Lao Tie has good taste! Anyone who knows how to eat and cook knows that "pot gas" is very important to food! Cast iron wok is quite suitable for cooking (don't worry about it for the time being because of the material problem). Usually, it is very convenient to fry eggs in a small non-stick pan, but for Chinese food that is used to frying quickly with fire, the non-stick pan that can't tolerate excessive temperature is not as convenient as the iron pan. I have used several cast iron pots before, because it is easy to stick to the bottom of the pot when cooked heavily. The main reason is that the oil smoke is so big that it collapses ... I won't talk about which brands, but I personally recommend the pots made in Velsoan, Germany. First of all, it is made in Germany, and the source of materials and minerals is at least reassuring. Then its features and functions really have to be praised! ! Bring it to the boil and raise the pot. After half a year's use, it will hardly stick to the pot, nor will it fry black or overheat. Generally speaking, it is fast heat conduction, uniform heating and less oil smoke. Whether it's stir-frying, stir-frying or deep-frying, there is almost no mistake. Of course, this is enough for pot gas and heat!