Little Sheep Mongolian Hot Pot*The Copper Cooking Pots*China Traditional Hot Pot Fondue
Copper hot pot store:
Product Name: charcoal copper hot pot*kitchen ware*the copper pot*lamb hotpot*chinese hotpot*mongolian hotpot*little sheep hotpot*copper bottom pot*copper pot restaurant*cloisonne enamel*blue enamel cookware*best enamel cookware *enamel cookware set
Material: pot body made by pure red copper and grid for burning charcoal made by cast iron.
More Info pls visit:roancooker.com
ROAN COOKER LIMITED
Thickness: pot body is 0.8 mm copper plate, the chimney is 1.5 mm.
Fuel: mechine-made charcoal, barbecue charcoal, smokeless carbon, charcoal, etc.
Specifications (inner) : 28 cm for 3 people use; 30 cm for three to four use; 32 cm for 4-5 use.
Why you choose copper pot:
There are kinds of way having hot pot, but why you must choose copper hot pot for dinning? The reasons as following:
Firstly, the appearance is very beautifull if you use copper pot when you cooking.
Secondly, the thermal conductivity of the copper hot pot is better, add the special function of copper ions in transform of alcohol ester of beef and mutton, so use copper pot to be kitchen ware is more nutritional than others.
Notes:
1, There are brass and red copper,but thermal conductivity of copper is better.And tin-plated in the inner surface of pot, tin can prevent copper to oxidize. At the same time tin also can keep soup fresh and good purified function. But you must not burn it without any food, because of the low melting temperature, if heating directly will lead to weld cracked.
2, It is the best one of charcoal copper hot pot in various pots, because charcoal fire is uniform, enduring, safe, boiling fast etc. And do not affect the food flavor in pot.
3, Almost all copper pots processed by handiwork, won't be batch production, do not and compare the craft and blazonry with modern kitchen ware. Maybe there are some slightly different in size and weight.But we could guarantee the inner diameter size. We guarantee that we dispatch the pot within three to five days after you place order
The correct use way and storage:
1, Repast environment must ventilated and smoke exhaust system ensure normal .
2, Putting water nearly up to the dege of pot so that can know pot leak or not.
3,You must add the charcoal after water. Water had better be 70-80 degrees, and add up to water below 2 cm from the pot edge. Cover pot lid ,adding charcoal to the height of the pot edge will be suitable.If fill in more,it would be much more waste and reduce pot using life.
4,After a meal, take off the charcoal without burn up from pot,then cool down 5-10 minutes and pouring out of soup.You must clean it on the same day after you meal.
5, After you clean it well you must wipe it with soft cloth.If you would keep it for a long time you have to paint soya-bean oil or arachis oil on it then put it in the place where would be ventilated.
6, That must forbided to heat without anything.
How to eat hot pot scientifically
1, You must pay attention to match of dishes put in pot. Beside meat, nourishing food and such as vegetables are necessary.
2, eat less nourishing hot pot. Although tonic hot pot have medicinal food function, but in the not clear their physique, had better eat less.
3, Having hot pot had better in order, drinking a half cup of fresh fruit juice, then eat vegetables, at last eat meat. This could avoid some So eat can avoid some thermal symptoms.
About healthly common sense
1, Copper is human health indispensable micronutrients in body and have a vital affects for blood central nerve, immune systems, hair, skin,bone, as well as brain,liver, heart and internal organs. Copper could take effects in activation,promote and utiliza iron absorption on the formation of the hemoglobin.And in the transport of electronics, elastic protein synthesis, connective tissue metabolism, phospholipids and neural tissue aspects have the important meaning.
2,The WHO recommends that, in order to maintain a healthy, adult per kg body weight should absorb 0.03 mg copper everyday,while pregnant women and babies should be double.
3,Lack of copper can cause diseases such as anemia, bones variation, coronary heart disease, vitiligo disease, female sterility, etc.
4,Until 1970 s people found that tin is essential trace elements in body, it has vital affects in various physiological activities and maintain health of human. The main physiological function is in antitumor performance. Because of tin can compose tin compounds in the thymus of body so that can restrain cancer cells to develop.
Village Food in Lebanon - BIG POT MOUNTAIN COOKING in Shouf | Middle Eastern Food!
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SHOUF (or CHOUF), LEBANON - Shouf is a region of Lebanon, home to an amazing biosphere reserve, and delicious mountain Lebanese food. In this video, we hung out with Cezar ( checked out some of the amazing sights, and ate some delicious local food. #Lebanon #LebaneseFood #Shouf
Cezar’s Guest House - Shouf, Lebanon - Thanks again to Cezar ( for hosting us. We started off the day with breakfast at the guest house farmstay, gathering our own eggs and vegetables. Breakfast was simple, but delicious.
Shouf Biosphere Reserve Barouk Cedar Forest - Thought it was a short hike, it was fantastic to see the cedars of Lebanon, but quite different from the other Cedars of God ( I had already seen. One of the highlights was hugging The Old Lady - People say, this is the cedar tree depicted on the flag of Lebanon.
Atelier Assaf - Art, sculpture, eco-park - Very unique place, and the brothers are extremely skilled stonemasons and craftsmen.
For lunch we returned to the guest house to eat home cooked food. Some of the talented women from the community came to the house to cook their specialities. It was an incredibly delicious home-cooked meal.
Yerba mate - I had no idea that a yerba mate culture existed in Lebanon. But due to the big population of Lebanese in Brazil and Argentina, then returning to Lebanon, they brought with them yerba mate. I spent a few months in Argentina in 2008, and learned to love it.
Dinner - Harees - Finally for dinner, we made a huge pot of harees, also known by many similar names throughout the Middle East. But it’s a wheat and meat stew, boiled for so long that it all blends together. It was very interesting to me because many of the spices were spices I typically associate with sweetness, but this was a savory dish. Very warming and a very mountain style dish.
Thanks to Ibrahim Osta (Director Middle East & North Africa, Chemonics International):
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