STAUB French enamel iron pot

According to the formula of raw materials, including pig iron ingot, put into high temperature furnace together. Melt at high temperature and inject it into sand mold. Shape - after casting and cooling treatment, the sand mold can be broken and the semi-finished product can be taken out. Therefore, each cast iron product is a unique handicraft made by craftsmen.

It has antirust enamel layer, which makes it have long-lasting insulation, good sealing performance and very easy to clean.

Using the standard sand casting method, all made by hand, the hardness and durability can completely resist any damage.

As a household name in Europe and America, it is also very popular in Japan, so it has the reputation of "LV in the kitchen".

Thickened ferromagnetic pot bottom has very high heat preservation and heat transfer performance.

It is suitable for all types of cookstoves such as induction cooker, gas and natural gas.

Commodity uses: stewing, stir frying, frying, barbecue (can be used in the oven) salt stir frying, etc

Commodity material: fine cast iron enamel casting porcelain

Product specification: 24cm without steaming tray

Product details: body height - 10.5cm; total height (with cover) - 15cm; total width (with ears) - 30.5cm.

Commodity capacity: 3.8L

Product color: garnet red, black, cherry red

usage method:

First flush the pot with hot water, then put the pot on the stove and heat it with low temperature. Turn off the heat and drop the edible oil into the pot. Then, use a brush to coat every part of the pot with the edible oil. Turn down the heat and heat it at low temperature for about 2-3 minutes. Turn off the heat and wipe off the oil in the pan with clean cotton cloth when the pan cools down. The heated oil has penetrated into the pot body, the purpose of which is to retain the original flavor of future Beijing style food and make the pot not easy to stick to the pot. Now the pot is ready to use.

Cleaning method:

First flush the pot with hot water, then put the pot on the stove and heat it with low temperature. Turn off the heat and drop the edible oil into the pot. Then, use a brush to coat every part of the pot with the edible oil. Turn down the heat and heat it at low temperature for about 2-3 minutes. Turn off the heat and wipe off the oil in the pan with clean cotton cloth when the pan cools down. The heated oil has penetrated into the pot body, the purpose of which is to retain the original flavor of future Beijing style food and make the pot not easy to stick to the pot. Now the pot is ready to use.

Place of sale: France

Brand: STAUB