1 / 3
Prabha Hexa cube Dosa tawa 32cm with double handle
Do's and don'ts :-
- Hand wash: Use a mild detergent and a soft cloth or sponge to hand wash your steel utensils.
- Season with oil: For extra protection, you can season your steel utensils with a thin layer of oil.
- Avoid abrasive cleaners: Avoid scouring pads and harsh cleaning agents that can scratch the surface.
- Dry thoroughly: Dry your utensils promptly and thoroughly with a soft cloth or towel to avoid water spots and discoloration.
- Soak for stubborn stains: Soak your utensils in warm, soapy water before scrubbing.
- Avoid acidic substances: Acidic substances, like some kitchen soaps, can damage stainless steel.
- Allow cold foods to sit: Before cooking, let cold foods sit at room temperature for 10-15 minutes
- Don't store acidic or salted meals: Avoid storing acidic or salted meals in steel páns.
Do's and don'ts :-
- Hand wash: Use a mild detergent and a soft cloth or sponge to hand wash your steel utensils.
- Season with oil: For extra protection, you can season your steel utensils with a thin layer of oil.
- Avoid abrasive cleaners: Avoid scouring pads and harsh cleaning agents that can scratch the surface.
- Dry thoroughly: Dry your utensils promptly and thoroughly with a soft cloth or towel to avoid water spots and discoloration.
- Soak for stubborn stains: Soak your utensils in warm, soapy water before scrubbing.
- Avoid acidic substances: Acidic substances, like some kitchen soaps, can damage stainless steel.
- Allow cold foods to sit: Before cooking, let cold foods sit at room temperature for 10-15 minutes
- Don't store acidic or salted meals: Avoid storing acidic or salted meals in steel páns.
$11.13
Original: $37.11
-70%Prabha Hexa cube Dosa tawa 32cm with double handle—
$37.11
$11.13Description
Do's and don'ts :-
- Hand wash: Use a mild detergent and a soft cloth or sponge to hand wash your steel utensils.
- Season with oil: For extra protection, you can season your steel utensils with a thin layer of oil.
- Avoid abrasive cleaners: Avoid scouring pads and harsh cleaning agents that can scratch the surface.
- Dry thoroughly: Dry your utensils promptly and thoroughly with a soft cloth or towel to avoid water spots and discoloration.
- Soak for stubborn stains: Soak your utensils in warm, soapy water before scrubbing.
- Avoid acidic substances: Acidic substances, like some kitchen soaps, can damage stainless steel.
- Allow cold foods to sit: Before cooking, let cold foods sit at room temperature for 10-15 minutes
- Don't store acidic or salted meals: Avoid storing acidic or salted meals in steel páns.
