Stainless steel pot correct use instructions
steel kitchen utensils have the advantages of less smoke and less oil,
making it gradually become the mainstream kitchenware in our kitchen. There are many people who like stainless steel kitchen utensils, but the ones they really use are very poor. So many people will think that stainless steel cooking utensils are easy to stick and difficult to clean.
If you want to tame the stainless steel pot, you must first get rid of it from the wok cooking technique. Stainless
steel pots and old-fashioned iron pots are inherently different. The
methods used are wrong, or they are so messy that they have to be
steel pot has good thermal conductivity and heat transfer, and
durability, even if the pot is still warm state after a long time after
the fire. Therefore, the use of medium and small fire can be, we must pay
attention to the fire does not exceed the bottom of the pot, one side of
the food Chaojiao, but also can prevent the pan yellow or black.
Now enumerate how to use stainless steel cookware and how to use it:
First, first talk about the maintenance of stainless steel cookware to pay attention to three points:
1. Before using the pan for the first time, use the white vinegar to
warm it and wash the pan once. Then rinse it with hot water and dry it
inside and out.
2, do not long-term bloom acidic or alkaline foods.
3. Do not dry the pan for a long time. Continuous drying will cause deformation of the pan and serious damage.
Second, stainless steel pot heating should pay attention to methods;
steel pots are not easy to clean, and their materials are different
from iron pots. Therefore, when using them, do not use the thinking of
using iron pots. Use small and medium-sized fire as much as possible. Reduce the yellowing or blackening of the pan; do not dry the pan for a long time.
Don't worry, the qualified stainless steel cookware has better thermal
conductivity and durability. After the fire is turned off, the pan is
still warm for a long time.
Third, stainless steel cookware cleaning;
Stainless steel cookware looks good, but cleaning is a big problem, especially for light cookware. Wiping
with a rag, baking soda, or a little hot water can still slow the stain
to a certain extent, with minimal damage to the pan. It is the best and most effective method for civilians. Some people worry that baking soda will not destroy stainless steel, but it will not. The baking soda solution has a pH of 8.5 or less and is slightly alkaline. Its
particles are soft crystals. The hardness is similar to human nails or
gold. After wetted with water, the crystal's edges and corners can be
melted. Therefore, as a friction agent, not only can the dirt on the
surface of the utensil be removed, but also it will not cause damage to
the pan. More than toothpaste and salt. In addition, you can also purchase stainless steel cleaners by
applying a layer of 5-10 minutes on the surface of the pot and rubbing
it with a soft cloth to remove stubborn stains.
not recommended to use a steel brush to brush. It is also not
recommended to use abrasive particles such as detergency powder and salt
to rub. Especially the high-gloss polished stainless steel cookware, once
wiped, you discovered that the pot was clean, but the polished surface
was completely destroyed.
There are also some factors that cannot be ignored that affect the maintenance of stainless steel cookware. Also note that:
1. Do not wash the pan with cold water immediately after each use, so
as to avoid generating a lot of water mist, making the pan utensils
difficult to clean, it is recommended to use warm water for cleaning;
2, can not use hard and rough material to wipe the outer surface, so
that the surface of the pot body will be injured, with a sponge cloth.
3, do not use strong alkali or strong oxidizing chemicals, such as bleach, sodium hypochlorite and other cleaning
Fourth, on stainless steel pot with non-stick function;
steel pot with non-stick function, the key is that you have to master
the temperature, when the pot is hot enough, the temperature of 160-180
degrees, can achieve the effect of non-stick food. We use a stainless steel pan to cook and stick. This is not a pot problem, but a problem with the method of use. To prevent the stainless steel pan from sticking, there are two good preheating methods:
first method: Heat the pan on the heat source (not exceeding the bottom
of the pan) and heat it for 1 - 2 minutes. Sprinkle a small amount of
water into the pan until the water droplets condense in the center of
the pan. , then the temperature has been reached. If
the water droplets are sucked dry or jump around, then the temperature
has not yet been reached, you need to continue heating. After the
temperature is reached, turn to a small fire, pour the oil, spread the
oil in the pot evenly, you can directly fry fish or other sticky food.
second method: cold oil pan, the oil directly into the pot, until the
oil is heated to produce oil in the pot spread to the edge of the pot,
indicating that the temperature inside the pot is enough, then put food
cooking. However, this method has a drawback, that is, the cleaning of the pot is more troublesome.