Cast iron pans are good. There are two main reasons:

Firstly, the food cooked in a cast iron pan will taste better. If it has strong enough firepower, it will be even better. The taste is almost the same as that in a restaurant.

Second, cast iron pots are generally heavier than wrought iron pots, so us boys feel better when using them. So, whether it’s a cast iron pot or a wrought iron pot, just choose what you like and use it comfortably.

A cast iron pot is made of molten iron and has thick walls. The reason for the thickness is not only the gap in the casting mold, but also the fact that the pig iron molecules are not dense and have many impurities; the wrought iron pot is forged and molded, so the pot wall is thin. In addition to the control of thickness by forging, the reason for the thin wall of the pot is that the wrought iron has a tight molecular structure and few impurities.

The cooking of various dishes requires the speed of heat transfer and the amount of heat from the pot wall. For quick stir-frying, you need a wok that transfers heat quickly, such as kidney strips, pork liver, and shredded potatoes. Braised dishes require slow heat transfer but heat storage pot walls to allow the dishes to be heated evenly. Wrought iron pots have thin walls and fast heat transfer, making them suitable for stir-frying and, of course, deep-frying. Cast iron pots have thick walls, slow heat transfer but have heat storage properties, and are suitable for dishes that take a long time to cook.