Instructions for using a non stick rice stone pot

When using a non stick rice stone pot, it is necessary to avoid empty burning, metal scraping, and high temperature stir frying. The main methods to extend the service life are preheating and temperature control, wooden kitchen utensils coordination, cold pot and oil operation, gentle cleaning, and regular maintenance. The coating characteristics of the non stick pot made of Maifanshi determine that its usage is different from traditional iron pots. When preheating, heat on low to medium heat for 1-2 minutes, then pour in a small amount of water droplets to test the temperature. If the water droplets roll in a bead shape, it indicates that the temperature is suitable. During the cooking process, prioritize using silicone or wooden spatulas, and stir fry gently to avoid sharp objects coming into contact with the bottom of the pot. Before the first use of a new pot, it can be boiled once with clean water to enhance the stability of the coating. After daily cooking, wait for the pot to cool naturally before cleaning with a soft cloth. Stubborn stains can be treated by soaking in baking soda solution.

In special circumstances, attention should be paid to the limitations of the rice stone pot. Exceeding 250 degrees Celsius may cause coating decomposition, therefore it is not suitable for frying or dry burning food ingredients. If coating peeling or deep scratches are found, it is recommended to stop using to prevent ingestion of coating particles. Long term stewing of acidic foods may also accelerate coating loss, and cooking ingredients such as tomatoes and lemons requires time control.

Daily maintenance can be carried out by regularly applying a small amount of edible oil maintenance coating, and avoiding stacking and friction during storage. When using with an induction cooker, choose a style with a flat bottom, and the flame of the gas stove should not exceed the range of the pot bottom. If you need to fry food, it is recommended to use cast iron pots. Maifanshi pots are more suitable for low-temperature and low oil healthy cooking methods such as stir frying, blanching, etc. Reasonable use can maintain the effect for 3-5 years.