Improper use over a long period of time, such as frequent scraping or hard drying with a hard appliance will cause the coating to fall off.

Minor scratches will only affect the aesthetics of the surface, and will not severely damage the non-stick properties. You can continue cooking. Do not use metal shovel during cooking.

The non-stick surface of a qualified non-stick pan is absolutely safe and non-toxic. Even if accidentally ingested, it will not be absorbed by the human body, and the original will be discharged out of the body, so it is extremely safe. In general, non-stick coatings do not come off easily if used properly.

Shovel-use heat-resistant silicone, nylon, wood shovel to avoid sharp non-stick surface damage to non-stick surface;

Fire weather—The non-stick kitchenware transfers heat evenly. When you use it, you can use medium to low heat to cook delicious food and save energy. When using fierce fire, be sure to have food on the pot, do not dry the pot on the stove fire;

Cleaning-Do not heat-shock the pan, use warm water; avoid using cold water;

Dry burning-Do not dry for a long time, so as not to damage the pot body and shorten the service life. Use medium and small heat as much as possible. If the high-temperature heating time is too long, the bottom of the pot may have a certain degree of convexity, which is normal and does not affect the use. It is recommended that the cooking temperature not exceed 240 ° C.

Add water to the larger pot in the house, put in some pineapple skin, and then put the smaller pot into it, cook for 20 minutes, and let it cool out, as bright as new!

White spots on stainless steel cookware may be due to impurities in the local water, which are attached to the surface of stainless steel, and can be washed with vinegar and washed.