True Sanhuan adopts squeeze casting technology, with gray cast iron inside and enamel outside, which has the characteristics of corrosion resistance and oxidation resistance, and can be used in many cooking methods such as frying, stewing and barbecue. However, Wang Yuanji adopts one-time casting process and special production process, which makes its surface hardness relatively high, and at the same time, it can also achieve good anti-adhesion and anti-corrosion. In addition, the shape, size and weight of the two kinds of cast iron pots are also different, so they need to be selected according to their own needs. Whether it is easy to use depends on personal habits and needs. Pay more attention to the anticorrosion performance of the pot and the applicability of various cooking methods, so the true three-ring is more suitable for you; If you pay more attention to the surface hardness and anti-sticking performance of the pot, or need a small cast iron pot that is convenient to carry, then Wang Yuanji's ear iron pot is more suitable for you.
There are many kinds of pots for different purposes. Fry things, such as fish and meat. Stir-fried stews, stir-fried dishes, fried food. Steamer generally steamed noodles, such as steamed bread, jiaozi, flower rolls, steamed bread and so on.