Newly purchased non-stick pans need to be inspected and handled before use. The details are as follows:

1. Newly purchased non-stick pans are usually labeled with a merchant label. We first remove the sticky pans. Peel off all labels on the pot body. If the label is difficult to remove, you can borrow the essential oil at home and pour it on the label. After the essential oil completely soaks the label, it will be easy to tear off.

2. Use warm water and a soft sponge cloth to scrub the pot body, inside and bottom, rinse inside and out, drain off the water, and wipe dry with a clean rag.

3. Brush the entire surface of the non-stick pan evenly with a thin layer of cooking oil (except lard and butter). The one I use is a tempered non-stick pan with 5 thickened non-stick layers. It has a longer lifespan than ordinary wheat stone pans. It has a composite bottom and can be used on various stoves. It is very practical!

4. Heat over low heat for about 5 minutes and turn off the heat. Let the non-stick pan cool down naturally and leave it overnight. Rinse it with clean water before using it next time and it can be used normally.

Precautions when using non-stick pans.

When using non-stick pans, avoid dry-heating or empty-firing. If the coating on the surface of the non-stick pan is heated for too long by dry-firing, the coating will be damaged and the non-stick pot will lose its performance. It is best to use a wooden spatula or a silicone spatula, which can better protect the pot coating. Avoid using a shovel that will scratch the surface of the pot. The shovel can easily cause the non-stick coating to fall off and fail, damaging the entire pot body.

When cleaning a non-stick pan, choose to clean it with a soft sponge or rag. Do not use hard objects such as iron brushes or steel balls to clean it. This will help protect the coating of the pan and extend its service life.