Copper Fondue Pot, Chinese Tranditional Hotpot,Hot Pot Mongolian, Pure Copper Old, 304 Stainless Steel, Charcoal(Gold)

Colour:GoldenProduct information:Height: 32cmWidth: 30cm(Please check the dimension drawing for details)Material: 304 stainless steelComposition: main body pan, pan cover, chassis, charcoal pan bottom.Color: Gold/BronzeInstructions for use:1. Whole Carbon: Knock the carbon block small, with the maximum length not exceeding 5cm.2. char: that carbon block is filled in the low half of the carbon cylinder.3: charcoal burning: charcoal can be ignited directly on the gas stove at home, and solid alcohol can be purchased outdoors to ignite charcoal.4. Add water to the ash tray: water must be added to the ash tray before serving. During use, water must be kept in the tray to the ash tray from scalding the desktop.5. Serve: Heat insulation pads should be added under the ash tray on the hot pot to damage to the table.Note:Before adding charcoal for the second time, the carbon ash on the charcoal holding plate after the first charcoal burning should be knocked off to ensure ventilation of the charcoal canister so as not to affect the fire strength of the chafing dish.It is a normal physical phenomenon that the carbon canister turns black when exposed to high temperature.

• 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. Door buckle handle, strong welding, and worry-free.
• 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.