VEVOR HES200 Bedienungsanleitung Seite 5

pan, it means your food is not ready.Meat will self-release when that
beautiful crust is formed.
CLEANING
When cleaning your cast iron cookware, you want to hit the "sweet spot",
i.e. when it's not too cold and not too hot.Avoid putting hot utensils into cold
water as this can cause the metal to crack. The best way to clean your cast
iron is to scrub off any food residue with as crapper and wash it with hot
water. Once the utensil is clean, give it another towel dry and let it
completely dry off on the stove.
Before storing the cookware in a dry place, don't forget to season it.Your
cast iron cookware is timeless and will only improve with use!
SEASONING
1. once your cast iron cookware is completely dry.apply a thin layer of
vegetable oil all over the cookware with a paper towel.The surface of your
cast iron cookware has small holes, so you need to fill them up with oil to
create that nonstick layer.Don't use too much oil as you'll need to collect
excess oil off your cookware with a clean paper towel.
2. Now place the utensil in the oven on the highest temperature [around
400°F] for about an hour.The reason why you need your oven so hot is to
actually take the oil you've applied past its smoking point so that it starts
"bonding" with the cast iron. If your cast iron cookware is sticky and brown,
it's probably because your oven wasn't hot enough.
3. Turn off the oven and let your cookware cool in there.The result is a
hard and glassy layer that helps to make cast iron naturally nonstick.
OVER TO You!
Cast iron cookware may seem like a lot of work, but just follow these
simple steps of seasoning and cleaning and it will serve you for a lifetime!
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