Carbon steel pot is a better choice. Carbon steel pot is a special cooking tool made of carbon steel that can withstand the use of frying pans at high temperatures.

Traditionally, carbon steel pans are conical flat bottomed pans suitable for quick stir frying of meat and vegetables. Modern frying pans use various shapes and materials, and carbon steel, as a relatively inexpensive metal, is a common choice for making frying pans.

3. Carbon steel pots can withstand high temperatures, but due to uneven heat transfer, the center of the flat bottomed pot becomes very hot, while the edges are relatively cool. This characteristic makes carbon steel an ideal ingredient for stir frying, as food can be quickly cooked in the center and then moved to the edges to avoid overcooking.

4. Both conical and flat bottomed carbon steel wok can be used for stir frying. The traditional design of conical frying pans concentrates heat at the center of the pot, but this may be difficult to use on some furnace tops. A flat bottomed wok is easier to place on the burner.

Before using a carbon steel wok, seasoning treatment must be carried out. This step includes heating the wok, applying oil, and then wiping off excess oil to clean the wok and ensure its safe use.

After cooking, it is also important to maintain the seasoning of the carbon steel wok, as the oil can protect the pot from oxidation. During use, the carbon steel wok may appear black, which is a normal phenomenon.