Benefits of cooking with an iron wok

1. Use less oil: After using an iron wok for a long time, its surface naturally develops a layer of oil sheen, which can act as a non-stick effect. This way, you can use less oil when cooking, avoiding excessive intake of cooking oil.
2. Does not contain harmful chemicals: Traditional iron woks avoid the potential impact of harmful chemicals found in the non-stick coating. The non-stick coating usually contains polytetrafluoroethylene, which can harm the liver, affect growth and development, and is carcinogenic. This chemical volatilizes into gas at high temperatures, which can be inhaled by the body through cooking fumes or scraped off by spatulas into food and ingested. Traditional iron woks have no harmful chemical coatings and pose no health risks.
3. Can supplement iron: At high temperatures, a small amount of iron from the iron wok seeps into the food, thereby providing an iron supplement.