Traditional pot open method of cast iron pot

Step 1: Prepare a piece of raw fat pork. If you want fat, you can put more oil in the back. )

Step 2: Wash the jar thoroughly with running warm water. Dry the water (especially the bottom of the pot), put the pot on the stove and dry it on low heat.

Step 3: Put the raw and fat pork into the pot, hold it down with chopsticks or clips, and evenly spread it on every corner of the pot, so that the spilled oil can evenly spread all over the pot.

Step 4: Wipe it constantly. The more lard spilled in the pot, the smaller the pigskin, the darker it becomes. Black is only the layer where carbonized vegetable oil falls off, so don't worry.

Step 5: Remove the whole pot from the stove fire, pour out the lard, clean it with kitchen paper or toilet paper, dry the pot with warm water, put the pot on the stove fire, and repeat steps 2, 3 and 4.

Step 6: after the surface of raw pork is baked hard, remove the surface layer with a knife and continue to wipe it in the pot, and so on until the raw fat pork no longer turns black. (About 3-4 times. )

Step 7: Wash the cast iron pan with warm water and dry the water. (Don't rinse the hot pot directly with cold water, rinse it with cold water after cooling. )

Step 8: put it on the stove fire, dry it on low fire, apply a thin layer of vegetable oil with kitchen paper or toilet paper, and maintain it after boiling.