The old wok is a cooked wok, hand-made, environmentally friendly, fast in heat transfer and beautiful in appearance. The general iron pot is cast iron pot, and cast iron pot is raw iron pot.

The green iron pot is made by melting gray iron and casting it with a model; Cooked iron pan is forged with black iron sheet or knocked by hand, which has the characteristics of thin pot blank and fast heat transfer. Now some people say that iron pots supplement iron, but there is no experiment to prove that cooking with iron pots can supplement iron for people.

Boiling information of cooked wok:

Warm water washes the iron pot inside and out, and you can find that the washed water is very black. After cleaning, dry the outside of the pot with a rag, add half a pot of boiling water to the pot, and boil for another five minutes. Pour out the boiling water, and then wash it repeatedly with detergent from the inside out, so that you can see the water that will not turn black again when you clean it for the second time.

After cleaning the pan, dry all the water on the pan with special kitchen paper. Open a small fire pot to heat it, then pour in more cooking oil, pick up the pot and shake it, so that the oil is fully wetted and immersed in every part of the pot.

Then pour off the excess oil, put the prepared fat pork into the pot for refining, and wipe the pot repeatedly. Turn off the fire in time when the pot is hot and slightly smoky. If it is a little cold, wipe it with a little heat and repeat it for 3 times. Wash the pot with warm water, dry the water with kitchen paper, brush a layer of cooking oil in the pot to form an oil film on the pot body, and let it stand for 12 hours, and the pot is finished.