Cast iron pot

Cast iron pots are made by melting gray cast iron and casting it using molds. They have slow and uniform heat conduction, but they have thick pot rings, rough patterns, and are prone to cracking. Fine iron pots, on the other hand, are made by pressing black iron sheets or hammering them by hand, and they have the characteristics of thin pot rings and fast heat conduction. One feature of cast iron pots is that when the fire temperature exceeds 200°C, the cast iron pot will release a certain amount of heat energy to control the temperature transmitted to the food at 230°C, while fine iron pots directly transfer the fire temperature to the food. For general households, using a cast iron pot is better. Because of the advantages of cast iron pots: since they are made of fine iron with fewer impurities, the heat conduction is more uniform and less likely to cause sticking; due to the good materials, the pot can reach a higher internal temperature; they have a high grade, smooth surface, and are easy to clean. Compared with ordinary so-called smoke-free pots and non-stick pots, its unique pot body design without coating fundamentally eliminates the harm of chemical coatings and aluminum products to the human body, allowing the whole family to enjoy health and delicious food without destroying the nutritional components of the dishes.