The casting method of old Japanese iron pots is different from that of modern ones. At that time, the old iron pan used dewaxing technology. After each iron pan is cast, it must be broken before being taken out. Moreover, the old iron pot is handmade, so there will never be two identical pots. It has the global uniqueness of appearance, is a rare and precious antique in a hundred years, and is also a water vessel with artistic and practical value. You can use it as a daily boiler to keep healthy, or enjoy it as a work of art, or collect it as an antique. The original history of iron pot, Japan, is a little vague, but its origin is still very clear: in western language materials, it is pointed out that iron pot, Japan, without exception, originated from a boiler in China during the Tang and Song Dynasties. Japanese iron pots can be traced back to the edo period in Japan, which has been hundreds of years since. Today, in addition to the southern iron, there is still continuous creation and production. Nowadays, Kyoto ironware, which has attracted much attention, was cut off during the Showa period due to the change of Japanese tea culture and the war. Therefore, the Kyoto iron bottle with a copper cover system like Long Wentang has a history of at least several decades. In the past one or two hundred years, iron pots have been very popular in Japan. Almost every household will use an iron pot, and beautifully made iron pots are often given as noble gifts to relatives and friends. After the baptism of time and use environment, most of the old iron pots seen today have different degrees of corrosion, patina and various pollutants. If Tibetans want to restore their former elegance and practicality, it is absolutely necessary to clean and tidy up. A good old wok must be clean and tasteless, and the boiled water is clear enough. The old wok can use electric stove, induction cooker, black crystal stove, and it is better to use Japanese old hot pot, which is both practical and tasty. Before the new iron pot is used, a small cup of tea leaves is wrapped with cloth and put into iron pot, and boiled for about 10 minute, so that the tannin contained in the tea leaves and the iron powder dissolved in iron pot form a layer of tannin iron film on the surface of iron pot, which makes the pot difficult to embroider. In addition, please use the new pot every day when it is used for the first time, so that it can be weighed quickly, but remember to keep it dry after use.
About 5 days after starting to use, something red like rust spots will appear inside, and white scales will appear about 10. After long-term use, it will all turn red. It doesn't matter as long as the water is not turbid. Please don't clean it, and don't wipe or wash it just because it is rusty. Try not to let water into the kettle except when it is boiling. After boiling, pour hot water into the thermos bottle and keep the inside dry. Please don't cover the kettle until the wok is completely cooled. Dry the lid with a dry cloth first, because if you put boiling water into a thermos or other container and cover the kettle immediately, the steam in the kettle will flow into the kettle as the temperature drops, resulting in embroidery on the inner wall of the kettle.
Don't wipe the inner wall of the pot with a dry cloth or brush, and don't clean it with detergent. 1. When using iron pot for the first time, wrap a small cup of tea in a cloth and put it in iron pot, add water and boil it for 10- 15 minutes, then pour the water in the pot into a white cup or bowl. Repeat 2-3 times until the water quality is transparent and tasteless. Tannin contained in tea and iron dissolved in iron pot will form a tannin film on the surface of iron pot, making it difficult to embroider in the pot.
2. The pot contains 8 pieces of water at most. Generally, do not exceed the joint between the spout and the kettle body to avoid water overflowing after boiling. When boiling water, steam will be sprayed from the spout or lid. At this time, it is necessary to prevent burns. The kettle body and lid are very hot after heating. When pouring water, you can gently press the lid with a towel to prevent the lid from falling off. When opening the lid, you can also gently press the lid with a towel and remove the lid.
3. The suitable heat source in the iron pot is charcoal fire, and it is best to use charcoal fire from the old Japanese hot pot, which is both practical and tasty. If electric heaters, gas cookers and induction cookers are used, it is recommended to use medium-energy heating (about 1000W) to slowly release iron, increase the taste of drinking water and help the body absorb minerals.
4. After each use, turn on a small fire to let the water in the pot evaporate fully. Don't cover the pan until it is completely cooled. Dry the pan and lid with a dry soft cloth to keep the pan dry and prevent rust. 1. Try to avoid dry burning. If there is no water in the pot, it is best not to heat it again. Because repeated empty burning will shorten the service life of the iron pot and may also burn it out.
2. Prevent excessive temperature difference
The so-called excessive temperature difference means that when the temperature difference between the pot body and the water temperature is too large. For example, heat water when the pot temperature is low or pour cold water when the pot temperature is high. When something like the above happens, there is a risk of frying pan. A better approach is: 1. Use more than two iron pots alternately. Secondly, when there is only one iron pot, the insufficient water in the pot can be supplemented with heated water, which can avoid the situation of excessive temperature difference.
3. Keep the wok dry. If there is still water in the wok after use, it is easy to rust. Therefore, after using the iron pot, the residual water in the pot is evaporated by using the waste heat of the pot body and the stove to ensure that the water in the pot is completely evaporated and the pot is dry. When there is residual heat in the wok, please gently wipe the cloth with a little tea, which will produce a unique luster over time. In addition, when the old wok is used for the first time, there may be iron embroidery or rust spots in it. The use method is similar to that mentioned above, and it is also to boil more water. When the boiled water is not turbid, it can be used.