1. Wash the pot. For some old chefs in the restaurant, the newly bought wok should be cleaned first. And in the process of cleaning, wipe every corner of the pot with a soft cloth. Although the wok looks clean after buying it, there will definitely be some dust in it during the production process. Therefore, the iron pan should be thoroughly cleaned, but it should be noted that detergent should never be used during the cleaning process, which will cause damage to the pan.

2. baking tray. After washing the pot, don't dry the water on the surface with anything. Put the pot directly on the fire and slowly dry some water in the pot with a small fire.

3. Use pork belly. After the water in the pot is dried up bit by bit, we can take out a piece of fat pork at this time. If there is no fat pork, you can also use pork belly instead, but it is better to be fat, otherwise it will affect the cooking effect. Then put the pork belly on the inner wall of the pot by hand and spread it evenly. The process of smearing doesn't take long, about 5 minutes is enough, until we find that the surface of fat meat begins to turn black.

Calm down. After smearing with fat oil, we can turn off the fire and let the pot cool slowly in place. Touch it with your hands, and when the pot is completely cold, you can put it in water for some simple cleaning.

5. Boil the pot for the second time. Don't think that the whole boiling process is over when you see this. In order to keep the iron pan from sticking to the pan, the old chef often cooks it again. Continue to dry the water drops in the small torch, and then put fat on the pot.

6. Complete the boiling. After repeating the above steps, rinse the fat oil in the pot and put it on the fire. After baking the pan with a small torch, dip some cooking oil with a small brush and spread it evenly on the inner wall of the pan. Put the iron pot on the stove for one night, and it can be used the next day, and the boiling is officially completed.