Cast iron pot is what we often call raw iron pot. Iron pots are mainly divided into refined iron pots and cast iron pots.

Green iron pot is made of gray iron investment casting, which has slow and uniform heat transfer, but the pot ring is thick, rough and easy to crack. The fine iron pan is forged by black iron sheet or hammered by hand, which has the characteristics of thin pot ring, fast heat transfer and beautiful appearance. For ordinary families, it is better to use cast iron pots.

Raw iron pots have a characteristic. When the temperature of the fire exceeds 200℃, the raw iron pot will control the temperature transferred to the food at 230℃ by emitting certain heat energy, while the thin iron pot will directly transfer the temperature of the fire to the food.

However, fine iron pots also have advantages. First, because it is made of pure iron, there are few impurities, so the heat transfer is relatively uniform and it is not easy to stick to the pot. Secondly, because of the good materials, the pot can be made very thin and the temperature in the pot can be higher. Third, it has high grade, smooth surface and easy cleaning.