Cast Iron Outdoor Baking Tray Double-sided Plate Pan BBQ Griddles Cookware

Please do not dip it into water long time, after clearn dry it in time. it is iron it would rust without good protectionItem: Cast iron plateCoating: No-coatingSize: Small 44x23x2cm Large 50x23x2cmApplicable stove: Oven, gas stove,(Microwave oven is not available)Features: uniformly heatedCooking and MaintenanceDry the cleaned pots and wipe the inside of the pot repeatedly with cooking oil to keep the oil in the pot for 5-10 hours before use.In order to prevent rusting the cast iron cookware body will apply with vegetable oil during transportation , It is normal to blackening at the beginning. it do not contain harmful substances.At the beginning of cooking, be sure to fully heat before putting cooking oil, and then put food after the oil heats up. Avoid cold pot cold oil. Don't make starchy foods at the beginnings can achieve non-stick effect in the later stage.Cast-iron pots are made from sand molds, and polished by hand. The body in and out have not been machine polished, so the surface will not as smooth as stainless steel and iron kitchen utensils, so the finished products may form unavoidable trachoma. Shallow pits, these are not quality issues.After use, if there is any water stain on the pot body, please dry it and store it to avoid rusting. The effect of applying vegetable oil on the surface is better.Avoid cold pot cold oil. Don't make starchy foods at the beginnings can achieve non-stick effect in the later stage.

• Dry the cleaned pots and wipe the inside of the pot repeatedly with cooking oil to keep the oil in the pot for 5-10 hours before use.
• In order to prevent rusting the cast iron cookware body will apply with vegetable oil during transportation , It is normal to blackening at the beginning. it do not contain harmful substances.
• At the beginning of cooking, be sure to fully heat before putting cooking oil, and then put food after the oil heats up. Avoid cold pot cold oil. Don't make starchy foods at the beginnings can achieve non-stick effect in the later stage.
• Cast-iron pots are made from sand molds, and polished by hand. The body in and out have not been machine polished, so the surface will not as smooth as stainless steel and iron kitchen utensils, so the finished products may form unavoidable trachoma. Shallow pits, these are not quality issues.
• After use, if there is any water stain on the pot body, please dry it and store it to avoid rusting. The effect of applying vegetable oil on the surface is better.
• At the beginning of cooking, be sure to fully heat before putting cooking oil, and then put food after the oil heats up.