2. The substitute of charcoal chafing dish is electric chafing dish, which is easy to clean and does not pollute the environment.
3. Charcoal copper pot-the oldest fast food culture with a long history in China.
4, supplement copper ions to ensure that the body is not short of copper. Not as much as aluminum pot does. Excessive intake of aluminum may lead to Alzheimer's disease.
5. Compared with aluminum and iron, pure copper is relatively inert, that is, it is not easy to react with chemicals such as acid and alkali, so it may produce fewer unknown compounds when rinsing food, which is relatively safer.
Extended data:
1. If the charcoal stove is indoors, an exhaust passage must be set above the stove.
2. Wash the pot with warm water.
3. Add the bottom soup into the pot until the edge of the pot is 1. 5 cm is appropriate, cover the lid and put the red-hot charcoal into the pot liner with a charcoal clip. The amount of charcoal should be flush with the edge of the pot. It is forbidden to add too much charcoal, which will greatly reduce the service life of the pot liner and increase the use cost.
4. It is best to adjust the fire bow when eating to facilitate the guests' eating habits. It can be turned off during the call, which not only saves oil but also avoids the overflow phenomenon.
5. Cover the pot after dinner, clip out the unburned charcoal in the pot and put it back in the charcoal stove. After the pot cools for 2-3 minutes, pour the soup into the swill bucket, clean the pot and dry it with scouring pad for later use.
6. The pot should be stored in a ventilated and dry place.
7. The fragile part of charcoal hot pot is the pot liner. When it can't be used, it can be replaced with a new pad.
8. Copper chafing dish and Yuqian chafing dish made of pure copper have the longest service life.