{"id":2595,"date":"2025-07-03T03:00:00","date_gmt":"2025-07-03T03:00:00","guid":{"rendered":"https:\/\/www.furnituream.com\/?p=2595"},"modified":"2025-07-03T07:01:10","modified_gmt":"2025-07-03T07:01:10","slug":"the-history-of-the-pot-turns-out-to-be-this-2","status":"publish","type":"post","link":"https:\/\/www.furnituream.com\/index.php\/2025\/07\/03\/the-history-of-the-pot-turns-out-to-be-this-2\/","title":{"rendered":"The History of The Pot Turns Out to Be This."},"content":{"rendered":"

After sharing in the last issue, do you have some basic understanding of iron casting pans? And are you also good at the maintenance after use?
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Open pot method: The first Lodge pot I bought didn’t have an open pot, and there didn’t seem to be anything wrong with using it. But I looked up the strategy online and said it was better to open the pot. The specific way to open the pot is: clean, wipe dry, heat over low heat, fat or cooking oil to evenly coat the pot and let it cool naturally. The sophisticated can be soaked in oil again overnight.
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Do you need to preheat: Preheat first and then put cooking oil and food to cook for better results.
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Cleaning and maintenance method: Officially, it is recommended to use a scraping blade. Wipe dry or bake dry immediately after washing with water, apply cooking oil evenly domestically, and place in a dry place.
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Can you use a metal spatula: no coating, and the pan is thick, the oil film is seeping inside the iron, metal spatulas are safe to use.
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If the food is mushy: add hot water, heat on low heat, soak down the scorched substance, clean and dry.
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If the iron pan is rusted: remove the rust with a wire ball, coat it evenly with cooking oil, and bake it in the oven at 200\u00b0C for one hour.
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