Raw iron pot is often called cast iron pot, which is made by melting and pouring gray iron directly. Usually the pot wall is thick. The reason of thickness is not only the gap between casting molds, but also the result of loose pig iron molecules and many impurities. Food fried in a raw iron pan will taste better. If there is enough firepower, the fried food tastes similar to that in a restaurant. But the raw wok is generally heavier than the cooked wok.

Although the heat transfer of raw wok is generally slower than that of cooked wok, its heat dissipation rate is higher than that of cooked wok. Therefore, when frying food, the raw iron pot is not easy to paste the pot than the cooked iron pot, and the oil temperature is not easy to be too high, which leads to food coking.

The surface finish of raw iron pot is low and there are fine cracks. When food is fried for a long time, a layer of carbide film (pot scale) and oil film will be formed on the surface, which can prevent the oil temperature from being too high on the one hand and the iron pan from rusting on the other.

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The cooking of various dishes has different requirements on the heat transfer speed and heat of the pot wall. If you fry quickly, you need to heat the wok quickly, such as kidney flower, pork liver and shredded potatoes. Braised vegetables need a pot wall with slow heat transfer but heat storage performance to make the dishes heated evenly.

Cooked wok has thin wall and fast heat transfer, which is suitable for stir-frying. Of course, frying is also good. Raw iron pot, with thick wall, slow heat transfer but heat storage, is suitable for dishes with long cooking time.