
# #厨房必买清单# #Recently, I've been crazy about using Wang Yuanji's cast iron Su pot to cook. The food is super delicious! This pot is very different from ordinary pots. It uses the traditional handmade uncoated iron pot. The large capacity can prevent oil splashing well, and there is no need to worry about overflow when cooking. It has a fir wood lid, which feels very retro, but I don't know if it will get moldy. It needs to be air-dried after each use. The auxiliary ears are woven with straw ropes, so it's not easy to get hot when picked up. The main pot is uncoated and there is no need to worry about sticking when cooking. Heat the pot before use. The specific method is as follows: 1. First use detergent and appropriate amount of clean water to clean and wipe dry. 2. After drying, pour a small amount of vegetable oil and wipe the entire surface of the pot with kitchen paper. 3. Use a low heat to heat the pot to make the oil film more uniform. It takes 3-5 minutes. 4. Let it cool down. After it is completely cooled, continue to heat the pot on a low heat. 5. Heat it with an appropriate amount of oil while wiping it. Let the pot stand overnight and you can use it. The pot is quite thick and conducts heat very quickly. It is friendly to all stoves, including gas stoves and induction cookers. The fried dishes are full of gas and delicious!

















