As a kitchen novice, the dish I most dread challenging is anything pan-fried. Whenever I fry something, the bottom of the pan inevitably burns, especially if the ingredients have starch. Then it's like a game, scrubbing away with a cleaning ball for ages, almost as if sparks would fly from the iron pot.
Wang Fan heard their conversation but said nothing. The process of seasoning a pot isn't something you can explain in just a few sentences. Besides, the fire at home usually isn't strong enough to meet the pot-opening requirements.
However, after thinking for a while, he spoke up: "Regularly rub the pot with pork fat to season it. When cooking, first pour in some oil and heat until it smokes, then pour the oil into a bowl and add fresh cold oil along with some salt. This basically prevents the bottom from burning."
He had taught this once before, but it was clear these guys didn't know, so he patiently taught it again.
