Cooked iron pot is healthier.

Cooked iron pots, also known as fine iron pots, are made of wrought iron, which is malleable and tough, and cooked iron pots are thinner and transfer heat faster. Cooked iron pot heat conductivity fast (home fire is not as big as the restaurant); lighter weight (for female compatriots this is the best); more beautiful (after all, beautiful things we all like more). This is also our family with pots and pans to consider the most is the pot of practical and aesthetic, so, usually home, we prefer to buy cooked iron pots and pans.

Cooked iron pot is relatively lightweight, especially suitable for one-handed upside down or small strength of the ladies group. It heats up quickly, stimulates the aroma of the ingredients when frying, and has a very good flavor. The heat conduction speed is fast, so the fire control requires a certain degree of proficiency, otherwise the fumes are big and easy to burn. In addition, cooked iron pots and cast iron pots similar to the requirements of the opening and maintenance of the pot is also relatively high, improper maintenance of iron will be easy to stick or rust.

Selection and use of iron pots and pans

1, see

See if the pot surface is smooth, but can not ask for smooth as a mirror, due to the casting process, iron pots and pans have irregular shallow lines. There are blemishes, small raised part of the general iron, the quality of the pot does not have much impact, but a small pit on the quality of the pot is more harmful, need to pay attention to the purchase of the inspection.

2, listen

Thick and thin pots are not good, when you buy the bottom of the pot to the sky, with a finger in the center of the pot concave surface, with a hard object to knock. The louder the sound of the pot, the greater the vibration of the hand, the better. In addition, rust spots on the pot is not necessarily bad quality, rust spots on the pot shows that the storage time is long, and the longer the pot is stored, the better, so that the internal organization of the pot can be more stable, not easy to crack the first use.

3, with

The cooking of various dishes on the walls of the pot heat transfer speed and heat size needs. Rapid stir-fry, we need to frying pan heat transfer fast, such as cashews, liver, shredded potatoes. Braised class will need slow heat transfer but have heat storage properties of the wall of the pot, so that the dishes are heated evenly. It is recommended that you boil a large boil and other non-family daily cooking with iron pots and pans, it is appropriate to choose raw iron pots and pans. 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.