|Color||As picture or other|
|Payment||Paypal Western Union Bank/TT|
|Usage||Home / Kitchen|
|Sample||Custom sample and stock sample|
|Order lead time||10~20days|
|Feature||General Use for Gas and Induction Cooker,Stainless Steel Cover|
Precautions for wok：
Use less detergent when brushing the pot
The iron wok is the most commonly used cooking utensil at home, and there are also some problems that need attention in the purchase and use. Ordinary iron pans are easy to rust. If the human body absorbs too much iron oxide, that is, rust, it will cause harm to the liver. According to experts, iron pans are prone to rust and are not suitable for holding food overnight. At the same time, try not to use an iron pan to cook the soup, so as to prevent the rust-free cooking oil layer on the surface of the iron pan from disappearing. When brushing the pot, you should also use as little detergent as possible to prevent the protective layer from being brushed out.
Insulation material wrap
When buying an iron pan, first check whether the surface of the pan is flat and smooth, and then check whether there are small holes and leakage. Under normal circumstances, iron pans are somewhat rough when they are first used. This is inevitable, and it will become smooth after a long time. It is best to wrap the ears of the iron pan with wood or other heat-insulating materials, so as to avoid burns due to the high temperature of the iron pan during the operation.
Remove the smell of iron pot
Before using the new iron pan, remove the strange smell of the iron pan. You can add salt to the pot, fry the salt into yellow, and then add water and oil to the pot before boiling. To get rid of the fishy smell, put a little tea leaves in the pot and boil it with water. If you want to get rid of the iron smell, you can put some sweet potato skins and boil it.
Not suitable for cooking acidic fruits
In addition, it is not advisable to cook acidic fruits such as bayberry, hawthorn, and crabapple in an iron pot. Because these acidic fruits contain fruit acids, they will cause chemical reactions when they encounter iron and produce low-iron compounds, which may cause poisoning after people eat them. Avoid using an iron pan when cooking mung beans, because the tannins contained in the bean skin will react chemically when exposed to iron, forming black iron tannins, and turning the mung bean soup into black, affecting the taste and digestion and absorption of the human body.