Cooked iron pots rust easily, which is not good for health, but smooth. Raw iron pots are not easy to rust and are good for health, but their appearance is rough and ugly. The carbon content of wrought iron is below 0.05%, that of steel is between 0.5% and 2.0%, and that of pig iron is just above 2.0%. Cast iron is divided into white iron and gray iron, both of which are pig iron. Cookware, of course, pig iron is a good wrought iron cooker. Cookware made of white iron is better than gray iron and wrought iron, and it is not easy to rust in use, especially iron pots. The raw wok is not easy to rust, and the heat transfer is uniform, and the trace iron content will be dissolved in food. A wok beneficial to human body is neither brittle nor brittle, but it is easy to rust, and the heat transfer and heat dissipation are faster. Each has its advantages and disadvantages, but in general, the conclusion is that