The body of the cool pot is made by the most traditional sand casting technology, and a sand mold can only be used for one pot, which not only ensures the uniqueness of each pot, but also keeps the hardness and durability of each pot at the highest level, so it is called the "grandma pot" that can be handed down from generation to generation.

In daily use, there is basically no problem as long as you avoid burning hot pot with strong fire and washing hot pot with cold water, and carry out proper refueling and maintenance. The thickness of the pot wall is the same as that of the pot bottom, so that the food in the pot can receive 360-degree three-dimensional uniform heating; In addition, cast iron has good heat storage performance, and the pot cover is heavy. The heat that cannot escape can fully heat the food, so that the flavor and nutrition of the food are forced out to the maximum extent.

2. Enamel baking and coating technology

Enamel baking and coating technology is the first factor to evaluate enamel cast iron pots. The baking and coating techniques of cool colors are well known. The enamel layer can be thick and classic, fresh and lively, with uniform color, subtle layers, smooth and solid texture and durability. At present, no brand can match it. The inner wall of enamel cans can be divided into white glaze and black glaze. White enamel is suitable for cooking clear soup, while black enamel is suitable for stewing meat. Cold enamel soup pots are mostly white glaze, and only a few pot types have black glaze. The main difference is still in the pot type.

Extended data:

Round pot is the most classic pot type, and there are other special shapes such as oval, flower-shaped, heart-shaped, pumpkin-shaped, BIS series and so on. It can be stewed, boiled, stewed and steamed, and the performance is not much different. BIS series enamel pot is a simplified version of round pot, which is about 2/3 of the height of ordinary round pot. The handle is narrower than other pots, saving space but not easy to grasp.

In addition, in 20 17, Kucai launched the signature S series cast iron pan, upgrading the classic round cast iron pan. Compared with the two, the heat-resistant temperature of the black bakelite cover ear of the classic pot cover is only 190℃, and the upgraded version reaches 250℃, so the taboo of using the oven is even smaller; The upgraded model also adds double handles, which can be buckled with four fingers, making the grip more convenient and comfortable.

On the eve of the Spring Festival on 20 18, Lengse introduced the S series new color-China red-orange enamel pot to China.