1, before first use? Take all labels out of the pot, wipe them with warm water containing detergent, dry the water with fire, pour in proper amount of cooking oil, and then wipe the oil with a cloth.

2. It is advisable to cook with medium and small fire, and it is forbidden to dry the pot. When cooking, first heat the bottom of the pot with medium heat, and then add the food. Experts have proved that this kind of cooking can keep the original flavor of food without losing nutrition.

3. When cooking, in order to protect the cooker from sticking to the surface, wipe it with a clean rag every time after cooking, and then clean it after cooking. Never rinse the hot pot with cold water, otherwise it will reduce the service life of the non-stick pot.

4. In order to prolong the service life of non-stick pan, it is best to use nylon shovel, wooden shovel and metal shovel with smooth edges and corners.

Extended data:

Stainless steel pot, because this steel contains a certain amount of chromium alloy elements, it can form a solid oxide film (passivation film) insoluble in some media on the steel surface, and isolate the metal from the external media without chemical action.

In this kind of steel, besides containing more chromium, some other alloying elements, such as nickel, are added, which makes it have good chemical stability in air, water and steam, and sufficient stability in various acid, alkali and brine solutions, and can maintain its corrosion resistance even in high or low temperature environment.

References:

Stainless steel pot _ Baidu encyclopedia