A: It is made of aerospace magnetized ceramic alloy superconducting materials. The thermal conductivity of the pot is 175, which is four times that of the ordinary iron pot. No matter the size of the flame or any part of the pot, the temperature of the pot is uniform. When cooking oil is put into a smokeless pot, the oil will heat up evenly with the pot, and the cooking oil fume temperature is about 240℃, while normal cooking only needs 160℃ to 180℃, and the frying temperature is about 200℃, so normal cooking and frying in a smokeless pot will not produce oil fume. When food is put into the pot, the temperature in the pot will drop rapidly, and the temperature in the pot will rise faster than that in the ordinary pot through continuous heating. The pot not only sweeps away the oil smoke from the roots, but also cooks faster than the ordinary pot, and the cooked food is not burnt or burnt, original and original, with higher nutritional value and better taste. The reason why the wok smokes is poor thermal conductivity. In hot places and heated places, the temperature quickly exceeds 240℃, causing local cooking oil cracking. In fact, the overall pot temperature is not high, not suitable for cooking.