Both cast iron pots and raw iron pots have their unique advantages and disadvantages, and their effects on the body are also different.
First of all, the cast iron pot is mainly composed of iron, and its surface is a protective layer. If used and maintained correctly, it will not do any harm to the body. Cast iron is an excellent heat conducting material, which can not only distribute heat evenly on the surface, but also store heat for a long time.
Because of the large thickness of cast iron pan, it has very good thermal insulation performance. Cast iron pot is also a good seasoning pot, and it can gradually get natural non-sticky and smooth after long-term use.
The raw wok is also made of iron, but unlike the cast wok, it has no protective layer and no coating on its surface. Therefore, if there is no proper maintenance, it will lead to the rust of the raw iron pot and make the food unsafe.
But compared with cast iron pans, raw iron pans are lighter and easier to carry. Raw wok can provide more natural cooking flavor and seasoning effect, because food is in direct contact with steel (iron), and iron ions will adhere to the surface of food with cooking, which plays a delicious and nutritious role. Therefore, it is more advantageous to cook healthy meals in raw iron pots.
I suggest that when you choose a cast iron pan, you must choose a green cast iron pan without harmful substances.
The raw wok is also made of iron, but unlike the cast wok, it has no protective layer and no coating on its surface. Therefore, if there is no proper maintenance, it will lead to the rust of the raw iron pot and make the food unsafe.