Manufacturer: Japan YOKOYAMA Co., Ltd.
Product number: ETT-1000 30CM suffocated iron pot single handle wok with ears
※ Size: about 315 x 505 x 150mm (pot height: about 90mm)
※ Box size: approximately 310 x 477 x 145 mm
※ Weight: about 1360g
※ Material: Pot: Iron (bottom thickness 1.6mm)
Handle: natural wood
Product number: ETT-1201 33CM suffocated iron pot single handle wok with ears
※ Size: about 340 x 550 x 150mm (pot height: about 95mm)
※ Box size: approximately 310 x 477 x 145 mm
※ Weight: about 1500g
※ Material: Pot: Iron (bottom thickness 1.6mm)
Handle: natural wood
※ Origin: Japan
※ Heat source: gas/100V/200V IH cooker OK
※ Asphyxiation processing
※ Not easy to rust
"Nitriding"
is a surface treatment technology that has been used to prevent aircraft and automotive parts from rusting.
Applying this to cookware, by hardening the iron surface with nitrogen, we create iron pans with high corrosion and wear resistance.
IH, the induction cooker is OK!
Logo printed on handle.
[What is asphyxiation processing]
●Suffocation processing is to convert ordinary iron into iron nitride through heat treatment. This technology was specially developed for aviation machinery.
Therefore, the strength is stronger than ordinary iron, the surface hardness is high, the wear resistance is long, and the surface is not easy to rust.
It has strong acid and alkali resistance and corrosion resistance.
●There will be fine black particles on the surface of the new pot. These are residual iron particles after the suffocation process. Please clean them before using them for the first time.
Clean it with detergent. The particles are harmless to the human body, so there is no need to worry.
●The sulfated iron pot does not have any chemical coating and is easy to maintain. Clean it and dry it after use.
Anti-rust effect can be achieved.
●The suffocated iron pot is highly lipophilic and the more often it is used, the less likely it is to stick to the pot
●During the heating process, the inner and outer surface of the sulfated iron pot may sometimes produce color spots. This is a normal phenomenon.
(Due to the relationship between oil and high temperature) it does not affect the use effect, so there is no need to worry.
[First time using the pot opening (moistening) method]
●Clean the pot with a brown brush, then turn on the stove (low heat) to dry out the water, then continue to heat it
Turn off the heat after 2 to 3 minutes.
●Wait until the pot cools naturally until it is no longer hot to the touch.
●Pour in about half a cup of cooking oil and evenly spread it around the pot several times. Please use kitchen towels for the edges that cannot be touched.
Wipe it with oil to spread the oil evenly in the pot.
●Turn on low heat and heat for about 3-4 minutes, then turn off the heat.
●When the oil cools down slightly, pour the oil back into the oil tank. At this time, opening (moistening the pot) is completed.
●If you use an induction cooker to open a pot (the same applies to normal cooking), please be sure to start heating from a low flame when turning on the cooker.
After about 1 to 2 minutes, gradually increase the temperature to avoid the temperature difference between the inner and outer rings of the bottom caused by instantaneous heating of the induction cooker.
If it is too large, uneven heating will easily deform the bottom of the pot (this method is also applicable to pots made of other materials).
●Every time before cooking, please heat the pot and then pour appropriate oil into the pot to avoid sticking to the pot. The oil must be evenly distributed in the pot.
●How to judge the time when fish and meat are put in the pot: Whether it is a cold pot, add oil or a hot pot, pay attention to the oil in the pot.
Oil streaks have begun to form in the pot, and it's time to add it to the pot.
●After cooking, please transfer the food to a plate and do not store it in the iron pot for a long time.
●If the inside of the pot turns white after cooking soup or acidic food, just clean it and reheat it.
Apply oil evenly to restore.
[Cleaning techniques after use]
●After using the pot, open the faucet while there is residual heat and scrub with a brown brush to easily remove dirt. If there is any
If the pot is burnt, please soak it in hot water first and then scrub it with a brown brush or iron wire ball brush when the temperature is moderate.
If the pot is particularly scorched, you can wash it with cleaning powder containing abrasives. Please remember to dry it after washing.
Oil maintenance.
●It is not recommended to use detergent to clean the iron pot frequently, because it will remove the grease from the pores of the iron pot.
As a result, oiling and maintenance are often required. If you need to use detergent, please try to use detergent with natural ingredients.
●Wash the pot clean and then wipe it dry with kitchen towels. It does not require special oiling and maintenance and will not rust.
, but oiling it will make it less likely to stick to the pan after use.
※(The manufacturer recommends that regular oiling and maintenance are the secret to easy use of the pot)
●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.
●If there is any rust, please use a brown brush or steel wool brush to clean it, dry it and reheat the pan to oil it.
Maintenance can restore it to its original condition.
●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.
shovel to avoid damaging the pot body.
●The sulfated iron pot is composed of approximately 98% ferrous iron and 2% carbon, both of which are required by the human body.
It can replenish iron in the human body and is especially suitable for vegetarians.
●This pot is suitable for: gas stove, induction cooker, electric ceramic stove, black crystal stove. Please do not use it in microwave oven, oven,
Dish dryer.
