[Expired]Last Day： WANGYUANJI select cookwares on sale

回复 @越多越开心 : I've marked the images for reference, so you can take a look. The post itself doesn’t support such markings, so you’ll need to click into the links to see them. The links include descriptions in their titles. A cast iron wok is made of cast iron material, while a carbon steel wok or pure iron wok is made of carbon steel material. Each image in the post can be clicked to go directly to the Amazon platform. 附图标记了一下，可以看下哦。帖子没法这么标记，所以只能点进链接看哦，链接里面标题都有说明的。cast iron wok 铸铁生铁材质的，carbon steel wok 或Pure Iron Wok 是熟铁材质的。帖子的每个图片都能点进去到亚马逊平台哦。

回复 @王源吉官方客服 : Are there three types of materials? Cast iron, wrought iron, and carbon steel. 请问是有3种材质的吗？铸铁、精铁、碳钢。

: Our iron pans are divided into cast iron and wrought iron materials. Cast iron pans are made of raw iron, while refined iron refers to wrought iron pans. Cast iron pans are molded by casting, making them relatively heavy and thick. They have a high carbon content. Due to their thickness, they heat up slowly but retain heat well and cool down slowly. For example, dishes like stewed goose or braised dishes are often cooked in cast iron pans for a richer flavor. If your household frequently stews, braises, simmers, fries, or deep-fries, a cast iron pan is more suitable. Wrought iron pans are manufactured using the same process as aerospace technology (nitriding process), resulting in a non-stick, coating-free iron pan that heats up quickly, is highly rust-resistant, super wear-resistant, and less prone to sticking. Wrought iron pans are relatively lightweight and thin, so they heat up quickly but also cool down rapidly. If the heat is insufficient, they may be more prone to sticking, so it's important to heat the pan first and then add cold oil. They are commonly used in outdoor live streams, for frying rice, and by professional chefs in restaurants. Therefore, if your household is small, you prefer stir-frying, and you want to cook quickly, a wrought iron pan is the ideal choice. 我们的铁锅分为生铁和熟铁材质。铸铁锅是生铁锅，精铁是熟铁锅。 生铁锅是浇筑成型的，所以比较厚重。含碳量高。由于它比较厚重，所以受热比较慢，但是它保温性好，散热也慢。就比如铁锅炖大鹅，炖菜都是用生铁锅做的比较香。家里面经常炖煮焖煎炸，就选生铁锅比较合适。------------- 熟铁锅是使用和航空相同的工艺（窒化工艺），实现了导热快、高防锈、超级耐磨、且不易粘锅的无涂层铁锅。熟铁锅比较轻薄，所以它受热比较快，散热也比较快，如果火力不够，就比较容易粘，所以要热锅冷油。户外直播的，炒饭的，还有饭店里面大厨掌勺的，用的都是熟铁锅。所以如果家里人少，喜欢爆炒的，要想做饭快的，就首选熟铁锅。

回复 @诗诗2010 : These two are quite suitable. Just wash and dry them thoroughly after cooking. Although you don't need to oil them daily, it's better to oil them occasionally, such as once a week. 这两个较合适，只是做完菜，洗干净，擦干水分就好，虽然不用每天涂油，但是偶尔也得涂一下会更好，比如一周一次。

: All cast iron pans need to be seasoned to perform well. When you get a new pan, clean it thoroughly, dry it completely, heat it up, and brush on several layers of oil—that’s all it takes to season it. It’s a simple process that ensures success. Just keep the heat on low while applying the oil. Let it sit overnight, then the next day, rinse the pan with water, stir-fry some vegetables (discard them after cooking), and wash the pan again before using it normally. When cooking, be sure to control the heat properly—heat the pan first, then add cold oil. This method helps prevent sticking in cast iron pans. 铁锅都需要开锅才会好用的哦。拿到新锅，清洗干净，擦干水分，烘热锅体，刷几遍油就开锅完成了，很简单的步骤就可以成功。刷油期间开小火就行。静置一个晚上，第二天用清水清洗锅体，然后炒一份蔬菜，炒熟了扔掉，接着洗干净锅体就能正常做菜了。做菜的时候，要注意把握火候，热锅冷油的方式去使用，铁锅才不容易粘。

: All cast iron pans need to be seasoned before they work well. When you get a new pan, wash it clean, wipe it dry, heat it up, and brush on a few layers of oil—that’s it, the seasoning is done. It’s a simple process that’s easy to get right. Just keep the heat on low while brushing on the oil. Let it sit overnight, then the next day, rinse the pan with water. After that, stir-fry some vegetables, discard them once cooked, wash the pan again, and it’s ready for regular use. When cooking, be sure to control the heat properly—heat the pan first, then add cold oil. This way, the cast iron pan is less likely to stick. 铁锅都需要开锅才会好用的哦。拿到新锅，清洗干净，擦干水分，烘热锅体，刷几遍油就开锅完成了，很简单的步骤就可以成功。刷油期间开小火就行。静置一个晚上，第二天用清水清洗锅体，然后炒一份蔬菜，炒熟了扔掉，接着洗干净锅体就能正常做菜了。做菜的时候，要注意把握火候，热锅冷油的方式去使用，铁锅才不容易粘。

: 13 inches or above, like 13 or 14 inches. 12寸以上的吧，13寸14寸的

回复 @嘤嘤怪梨子 : Okay, thank you. 好的谢谢你

回复 @猪的百事可乐 : Perfect for electric stoves because the bottom is flat and features a thickened design, making the pot heavier than others. 很适合电灶台，因为底部是平的，而且底部加厚设计了，锅会比别家的重。

: Yes, this one has a good splash-proof effect and is suitable for both stewing and stir-frying. 是的 这个收口防溅效果好，炖煮和爆炒都合适的。

: The left side is suitable for stir-frying, while the right side is ideal for braising. Both are compatible with gas stoves, so it just depends on which cooking method you prefer. 左边适合爆炒，右边适合焖煮。两个都适合燃气，就看喜欢哪种方式做菜。

回复 @佐佐与伍月 : These are all uncoated iron pans. Regular oil maintenance is needed to develop a good oil patina on the iron pan. 都是无涂层的铁锅，需要常用油养护，就能养好铁锅的油膜了。

: 网页链接>> code：5LWUWQOP This product is suitable for induction cooktops, with a large enough base for even heating. The thickened bottom design prevents deformation, and the iron pan heats up quickly, allowing for perfect stir-frying as usual. 网页链接>> code：5LWUWQOP 这个产品适合电陶炉，底部够大，加热均匀，而且底部加厚设计不会变形的，铁锅导热很快，照常可以爆炒。

回复 @阿白0yUx : The link you shared is for a griddle pan, which might be a bit limited for stir-frying. If you're stir-frying vegetables, you might not be able to cook too many at once. Both are suitable for induction cooktops, but the main difference is that one is a griddle pan and the other is a wok. 您发的这个链接，是煎盘，炒菜可能比较局限，如果炒蔬菜，不太能放太多蔬菜。 两个都适合电陶炉哦，只是煎盘和炒锅的区别。