Cast iron roasting pan for gas stove and induction cooker 28/30/32/34/36/38cm

Instructions for use
1. There is no chemical coating on the surface of the pot body. It is only sprayed with vegetable oil for simple rust prevention when it leaves the factory. Therefore, please follow the instructions for maintenance before use. Black chips may fall off during initial use. It is only a carbonized vegetable oil layer, not a quality problem.
2. The cast iron pot is cast by pouring molten iron into a sand mold. The inner and outer walls of the pot are not polished, so the surface is not as smooth as stainless steel and fine iron kitchenware. Inevitable sand holes and shallow pits will be formed during the casting process. These are not quality problems. The pot body will become oily and smooth over time.
3. If there are water stains on the pot body after use, please wipe it dry and seal it to avoid rust. If conditions permit, you can evenly apply a layer of oil on the surface for better results. If it has rusted, clean the rust and repeat the steps of opening the pot to restore it to its original state.
4. Heating the pot body will cause the iron handle to heat up, but the sandalwood handle will not. Please use it with caution to prevent burns.
As a suitable raw material for making cookware, cast iron has high stability, uniform thermal conductivity, and good heat storage capacity. Long-term use of cast iron kitchenware can also effectively prevent iron deficiency. Precision production uses high-quality cast iron ingots as raw materials, uses advanced casting technology, and is finely polished by hand in the later stage to present you with high-quality cast iron kitchenware.