The method of removing rust smell: cook the newborn iron pot for a while, then add the fat pork, add the leek when the fat pork is cooked into oil, stir-fry until the smell is overflowing, discard the lard and leek, and the pot can be used. As for the new pot, be sure to rinse it with lotion, then dry it with slow fire, pour the fried gutter oil into the pot and heat it for a while, then drain the oil and wipe it clean, and it can be used.
Methods to prevent rust: First, light the newly bought wok, rub the pigskin back and forth on the heated wok, and rub all the inside of the wok until the skin is thin and smoke (remember to turn on the range hood).
After the first treatment, brush the pot clean after each use, put it on the fire to dry and then put it away, otherwise it will rust if there is water residue.
Precautions for use:
Iron pots are easy to rust, and the human body absorbs too much iron oxide, which will cause damage to the liver. Therefore, it is not appropriate to hold food overnight, because iron will dissolve out iron under acidic conditions and destroy vitamin C in vegetables. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. Don't cook medicine in an iron pot, and don't cook mung beans in an iron pot.
Stir-fry a dish, brush the pot once, and stir-fry another dish. After each meal, the inner wall of the pot must be cleaned and the pot must be dried to prevent the pot from rusting and producing iron oxide harmful to human health. When you brush the pot, you should also use detergent as little as possible, and then try to clean the water in the pot. If there is slight rust, it can be cleaned with vinegar. Iron pots with serious rust, black slag and black skin should not be used again.