When cooking, it is best to choose a raw iron pot. Although the heat transfer speed of raw iron pan is slower than that of cooked iron pan, its heat dissipation rate is higher than that of cooked iron pan, so when frying food, raw iron pan is not easy to paste.

From the point of view of daily care, it is easier to eat wok raw. Under normal use, the oil film on the surface of the raw wok will not be washed off, and it will be cleaned in time after frying, which makes the raw wok not easy to rust.

Iron pot cooking

1. Wash the new pot with detergent and warm water, add half a pot of water and cook on the stove for 5 minutes.

2, add detergent, wash the pot again, this time the water is very clean, not so dark, dry the water.

3. Pour in a little more oil, turn on a small fire, shake the pot, lubricate the pot wall with hot oil, and lubricate everything as much as possible.

4. Pour the oil out of the pot, find a piece of pigskin, wipe it on the wall of the pot, wipe it everywhere, turn off the fire and let it cool. Wipe it repeatedly with pigskin for 3~5 times to keep the pan smooth and shiny.

5, add warm water to wash the pot again, dry the water, then put a layer of oil on the pigskin and let it stand for one night, and the pot is finished.

How to choose a wok?

1, select from shapes

When we choose a wok, we should first pay attention to the shape of the wok. Generally speaking, semicircles and smooth arcs are best. The lean meat of this wok is relatively uniform, which is very suitable for frying all kinds of delicious food. Although the pot does not stick to the pot, it is not as good as a semicircle in heating.

Step 2 choose from materials

The material of wok is also very rich, besides the wok we usually use, there are aluminum alloy or steel. In the selection process, we should first choose aluminum alloy, followed by stainless steel, both of which have good thermal conductivity, but for those who have no cooking experience, it is easier to control the heat when choosing a raw iron pot.