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Use and maintenance:

Why does smoke-free Pan still produce lampblack during use? How to deal with it?

First of all, we should understand that the critical temperature of cooking oil cracking/Volatilization is 240 °. At this oil temperature, no lampblack will be generated, and food will be more nutritious and delicious. When oil has oil lines, it is the oil temperature.
Lampblack is related to oil temperature. If the oil temperature is too high, it will still produce lampblack. If the oil temperature is too high, the nutrition of food will be lost. Please adjust the fire power. Due to the uniform heat transfer of smoke-free pan, we recommend that you use medium and small fires when using, and avoid dry burning.

Why is it best to choose medium or small fire when cooking with non-stick cookware?

Because the cooking effect can be achieved by medium fire. Generally speaking, a fierce fire will not speed up the cooking speed, but only waste energy. If a fire is used, food must be put in the pan. Do not use the fire baking non-stick cookware.

The baking tray is strictly prohibited from burning; Customers of induction cooker please note: At present, there is no uniform standard for induction cooker in domestic cookware, and the induction cooker is heated very quickly, which may cause local overheating of the pot body, it is normal that the bottom of the pot is painted and the bottom of the pot is deformed. It will not be returned or exchanged. If you are concerned about the above description, please purchase with caution.