1. Wash before use: Put white vinegar and water in the pot to heat before use, and then clean the pot, the body and the bottom of the pot to remove the oil generated by the machine and prevent water stains.

2. Routine cleaning: wash with water, detergent and scouring pad after cooking. (Because the pot has high density, does not absorb oil and does not stick to the bottom, you can wipe the pot with a clean paper towel or cloth after a dish is done, and continue cooking. After all the dishes are done, wash the pot once, saving time and effort)

3. Vinegar-water cleaning method: add water and a little vinegar to the pot, heat it on a low heat, and then use scouring pad and detergent to clean (if yellow stains formed by oil at high temperature, or food salt and minerals at high temperature If the rainbow pattern is formed, or the bottom of the pot becomes black due to impurities in the gas, this method can be used to make the pot clean and clean).

4. Use GiPP stainless steel special cleaning agent to maintain the pots, so that the pots are as bright as new.

5. Cautions: Do not move the pot after a long period of dry burning (the steel is hot and "crisp" at this time), let it cool naturally before reheating and cleaning. After the pot is warm, add white vinegar and soak it before cleaning. Still as new.

6. It is not recommended to use steel wire balls to clean the pot, which will cause scratches, and do not use sand-containing detergents, which may cause scratches or corrosion on the surface of the pot.

When cleaning the hot pot, add a proper amount of warm water and common detergent to the pot, and then use a sponge or soft cloth to clean the pot.

When cleaning a cold pan, add appropriate amount of cold water and common detergent to the pan, heat it over a medium-to-low heat, and then clean the pan with a sponge or soft cloth.

If there is food remaining in the pot, add cold water and common detergent to the pot and heat it on a low heat. After the water is warm, add a little white vinegar to soak until the stains are dissolved and then wash it.

1. It is advisable to cook at medium and low fire, and it is strictly forbidden to dry the pot. When cooking, first heat the bottom of the pot with medium heat, and then put the food. Experts have proven that cooking in this way can maintain the original juice and flavor of the food without losing the nutrition; hot cooking is no longer accepted by modern nutrition, and the food is subject to high temperatures. It is easy to form carbonized material, which is harmful to human body and damages the pot body at the same time.

2. When cooking, in order to protect the non-stick surface of the pot, wipe it with a clean rag every time after cooking a dish to restore the clean surface. After cooking, wait for the pot to cool naturally before cleaning. Do not rinse the hot pot with cold water. , Otherwise it will reduce the service life of the non-stick pan.

3. In order to prolong the service life of the non-stick pan, it is best to use a silicone spatula or a wooden spatula. Iron/steel spatula and hard water chestnut food such as crabs are not allowed to be used. This will easily damage the non-stick coating.

4. If there is residual food sticking to the pot, please do not scrape it with a spatula or clean it with a steel wire ball. You can add cold water to the pot and heat it on a low fire. After the water is warm, add a little white vinegar to soak until the stains are dissolved and then wash it. .

5. If natural gas is used, please pay attention to the maximum flame control within the bottom of the pot, especially the resin handle. Be sure to control the flame size. If the flame is too large, the resin handle will be burnt.

6. After cleaning the pot, be sure to wipe the inside and outside of the pot with a dry cloth. It is recommended to apply a little cooking oil to the pot to maintain the pot; please use a sponge or a soft scouring pad, ordinary Clean with detergent and water. Do not use cleaning tools such as steel wire balls. Do not use bleach, polish or corrosive detergent to avoid damage to the pot.

Avoid using metal spatula, dry boil, cold wash in hot pan, high heat stir fry, steel wire ball cleaning; do not need to wash for a long time, wipe dry and apply a little cooking oil; after using for a period of time, boil water for 10 minutes and wash with detergent several times Keep the pot clean.

The company’s products are guaranteed for 1 year in accordance with the national three guarantees law: you can contact the store if you have an invoice within 1 year of purchase: if you don’t keep the invoice, please check the numbers and letters on the rivets of the wok handle to inform us that we will extend the warranty for 3 months based on the product delivery date One year, after the warranty period, the replacement will be processed and replaced according to the non-guaranteed after-sales depreciation fee of 9 yuan per month.

Iron pans do not belong to the non-stick pan series products. They will stick to the pan when cooking foods with high protein and starch content: It is recommended that you clean the pan after using it and dry it with a thin coating of cooking oil; it is recommended to maintain it; When cooking sticky food, it is best to cook with cold oil in a medium-to-small heat pot; it is recommended to coat the pot with ginger and put a little salt before cooking.

The pot body is overheated or formed by excessive use of vinegar and other condiments. After cooking, you can clean it with detergent and dry it with a scouring pad.

The real stainless steel iron pot adopts a special process of surface high-temperature reorganization, which can achieve long-lasting and no rust. Of course, you also need your careful maintenance during use. It is not advisable to store food or water for a long time to avoid corrosion and damage to the process of the pot.