Nutrition and health benefits Cooking vegetables in this iron wok/pot reduces vitamin C loss compared with some other cookware, helping preserve more nutrients in your meals. The iron cookware naturally releases small amounts of iron during cooking, which can help supplement dietary iron and support prevention of irondeficiency anemia. Durable, performance construction Made of cast iron with a nitrided surface for improved durability. Nitriding increases corrosion resistance and temperature tolerance while maintaining a bright, longlasting finish. The uncoated surface means there is no synthetic coating to flake or break down over time. Safe, simple design No chemical coating on the cooking surface — no risk of toxic substances or coatings coming off into food. The handle is detachable without tools, making the wok/pot easy to move, store, or use in an oven. Key attributes Material: Iron with nitrided surface treatment. Surface: No nonstick or chemical coating. Handle: Tool detachable for oven use and compact storage. Performance: Corrosionresistant, temperature capable, and durable for longterm use. Practical use scenarios Stirfrying vegetables: Retain more vitamin C and other heatsensitive nutrients while achieving even heat distribution. Simmering soups or braises: Slow cooking in iron can contribute small amounts of dietary iron to the meal, useful for those seeking extra iron in their diet. Oven finishing and roasting: Detach the handle for safe oven use to sear on the stove and finish in the oven without transferring to another dish. This iron wok/pot is designed for consumers who want durable, temperature cookware with a safe, uncoated cooking surface and the nutritional benefits associated with iron cookware.