What is the difference between a cast iron pot and an iron pot?

Differences in Material and Craftsmanship
Cast iron pots are directly cast from molten iron with a high carbon content, carbon content >2.11%, the pot body is thicker and heavier, suitable for long-time cooking.
Wrought iron pots (mild iron pots) are refined from pig iron, with a carbon content below 0.02%, the pot body is lighter and thinner, suitable for quick heat conduction.
The thickness of cast iron pots is usually 3-5mm, while the recommended thickness for wrought iron pots is 1.5-2mm; too thick heats slowly, too thin is prone to deformation.

Usage Scenarios and Cooking Effects
Cast iron pots are suitable for stewing and frying, with strong heat retention and even heat conduction, especially suitable for dishes that require long heating times, such as Northeastern Chinese mixed stew.
Wrought iron pots are suitable for stir-frying, heat up quickly, ideal for Chinese-style quick stir-fry and tossing, but require higher control of heat to avoid burning the pot.
Cast iron pots can preserve the nutrition of ingredients during stir-frying, making dishes fresher and crisper, suitable for families pursuing wok hei (the breath of the wok).

Maintenance and Care Tips
Cast iron pots are not easy to rust but require regular maintenance and seasoning to form a natural non-stick effect.
Wrought iron pots should avoid using detergent, need to be wiped dry and brushed with oil to keep dry; seasoning is an important step to maintain wok hei.
Cast iron pots are suitable for various heat sources, including induction cookers and gas stoves, while wrought iron pots are suitable for gas stoves but not induction cookers.