What are the three iron pots in Japan? What is the difference?

The three famous woks in Japan are Kanda? Yamada? Pearl life

The difference is that pearls are easy to rust if they are not suffocated in ordinary iron pots; Yamada's main hand stroke capacity is low, the appearance is not very good, it is heavy and needs to be cooked; Kanda is the earliest brand of iron pot used in Japanese restaurants and hotels. The pot-sealing technology is not easy to rust, and it is light and easy to upset.

1. Tuotian iron pot produced by Yamada Industrial Research Institute ranks as one of the three largest iron pots in Japan, along with the iron pots in Jichuan and South China in Japan. The extended wok of Yamada Industrial Institute is not only the only wok in Japan that insists on manual extension, but also the choice of 80% Chinese cuisine chefs and lovers in Japan!

2.KIWAME Pole, founded in 1976, is a relatively young brand compared with other brands, but it is the leading China pot brand in the domestic kitchenware circle, especially its river lamp series, which can be said to be the representative of Japanese high-end China pot at present.

3. The biggest feature of southern iron casting iron pots is that they are fired at 800 ~ 1000 degrees, so that the surface of iron is fully acidified to form acidified iron, also called acidified skin. Due to the function of acidified skin, iron and water are not in direct contact. Although the iron content in boiled water can't be seen, it can also produce the iron content needed by human body in this state.

Horiba is one of the most famous ancient kitchen utensils in Japan. 1805 was founded in Osaka Prefecture and has a history of more than 200 years. Sakai Knife Company is one of the most famous knife shops in Sakai, Japan, specializing in making all kinds of kitchen knives, scissors and blades. Horizo's China kitchen knife is very famous in Japan, which is as famous as Zhang Xiaoquan in China.