Cast iron pots belong to pig iron.
Iron pots can be divided into raw iron pots and cooked iron pots according to their materials.
The raw iron pot is made of gray iron by melting and casting, which has the characteristics of thick, slow and uniform heat transfer and long-lasting heat preservation.
Cooked wok is forged or pounded by black iron sheet, with thin body, fast heat transfer and beautiful appearance.
Cast iron pans use pig iron. In the manufacturing process of cast iron pot, pig iron is melted into the mold and poured, resulting in thick pot body and rough lines. The cast iron pot has slow heat transfer speed, but good heat transfer uniformity.
Cooked iron pot is made by directly transferring the temperature of fire to food, forging it with wrought iron or knocking it by hand. It has the characteristics of thin pot body, light weight and fast heat transfer.