Which is better, iron pot, Liang and his son or casting color?

Although the cast-color cast iron wok does not belong to the international first-line brand, its quality and reputation are indeed trustworthy.

It is particularly strong and heavy, and has the performance advantage of good heat storage performance. The preheating time is much longer than that of ordinary wok, but it can maintain a stable heat after preheating, and the temperature will not suddenly drop after adding fresh food, so it is more suitable for cooking foods requiring extremely high temperature or stewing with extremely low fire.

It is understood that the cast-color cast-iron pan cooking is not only delicious, but also can supplement iron evenly for a long time, thus preventing the occurrence of iron deficiency anemia. A survey shows that people who use cast-color cast iron pots for a long time are much less likely to suffer from anemia than those who use other pots.

Cast-color cast iron pan has high acid and alkali resistance, which can prevent the raw iron pan from rusting. Therefore, cast iron pots can be used to cook acidic foods, such as tomatoes or lemons.