Cast iron cookware is made of gray iron melting with model casting, heat transfer is slow, heat transfer is uniform, but the pot ring is thick, the grain is rough, and it is easy to crack; The fine iron pot is made of black iron wrought or hand hammered, which has the characteristics of thin ring and fast heat transfer.

Cast iron pot has a characteristic, when the temperature of the fire exceeds 200 ° C, the cast iron pot will emit a certain amount of heat energy, the temperature transmitted to the food is controlled at 230 ° C, while the fine iron pot is directly transmitted to the temperature of the fire to the food. For the average family, it is better to use a cast iron pot. Because of the advantages of cast iron pot, because it is made of fine iron, there are few impurities, therefore, the heat transfer is relatively uniform, and it is not easy to appear sticky pan phenomenon; Due to the good material, the temperature in the pot can reach a higher level; High grade, smooth surface, easy cleaning work

Compared with the ordinary so-called smokeless pot and non-stick pan, its unique uncoated design of the pot body fundamentally eliminates the harm of chemical coatings and aluminum products to the human body, and makes the whole family enjoy health and deliciousness without destroying the nutritional composition of the dish.