1, Before using the pot, stainless steel pan for the first time:
Mix the mixture at the rate of one lemon or 20-30ml of rice vinegar with 0.5 liter of water, depending on the capacity of the pot or pan to make it accordingly, then boil a small fire for 2-5 minutes, turn off the heat, let cool wash.
2, During use:
+ Do not boil the pot with oil or no food in the pan at high temperature for a long time. Because of the high temperature that makes the pot stain, with stainless steel pans covered with non-stick substances, it is easy to peel off.
+ Add salt and seasoning powder to food when the water is boiling and stir quickly. If the salt and seasoning salt is cooled, the salt and seasoning powder will not dissolve completely and settle to the bottom of the pot, which makes the bottom of the pot easily corroded.
+ Do not leave leftovers for more than 5 hours in stainless steel pots and pans (especially stainless steel pans covered with nonstick substances).
+ Do not use stainless steel pot in the microwave (avoid microwave oven electricity phenomenon causing unsafe).
+ Do not let a big fire when the food has boiled, for a multi-bottom pot to save fuel because the thick bottom has good heat-retaining properties.
+ Do not pour cold water into the pot while it is still hot to avoid heat stroke, making it easy to break and difficult to wash.
3, When finished using:
+ Use dishwashing liquid to wash inside and out, especially in areas with rivets, welds on straps.
+ To get leftovers stuck to the bottom of the pot, add some water and bring to the boil.
+ Do not use metal pot brushes, to avoid losing the shine of pots and pans.
+ For yellow stains, just use a soft cloth soaked in lemon or vinegar, clean the burnt area in a circle, the pot will be shiny as new.
+ For yellow stains or burns, use a cleaning fluid to clean.
+ For pots where the body or pot has silicon, it is necessary to wash immediately after use and let cool, after washing, dry place.
