1. Preparation before initial use: Before using the iron pot, gently wash the pot with warm water and detergent. Rinse well with water and dry the top and bottom with kitchen paper towels.
2.
Season: The season is a key step in the iron pan, helping to form an anti-corrosion layer and anti-stick coating. The seasonal process is to apply grease to the surface of the iron pan at high temperatures to turn it into a non-stick coating. You can choose to use vegetable oils, such as flaxseed oil, herbal oil, or cooking oil. Here are the steps of the season:
– Place the iron pot on the stove and heat it to medium-high heat.
– Apply a thin layer of oil with a paper towel to the surface and bottom of the iron pan, ensuring full coverage.
– Continue to heat the pan until light smoke appears.
– Turn off the heat and let the pan cool.
– Repeat the above steps, it usually takes 3-4 seasonal processes to form a good coating.
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3. Proper use of iron POTS: When using iron POTS, there are some basic principles to follow:
– Before cooking, make sure the pot is dry and preheat the food before it is added to the pot.
– Lubricate the food with appropriate oil or fat to prevent sticking to the pan.
– Avoid using sharp tools such as metal spatula or metal spoon to stir in the iron pan so as not to scratch the coating.
– Avoid using strong cleaning agents or harsh detergents to avoid damaging the coating.
– When cleaning the iron pot, avoid soaking and clean it with a mild detergent and sponge.
4.
Store the iron pan: When storing the iron pan, make sure it is completely dry. You can dry the pot with paper towels after use and leave in a well-ventilated place to dry before storing. If desired, coat the inside of the pan with a thin layer of oil to prevent rust.
Following the above steps, season the iron pot and use it correctly, so that the iron pot does not rust and non-stick, providing a quality cooking experience. Keep in mind that the coating of the iron pan will get better and better over time, becoming more non-stick and durable.
