Because the raw wok and the cooked wok are both healthy cookers, and because they are both cast woks, they are not coated and will not release harmful substances. However, the raw iron pot may release a small amount of iron during use, while the cooked iron pot will not release iron, so if iron supplementation is needed, you can choose the raw iron pot.
Raw iron pot refers to cast iron pot without special treatment, and cooked iron pot is cast iron pot with high temperature treatment and black surface oxidation. The surface of the raw wok is gray, and the surface of the cooked wok is black. The raw wok needs to go through a seasonal "boiling" procedure, that is, it is fried in oil first and then cleaned before it is officially used. The cooked wok can be used directly without seasonal boiling.
Matters needing attention in buying iron pots
1. Confirm the material: the material of the iron pan should be pure iron or cast iron, and avoid choosing the iron pan with inferior or unknown material.
2, look at the thickness: the thickness of the iron pot should be moderate, too thick iron pot is difficult to transfer heat, too thin iron pot is easy to deform or burn out.
3, look at the color: the new iron pot should be black and shiny, avoid choosing iron pots with white surface or oxidation spots.
4. Distinguishing coating: Some iron pots will be coated with a layer of anti-sticking coating, so you can choose iron pots with good quality, uniform coating and not easy to fall off.
5. Know the brand: you can choose a well-known brand to buy an iron pot, and the quality is guaranteed, so as to avoid buying an iron pot with poor quality.