Cast Iron 3-Cup Egg Frying Pan Pre-Seasoned Omelet Pan

How to care and use The iron pot that you bought back needs to be “cooked” before use. The use process should also pay attention to maintenance. Like human skin, you need to make it shine every day. "Opening the pot" is what we call "fostering pots", "drawing pots" and "steaming pots". Methods as below: 1: Put the pot on the fire, pour the right amount of water, boil the fire, and cook for about 10 minutes to turn off the heat. 2: Wait for the water in the pot to drop to a slight temperature, and wipe the inner wall of the pot evenly with cotton cloth. 3: Scrub together with the lid. 4: After washing the lid, wipe the surface with a cloth. 5: The water in the pot is drained and a scouring pad is prepared. 6: Dry the water in the pot. 7: Must be rubbed with animal oil or vegetable oil (it will rust without rubbing---The iron pan is placed on the fire to heat it, and it is repeatedly rubbed with a piece of pork. It can be seen that the lard is immersed in the pot and it looks black and bright. Can be officially used) 8: The new product will have a little rust, the characteristics of this cast iron pot (the product is only rubbed a little vegetable oil before leaving the factory)

• Made Of High Quality Gray Iron, Strong And Durable
• Cast Iron Pot Features: After A Few Uses, There Will Be A Physical Non-Stick Effect, And Will Release A Trace Of Cast Iron Elements, Which Can Make The Food Taste Unique
• Heavy Duty Pan Works On Gas, Halogen, Ceramic & Induction Cooktops
• Solid Wood Handle That Can Be Easily Removed And Placed In The Oven
• Hand Wash Only (Not Dishwasher Safe)