Cast iron pots are very easy to rust, so they will rust if they are not properly maintained during normal use, and long-term intake of rust will cause physical discomfort. It is recommended to maintain the cast iron pan regularly, and dry the water every time after washing the cast iron pan to keep the surface of the cast iron pan dry.

The advantage of cast iron pot is uniform heating, which can greatly reduce cooking time. It not only has good heat preservation performance, but also is especially suitable for novices who can't cook, and the oil temperature is relatively balanced.

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Precautions:

The new pot should be properly treated before use: before use, water can be added to the tea leaves to remove peculiar smell and harmful substances, and then lard is brushed on the pot wall and heated with fire to form a protective film on the inner wall of the pot to prevent rust.

Don't clean the hot pot right away: the vegetable pot has just been fried and it is still very hot. At this time, if you add cold water, it will produce smoke, and the human body will absorb too much iron oxide, which is not good for liver health. You should wait until the wok is cold, or wash it with hot water.

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