Cast iron pot, forged from wrought iron, generally contains no other chemical components, and is also the safest and healthiest product in the pot at present. When processing food, even if iron is dissolved, it is beneficial for human body to absorb it. Cast iron pots are different from ordinary raw iron pots. Although they are all made of iron, they are similar.

The cast iron pot has high iron content and no other impurities are added. When cooking, especially when cooking at high temperature, the pot is heated evenly. In addition, the cast iron pot itself has a certain heat dissipation function, which is equivalent to conducting heat from the pot body to the food, and it is not easy to destroy the naturalness of the food, maintain the original flavor and not destroy the nutrition of the ingredients. On the one hand, the fried dishes are more mellow and rich because of the participation of iron. Therefore, cast iron pots are more suitable for cooking.

The difference between medical stone wok and iron pot;

1, material comparison

The main material of the medical stone wok is a mixture of medical stone and ceramics, while the cast iron pot is cast iron. The surface of the medical stone wok is specially treated, which is not easy to stick to the wok and easy to clean. Cast iron pan is heavy and has good heat transfer performance, but it is easy to rust.

2. Comparison of cooking effects

The thermal conductivity of the medical stone wok is general, the temperature changes little during the frying process, and the temperature remains stable, so it can be used in many ways such as frying, frying, steaming and boiling. The cast iron pot has good thermal conductivity and uniform heating, and can be used in many ways such as frying, frying, boiling and steaming. The cooked food is delicious, but the cooking speed is not necessarily fast.

3. Comparison of ease of use

The medical stone frying pan has good heat preservation effect, is not easy to burn hands, and is convenient to clean. Cast iron pots are heavy and need to be moved or turned frequently when cooking, which is not suitable for the elderly or the infirm. When cleaning, be careful not to scrape and wash with metal utensils.