Brand: IOEM
Material: Cast Iron
Iron Pot Explanation:
1. Uncooked: The iron pot is uncooked and appears silver white.
2. After boiling, the iron pot turns blue.
3. After use, white spots, local yellowing, and blackening may appear inside the pot due to the surface of the pot
Wear and tear, as well as the influence of seasoning and ingredients, are normal phenomena. Please rest assured to use
Maintenance must see
1、 Wash
2、 Wipe dry
3、 Oiling
1. How to prevent rust in an iron pot:
In the first fifteen days, every time the pot is washed and left unused, be sure to dry the water in the pot over heat, and apply a layer of cooking oil on the pot to prevent direct contact between the iron pot and water or air from rusting. (After the iron pot is well raised and used, it turns black. You can apply oil every three to five days.)
2. How to make the iron pot Non-stick surface:
Firstly, if the heat is too high, it will stick to the pot and cause a lot of oil smoke. Therefore, when using an iron pot to stir fry vegetables, it must be done over a medium to low heat. The effect of using an iron pot to stir fry quickly is equivalent to using a coated pot to heat up.
Secondly, learn the technique of using hot oil to moisten the hot pot. Before frying, use good oil to avoid direct contact between the iron pot and the ingredients, which can cause the pot to stick (just achieve these two points so that the iron pot will not stick when frying)
Precautions:
Fifteen days before the iron pot is received, do not boil water. The iron pot is easy to rust after boiling water. Do not cook tomatoes, pickled Chinese cabbage, pickles, noodles, mung beans and other acidic and alkaline foods (acidic and alkaline foods will damage the oil film and oxide layer on the surface of the pot, causing the iron pot to become white)
