Operation: Preheat an empty pot over medium-low heat. Drop a single drop of water into the pot. If the water droplet rolls around in the pot without evaporating (at approximately 193°C), it indicates the optimal conditionThen pour in the cold oil to coat the entire pot, then add the ingredients. At this point, the ingredients will be lifted by the oil film and steam layer, ensuring they do not stick at allNote: Titanium pans conduct heat very quickly. Use medium-low heat throughout the process. High heat will burn the oil film and cause it to stick to the pan

Use only silicone spatulas, wooden spatulas, or bamboo spatulas. Never use steel or metal spatulas, as they may scratch the pot, damage the oil film, and cause stickingThree Major Mistakes That Cause Sticking While Stir-Frying (Absolutely Do Not Do These!)Avoid dry-frying over high heat: Titanium alloy pans conduct heat too quickly, causing ingredients to instantly burn and stick to the bottom, making them difficult to removeAvoid scraping with an iron spatula: Always use a wooden or silicone spatula. If you use an iron spatula to scrape the bottom of the pan forcefully, it may scratch the surface oil film, causing the pan to become non-stick no matter how much you stir-fryAvoid rapidly cooling a hot pan: After cooking, do not immediately pour cold water into a boiling hot pan. Thermal expansion and contraction can cause the pan to deform and peel the coating (or oil film)

Proper washing method: Turn off the heat and use the residual warmth of the pot to add water for cleaningCare Tips for Non-Stick Pans: If you notice slight yellow stains after cooking, wash with warm water and a soft sponge, then wipe dry and apply a thin layer of oil. This will improve the non-stick performance for the next use