｜Manufacturer｜Japan Ikenaga Co., Ltd.
｜Size｜About 22*39*3.5cm
｜Weight｜About 1.1KG (including handle)
｜Material｜
Body-cast iron
Handle - natural wood
｜Origin｜Japan
｜Product Features｜
※Can supplement iron
※Lock the original flavor of ingredients
※The bottom is spiral-shaped, with fast heat conduction and good heat preservation.
※Light weight
※The handle and pot are separate, please assemble them by yourself
｜First time using the pot opening (moistening) method｜
1. Clean the pot with a brown brush, turn on the heat (medium heat) to dry the water, continue heating for 2 to 3 minutes and then turn off the heat.
2. Let the pot cool down naturally until it is no longer hot to the touch.
3. Pour about half a cup of cooking oil into the pot, and evenly spread it around the pot a few times. Use a kitchen towel dipped in oil to wipe the untouched edges to spread the oil evenly in the pot.
4. Turn on low heat and heat for about 3-4 minutes, then turn off the heat.
5. When the oil cools down slightly, pour the oil back into the oil tank. At this time, opening (moistening the pot) is completed.
6. If you use an induction cooker to open a pot (the same applies to normal cooking), be sure to start with low heat for about 1 to 2 minutes and then gradually increase the temperature to avoid excessive temperature difference between the inner and outer rings of the bottom of the pot due to instantaneous heating of the induction cooker, resulting in insufficient heating. On average, it is easy to deform the bottom of the pot (this method is also applicable to pots made of other materials).
7. Before cooking, please heat the pot first and then pour appropriate oil to cook to avoid sticking to the pot. The oil must be evenly distributed in the pot.
8. How to judge the time when the fish is put in the pot: Whether it is to add oil to the cold pot or to the hot pot, if you notice that the oil has begun to produce oil streaks in the pot, it is time to put it in the pot.
9. After cooking, please transfer the food to a plate and do not store it in the iron pot for a long time.
10. If the inside of the pot turns white after cooking soup or acidic food, just clean it and reheat it, and re-oil the pot evenly to restore it.
｜Cleaning techniques after use｜
1. After using the pot, open the faucet and scrub with a brown brush when there is residual heat. The dirt can be easily removed. If the pot is scorched, please soak it in hot water and wait until the temperature is moderate before scrubbing with a brown brush or iron wire ball brush. If the pot is particularly scorched, you can wash it with cleaning powder containing abrasive. After washing, please remember to dry it and oil it for maintenance.
2. It is not recommended to use detergent to clean the iron pot frequently, because it will clean the grease from the pores of the iron pot, resulting in frequent oiling and maintenance. If you need to use a detergent, please try to use a detergent with natural ingredients.
3. After cleaning the pot, please do not overlap it with other pots when there is still water in the pot. Prolonged moisture is the main cause of pot rust.
4. If there is any rust, please use a brown brush or steel ball brush to clean it, dry it, reheat the pan and oil it for maintenance, and it can be restored to its original state.
5. You can use a shovel, but please choose a shovel with an arc angle. Do not use a shovel with sharp right angles at both ends to avoid damaging the pot body.
6. The iron pot is composed of approximately 98% ferrous iron and 2% carbon. They are all ingredients needed by the human body and can supplement the body's iron. It is especially suitable for vegetarians.
7. This pot is suitable for: gas stove, induction cooker, electric ceramic stove, black crystal stove. Please do not use it in microwave ovens, ovens, and dish dryers.
#HomeLife#Japanesemade#Ready Stock#Pot#Kitchen Supplies#Iron Pan#Shallow Pan#Shallow Type#Lightweight Type#Pan#Wok#Camping#Lightweight#Mountaineering#Multifunctional#Cast Iron Pan Ironware#Mini Cast Iron Pan#Mini Cast Iron Skillet
