Frying pans, woks, soup pots and milk pots are core household cookware. Aluminum alloy and zinc alloy die-cast pots feature uniform heat conduction, light weight, durability and good heat storage performance, suitable for Chinese stir-frying, slow stewing, pan-frying and milk heating. Mastering correct usage and maintenance methods effectively prevents pot discoloration, sticking and deformation.
Season new pots before first use. Clean off surface protective oil, wipe dry, preheat on low fire and coat with a thin layer of edible oil to optimize cooking experience. Never leave empty pots heating for a long time, which will damage the metal structure and cause discoloration, deformation and uneven heat conduction. Woks are perfect for high-heat stir-frying with fast and uniform heating; flat-bottomed frying pans are ideal for frying eggs, meat and pancakes; large-capacity soup pots are suitable for soup boiling, porridge cooking and braising; lightweight milk pots are designed for milk heating and baby food cooking.
Use silicone or wooden kitchenware with alloy pots to avoid hard metal shovel scratching the pot surface. Clean the pot timely after cooking heavy oil, salty or acidic food, preventing long-term corrosion and black oxidation of the metal surface.
Cool the pot naturally before cleaning. Flushing hot pots with cold water causes thermal expansion and contraction deformation and coating peeling. Wipe dry water after cleaning and store in dry conditions. Gently wipe slight oxidation spots with warm water and neutral detergent for long-term unused pots. Standard maintenance greatly prolongs the service life of cookware and brings convenient cooking experience.
