2. Cooked iron ductility is good, high toughness, the pot can be forged to be relatively thin, cooked iron pot heat transfer fast, while pig iron is more brittle, using the casting process to produce pig iron pots, can not be produced to be relatively thin, pig iron pots heat transfer is not as fast as the cooked iron pots, so if you consider from the point of view of saving fuel and electricity such as saving wood, gas, cooked iron pots to be more appropriate than the pig iron pots.
3. For the daily use of food frying iron pot, it is appropriate to choose raw iron pot.
4. The heat transfer of raw iron pot is generally slower than that of cooked iron pot, and the heat dissipation rate is higher than that of cooked iron pot, therefore, when frying food, raw iron pot is less prone to paste the pot compared to the cooked iron pot, and the temperature of the oil is not easy to be too high, which will lead to the scorching of food.
5. The surface of raw iron pots and pans is low smoothness, there are fine gaps, frying food for a longer period of time, will form a layer of carbide film on the surface (pot scale) and oil film, on the one hand, can prevent the oil temperature is too high, on the other hand, it can prevent the iron pots and pans from rusting.
6. Cooked iron pot surface smooth, unless the frying pan, otherwise generally difficult to form pot scale.
7. From the daily maintenance to consider, raw iron pot to save some trouble.
8. Regular use, as long as the detergent is not abused to thoroughly wash away the surface oil film, frying and timely cleaning, raw iron pots and pans are not easy to rust.
9. The cooked iron pot needs to be scrubbed and burned dry after use, or coated with an oil film, otherwise it is easy to rust.
10. From the point of view of durability, it is more appropriate to choose the cooked iron pot.
11. Raw iron pot is more brittle, meet the fall, large external forces are easy to wear holes or crack, the bottom of the pot in the stove fire at high temperatures is more likely to oxidize and etching through the high-temperature dry burning is easy to deformation scrapped.
12. Cooked iron pot good toughness, encountered a large external force or collision is not easy to wear holes and crack, more resistant to high temperature dry burning.
13. Boil large boil and other non-family daily cooking with iron pots and pans, the choice of raw iron pots and pans is appropriate.
14. On the one hand, the price of large pots and pans is relatively high, raw iron pots and pans are much cheaper than cooked iron pots and pans, cooked iron pots and pans can not be made too thin, otherwise they will be soft and deformed, and therefore the price is higher.
15. On the other hand, the big boil big boiled often pot to contact a lot of salt sauce and vinegar and other substances, easy to corrode the walls of the pot, in this case, cooked iron pot than raw iron pot is more likely to be etched through the hole and rust.
16. Iron pots used on the induction cooker, it is recommended to choose a cooked iron pot better.
17. Cooked iron pots have a smooth surface and a flatter bottom, and cooked iron induction is better, so it saves electricity and heats up faster and better.
18. For cooking competitions and other public display activities and videotaping activities, it is recommended to choose cooked iron pots.
19. On the one hand, the use of a long time more black, not elegant, the public display to use raw iron pot often need to purchase a new pot, the cost is relatively high, while the cooked iron pot can be taken directly to the old pot to scrub clean on the field.
20. On the other hand, raw iron pots are more rough, not reflective, while cooked iron pots have a smooth surface, reflective better, conducive to shooting.