The main reason for rust is the chemical reaction between iron and aquatic products, so it is only necessary to avoid residual water in the pot.

In normal use:

1. Pay attention to storage and keep dry.

2. Don't use an iron pan to hold food, especially high-salt and high-acid food.

3. Dry the water after each use and cleaning. If you don't use it the next day, you'd better coat it with oil.

Note the formation of oil film:

1. After the iron pan arrives, it must be boiled first, but once it is boiled, it will not form a strong oil film, which needs to be generated in subsequent continuous use and maintenance.

2. A good oil film should be visible and intangible, and it will not be turbid when poured into clear water.

3. In order to protect the oil film, it is best not to dry-burn the wok or clean it with cleaning essence.