Old-fashioned Cast Iron Cooker Soup Pot Traditional Cast Iron Pot Simmered Pot Dutch Pot Uncoated Cast Iron Pot 20cm Diameter Cooker (iron Cover) (Size : 26CM) (28CM)

● Soup Pot, Simmering Pot Material: Cast Iron Pot Colour: Black Product Size: Pot Diameter: 20 Cm, 23 Cm, 26 Cm, 28 Cm Pot Height: 10 Cm, 10.5 Cm, 12 Cm, 13 Cm Applicable Scene: Family, Kitchen Applicable Objects: Induction Cooker, Oven, Stove, Etc. ● Tip: 1. Unit Transition: 1CM = 10MM= 0.39 Inches 2. After Each Use Of The Pot, After Washing, The Water Should Be Dried Or Dried And Placed. 3. After Baking And Applying A Layer Of Cooking Oil, It Can Prolong The Service Life And Is More Conducive To Speeding Up The Process Of Raising The Pot. 4. When Cleaning, Use Hot Water And Soft Brush As Much As Possible To Avoid Damage To The Oil Film. If Rust Occurs, Use A Steel Ball To Clean The Rust Spots, Then Apply A Layer Of Cooking Oil To Recover. 5. In The Early Stage, You Can Cook More Fat And Oily Ingredients. During The Maintenance Process, The Oil Will Penetrate Into The Pot More. After Half A Year, You Can Be Promoted To A Non-stick Pan. 6. It Is Not Recommended To Use Detergent, Soap Or Dishwasher After Each Use. Dry Immediately After Washing And Apply A Small Amount Of Oil Coating.

• ● The surface of the cast iron pot has no chemical composition and is safe and reliable. It can also increase work in iron and blood.
• ● Iron and carbon in cast iron are cast into a honeycomb structure by gravity. Honeycomb voids can accumulate heat, and a smooth release of food over a long period of time will become delicious.
• ● The thick cover forms a micro pressure and the seal does not cover the overflow shower design. The water vapor condenses water droplets and circulates evenly over the ingredients to maintain the original taste and nutrition.
• ● The thermal conductivity of cast iron pans is very uniform. When cooking, there are less fumes, thicker dishes, better heat preservation, longer residual temperature, and added flavor to the stew ingredients.