Wholesale Factory Enameled Coated Non Stick Cast Iron Round Sauce Pan With Lid And One Handle For Cast Iron Cookware

Product Description

Size DIA 24cm
Material Cast Iron
Finish Enamel Color
Color Red Or customer request
Logo Chuihua Or customer request
Shape Round

Product Introduction

If stainless steel pots are experts in daily cooking, then cast iron pots are experts in the appraisal of beauty food. Cast iron pots and pans were originally tailor-made for professional chefs, and then they became popular in France and gradually spread throughout Europe and Japan. , South Korea and North America. The enamel cast iron pot has the material properties of traditional iron pots and casserole pots, as well as the advantages of Western-style healthy cooking steel pots. Whether it is stir-frying, stewing, or frying, the pot can cook up to the level of a professional chef, and it can become a highlight of family banquets or gatherings. Enamel casting iron pot is a pot with only life. After using for a period of time, food oil will gradually penetrate into enamel to form a non stick layer on the surface, and the longer the better. The enamel on the cast iron pot has the function of high resistance to acid and alkali, which can prevent the raw iron pot from rusting. Therefore, the cast iron pot can be used to cook acidic foods, such as tomatoes or lemons. However, you should avoid cooking too cold food in cast iron pots, as this will cause the food to stick to the bottom of the pot. Some enamel iron pots will have small bubbles on the pot, which will not affect the use. After heating, the handle of the pan will be very hot. Take it with dry thick cloth or insulated gloves; After using the cast iron pot, wait until the cast iron pot is cooled, and then use sponge with special cleaning agent and hot water to brush (do not use rough cloth to wash the pot). 100how tip: pay attention not to put the hot pot directly on the surface of the object without heat insulation measures, otherwise the surface will be damaged; Do not put the hot pot directly into the cold water basin, otherwise the pot will crack because of the sudden change of heat and cold. If food sticks to the bottom of the cast iron pot and is not easy to clean, soak the pot in water for a long time until the stickiness or scorched matter softens, then it can be easily removed. Or boil the pan and the stickies with water for a few minutes, then let it stand for a while and soften the residue with hot water to make it easier to remove. The cast iron pot should be wiped dry immediately after cleaning, especially the pig iron part on the edge of the pot to prevent rust. Apply a layer of oil immediately after drying (any edible oil is OK, and only need a thin layer). When the cast iron pot is not in use, it should be cleaned and dried and placed in a ventilated, cool and dry place. If there is a lid on the pot, close the lid and put a folded paper towel between the lid and the pot, so as to ventilate and prevent moisture from entering and causing rust.