It can promote blood circulation, which is good for your health. Carbon chafing dish is warm and can dispel cold, but if you eat too much, it will get angry and hurt your stomach.

Warm-hearted tips in the instructions for charcoal chafing dish:

1. If the charcoal stove is indoors, it must be equipped with a smoke exhaust passage above the stove;

2. Wash the pot with warm water;

3. First, add the bottom soup to the pot until it is 1.5cm below the pot edge, cover the pot, and put the red-burning charcoal into the pot liner with a charcoal clip. The amount of charcoal should be flush with the pot edge. It is forbidden to add too much charcoal, which will greatly reduce the service life of the pot liner and raise the use cost.

4. The base soup should be added at any time when it is used;

5. It is best to adjust the fire bow when dining, which is convenient for guests' dining habits. It can be closed when talking during the dinner, which saves fuel and avoids overflowing the pot.

6. After the meal, cover the pot, clip out the unburned carbon in the pot and put it back into the charcoal stove. When the pot cools for 2 to 3 minutes, pour the bottom soup into the swill bucket, clean the pot and dry it with a scouring pad for later use.

7. The pot should be stored in a ventilated and dry place.

8. The wearing parts of charcoal chafing dish are pot liners, which can be replaced with new ones when they can't be used;

9. The service life of copper chafing dish with steel gallbladder and charcoal developed by pure copper coin rain chafing dish is the longest.