Specifications: 28cm
Material: 304 stainless steel
Weight: 1050g
All hobs: compatible with all stovetops, including induction.
1.How to open the pot: white vinegar cleaning POINT 1：Fill the pot with eight-quarters full of water, pour in a small amount of white vinegar, bring to a boil over high heat, then turn off the heat and let the pot cool down slightly. White vinegar helps to remove scale, deodorize and sterilize. After the pot has cooled down, you can use a soft sponge dipped in vinegar water to lightly scrub the inside to remove impurities. POINT 2：Use plenty of warm water to rinse away the white vinegar and dirt, and finally dry the water in the pot. Rinsing with warm water is to prevent the temperature difference from being too large and damaging the pot material. 2.How to raise the pot: Heat and grease POINT 1：Place the dry pot on the stove and heat it over medium heat for about 3 minutes. You can sprinkle a few drops of water on the pot surface. If the water droplets will roll, it means the heat is sufficient. POINT 2： Use a paper towel to wipe off the water droplets, pour an appropriate amount of vegetable oil into the pot, shake the pot until the surface of the pot is evenly coated with oil, and continue to heat for about 3 minutes to allow the pores of the pot to completely absorb the oil, and the pot is finished program. POINT 3：In addition to maintaining the pot after opening it for the first time, you can usually maintain the pot once every half month to a month. Regular maintenance allows the pores to contain grease, and the stainless steel pot can maintain a certain quality, and the non-stick degree will also be greatly improved! 3.Tips for using stainless steel pot correctly POINT 1： Do not dry-fire: Although stainless steel pots are resistant to high temperatures, they cannot be dry-fired for a long time, otherwise the material will be damaged and the pot will be deformed. POINT 2 ：The fire should not be too big: Stainless steel pots conduct heat quickly. Use medium to small fire when cooking. It is recommended that the fire source should not exceed the bottom of the pot. If it is a pan, the fire should not exceed the height of the pot. POINT 3 ：It must be cooled down first and then cleaned: Many people are accustomed to pouring cold water into the pot they have just finished cooking, but a sudden change in temperature may damage or even deform the material of the stainless steel pot. It is recommended to let the pot cool down before cleaning, if necessary Clean immediately, must use hot water instead. POINT 4： Use a soft sponge to scrub: Even if stainless steel pots are not as fragile as non-stick pots, it is still recommended to use a soft sponge to scrub; because steel brushes and vegetable cloths can easily cause scratches on the surface of the pot, losing the original mirror luster, and dirt may also It gets stuck in the gaps and is difficult to clean. POINT 5 ：Wipe dry immediately after cleaning: To avoid water stains on the surface of beautiful pots, remember to dry them immediately after cleaning to keep the pot surface bright; in addition, it is also recommended to wipe off the water on the bottom of the pot before heating. This will prevent the pots from turning yellow and burning black. If there are brownish-yellow water stains on the pot surface, you can use a sponge dipped in lemon juice or vinegar to gently scrub the stains to remove them.