iron pan. Because these acidic fruits contain fruit acid, they will react with iron and produce low-iron compounds, which may be poisoned after people eat them. Don't use an iron pot when cooking mung beans, because the tannin contained in the bean skin will react with iron to form black iron tannin, which will turn the soup of mung beans black and affect the taste and digestion and absorption of the human body.