How to use a stainless steel pot and how to care for it.

How to use a stainless steel pot
1. Generally speaking, stainless steel cookware is coated with an anti-rust oil when it leaves the factory. Therefore, after you buy a stainless steel frying pan, first wipe it briefly with a paper towel. If the paper towel turns grayish-black, it indicates that the material is of lower quality and the anti-rust oil was applied too thickly. In such cases, it’s best to perform a metal powder cleaning to remove the excess surface residue. Alternatively, you can use a stainless steel cleaner mixed with warm water, scrub gently with a soft brush, then rinse thoroughly with hot water. After cleaning, dry the pan completely by heating it empty on the stove.

2. After removing the rust-preventive oil, be sure to take proper protective measures. Once the pan is heated, add a bit of cooking oil and gently drizzle it over the pan’s inner walls several times over low heat, creating an oil film on the surface to prevent rusting after the rust-preventive oil has been washed away. Discard the excess oil, then rinse the pan thoroughly with clean water—this completes the process. In addition to seasoning the pan right after its first use, you can also season it every half month to one month thereafter. Regular maintenance ensures that the tiny pores remain saturated with oil, helping your stainless steel pan maintain its quality and significantly improving its non-stick performance.
3. Generally speaking, for stainless steel woks with qualified material quality, simply add clean water directly into the wok, pour in a small amount of white vinegar, bring the water to a boil, and then use a soft brush to scrub several times—this will effectively remove all kinds of foreign substances.

How to care for stainless steel cookware
1. Although stainless steel pots are heat-resistant, they still shouldn't be left dry and heated for extended periods, as this could damage the material and cause the pot to deform.
2. Stainless steel pots conduct heat quickly, so you can use medium or low heat when cooking. It’s recommended that the flame does not extend beyond the bottom of the pot. If you’re using a flat-bottomed pan, the flame should not rise higher than the height of the pan’s sides. The advantage of cooking over medium or low heat is that it saves energy and helps prevent your cookware from turning yellow or black.
3. Many people are accustomed to rinsing freshly cleaned stainless steel pots with cold water to cool them down. However, the sudden temperature change can damage the material of the pot—or even cause it to warp. It’s recommended to let the pot cool down before washing it. If you need to clean it immediately, be sure to use hot water instead.
4. Even though stainless steel cookware isn't as fragile as non-stick cookware, it's still recommended to use a soft sponge for cleaning. This is because steel brushes and scouring pads can easily scratch the surface of the pot, causing it to lose its original mirror-like luster. Additionally, dirt may become trapped in the crevices, making it difficult to clean thoroughly.
5. To prevent water stains from forming on the beautiful surface of your cookware, be sure to dry it thoroughly immediately after washing—this will help keep the surface shiny and lustrous. Additionally, we recommend wiping away any moisture from the bottom of the pan before heating; otherwise, residual moisture can cause discoloration, turning your cookware yellow or even blackened. If brownish-yellow water stains have already appeared on the surface, you can gently scrub the stained area with a sponge dipped in lemon juice or vinegar to remove them.

Tips for Using Stainless Steel Pots
1. For general stir-frying, start with a cold pan and cold oil—place the ingredients into the cold pan, then add cooking oil, cover the pan, and turn on medium-low heat. Once you see steam rising from the edges of the lid, you can add seasonings and stir. This method helps preserve the vitamins in the food.
2. For stir-fries that require sautéing scallions, ginger, or garlic until fragrant, you can use the hot-oil-and-hot-vegetable method. If the dish contains beans, add a little water and bring it to a boil until steam starts rising; then reduce the heat to low and simmer for just a few minutes.
3. When frying or deep-frying food, to achieve a non-stick effect, first heat an empty pan until water droplets dropped into it form tiny beads that remain on the surface without being absorbed by the pan. Then, wipe away any residual moisture and add oil—this will ensure a non-stick finish. Alternatively, you can pour oil into the pan, turn the heat to medium, and wait 2–3 minutes. When you see chunky oil patterns forming, it means the oil has reached the ideal temperature. At this point, you can place the food to be fried into the pan, and it will naturally exhibit a physical non-stick property. If you need to flip the food, first gently push it with a spatula. If it moves easily, you can flip it over and continue frying. However, if it doesn’t budge at all, let it cook for a bit longer before flipping again. This approach guarantees that the food won’t stick to the bottom of the pan and helps preserve its original shape.