Copper Fondue Pot, Chinese Tranditional Hotpot,Hot Pot Mongolian, Pure Copper Stainless Steel Charcoal Small Fire Boiler(Gold)

Product information:Dimensions: (Please see the dimension drawing for details)Material: 304 stainless steelColor: copper/GoldenInstructions for use:Step 1: Wash the pan for later use (scald the new pan with hot water and then wash it slightly with detergent).Step 2: Before the hot pot is heated, add a proper amount of water (the water level should be 1/2) into the pot and cover it. In case of deformation, desoldering and burning loss caused by dry burning.Step 3: Put the self-provided heat insulation pad under the ash tray, and inject cold water into the ash tray to the ash tray from overheating and scalding the desktop, and then put the hot pot on the ash tray.Step 4: ignite a small portion of charcoal and put it into the charcoal canister. (In the field, solid alcohol or dry branches can be used, weeds can be placed under charcoal to support combustion, and charcoal can be directly placed on a gas stove to be ignited indoors.) The charcoal block should not be too large, preferably about 5cm. After ignition, the charcoal cylinder should be slowly placed to the height of about 10cm below, and then the hot pot air guide hole should be blown for a while by a manual blower to blow out unburned sparks. The filling time of charcoal can last about 2 hours (note: this time depends on the quality of charcoal).Step 5: Serve, add seasonings or soup, add appropriate water, and then wait for the soup to boil to enjoy a delicious hot pot meal. (Soup can be added with warm water or hot water, so the waiting time can be shorter).Step 6: After enjoying the hot pot, please douse the burning charcoal inside and take it out. Keep the pot without sealing soup or water to dry burning. Pour it out and it after the hot pot cools down.Note:Before adding charcoal for the second time, the carbon ash on the charcoal holding plate af

• Origin of the product: "Hot pot" is one of the winter specialties in northern China. Usually includes eating mutton hotpot, beef, fish, shrimp, bean products, vermicelli, fresh vegetables, dumplings, etc. Also known as Mongolian pot, this is probably related to Mongolian mutton hotpot.
• Use: When eating "hot pot", first pour water (preferably boiled water) into the pot, and then put the ignited charcoal into the furnace barrel. When the water in the pan boils, you can put meat slices and the like into the pan, wait a moment, and then you can take them out.
• Material: Our products are made of 304 stainless steel to improve hygiene standards and health. Boiling fast, burning and not easy to stick to the pan. The pan body is designed with a handle to facilitate movement. The pan body and pan seat are connected together, with high stability.
• How to eat: If you have exquisite condiments for "hot pot", use sesame paste, sesame oil, marinated shrimp oil, soy sauce, spicy oil, leek flower, coriander, cooking wine, soy bean curd and other ingredients to make sauces, and add sweet garlic to make the food delicious and interesting.
• This type of pottery remains immensely popular across Asian nations. This charcoal hotpot is superb, boasting exceptional heat distribution that swiftly and effortlessly transfers warmth across its entire surface.