Stainless Steel Pots and Pans Set
Product Information: Stainless Steel Pots and Pans
Stainless steel pots and pans are durable and versatile cooking
utensils that are suitable for various cooking methods. They are
made of high-quality stainless steel, which provides excellent heat
conductivity and resistance to corrosion.
Product Usage Instructions:
A. Initial Use:
- Before using stainless steel cookware for the first time, clean
it with a mixture of warm water and white vinegar. Rinse with hot
water and dry thoroughly.
B. General Usage:
- Before cooking, ensure the pot is wiped clean from any moisture
or oil to prevent discoloration after high temperature
cooking. - Avoid exposing the pots and pans to prolonged open flames, as
this may cause deformation and reduce their lifespan. - Do not exceed the maximum capacity marked on the cookware or
fill it more than 80% to prevent overflowing. - Use medium-low heat settings for cooking whenever
possible. - Do not sprinkle salt directly on the surface of the pot. Add
salt to boiling water or hot liquid instead. - Avoid leaving acidic or alkaline foods in the cookware for an
extended period to prevent surface corrosion. - Only use pots and pans with stainless steel handles in the
oven.
C. After Use:
- After cooking, clean the cookware using warm water, a small
amount of detergent, and a soft cloth or sponge. - Dry the cookware thoroughly with a cloth after cleaning. Avoid
rinsing high-temperature cookware directly with cold water to
prevent difficult cleaning. - Always wipe the cookware dry after cleaning to prevent any
residual cleaning agents from causing corrosion when in contact
with moisture.
Following these instructions will help maintain the quality and
extend the lifespan of your stainless steel pots and pans.
Stainless steel use instructions
A. The first time to use stainless steel pots and pans to pay attention to: When using stainless steel cookware for the first time, you must first clean the cookware once with water + white vinegar with warmth, then rinse it with hot water and dry it inside and out before you can use it.
B. Second, in the use of stainless steel pots and pans in the process to pay attention to:
1Before cooking, please wipe clean the moisture or oil inside and outside the pot to avoid yellowing and blackening of the cookware after high temperature cooking.
2Avoid prolonged air-fired pots and pans, which can easily cause deformation and affect the service life of the pot.
3The food capacity should not exceed the maximum scale marked on the cookware, or be controlled within 80% of the capacity of the cookware.
4Try to cook on medium-low heat.
5Do not sprinkle salt directly on the surface of the pot, please add salt to boiling water or hot liquid.
6Please do not use the cookware to put acidic or alkaline food for a long time to avoid corrosion on the surface of the cookware.
7Only pots and pans with stainless steel handles can be put into the oven for use.
C. Note after use of stainless steel pots and pans: 1After using the cookware, clean it with the residual temperature of the cookware, add water and a little detergent, wipe the cookware with a soft cloth or sponge, and wipe the cookware inside and outside with a dry cloth after cleaning.
2Please avoid rinsing high temperature cookware directly with cold water to avoid causing a large amount of water mist, which makes the cookware not easy to clean, it is recommended to clean with warm water.
3, Any stainless steel cookware should be wiped dry after cleaning with water, otherwise the small amount of cleaning agent left in the cookware will have a corrosive effect on the surface under wet conditions.
