1. The first time you use the iron pot will be washed and burned hot, burned dry, and then wipe with a cloth glued to the vinegar, and then washed, burned dry, figure on a layer of cooking oil.

2. Fill with rice water, soak for about half an hour and then wash, burn dry and then coated with a layer of cooking oil, the future use will not be easy to damage, and does not rust.

3. Brush the pan with lard, then heat the pan with lard and then wash it.

4. Don't have water left in the pot after washing it normally.

5. When the iron pot is hot, put a large spoonful of salt (table salt, coarse salt can be) into the pot, turn the heat to low and keep stirring. When frying, you need to keep turning the iron pot to ensure that the salt can touch all parts of the inner wall of the pot. When the salt is fried into a yellow color, turn off the heat, pour out the salt, and clean the iron pot with warm water.

6. When the iron pot is hot, put the ginger slices into the pot, turn the heat to low, use chopsticks to hold the ginger slices, and evenly coat all parts of the inner wall of the pot for 3-5 minutes.