Secondly, heat the wok with medium and small fire, and repeatedly wipe the fat pig oil in the wok with a clip. It is required to wipe it from bottom to top, from the middle to four turns, and the lard will slowly melt and adhere to the inner wall of the pot. When the lard in the pot turns black into paste, turn off the fire and let the pot cool naturally, then wash the pot with clear water. Nevertheless, it is impossible to use detergent.
Third, the black and mushy part of lard can be cut off, dried on the stove fire after washing the pot, and boiled in the second step. The whole cleaning process of lard must be carried out more than three times.
Fourthly, the iron pan is cleaned after three or four lard wiping operations. As for the wok, the whole wok is finished by smearing cooking oil on the inner wall of the wok with kitchen paper. Remember, try not to use detergent to wash the pan after using it, because it will remove the grease on the surface of the pan and it will rust and stick to the pan easily. After each use, put the wok on the stove to dry and apply a little cooking oil as much as possible. In the long run, an ordinary iron pan will become a real non-stick pan and will never rust.
Method 2: Brush with steel balls and detergent once, wash clean and remove rust in advance; Buy a piece of fat pork and a pound of leek, put it on the pot, open a big fire, burn it, stir fry by the way, burn it for a long time, burn a few taels of oil, then put the leek, and shovel the pot with a shovel; Cease fire, brush the pot with steel balls after it is cold (don't throw away fat pork and leeks), the black things brushed on the pot will fade; Don't move anything, leave it for one night and pay attention to it the next day. When you use the pot the next day, wash it again, boil the water once and pour it out. It's finally working.