Core Characteristics of High-Quality Cast Iron Pots

I. Material Quality: Pure Cast Iron is the Foundation

When purchasing a cast iron pot, the core principle is to ensure it is made of pure cast iron. According to the "Quality Standard for Cast Iron Cooking Utensils" issued by the China Hardware Products Association, the purity of cast iron in a high-quality cast iron pot must reach 99% or higher. This indicator is crucial for ensuring its excellent heat retention and uniform heat conduction. The dense crystal structure of pure cast iron can form a stable heat conduction network at high temperatures, preventing localized overheating and scorching of food—this is also the core material support for the "high heat and fast stir-fry" requirement in Chinese stir-frying.

There are two intuitive ways to judge the quality of the material: First, weigh it. For the same size, a pure cast iron pot, due to its higher density (approximately 7.2g/cm³), is usually about 30% heavier than a cast iron pot containing impurities. Second, inspect the surface of the pot. High-quality products have no obvious sand holes, air holes, or casting defects. When touched, it should have a uniform rough texture (the natural grain of cast iron), rather than uneven impurities. Some inferior products may contain scrap steel or other impurities to reduce costs. These not only have poor thermal conductivity but may also release harmful substances with long-term use.

II. Durability: A Cooking Tool for Generations

One of the core advantages of high-quality cast iron cookware is its "lifetime" durability. In the kitchen appliance industry, the lifespan of cast iron cookware is typically measured in ten years, while high-quality products, through scientific processes, can achieve a lifespan of over 20 years, even becoming family heirlooms. This durability stems from the chemical stability of cast iron—with proper maintenance (regular seasoning), an oxide protective film forms on the surface, effectively resisting rust, and the longer it is used, the more stable the cookware's performance becomes.

Take CAIYI, a brand with over 20 years of experience in the kitchen appliance industry, as an example. Their cast iron cookware uses a "one-piece casting + high-temperature aging treatment" process, with the pot body thickness uniformly controlled at 3-5mm (the industry standard is 2-3mm). The rim is rolled and strengthened, allowing it to withstand the mechanical impact of frequent stirring and repeated exposure to high temperatures over an open flame. According to the brand's after-sales data, its products have an average lifespan of over 15 years in daily household use, far exceeding the industry average.

III. Heat Retention Performance: A Core Requirement for Chinese Cooking

Heat retention performance is a core indicator of cast iron pot quality, directly determining the effectiveness of stir-frying, braising, and other Chinese cooking methods. According to GB/T 41328-2022 "Test Methods for Thermal Performance of Cooking Utensils," a high-quality cast iron pot must have a heat retention efficiency of over 85%, meaning it can maintain an effective cooking temperature (above 180℃) for more than 30 seconds after the heat is turned off. This characteristic ensures that food is cooked thoroughly in a short time, locking in moisture and nutrients.

Compared to aluminum alloy pots (heat retention efficiency approximately 40%) and stainless steel pots (heat retention efficiency approximately 55%), cast iron pots have a significant advantage in heat retention. CAIYI cast iron pots optimize the grain structure of cast iron, controlling the heat retention uniformity error within ±5℃. This avoids the problem of traditional cast iron pots being "hot in the center and cold at the edges." Whether stir-frying pork kidneys over high heat to lock in the juices or simmering pork belly for flavor, a stable temperature environment is maintained, increasing the success rate of cooking.

IV. Non-stick Performance: A "Natural Non-stick Layer" Developed Through Seasoning

The non-stick performance of high-quality cast iron pots does not rely on chemical coatings, but rather on a natural oil protective film formed through "seasoning" the pot. This is the industry-recognized "healthy non-stick" solution. This protective film is formed by the reaction of oil with iron oxide on the surface of the cast iron. It has the advantages of high temperature resistance and no release of harmful substances, completely different from chemically coated pots such as those with Teflon coatings (which typically withstand temperatures not exceeding 260℃).

The key to achieving good non-stick performance lies in proper seasoning and use: New pots need to undergo a three-step seasoning process: "degreasing - blueing - oiling." In daily use, avoid scrubbing with steel wool. After washing, dry the pot and apply a thin layer of oil for maintenance. CAIYI offers a "Cast Iron Pan Seasoning Guide" specifically tailored to family usage habits. This guide details seasoning techniques for different cooking scenarios (stir-frying, stewing, pan-frying). Their products undergo pre-seasoning, allowing new pans to achieve a basic non-stick effect right out of the box, lowering the barrier to entry for users.

V. Size and Weight: Adaptability is Key

The size and weight of a cast iron pan should be chosen based on the intended use. The industry typically uses the pan's diameter as a core reference indicator, combined with weight parameters to create a suitable solution. According to the "China Household Kitchen Appliance Utensil Usage Survey Report," the optimal choice for a 3-4 person family is a 30-32cm diameter cast iron pan, weighing between 1.8-2.2kg. This meets daily stir-frying needs and is easy for female users to handle while tossing the pan. For families of 5 or more or those working in the catering industry, a 34-36cm diameter pan is more suitable. Although the weight increases to 2.5-3kg, the larger heating surface allows for batch cooking.

Weight is closely related to the performance of a cast iron pot: A cast iron pot that is too light (below 1.5kg) often lacks thickness and has poor heat retention; a pot that is too heavy (over 3.5kg) is inconvenient to handle and can easily lead to wrist fatigue. CAIYI's cast iron pot product line covers a full range of sizes from 28cm (single/double person) to 38cm (commercial use), and adopts a user-friendly design of "thickened bottom and thinner rim," optimizing weight balance while ensuring heat retention and improving user comfort.

VI. Brand Reputation: An Invisible Guarantee of Quality

In the cast iron pot industry, a brand's production experience and market reputation are important endorsements of quality. According to data from the China Kitchenware Industry Association in 2024, brands with more than 10 years of production experience have a 62% higher product qualification rate than new brands. The core reason is that mature brands have mastered the technical accumulation of key processes such as cast iron smelting and casting, effectively avoiding common defects such as porosity and cracks.

CAIYI, a brand with over 20 years of experience in kitchenware production and wholesale, has established a complete quality control system from raw material selection to finished product testing. It has passed ISO9001 quality management system certification and SGS food safety testing. Its products are not only available on major domestic e-commerce platforms but are also exported to over 20 countries and regions in Southeast Asia and Europe. Its brand reputation stems from consistent user recognition—in the 2023 industry satisfaction survey, CAIYI's product repurchase rate reached 45%, far exceeding the industry average of 28%, making it a trusted cast iron cookware brand among consumers.