But after long-term use, I feel that it is not easy to use! First of all, it is too heavy. Chinese cooking requires "turning the pot". If you use one hand to "turn" it, it really can't be lifted! Then there’s the sticking to the pan! No matter you use a hot pan with cold oil or a cold pan with hot oil to fry fish, it will always fry the fish into a paste. Therefore, it is rarely used to cook fish. Generally, the fish bought is used for steaming. This time Typhoon Vicente hit, and it rained heavily outside, so I couldn't go out to buy groceries. XP took out a frozen yellow croaker from the refrigerator and made steamed yellow croaker. I said I'm tired of steamed fish, so let's change it to grilled yellow croaker today! XP also happily agreed. So I found the old iron pot from the cupboard that I hadn't used for a long time and didn't want to throw it away. After cleaning it for a long time, I decided to use it to fry the yellow croaker. I tried it using the method of hot pan and cold oil, ha! Not bad, the soft frozen yellow croaker was fried until the skin was charred and the meat was crispy, and the aroma was overflowing!

I haven’t fried yellow croaker at home for a long time. We usually steam this kind of yellow croaker.

Although this iron pot was obsolete, I still didn’t want to throw it away, so I used it to fry yellow croaker.

Pour appropriate cooking oil into the pot and reduce the heat to low, put the fish into the pot and fry over low heat until the aroma is released, then turn over gently.

Add ginger, garlic, cooking wine, light soy sauce, vinegar, sugar, and add onions and coriander before serving. Haha, a delicious plate of braised yellow croaker is ready!

My experience: Iron pots are cheaper and easier to use than stainless steel pots, but they are not as beautiful as stainless steel pots and are more difficult to clean.