1, raw iron pot advantages: uniform heat transfer, when the temperature of the fire exceeds 200℃, the raw iron pot will control the temperature transferred to food at 230℃ by emitting certain heat energy.

2, raw iron pot disadvantages: slow heat transfer, thick pot ring, rough texture, and easy to crack.

3. advantages of cooked iron pan: refined iron casting, less impurities, thin pot ring, high temperature in the pot, fast heat transfer, easy cleaning and beautiful appearance.

4, cooked iron pot disadvantages: directly transfer the temperature of the fire to the food.

Extended data:

Selection of iron pot:

First of all, "see" whether the pan surface is smooth.

See if the pan surface is smooth, but not as smooth as a mirror. Due to the casting process, the iron pot has irregular shallow lines. Defects and small bumps are generally iron, which has little effect on the quality of the pot, but small pits are harmful to the quality of the pot, so pay attention when buying.

Second, the uniformity of the thickness of the "listening" pot body

A pot with uneven thickness is not good. When buying, you can turn the bottom of the pot upside down, put your finger against the concave center of the pot and beat it with a hard object. The louder the pot rings, the greater the vibration, the better. In addition, the quality of the pot with rust spots is not necessarily poor. The pot with rust spots means that it has been stored for a long time, so that the internal organization of the pot can be more stable and it is not easy to crack when it is used for the first time.