Iron pot:
Advantages:
-Uniform heating, suitable for high-temperature cooking and frying.
-Heavy and durable, and can be used for many years.
-With the increase of use times, a non-stick coating will be formed on the surface of the wok, which is more and more suitable for cooking.
Disadvantages:
-Pots need seasonal maintenance (such as oven) to prevent rusting, and special attention should be paid to cleaning.
-If the wok is not used properly, food may stick to the bottom of the wok, resulting in burning or frying, which is easy to stick to the bottom.
Stainless steel wok:
Advantages:
-Easy to clean and keep hygienic, without seasonal maintenance.
-Anti-corrosion and anti-rust, very durable
Disadvantages:
-The heat transfer of stainless steel wok is not uniform enough, so it is not suitable for high-temperature cooking and frying.
-If it is not used correctly, it is easy to block or paste the bottom.
Generally speaking, iron pans are suitable for high-temperature cooking and deep-frying food, while stainless steel woks are more suitable for boiling or low-temperature cooking. Both have their own advantages and different uses, so you can choose according to your needs and personal tastes.