Stainless steel shiny frying pan for restaurant

Stainless steel fry pan maintenance common sense：
1. Avoid dried burning and burning pots. Do not cut food in the pot, which can easily cause the pot to be damaged and damaged.
2. It is not recommended to stir -fry shellfish ingredients, sharp bones, and nuts.
3. The thermal conductivity of non -stick pot is fast, uniform thermal conductivity, and no preheating. It is recommended to pour the edible oil when the cold pot is recommended.
4. Continuous fire will lead to the deformation of the pot. It is not recommended to use fire cooking. For prohibited stew for a long time, it is recommended to use small and medium -sized fire cooking.
5. It is recommended to use a silicone shovel or other soft cooking utensils. Metal tools can easily scrape the non -stick layer, resulting in weakening the non -sticky effect.
6. After each use, it can be cleaned after the pot is cooled to room temperature to avoid damage caused by thermal expansion and contraction; the hot pot cannot be washed immediately with cold water to avoid the thermal expansion and contraction caused the non -stick layer to fall off.
7. After using it, use a soft cloth to wipe it lightly to avoid using steel balls and Baijie cloth. In encountering stubborn stains, you can use warm water plus cleaner, wash dishes, and do not use steel balls to be cleaned vigorously.
8. The furnace metal frame is relatively sharp and sharp. Please lift the pot in the pan to avoid directly rubbing the pot and the metal frame, avoid scraping the external coating and protecting the pattern of the color, and extend the service life of the pot. And it needs to be cleaned in time to prevent long -term oil pollution problems.

Products Description

Shining Finish Frying Pan &Non-stick Frying Pan

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