Product Dimension: W 268 x D 260 x H 105mm
Weight of Lid: 1.58kg
Weight of Body: 2.95kg Body Material: Total 7 layers [Cast Iron Material + 3 Inner Enamel Coating + 3 Outer Enamel Coating] Retain food heat by using Self-Basting Condensation Ridges - water droplet shape design per each soup pot lid. Compatible With: - Gas stoves - Induction stoves - Ovens - Electric stoves - Electric ceramic stoves - Halogen stoves - NOT COMPATIBLE with Microwave Ovens Products have been certified by SGS according to FDA standards. All coating used has been certified according to international standards from FDA. Enamel Pot User and Maintenance Guide: 1) Heat Source Guide: i. Suitable heat sources: The enamel pot is suitable for gas stoves, induction stoves, ovens, electric stoves, electric ceramic, stoves, halogen stoves, and other heat sources. Please do not put the enamel stove into microwave ovens. ii. Heating the pot: Before each cooking session, please preheat the pot with low heat for about 1 minute, then slowly increase the temperature of the stove, and keep on the process of cooking under medium and low heat. Please do not use high heat for this process. -Gas stove: small fire - core fire, medium fire - peripheral fire -Induction cooker: small fire - 1-2 gears/300-500w, medium fire - 5-6 gears/800-1400w 2) Instructions for Use: i. Avoid dry heating or empty heating of the enamel pot: When heating up the enamel pot, please ensure that there is water or food in the pot. It is strongly advised NOT to dry or empty the pot, as this is to prevent the enamel porcelain to have cracks and/or falling off. ii. Pay attention to avoid scalding: Cast iron pots have high thermal conductivity. Therefore, it is important for the pots that have just been cooked to be placed on heat insulation pads. The handles, pot lids, and pot buttons are also hot to touch after a long time of heating. Please use the iron workshop pot caps or heat insulation gloves when cooking to avoid burns or scalds. iii. Use appropriate cooking utensils: Use a silicone wok spatula or a wooden wok spatula when cooking. Avoid using an iron spatula, stainless steel spatulas, and other hard spatulas or pot spoons. Do not have any direct contact to the pot using knives, forks, spoons, or any other hard utensils, used to cut or tear food in the pot, to avoid getting scratches on the enamel layer.
