In daily life, most people think that the newly bought wok should not be directly used for cooking, but should be cleaned before cooking. Practice has proved that after the iron pot is boiled, it will be more convenient to cook in the later stage and the service life will be relatively longer.

First, clean the pot, turn on a small fire, clean it with raw pork, and repeat the operation until the raw pork no longer turns black, rinse it, dry it, and then apply a layer of vegetable oil.

Operation and precautions are as follows:

1. Wash the pan with running hot water and dry the water, especially the bottom of the pan.

2. Then put the pot on the stove and dry it with low fire. Put a piece of raw pork in the pot and wipe it in a circular way, so that the spilled oil can spread evenly over the whole pot surface. Then leave the whole pot from the stove, pour out the black lard and wipe it clean with kitchen paper.

3. After the surface of raw fat pork hardens, you can cut off the surface with a knife and continue to knead it. Every time you wipe it, it will be cleaner than before.

4. Do this until the fat pork no longer turns black, and repeat the operation for about 3 ~ 4 times.

Rinse with hot water, dry the water, put it on the stove to dry, and apply a thin layer of vegetable oil with kitchen paper.