Precautions for using the frying pan

1, although stainless steel has strong acid and alkali resistance, but is not suitable for a long time to place strong acid and alkali food.

2、Do not burn the empty pot for a long time to avoid deformation and damage to parts.

3、The handles of the frying pan and soup pot are designed with spot welding. But not completely isolated from heat transfer. Especially in the case of direct burning of the handle in a large fire. If the handle is too hot, we recommend that you use anti-scalding glove to avoid being burned.

4, to avoid the pot body is too hot is to wash by steam burns. Please wash the pots and pans when the pot has residual heat and is warm, stainless steel is more easily washed after being heated. Because of the impurity of gas, after long-term use, the appearance of stainless steel is easily shushed yellow by gas impurities, we recommend that you use detergent and bonding agent to clean the pot table regularly.

5、The lid of the pot has excellent airtight performance. At the end of cooking, please leave the lid open a slit until it cools. If the lid is not opened, the air inside the pot may be absorbed by the lid and pot body and cannot be opened after it cools down due to its excellent airtightness. Please do not use external force to open it forcibly. Simply put the pot back on the heat source and heat it carefully, and then open it easily when steam comes out.

6. Do not sprinkle salt on an empty pot when heating it to avoid corroding the surface of the stainless steel. After long-term use, white spots sometimes appear on the bottom of the pot, which is the residue of food and salt for cleaning. If the food in the pot is burnt, just pour in a little water and heat it up, and use a cleaning cloth and cleaning agent to clean it. If seriously scorched, please put water soak 4-8 hours before cleaning.