No matter what kind of cookware, it is not suitable for dry burning. This is because the surface of any cookware has a coating to prevent sticking. When the cookware is dry-burned, the coating will be damaged by high heat, causing the coating to peel off, cracks to form in the pan, and blackening, which will affect the lifespan of the cookware. Therefore, it is recommended to pour oil or water before turning on the heat. Also, avoid using high heat as much as possible, and use medium heat instead. It is also recommended to use silicone, bamboo, or wooden spatulas for cooking. Immediately wash the cookware after use to prevent stains. Do not use steel wool or scouring pads to scrub the cookware vigorously. For regular maintenance, simply wash the cookware and then wipe it dry with a clean cloth. Then, apply a thin layer of cooking oil to maintain a certain amount of lubrication and protection. This will help prevent the surface coating of the cookware from being damaged, which could lead to food contamination or sticking in the future. The cooking oil can be used after it has been absorbed for 2 hours.
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