Peetal bartan chalane ka poora tareeka, ek hi page par. English wale detail guides linked hain, yahan mukhtasar sab kuch hai.
Roz ki safai (andar ki lining)
Haath se garam paani aur halke saabun se dhoyein. Sponge naram ho. Phir sabse zaroori kaam: towel se poori tarah sukha karein, aur das minute khula rakhein. Paani jo pada reh jata hai, wahi bartan ka dushman hai.
Dishwasher mein kabhi na daalein. Uska detergent peetal ko dhoondh kar deta hai. Do minute ki haath ki safai hi kaafi hai.
Bahar ke kale daag
Tamarind (imli) ki goli lein, usme wood ash ya namak lagayein, aur thande sukhe bartan par golai mein ragdein. Garam paani se khulayein, foran towel se sukha karein. Nimbu aur namak bhi chalta hai.
Steel wool ya powder kabhi nahi, scratch hamesha ke liye ban jaate hain.
Kalai ka khayal
Andar ki chaandi jaisi lining waqt ke saath grey hoti jaati hai; ye normal hai. Lekin jab zyada tar satah se base metal dikhne lage, to bartan ko phir se kalai karwane ka time aa gaya hai.
Kuch sawaal jawab
Kya tomato wali sabzi ban sakti hai? Haan. Kalai isi liye hoti hai. Bas raat bhar khaana bartan mein mat rakhein, alag dabbe mein rakh dein.
Induction par chalega? Nahi. Gas aur electric coil par best hai. Ye physics hai, koi bhi company change nahi kar sakti.
Kitne mein aata hai? Imaandaar 2.5 litre kadhai ₹4,850 ke aas-paas milta hai. ₹3,000 se upar shipping free. Saste coating wale bartan har do-teen saal badalna padta hai; peetal ek baar.
Peetal bartan towel se sukha kar shelf par rakhe gaye, imli aur namak paas mein.