1. Before the first use, the label should be torn off, washed and dried with clean water, and coated with a thin layer of edible oil (except butter and lard) for maintenance, and then used after cleaning.
2. Use heat-resistant nylon, plastic or wooden shovels in cooking to avoid sharp shovels or metal appliances damaging the surface of non-stick pans.
3. Non-stick kitchen utensils have uniform heat transfer. When used, delicious food can be cooked only by using medium to small fires. When using a big fire, there must be food or water in the pot.
4. After use, it must wait for the temperature to drop slightly, and then wash with clean water. It can not be washed with cold water immediately. In case of stubborn stains, you can use hot water plus detergent, sponge cleaning, do not use rough abrasive cloth or metal ball vigorously scrub.