1. Cast Iron Pan: Made from 100% carbon steel, heats up quickly and evenly. Cooking vegetables in an iron pot can significantly reduce the loss of vitamin C in the vegetables, thereby preserving more nutrients in the food. Additionally, cooking with iron pots is beneficial for preventing or supplementing iron deficiency anemia in the human body. Must be seasoned before use. 2. No Chemical Coating: The surface has no coating, meaning no chemicals are present, so you don't have to worry about toxic substances or peeling coatings. It can be used on electric stoves, induction cooktops, gas stoves, and ceramic stoves after comprehensive testing. 3. Crafted using traditional Chinese manual forging techniques. Heats quickly and evenly, resists sticking, and is easy to clean. 4. Maintenance Method: For the first month, rinse daily, dry thoroughly, and apply oil to the cast iron pan. After one month, avoid leaving water in the pan.