SPECIFICATIONS

Brand Name: NoEnName_Null

Hign-concerned Chemical: None

Origin: Mainland China

Metal Type: Cast Iron

Feature: Eco-Friendly

Feature: Stocked

Diameter: 20cm

Applicable Stove: General Use for Gas and Induction Cooker

Wok type: Non-coating

Pans Type: Griddles & Grill Pans

Pot Cover Type: Without Pot Cover

Material: Cast Iron

Type: Pans

Item: Cast iron Frying pan

Coating: No-coating

Diameter: 20cm

Handle length: 13cm

Hight about :1.5cm

Neight weight about

Applicable stove: Oven, gas stove

Features: uniformly heated

Cooking and Maintenance

1) Dry the cleaned pots and wipe the inside of the pot repeatedly with cooking oil to keep the oil in the pot for 5-10 hours before use.

2) In order to prevent rusting the cast iron cookware body will apply with vegetable oil during transportation , It is normal to blackening at the beginning. it do not contain harmful substances.

3) At the beginning of cooking, be sure to fully heat before putting cooking oil, and then put food after the oil heats up. Avoid cold pot cold oil. Don't make starchy foods at the beginnings can achieve non-stick effect in the later stage.

4) Cast-iron pots are made from sand molds, and polished by hand. The body in and out have not been machine polished, so the surface will not as smooth as stainless steel and fine iron kitchen utensils, so the finished products may form unavoidable trachoma. Shallow pits, these are not quality issues.

5) After use, if there is any water stain on the pot body, please dry it and store it to avoid rusting. The effect of applying vegetable oil on the surface is better. If rust pls clean the rust stains first and then repeat the first step.

Cooking and Maintenance

1) Dry the cleaned pots and wipe the inside of the pot repeatedly with cooking oil to keep the oil in the pot for 5-10 hours before use.

2) In order to prevent rusting the cast iron cookware body will apply with vegetable oil during transportation , It is normal to blackening at the beginning. it do not contain harmful substances.

3) At the beginning of cooking, be sure to fully heat before putting cooking oil, and then put food after the oil heats up. Avoid cold pot cold oil. Don't make starchy foods at the beginnings can achieve non-stick effect in the later stage.

4) Cast-iron pots are made from sand molds, and polished by hand. The body in and out have not been machine polished, so the surface will not as smooth as stainless steel and fine iron kitchen utensils, so the finished products may form unavoidable trachoma. Shallow pits, these are not quality issues.

5) After use, if there is any water stain on the pot body, please dry it and store it to avoid rusting. The effect of applying vegetable oil on the surface is better. If rust pls clean the rust stains first and then repeat the first step.