The stock of this wood grain mandarin duck pot is 24cm, and sizes 26, 28, and 32cm are available for custom orders. Support custom-made samples, OEM, and wholesale agent for our brand!

 Contact information: 18858911158

Maintenance Instructions:

Why does a non-stick pan still produce smoke oil during use? How to deal with it?

First of all, we need to understand that the critical temperature for oil cracking/evaporation is 240°. At this oil temperature, both oil smoke will not be produced and the food will be more nutritious and delicious. When oil has oil lines, it is the oil temperature.
Smoke is related to oil temperature. If you use a high fire, the oil temperature will be extremely high, which will still produce smoke. Extremely high temperatures will lead to the loss of nutritional value in food. Please adjust the fire power. Because the non-smoke pan has even heat conduction, it is recommended to use medium to small fire when using it, and avoid dry burning.

Why is it best to use medium or low heat when cooking with non-stick cookware?

Because medium heat can achieve the cooking effect. Generally speaking, high heat does not speed up cooking speed, but only wastes energy. If using high heat, make sure there is food in the pot, do not dry the non-stick pan with high heat.

The oven is strictly prohibited from being burned empty; please note that customers using an electric magnetron stove: At present, there is no unified standard for cookware in China that is compatible with electric magnetron stoves. Moreover, the heating of an electric magnetron stove is very rapid, which may cause local overheating of the pot body, leading to the chipping of the bottom of the pot or the deformation of the bottom, which is a normal situation and is not subject to exchange or return. If you are concerned about the above-mentioned situation, please purchase with caution.