Cast Iron Pan, Non-stick, Soup Pot, Multifunction Stew Pot, Bread Mould

SELAMAT DATANG DI TOKO KAMI, SILAHKAN DIORDER KAK
HAPPY SHOPING

Type : Pans
Material : Cast Iron
Origin : Mainland China
Certification : LFGB,SGS
Metal Type : Cast Iron
Feature : Eco-Friendly,Stocked
Pans Type : Sauce Pans
Applicable Stove : General Use for Gas and Induction Cooker
Wok type : Non-coating
Pot Cover : YES
Hign-concerned Chemical : None


Cooking and Maintenance
1) Dry the cleaned pots and wipe the inside of the pot repeatedly with cooking oil to keep the oil in the pot for 5-10 hours before use.
2) In order to prevent rusting the cast iron cookware body will apply with vegetable oil during transportation , It is normal to blackening at the beginning. it do not contain harmful substances.
3) At the beginning of cooking, be sure to fully heat before putting cooking oil, and then put food after the oil heats up. Avoid cold pot cold oil. Don't make starchy foods at the beginnings can achieve non-stick effect in the later stage.
4) Cast-iron pots are made from sand molds, and polished by hand. The body in and out have not been machine polished, so the surface will not as smooth as stainless steel and fine iron kitchen utensils, so the finished products may form unavoidable trachoma. Shallow pits, these are not quality issues.
5) After use, if there is any water stain on the pot body, please dry it andit to avoid rusting. The effect of applying vegetable oil on the surface is better. If rust pls clean the rust stains first and then repeat the first step.