How to maintain an iron wok on a daily basis

There are two types of iron pots: cast iron pots and wrought iron pots.

First, when buying an iron wok, we need to know what type of wok we are buying, and then use and maintain it accordingly.

A cast iron pot is what we call a cast iron pot. It has a relatively thick bottom and heats up evenly, but it heats up a bit slower when stir-frying.

Cast iron pots are not prone to rust. After each use, simply clean them thoroughly and then nourish them with oil.

A wrought iron wok, also known as a refined iron wok, has a more meticulous manufacturing process and is an upgraded version of a cast iron wok.

This type of iron wok has a thin bottom, so it heats up quickly and is especially suitable for stir-frying. Restaurants often use this type of wok because it allows food to be cooked quickly.

The maintenance of wrought iron pots is more complicated than that of cast iron pots, as they cannot be cleaned with detergents.

These chemical components can easily damage the grease layer on the pot, and excessive use can lead to rust on the bottom of the pot or food sticking to the pot when cooking.

Iron pots are prone to rusting. If water stains appear after washing the pot, rust marks will appear.

Over time, rust accumulates and becomes difficult to clean. If you continue cooking, the rust will be ingested, causing harm to your health.

Therefore, after each use, a wrought iron wok must be wiped clean and then oiled to nourish the entire wok.

And it needs to be given regular maintenance, by rubbing it repeatedly with pork skin to keep the iron looking oily.

Besides routine maintenance, there are several types of food that should not be cooked in an iron pot. If you frequently use an iron pot to cook these types of food, then all the previous maintenance may be in vain.

Let's take a look at some foods that are not suitable for cooking in an iron pot.