You can buy them in supermarkets and grocery stores.

To prevent the iron pan from rusting and sticking after boiling, first clean the new iron pan with a soft brush or a soft cloth and dry it with low fire. Then use chopsticks to wipe the iron pot with fat pork, which can be wiped while turning on a small fire; Then wipe the outside of the pot again, which can be wiped many times.

description of iron pot: iron pot is mostly made of pig iron, and generally does not contain other chemicals. Iron pot is the safest kitchen ware at present. In the process of cooking and cooking, there will be no dissolved matter in the iron pot, and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for the human body to absorb it. In terms of materials, iron pots are mainly divided into refined iron pots and cast iron pots. Cast iron pot is what we often call raw iron pot.

in addition, according to the nature of the pot cover, the iron pot can be divided into pot without cover, glass cover and stainless steel cover. According to the different supporting objects, the applicable cookers are also different, including gas electromagnetic stoves, gas stoves and induction cookers. 1, from the perspective of saving firewood and gas, saving dyes and electricity. The wrought iron has good ductility and high toughness, and can forge the pan relatively thin. The cooked iron pan can transfer heat quickly, while the raw iron pan is brittle. There is no way to produce the raw iron pan by casting, and the heat transfer of the raw iron pan is not as fast as that of the cooked iron pan. Therefore, the cooked iron pan is better than the raw iron pan. ? 2, from the perspective of daily cleaning. Raw wok is a little easier than cooked wok. In the case of frequent use, as long as the oil film on the surface is thoroughly washed away without abuse of detergent and cleaned in time after cooking, the raw iron pot is not easy to rust. However, the cooked wok needs to be washed and dried after use, or coated with oil film, otherwise it will rust easily. 3. Iron pans used for daily food frying. Generally, the heat transfer of raw iron pot is slower than that of cooked iron pot, and the heat dissipation rate is higher than that of cooked iron pot. Because when frying food, the raw iron pan is less likely to paste the pan than the cooked iron pan, and the oil temperature is not easy to be too high. If the oil temperature is too high, the food will be coked, so it will be better to choose the raw iron pan.