The fine iron pan is forged by black iron sheet or hammered by hand, which has the characteristics of thin pot ring, fast heat transfer and beautiful appearance. For the raw wok, when the temperature of the fire exceeds 200℃, the raw wok will lose some heat energy by emitting, while the fine wok will lose less heat, which is equivalent to transferring the heat of the fire directly to the food.
Cleaning of fine iron pan
After cooking, wash it with hot water, wash it once first, wash off large pieces of food and boil the water. Carefully put the wok back on the stove, heat it until the water reaches the boiling point, gently scrape off the bottom and inner wall of the wok with a wide shovel, scrape off the residual food, keep the water boiling, and pour the dirty water into the sink. Put the iron pan back on the stove and fire.
Wet some kitchen tissues and quickly wipe the wok. Coat the surface of the pan with grease, such as vegetable oil or shortening. Put the pot in a cool and dry place, cover it with kitchen paper towels, and don't cover it to prevent water vapor from accumulating on the pot.