Precautions for the use of etched stainless steel pots.
When you open the product package, please confirm whether the product is damaged, and a few surface scratches will not affect the normal use, because some slight scratches during the wire drawing process are normal.
There are stains on the edge of the pot, the edge of the pot is black, and the part of the edge of the pot may have not been scrubbed clean, and it can be cleaned off.
Cleaning method: Prepare cleaning paste or decontamination powder, heat the pot slightly (a little heat is OK), wipe the cleaning in the yellowish and blackened area, wipe it with a scouring pad (the kind with a sponge) dipped in water, and then clean it.
You can also use white vinegar to warm it slightly before cleaning the pot once, and then rinse it with water and dry it inside and out.
To boil the pot
1.Clean the pot with water, wipe the pot dry, and put it on the stove over low heat [be sure not to use high heat].
2.Prepare a piece of raw meat or pork rind, which is fine if vegetable oil is not available:
3.After the pot is slightly heated, wipe the inner wall of the pot repeatedly with fatty meat (vegetable oil repeatedly covers the inner wall of the pot) to make the pot fully absorb the oil;
4.Wait for the oil to penetrate into the entire inner wall of the pot (turn off the heat for 5-10 minutes) and let it cool down and place it naturally;
5.After cooling, pour out the oil, clean the pot with detergent, and the pot maintenance is completed.
In use
Frying vegetables over medium and low heat: medium and low heat means that the flame does not exceed the bottom of the pot, and the advantage of frying vegetables over medium and low heat is that most of the gas contains impurities to save energy, and the pot is not easy to turn yellow and black;
Before cooking, wipe the water or oil stains inside and outside the pot to avoid yellowing and blackening the appearance of the pot. Although the pot has good resistance to strong acids and alkalis, it should also be avoided to place strong acids and alkalis for a long time.
Cooking food
1.Clean the pan and wipe it dry.
2.Be sure to heat the pan for 2-5 minutes - generally heat the oil over medium-low heat for 2-3 minutes before the bottom of the pan will appear.
3.The oil should reach a certain temperature, and the surging oil temperature spreads out to the surroundings, which is suitable for frying and frying all kinds of cooking anti-stick bottoms.
After use
1.After the pot is used, use the residual temperature of the pot to clean the pot, add water and a little detergent (stainless steel cleaner is preferred), use a sponge or scouring pad to clean the inside and outside of the pot.
2.After cleaning, wipe the bottom of the pot with a dry cloth, avoid directly rinsing the high-temperature pot with cold water to avoid causing a lot of water stains and causing the pot is not easy to clean, for stubborn stains, you can heat the pot or water for a few minutes and then clean after use, if there are white stains on the inner wall of the pot or the surface is yellowish, the removal method is very simple, wipe it with a little white vinegar or lemon slices, and wipe it with a cloth after the pot is used, otherwise the cleaning agent left in the pot will corrode the surface of the pot in the wet case.
Precautions
1.It is forbidden to burn dry over large fires.
2.The product should be stored in a warehouse with ventilation, no corrosive substances and gases, and a relative humidity of less than 85%, 3The distance between the storage and the wall of the product should be more than 200mm, and the distance from the ground should be kept above 100mm, and the stack height should not exceed 3m.