Before use: boiling method
First prepare some fat pork with pig skin, clean the new pot, Then put the pot on the heat source to heat dry, and then put the prepared fat pork in the pot, adjust to a low fire, and then use the fat pork repeatedly wipe the inner wall of the pot, so that every inch can fully absorb the fat, dry fat oil can be taken out, the remaining oil can be poured away, rinse the pot with hot water, repeat the above boiling steps three to four times, and finally wash the pot clean (Do not use steel balls and dish soap to clean) Put on the fire to dry, pour some cooking oil evenly spread into the pan and let stand for more than 5 hours, (fat pork can also be replaced by edible vegetable oil)
In use: Use methodBefore use
Prepare the right amount of small vegetables in the pot dry fry (without oil) until the vegetables dry (fried black), and then the vegetables dump, wash the pot with hot water can be used, put the pot on the gas (induction cooker) fire heating, and then pour the oil, after the oil is hot, turn off the fire to the minimum fire, wait for about 10 seconds, put into the food, medium and small fire fried meat, not only has a good non-stick effect And it tastes better. (Unique energy storage layer structure, after the pot is preheated and burned through, the small and medium fire behind is equivalent to the frying of the ordinary pot fire).
After use: maintenance method
Want to achieve a good non-stick effect, is the need for daily maintenance
1. After the pot is cleaned, it needs to be dried or dried.
2. If it is not used for a long time, it needs to be roasted with a layer of oil and placed in a dry and ventilated place.
3. Improper use of the pot body may cause rust, remove the rust with a steel ball, and then apply cooking oil.
4. In the process of maintenance and use, the grease permeates the pot body, and the better it will be used.
