1, can be cleaned with fat: first put the iron pot on the stovetop hot, make sure that every place has an even preheat, and then prepare a piece of skin of fat, to fork forked meat skin, with fat constantly in the pan wall in various locations, repeatedly coated to ensure that there are coated with each area until after the fat becomes black. Pour in with warm water, rinse the pot repeatedly, continue to rub the pot with fat meat, so repeat the operation several times, and finally wipe off the fire, wait four or five hours and then rinse with water.

2, you can use salt cleaning: the same need to first iron pot evenly heated, and then prepare a spoonful of table salt or coarse salt into the pot, adjusted to a small fire, stirring constantly, to ensure that the walls of the pot each area can be contacted with the salt, has been stirring until the salt becomes yellow after turning off the fire, and then pour the salt, and use warm water to clean the iron pot.

3, you can use ginger to clean: also need to evenly heat the iron pot, and then turn off the small fire, use ginger to rub the walls of the pot, the same way with the fat rub, to ensure that they are coated, need to be coated for about 5 minutes, rubbed without cleaning, and so on the next day before use and then cleaned with water.