Which is better, fine iron pot or cast iron pot? Is it better to have a fine iron pot or a cast iron

The difference between a fine iron pot and a cast iron pot is that the production technique is different, the heat transfer effect is different, and the appearance is different.

1. Different production techniques:The cast iron pot is made of gray iron melting and casting, which has slow heat transfer and uniform heat transfer, 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 forging or hand hammering, which has the characteristics of thin pot ring and fast heat transfer.

2. The heat transfer effect is differentThe cast iron pot has a characteristic, when the temperature of the fire exceeds 200, the cast iron pot will control the temperature transmitted to the food at 230 by emitting a certain amount of heat energy, while the fine iron pot directly transmits 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 stick to the pan; Due to the good materials, the temperature in the pot can reach higher; The grade is high, the surface is smooth, and the cleaning work is easy to do.

3. The appearance is differentThe pot ring of the fine iron pot is thin and the appearance is exquisite; The cast iron pot ring is thick, the grain is rough, and it is easy to crack. Compared with the so-called smokeless pan and non-stick pan, its unique uncoated design of the pot body fundamentally eliminates the harm of chemical coating and aluminum products to the human body, so that the whole family can enjoy health and deliciousness while maintaining the nutrients of the dish.

Both fine iron pots and cast iron pots have their own advantages and disadvantages, and the choice depends on individual needs and cooking habits.

The advantages of fine iron pot are that the heat transfer is fast, the bottom material is thinner, the temperature in the pot can reach higher, the surface is smooth and the cleaning work is easy to do. In addition, due to the good materials, the fine iron pot generally does not stick to the pan, and the oil smoke is relatively small. However, the disadvantage is that the heat is transferred too quickly, which may cause the local temperature to be too high, which can cause the ingredients to burn or stick to the pan.

The advantage of cast iron pots is that they are corrosion-resistant, wear-resistant, and relatively cheap pots. But the disadvantage of cast iron pots is that they rust easily, and the pot body tends to have small burrs and small potholes of different sizes. The sound of a cast iron pot is usually low and hoarse, not as loud and pleasant as a fine iron pot.

In general, a fine iron pan may be a better choice for users who need fast and uniform heating, less oil smoke, or who have high requirements for cooking results. And for users who need a strong cooking "bite" or are on a budget, a cast iron pan may be more suitable.

Personally, I think that the fine iron pot is better, and it is more durable after forging.

Compared with cast iron pots, cast iron pots will be better.

The fine iron pot directly transmits the temperature of the fire to the food, but the cast iron pot will emit a certain amount of heat energy to the food through the pot itself. Therefore, it is relatively better to use an iron cast pot. However, the surface of the fine iron pot is smooth and easy to clean, while the cast iron pot is rough and grooved, which is difficult to clean.

Cast iron pot, molten iron casting, pot wall thickness, thick because of the mold gap of casting, and then the pig iron molecules are not tight, and there are many impurities;The wrought iron pot is made of calcination and molding, the pot wall is thin, and the reason for the thin pot wall is that in addition to the control of the thickness of the forging press, the wrought iron molecular structure is compact and there are few impurities.

Cast iron pot boiling method:

Wash the cast iron pot with clean water, wash all the dust on the surface of the cast iron pot, pour in warm water and stir with dish soap, and slowly scrub with a dishclothPlace the washed cast iron pot on the stovetop to dry and slowly dry over low heat for one minutePour 50ml of vegetable oil into a dry cast iron pot, heat it and apply the vegetable oil to the cast iron pot with a spatula, and use a dishwashing brush to spread all the vegetable oil, and heat for about 20 to 30 minutes.

Wait until the oil has cooled, pour out the remaining grease and wash it with lukewarm water, not using detergent such as dish soapRepeat the warm water wash several times, and then use kitchen paper or a clean dishcloth to dry the bottom of the pot and the water beads around itDry again over low heat, then pour in 30ml of vegetable oil, use a dishwashing brush or a wooden spatula to spread evenly on the bottom and surroundings of the pot, turn off the heat after about 3 minutes, and the pot is already boiling.

Cast iron pots and fine iron pots have their own advantages and disadvantages, and in general, fine iron pots are more suitable for general household use. Here are their different features:

1.Production process: The cast iron pot is made of gray iron melting and cast with a model, with slow heat transfer and uniform heat transferThe fine iron pot is made of black iron forging or hand hammering, which has the characteristics of thin pot ring, fast heat transfer and exquisite appearance.

2.Energy consumption and environmental protection: the cast iron pot is made at a high temperature, the melted substances are fully burned, and there are fewer impuritiesThe fine iron pot is relatively low in temperature and has more impurities.

