Answer the most frequently asked questions:
1. Question: Is the iron pot already seasoned?
Answer: Seasoned
2. Question: Is the pot already boiling?
Answer: The pot is already boiling
3. Question: Why is the pot blue?
Answer: The roasted blue color is iron ferric oxide produced by the reaction between iron and water at high temperatures. Because ferric oxide is denser than iron oxide, it can prevent rust. Our iron pot is an uncoated and healthy pot. , after the oil film is cured and used for a long time, it will become an iron black pan. It is non-stick for cooking. It becomes better and better the more you use it, and it saves fuel.
4. Question: Can it be cleaned with dish soap?
Answer: It can be washed with hot water. It is best not to use detergent. After washing, wipe it dry or bake it to dry the water to prevent rust.
5. Question: Can it be cleaned with steel wool?
Answer: It is best not to use steel wool for cleaning, as it will destroy the oil film on the iron pan. It is recommended to use a soft sponge and hot water for cleaning.
6. Question: How to start using it after getting it?
Answer: After cleaning, apply a layer of oil (animal oil or vegetable oil is acceptable) and then you can use it.
7. Question: Is there a coating on the surface of the pot?
Answer: Our iron pans are baked at high temperatures, are non-stick and do not contain chemical coatings.
Note: Be sure to dry the water after washing, otherwise it will easily rust.
Regarding the color of the iron pot:
1. The pot is not boiled: The iron pot is not boiled and appears silvery white.
2. Open the pot: After the iron pot is boiled, it will appear blue.
3. White spots, partial yellowing, and blackening may appear in the pot after use. This is due to wear and tear on the inner surface of the pot and the influence of seasonings and ingredients. This is a normal phenomenon. Please use it with confidence.
About maintenance:
1. How to prevent iron pot from rusting:
In the first fifteen days, every time you wash the pot and put it away, be sure to dry the water in the pot over a fire, and apply a layer of cooking oil in the pot to prevent the iron pot from rusting due to direct contact with water or air (later the iron pot will If you take good care of it and it turns black, you can apply oil every three to five days)
2. Tips on how to make iron pans non-stick:
First: If the fire is too high, the pan will stick to the pan and the oil smoke will increase. Therefore, when cooking in an iron pan, you must use medium to small heat to stir-fry. It will heat up quickly and is equivalent to the effect of a high fire in a coated pan.
Second: Learn how to moisten a hot pan with hot oil. Moisturizing the pan before cooking is to prevent iron from coming into direct contact with ingredients and causing sticking.
So before serving, moisten the pan to let the oil soak through and isolate it (just do these two things to prevent the iron pan from sticking to the pan)
Precautions:
1. Do not boil water for the first fifteen days, otherwise it will easily rust.
2. Do not cook alkaline foods in the early stage, such as tomatoes, sauerkraut,
kimchi, noodles, and mung beans, otherwise the iron pot will turn white.
3. When the pot is not in use after washing, be sure to dry the water in the pot over
fire, and apply a layer of cooking oil in the pot to prevent the iron pot from rusting
due to direct contact with water or air.
4. White spots, partial yellowing, and blackening may appear in the pot after use.
This is due to wear and tear on the inner surface of the pot and the influence of
seasonings and ingredients. This is a normal phenomenon. Please use it with
confidence.
5. If the iron pot becomes rusty, use steel balls, vinegar, etc. to clean the rust stains
and then apply a layer of cooking oil. It will recover after a period of maintenance
If you encounter any problems during use, don't worry, please
contact our customer service immediately to help you, don't rush to
leave negative reviews, our products are all guaranteed after-sales