Product name: Hand-Hammered Carbon Iron Pan Product size: 19.5cm/23.5cm/29cm Product material: Walnut and Carbon Steel Product net weight: 19.5cm-0.85KG; 23.5cm-1.14KG;29cm-1.83KG Product Feature: 1.Iron is a material that changes with time. The longer it is used, the more traces remain on the object, and the texture becomes warmer, making it an old object that carries time. 2.The iron round frying pan has a fine natural hammer pattern on the surface, which makes the pan not easy to stick to the pan during use. The longer it is used, the more oil can penetrate into the pot, thus cultivating the black and bright luster of the pot itself, making the cooking process more handy and making the ingredients more delicious. 3.There are three sizes, you can choose according to different needs. *The small size can be used to make simple breakfast such as tamagoyaki, egg skins for omelet, fried asparagus, sausages, etc. A very practical small pan for one person. *Medium size, suitable for 2-3 people. It can be placed on a plate, such as fried steak, which can be served directly on the table, adding style and atmosphere to the dining room. *Large size, frying and frying is a no-brainer. This is a perfect non-stick pan that combines comfort and durability. It is a life tool that can reduce the trouble of use and make delicious dishes. Every love life you deserve. Cooking order when you use it firstly: 1. Use a sponge dipped in neutral detergent to clean. 2. Rinse with cold or lukewarm water and wipe off moisture with a cloth. 3. Reduce the fire to low to medium heat and pour in a tablespoon of olive oil. 4. Put the chopped vegetables into the wok and fry for 2-3 minutes, after the vegetables are all coated in oil and fry thoroughly take out. Iron Maintenance: 1. Dust removal maintenance In daily cleaning, you should pay attention to using a clean, soft cloth. Do not use sharp or abrasive tools to clean iron to avoid damage to the surface of the iron, thereby causing Moisture seeps through the scratches on the iron, corroding the iron from the inside out. 2. Rust removal and maintenance - Use white vinegar to remove rust. Vinegar: It reacts chemically with rust and can decompose it. Soak the iron in white vinegar for a while (depending on the degree of rust), then wipe off the rust with a paper towel. If the rust removal iron is too large, you can pour white vinegar on the rust and wipe it after it has condensed. Use a lime (like a lemon) and salt: Sprinkle the salt on the rust, cover it thoroughly, then pour the lime juice over it and let it sit Leave on for 2-3 hours and then wash off the mixture. ·Maintenance with oil: Use oil for maintenance. After the rust is removed, prepare an appropriate amount of olive oil (or edible oil, etc.) and drop a little on the iron, wipe it evenly with a clean paper towel, and wipe off the excess oil. The surface of the iron has a protective film, and it looks brand new again. Iron will inevitably rust, rust is a part of iron, and rust color is also a kind of beauty, I hope everyone can view it with an appreciation Problem Handling： 1. If the bottom of the pot is burnt due to improper operation, put water in the pot, boil it with medium and low heat until it boils, then turn off the heat, let it stand for about 30 minutes, pour out the water in the pot, and use a sponge or rag to remove the burnt part. 2. If the residual water causes rust spots on the pot body, use a steel wool brush and other tools to grind off the rust. 3. If the inside of the pot is white, you can use a kitchen towel dipped in olive oil to fully smear it. Contraindications： 1.Do not put the pot in the microwave. 2.Do not put pots in the dishwasher. 3.Prohibition of violent fire and sudden cold.