The advantage of cast iron pot is that the heat transfer is slow and even, which can lock the heat well;The advantage of a fine iron pan is that it transfers heat quickly and can cook food quickly.

3.Applicable scenarios: Cast iron pots are suitable for slow cooking, such as stewing meat, making soup, etc.; The fine iron pot is suitable for quick cooking, such as stir-frying, boiling noodles, etc.

4.Effect: The pot ring of the cast iron pot is thicker, the texture is rough, and it is easy to crack; The pot ring of the fine iron pot is thin, the heat transfer is fast, and the appearance is exquisite. The disadvantage of the cast iron pot is that it is brittle, and it is easy to crack when hit hard; The disadvantage of fine iron pot is that it transfers heat quickly and is easy to paste the pot.

To sum up, for the average family, it is more convenient to use a fine iron pot, because it has the advantages of thin pot ring, fast heat transfer, exquisite appearance, etc., and relatively low energy consumption and environmental protection. But if you need to cook ingredients that need to be cooked slowly, then a cast iron pan may be more suitable for you, as it can lock in the heat well and achieve a more even cooking result.

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The following is the answer to your query, I hope it will help you: who is better fine iron pot or cast iron pot? For the average family, it is better to use a cast iron pot than a fine iron pot.

In addition to saving heat, which is equivalent to saving gas, the fine iron pot also has other advantages: First, because it is made of fine iron, there are few impurities, so the heat transfer is relatively uniform and it is not easy to stick to the pan. Second, due to the good materials, the pot can be made very thin, and the temperature inside the pot can reach higher.

Third, the grade is high, the surface is smooth, and the cleaner does a good job. Here's how they differ. 1. The pig iron pot (also known as the cast iron pot) is made of gray iron melting and casting, with slow heat transfer and uniform heat transfer, but the main reason is that the pot ring is thick, the texture is rough, and it is easy to crack.

2. The fine iron pot (also known as wrought iron pot) is made of black iron sheet forging or hand hammering, which has the characteristics of thin pot ring, fast heat transfer and exquisite appearance. Thirdly, for the fine iron pot, when the temperature of the fire exceeds 200, the pig iron pot will lose a certain amount of heat energy through dissipation, while the heat loss of the fine iron pot is less, which is equivalent to directly transferring the heat of the fire to the food.

Both fine iron pots and cast iron pots have their own advantages and applicable occasions. Here are some of their features:

1.Material: The fine iron pot is made of high-purity pig iron, while the cast iron pot is smelted by mixing various raw materials such as pig iron, scrap steel, and ** materials.

2.Density: Relatively speaking, cast iron pots are denser and more sensitive than fine iron pots, and can withstand different temperature fluctuations better.

3.Weight: Since the iron pan is not as heavy as its cousin, it is relatively easy to handle.

4.Maintenance: Because of the different production processes, the surface of the fine iron pot is not painted by plating, nor is it polished, so it is necessary to pay attention to prevent rust during use; Cast iron pots, on the other hand, are usually coated with a surface grease that prevents oxidation, but after a certain period of use, they may become dull and need to be polished frequently.

5.Thermal conductivity: The fine iron pot transfers heat faster than its cousin, so if you need to cook food quickly at high temperatures, a delicate and compact style may be your first choice; And if you need to simmer or steam food slowly, a cast iron pot is more suitable for you.

All in all, which iron pan to choose depends on your tastes, cooking needs, and budget. Due to its long life and strong durability, it should pay attention to qualification and quality when choosing, and maintain it frequently.

Hello, I personally think it is better to use a fine iron pot at ordinary times. Fine-iron pots and cast-iron pots have their own advantages and disadvantages, which should be chosen according to the use case and personal preferences. Fine iron pot:

Advantages: the fine iron pot is heated quickly and evenly; The evenly distributed heat energy at the bottom can cook delicious grilled meats, vegetables and other foods; Easy to clean, don't worry about regular oven baking like a cast iron pan. Cons:

It needs to be preheated before use, otherwise it will reduce the cooking effect; It is easy to rust, so wipe it clean and apply protective oil in time after use. Cast iron pots: Pros:

Cast iron pans can be durable and have a long service life; It is suitable for long-term cooking and high-temperature cooking such as barbecue; It can store and release heat, so that the food is more evenly heated. Disadvantages: Cast iron pans may heat up slightly slower in comparison; Regular maintenance is required, otherwise it is easy to rust in the spotlight.

In general, if you need to cook at high temperatures such as roasting, smoking, and boiling soups frequently, a cast iron pot is a better choice. If you need to cook gently, such as omelette, stir-fry, etc., then a fine iron pan is more suitable. At the same time, no matter what kind of pot it is, proper use and maintenance are important factors that can prolong the service life and ensure the taste.