Stainless steel cookware for initial use

The following steps are required for the initial use of stainless steel cookware:

Cleaning preparation: First, clean the inside and outside of the pot with warm water and neutral detergent to remove oil, dust and other impurities that may remain during manufacturing and transportation. When cleaning, pay attention to thoroughly clean the bottom and handle of the pot, then rinse with water and dry.

Check the pot: After cleaning, carefully check the inside and outside of the pot for scratches or other damage. If you have any questions, you should contact the seller or manufacturer in time.

Remove the protective film: If there is a protective film in the pot, you can rinse the inside and outside of the pot with hot water, or add a small amount of citric acid to heat it to boiling, let it stand for a few minutes, then pour it out, and then rinse with clean water.

Pre-heat treatment: Put the pot on the stove and heat it on medium and low heat for a few minutes. After the pot becomes hot, apply a layer of vegetable oil (such as olive oil or peanut oil) to ensure that the oil evenly covers the inner surface of the pot. Continue heating for a few minutes to allow the oil to form a protective film in the pan.

Cleaning and maintenance: Clean the inside and outside of the pot with mild detergent and soft sponge to remove excess oil stains, and then wipe the inside and outside of the pot with a clean cloth to ensure that there is no moisture residue.

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Uniform heating: The stainless steel pot has good thermal conductivity, but uneven heating can easily cause deformation of the bottom of the pot or burn food. When using to keep the fire stable, avoid excessive heat, and often stir food to maintain uniform heating.
Avoid high temperature cooking: try to avoid empty pot heating, so as not to cause the pot body deformation.