The main component of the iron pan is iron, which also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon and so on. There are two types of iron pans: raw iron pan and cooked iron pan. The cast iron pan is made of gray cast iron by melting and casting. Cooked iron pan is made by forging or hand-beating with black iron sheet. It has the properties of thin billet and fast heat transfer.
Using iron pan cooking can increase the body's iron intake, because the amount of iron in food cooked in an iron pan increases. This may be caused by the shedding of tiny iron filings and the dissolution of iron. Therefore, for the prevention of iron deficiency anemia, it may be beneficial to cook a meal in an iron pan.
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This wok is light weight plus fast to heat up and also great for stir fry. Cast-iron construction for optimal heat retention and thorough, even heating
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Can be used on any stovetop: electric, gas, induction; can also be used in the oven
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Perfect for stir-frying meats and vegetables, also great for steaming
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Oven-safe to 400 degrees F; suitable for all cooking surfaces; hand wash only (NOT dishwasher safe)
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Cast iron wok is perfect for retaining heat while cooking, so great for those quick stir fry recipes. This is not a nonstick wok. It is a Cast Iron wok.
