1. 5.1 inch mini sauce pan is made of virgin iron ore, combining traditional craftsmanship with modern DISA casting technology, after high-temperature melting, the molten iron is cast into a sand mold for forming. one mold one miniture cast iron pan, the inner and outer walls of the pot are not polished, the surface will not be as smooth as a stainless steel fine iron pot. a small amount of air blisters and shallow pits will be formed during the casting process, which is normal. 2. No chemical coating on the surface of the small cast iron pot body, only vegetable oil carbonization process is used to prevent rust when leaving the factory. after getting the cast iron pan need perform pre-use maintenance: wash the pan with detergent and wipe dry the water, open the fire and add water to boil for 2 minutes. pour out the water, bake dry the cast iron pan on fire, pour in the oil and evenly spread the entire surface of the butter pan. 3. After use: try not to use chemical cleaners to clean before the non-stick effect is formed. after rinsing, wipe off the water stains and apply a layer of oil evenly. if it is rusty, just follow the pre-use care procedure of the ly pan again. as the time and frequency of use increase, the cast iron pan will become shiny and smooth, achieve a better physical non stick effect. at the beginning of use, black chips may fall off is a carbonized vegetable oil layer, which is y. 4. Natural fine particles on the surface of the small milk pot body, which can reduce the area of ​​the food with the bottom of the pot, thus forming a physical feature which is not easy to stick to the pan. thickened bottom of the cast iron pan has good heat conduction and heat storage performance, fast heating, less oily smoke, uniform heat conduction and energy saving. size: 5.1 inch x 12 inch x 2 inch. weight: 1.7 lb, capacity: 8.8 oz.