Fried pork chop

There are plenty of pots in the home, but every time a boiler feels like a pan, a pan made and cooked, it's like a pan. A friend of the gourmet recommended Skeppshultskent to make the iron pot, saying it's a family treasure. Got Scott 32ccm cast iron. It's big. It's hot. Take out some of the rest of the meat that is normally cut and start to conserve it on the opening step. I have to take good care of it. I'll take care of it later. First they wash the pot with hot water, then dry it, then dry it with little fire. Put in the fat, just a little piece, and start with a circle in the middle of the pot. Until the whole pot was covered with pig oil and the fat gets smaller and throws it away. We wash the pot with hot water, repeat the steps above, like three or four times, and the fat is clean. To see if my pot wasn't sticky, the meatloaf. It's very satisfying to see if the finished product is particularly beautiful. And with it, the heat of the pot is even and fast, and it lasts longer. Even in the winter, the pot is not cold. The pot is said to have been branded for 100 years and to have been used by the Swedish royal family for life. It's true that it's well known, that it's very small, that it has a hundred years of walnuts on it, and that it has special taste. It is highly commendable that today there are too many non-coat pots on the market, and that they can be worn and worn out to the detriment of health。