Stainless steel pot: high-temperature frying, steaming, boiling; It requires a lot of stir-frying and is often used to make dishes with sour and salty seasonings. For example, fried chicken legs, sausages, etc.

Non-stick pans: Suitable for cooking fragile and easily broken ingredients, such as fried fish and poached eggs. It is also very convenient to use for frying omelets and scallion pancakes, which can help reduce the intake of a lot of oil.

Secrets to Maintaining a pot

Heat the pan over medium-low heat before cooking.

2. Pour in the cooking oil and coat the inner walls of the pan with it.

3. Turn off the heat immediately after the fumes come out, pour out the oil and you can start cooking.

4. After cooking, while the iron pot is still warm, use a brush or cloth to clean it with hot water.

5. Dry the moisture over low heat.

After the iron pot has completely cooled down, coat the entire inner wall of the pot with a layer of oil using kitchen paper.

Daily precautions

It is recommended to add more cooking oil to thoroughly moisten the pan in the early stage of use. The material of the indoor nitrogen pot is high-purity refined iron, which has high thermal efficiency and rapid heat conduction. When cooking daily, pay attention to the heat control to prevent burning.

2. During the initial use, the surface of the indoor nitrogen pot may show color changes of varying shades, which is a normal phenomenon. After phased use, the overall color will turn black. Please use it with confidence.

3. Do not use any steel wool balls or hard-bristled brushes after use, and do not use the dishwasher. Just clean it with a sponge or a scouring pad and warm water.

After cleaning, dry the inner walls over low heat to remove moisture. Once cooled, use kitchen paper dipped in a little vegetable oil to apply it to the inner walls to maintain the pot and enhance its physical non-stickiness. The more you use it, the better it works.