Solutions to prevent rust
1. Do not use your pan to boil water or to cook soup, as liquids will corrode the iron material.
2. Whilst the pan is still hot, wash it with warm water and a scrubbing brush.
3. Once washed, place the pan on a heat or IH cooker to extract any and all water remaining on its surface.
4. If the pan is used frequently, then there is no need to oil its surface every time after use. However, if it has not been used recently, then thoroughly apply a small amount of oil on the surface and handle of the pan once it has dried.
5. Once the oiled pan is buffed and does not appear greasy, reheat it, in order for the oil to polymerize and form a protective coating.
1. Leaving food on the pan once cooked may corrode the surface of the pan.
2. This product is not intended for deep frying, as temperatures over 392°F may cause the pan contents to flame.
3. Avoid cooking ingredients such as lotus, burdock, spinach and eggplant, as all these food contents contain ‘tannin’, which may make the oxide layer of the pan peel off of the surface. With that, it is best to not cook any strong acid or alkali ingredients or seasonings.
4. Washing the pan with cold water while still hot, may cause it to lose its shape and deform.
5. An IH cooker will heat up the iron pan quickly, therefore, it is best to set it to a low to medium heat range.
Tips to prevent being burnt
To be noted, is that iron frying pans have a tendency to get much hotter than that of aluminum pans, by reaching warmer temperatures at a faster rate.
1. Prior to cooking, heat up your pan thoroughly, before applying any fat.
2. Once you start to see smoke rising from the pan, it is time to pour 100- 200ml of oil, making sure to coat the entire surface.
3. Pour more oil to the pan when ready to stir-fry your ingredients.
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