The wok is made of pig iron and generally does not contain other chemicals. The wok is the safest kitchenware. In the cooking, cooking process, the wok will not have dissolution, there will be no problem of shedding, even if there is iron material dissolution, the body is also beneficial to absorb.
From the material, the wok is divided into fine iron pot and Cast Iron Pot. Cast iron pot is what we often said that the pig iron.
Cast iron pot is made of gray iron melting model made of casting, heat transfer slow, heat evenly, but the pot thick, rough lines, but also easy to crack; fine iron pot is made of black iron forged or hand hammered, With a pot ring thin, fast heat transfer, the appearance of fine features. For the average family, the use of cast iron pot better point.
The cast iron pot has a characteristic that when the temperature of the fire exceeds 200 ° C, the cast iron pan will pass the heat to the temperature of the food at 230 ° C by distributing a certain amount of heat, and the iron pot is the temperature of the fire directly to the food.
But the fine iron pot also has the advantage, first, because it is refined iron cast, less impurities, therefore, more uniform heat transfer, not prone to sticky pot phenomenon. Second, due to good material, the pot can be done very thin, the pot temperature can be higher. Third, high grade, smooth surface, clean work done.