A Cast Iron Pan Cast Iron Pan Wok Household Non-Stick Pan Healthy Small Iron Pan Traditional Pan Wholesale Iron Pan Frying Pan

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please pay attention to the customers who order, this iron pot is 10 sets. To avoid logistics crushing, please order in multiples of 10

choose a good pot to make a good meal

for cooking, a good pot is indispensable, and it is also learned to choose a pot.

First, look at the material and thickness of the pot. Iron Pot is divided into cast iron (pig iron) and wrought iron (refined iron). Cast iron pot has a characteristic. When the temperature of fire exceeds 200℃, cast iron pot will control the temperature transferred to food at 230℃ by distributing certain heat energy, and can maintain the high temperature for a long time after heating, get the so-called pot gas. Refined iron pan is to directly transfer the temperature of the fire to food.

For example, when two pots stir-fry vegetables at the same time, when water needs to be added, the cast iron pot keeps the boiling state in the pot after water is added, while refined iron pan is silent after water is added, and it needs to be boiled again. At this time, the vegetables are actually cooked instead of fried, and the natural taste is different. As the saying goes, "to do work well must be the first to make it easier", a good pot directly determines the taste and health of food.

The thicker the pot, the better. The pot is too thick, and the heat conduction efficiency is poor and heavy, which is not easy to use. Too thin pot is prone to corrosion or thermal deformation. When buying, you can turn the bottom of the pot upside down, hold your fingers against the center of the concave surface of the pot, and knock with hard objects. The louder the sound of the pot and the more vibration it feels, the better.

Secondly, look cast iron pots produce a lot of gas when casting, so there will be air holes on the pots. If you see black cast iron pots, you can pay attention to them, which is quite obvious. Of course, the quality of cast iron pots with less air holes is relatively better. This is one of the advantages of big-name cast iron pots. The air holes of miscellaneous cast iron pots will be more and bigger.

This is a cast iron pot that can be passed down to three generations. What is unique is that this non-coated surface treatment with vegetable oil infiltration takes multiple complex polishing technologies as the follow-up process, which is both beautiful and practical, healthy to achieve physical non-stick, no lampblack, easy to clean, is a beauty iron pot in your home kitchen. There is no coating and no chemicals will be released after heating. It is the top priority to eat safely and be healthy.