86-0371-55695502
502, Bldg. 3, Yabao East International Square, 85 Jinshui East Road, Zhengdong New District, Zhengzhou, Henan, China (Mainland)
Inspired by this Dia.16cm fondue craze, this all-purpose fondue pot is crafted of cast iron with red enameled exterior and white enameled interior.
The accompanying fork rack is helpful when cooking meats in oil, though not necessary when cooking in cheese or chocolate.
Alcohol burner with black finish operates on a single gel pack (not included), though the pot can also be used on any cooktop including induction and ceramic.
Cast-iron stand with a black finish matches the six scald preventing wooden color-coded forks.
*Cast-iron pot and lid with red enamel coating
*Cast-iron stand with black vegetable oil coating
*Stainess Steel Alcohol Heater
*Includes 6 chrome forks with plastic or wooden handles
*Hand wash the fondue pot
*Do not wash the burner
1. Each one with PP Bag+ Color + Carton Box.
2. According to your requirments.
1. Sample by Express (UPS, DHL, FedEx, EMS)
2. By air or by sea---we have good forwarders, super service&price.
3. We also accept your own shipping agent.
-Before first use, wash cookware in warm, soapy water with sponge or dishcloth
-Not recommended to wash with abrasive cleaners, steel wool or scouring pads
-When cooking, use low to moderate heat. High heat is not necessary and may damage the pan
-Do not pour cold water into hot pan suddenly
TO CLEAN:
-Simply wash in warm, sudsy water and rinse thoroughly.
-Cleaning in dishwasher not recommended.
It is very simple! Cast iron traps and retains the natural moisture of foods. Roasts come out juicier and baked breads are moist in the inside and crusty on the outside.
Baking in a cast iron Dutch oven simulates industrial ovens found in professional bakeries, which uses auto steam injection systems.
Foods can also be kept hot for longer periods of time because the cast iron will retain heat 10 times longer than regular stainless steel pots.
You have not truly experienced old fashioned cooking like in olden times until you cook with cast iron.
And now with Porcelain enamel cast iron, with its ease of cleanup and healthy properties, fuses old world characteristics with modern technology.
Instructions
1. Clean the pans/pots immediately after use, while it is still hot or warm. Avoid soaking the pan or leaving it in the sink, or it may rust.
2. Wash the pans/pots by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning.
3. To remove stuck-on food, scrub the pans/pots with a paste of coarse kosher salt and water. Stubborn food residue may also be loosened by boiling water in the pan.
4. Thoroughly towel dry the pans/pots or dry it on the stove over low heat.
5. Using a cloth or paper towel, apply a light coat of vegetable oil or melted shortening to the inside of the pans/pots. Some people also like to oil the outside of the pans/pots. Buff to remove any excess.
6. Store the pot or pan in a dry place.
