Cast iron pot with lid PAK CHOI COOKINI, 3.7 l, 24 cm

Cast iron pot from the PAK CHOI series by COOKINI. Made of ultra-lightweight cast iron. The 3.5mm thickened bottom is responsible for the even distribution of heat. NITRIDING innovative nitriding treatment protects the pot from rusting/corrosion. It has a glass lid with stainless steel handle. Healthy and for years to come!!! LENGTH: 33.00 cm DIMENSION: 24.00 cm HEIGHT: 11.00 cm / WITH COVER: 19CM

Thermal shock to cast iron cookware is very dangerous. After cooking, let the cookware cool down and only wash it, preferably by hand. Cooking food containing acids, alcohol or large amounts of sugar can also be hazardous to the valuable properties of the cast iron surface. Tomato juice or wine can damage the protective layer on the bottom of the cast iron pot. In such cases, to make the cast iron pot shiny, slippery and smooth again, it needs to be cleaned and re-protected with oil or preserved by firing. You can use cooking utensils of any material when frying in a cast iron pan, as cast iron is very resistant. However, silicone and wooden spatulas will be best. As cast iron cookware can be sensitive to moisture, you must remember to dry it thoroughly after each use. To do this, you can use a paper towel, a cloth or put the pan on a warm burner. To prevent the cookware from rusting, cast iron pans should be stored in a dry place. A cast iron pan will also remain functional for a long time if it is cleaned properly. Improper cleaning can damage it or even destroy it completely!
If a cast iron pan becomes very dirty, pouring hot water over it and heating it until the burnt-on residues of the day are loosened. After washing, you can also always wipe the pan with oil and then remove the excess oil and dry it well. This is a good and simplest method of preserving cast iron cookware.