Cooked iron pot is good.

Cooked iron ductility is good, high toughness, can be forged to thinner pots, cooked iron pots heat transfer fast, while pig iron is more brittle, using the casting process to produce pig iron pots, can not be produced thinner, pig iron pots heat transfer is not as fast as the cooked iron pots, therefore, if from the point of view of saving firewood and gas and other savings of fuel and electricity, cooked iron pots to be more suitable than pig iron pots.

Cast iron pots and cooked iron pots and compare

For the daily use of iron pots for food frying, it is appropriate to choose raw iron pots. The heat transfer rate of raw iron pan is generally slower than that of cooked iron pan, while the heat dissipation rate is higher than that of cooked iron pan. Therefore, when frying food, raw iron pan is less prone to paste than cooked iron pan, and the temperature of oil is not easy to be too high, which will lead to the scorching of food.

The raw iron pot surface smoothness is low, there are fine crevices, frying food for a long time, will form a layer of carbide film on the surface (pot scale) and oil film, on the one hand, can prevent the oil temperature is too high, on the other hand, can prevent the iron pot rust. Cooked iron pot surface smooth, unless the frying pan, otherwise generally difficult to form pot scale.