cast iron Chinese wok with lid
The cast iron pot has a characteristic that when the temperature of the fire exceeds 200℃, the cast iron pot will control the temperature of the food to 230℃ by emitting some heat energy, while the fine iron pot directly transmits the temperature of the fire to the food. For the average family, the use of cast iron pot is better. Because of the advantages of cast iron pot, because it is made of fine iron, less impurities, so the heat transfer is more uniform, not easy to appear sticky pot phenomenon; Because of good materials, the temperature inside the potcan reach higher; High grade, smooth surface, cleaners do well
The cast iron is a great material for the wok because it conducts heat so well, so the sides of the wokget hot, giving you more surface area for cooking and helping keep food warm even once you turn off the heat. Being cast iron, this wok is not lightweight,don't find it excessively heavy either. This wok holds a very large volume of food- It's extremely versatile- saute vegetables in it all the time, and have made a wide variety of recipes incluiding lo mein,chicken tikka masala, and chicken fajitas.
