Cooked wok has no chemical additives from other woks, can retain the nutrients of dishes, and has fast heat transfer, so it is suitable for cooking. Cooked iron pot has long service life and stable heat transfer, which is suitable for beginners. Moreover, the surface of the cooked iron pot is treated with cooked iron, which can improve the heat transfer effect of the pot. Cooked woks are lighter and easier to carry and clean. Cooked wok has a high surface finish and is suitable for stir-frying and spoon tip.

Physically, the raw wok is hard and not easy to deform, while the cooked wok is soft and easy to forge. This also leads to their different heat transfer speeds. The heat transfer speed of the wok is slow, so it needs a higher temperature to achieve good cooking effect. However, the cooked iron pot has a faster heat transfer speed and can transfer heat to food in a short time, which is suitable for rapid cooking or soup making.

Skills of choosing cooking.

1. When choosing an iron pot, you should first look at the pot surface. The surface of a good quality wok is smooth, so it doesn't need to be as smooth as a mirror because of the manufacturing process of the wok.

2. If it is normal to find that the iron pot is defective, don't worry too much, but too many defects are the quality problem of the iron pot, so you can consider returning it.

3, the thickness of the pot bottom should also be considered, because the pot bottom is in contact with the fire. If it is too thick, the thermal conductivity will be affected. It's not good if it's too thin. You can knock when you choose. The louder, the better.

4. Finally, observe the state of pot rust. The iron pot with a small amount of rust indicates that the internal structure of this iron pot will be relatively stable, not easy to break and will be used for a relatively long time.