The iron wok is made of virgin gray cast iron or low-carbon steel in one piece, cast at high temperature and then spun by numerical control. It has thin walls and thick bottoms, conducts heat quickly, heats evenly and provides strong stir-frying power. After boiling, it forms a natural black and shiny oil film. The more you use it, the less sticky it becomes. There is no need to worry with a metal spatula. It only releases trace amounts of iron, providing healthy iron supplementation. By adopting a new process to form a dense anti-rust layer on the surface, it bids farewell to the problem of easy rusting of traditional iron POTS. It can be cleaned with just a rinse of water, eliminating the need for the cumbersome maintenance of the pot. The wooden or silicone heat-insulating handle is comfortable to hold and not hot to the touch. It is suitable for both gas stoves and induction cookers. From home-style stir-fries to the intense heat in restaurants, this pot carries forward the aroma of cooking. The older it gets, the more convenient it becomes. It is an indispensable kitchenware in modern kitchens.