What is the reason for the total blackening of the induction cooker?

The pot sent by the induction cooker is like this, the quality is too poor, and I don't know if it is harmful to people.

First put some washing, put some warm water in a little, "only put a little to soak on the surface", and wipe it clean with a dry rag after a period of time. This only makes the blackened area lighter, but it can't get rid of the black dirt at all. You can also use toothpaste!

Black dirt like this cannot be completely removed. It's a chemical reaction. In the process of long-term use and heating, the dirt on the surface coating and the bottom belt of the pot will be charred, which will make the heating surface black, which can be reduced by proper wiping.

But if you don't wipe it, it won't affect the use, and there is only one way to avoid avoiding water and oil dripping onto the induction cooker when you use it in the future. You can also buy an induction cooktop with a black panel, which will not change color!!

In addition, induction cookers, like other electrical appliances, should pay attention to waterproof and moisture-proof and avoid contact with harmful liquids in use. Do not put the induction cooker in water for cleaning and rinse directly with water, nor can you use solvent or gasoline to clean the stove surface or furnace body. Also, do not use a metal brush, abrasive cloth or other hard tools to wipe the oil stains and dirt on the stove surface.

To remove dirt, wipe off with a soft cloth dampened with water. If it is oily, you can use a soft cloth dipped in a little low-concentration laundry detergent water to wipe it. Do not wipe the stove surface with cold water immediately after using it or just after use.

In order to avoid oil staining the stove surface or furnace body, and reduce the workload of cleaning the induction cooker, when using the induction cooker, you can put a piece of paper such as waste newspaper on the stove surface that is slightly larger than the stove surface, so as to absorb the water, oil and other dirt that jumps in the pot and spills, and the paper can be thrown away after use.

The pressure cooker boils water, and the tap water contains iron, so the iron salt blackens the pan.

The boiling point of water in a pressure cooker is affected by the air pressure, the higher the air pressure, the higher the boiling point. The pressure cooker seals the water, and the water vapor produced by the evaporation of the water can not be diffused into the air, but can only be retained in the pressure cooker, so that the air pressure inside the pressure cooker is higher than 1 atmosphere, and the water will only boil when it is higher than 100, so that the pressure cooker will form a high-temperature and high-pressure environment inside, and the rice can be cooked quickly. In addition, there will be a limit to the pressure inside the pressure cooker.

Why does the new pressure cooker get black when cooking?

Reason: 1. The material of the pressure cooker purchased is not 304, or a fake 304 material.

2. The normal reaction caused by adding salt or other seasonings to the boiled ingredients.

3. The new pressure cooker will have such a problem, in the process of production, the inner tank of the pressure cooker will be "hard oxidized" technology, and oxidation residues will be formed on the wall of the inner cooker, and it can be thoroughly cleaned when used for the first time.

What are the precautions for using a pressure cooker.

1.Do not use pressure cookers that are past their age.

The pressure cooker is one of the essential appliances in the kitchen, but any household appliance has its lifespan, so the pressure cooker that has been used for about 5 years generally needs to be replaced with a new one, not that you can use it for a lifetime if you buy a pressure cooker. The pressure cooker is usually used more frequently, so the continuous thermal expansion and contraction of various materials and parts in it will cause fatigue of metal parts, as well as the aging of its own parts, and even if it is cleaned and cleaned, it is inevitable that food residues will adhere to the parts of the pressure cooker, and it will cause damage over time. Therefore, the pressure cooker that I bought back has been used for about 5 years, and even if it can still be used, it is not recommended to continue to use it, and it is safe to buy a new one.

2.Do not eat more than 4 to 5 of the capacity

When using a pressure cooker, the ingredients can not be flush with the pot, but can only be put in up to 4 5 of the pot's capacity, leaving some space for the pot, so that the food can have room for expansion in the process of pressure. If the pot is full, when the pressure cooker is working, there will be no room for the food to expand, which will cause the soup to overflow, which may extinguish the gas, or directly produce **, then the consequences will be even more serious.

3.Pay attention to the vents and safety valves.

The vent hole of the pressure cooker is very important, if the vent hole is blocked, then there is no way to exhaust the steam in the pot, so that all of it gathers in the pot, and it will happen when it reaches a certain pressure. Therefore, before use, it is necessary to check whether the exhaust hole is unblocked, whether there are rice grains or food residues in it to block it, and if so, it should be removed quickly. In addition, it is necessary to see whether the safety valve on the pressure cooker is tightened and whether there is any air leakage, and only the seal is tightened.

It may be caused by the peeling off of the surface of the liner coating, if the inside of the liner is wiped with a steel wool ball for a long time, the surface tissue of the inner tank of the electric pressure cooker is destroyed, and this situation will occur when heating.

It is worth reassuring that there have been no cases of poisoning due to the consumption of this "black rice", so although the rice cooked in the electric pressure cooker has a faint gray black, it can still be eaten normally, and there is no need to worry too much about health problems.

Cook your newly bought electric pressure cooker two more times, and nothing will fall off from the inner tank.

It is for the problem of excessive pressure, buy an electric pressure cooker with imperfect pressure control technology, there is a hammer on the electric pressure cooker, you pull out the heavy hammer (the thing that can be removed after cooking on the pot) to see if the rice is still black, if it is not black, then change to a lighter heavy hammer.

If the above method causes the pressure cooker to continue to blacken, it is recommended to go back to the manufacturer and replace it with another one, I hope mine is helpful to you.

Ordinary rice cookers and pressure cookers will discharge the gas with starch foam, so it will not change color, and the steam of the electric pressure cooker will not overflow, so the oxidized and discolored starch will eventually be wrapped on the rice grains, from the perspective of nutrition, the nutrition is not lost, but the color and appearance are worse.

Quality issues. Blackening inside the pressure cooker may be due to the quality of the high-pressure socket itself, which leads to blackening. It is also possible that the internal temperature of the pressure cooker is too high, and the things you are high pressure are more sensitive, and the smell of the food directly dyes the pressure cooker black.

The pressure cooker has been used many times, and it is easy to blacken inside if it is not cleaned, and it will not turn black every time it is used and cleaned. That's dirt.

The high-pressure boiler is used many times, and it is not easy to clean the internal blackening, and it will not be blackened every time it is used for cleaning. It's dirty.

Pressure cookers have been used many times. It is easy to turn black without washing. It does not turn black after washing. It's dirt.

Pressure cookers have been used many times. If you don't wash it, it's easy to turn black. It does not turn black after cleaning. That's dirty.

Pressure cooker boiling blackened starch gelatinization problem. Ordinary rice cookers and pressure cooker starch foam emits gas, so the color does not change, and the electric pressure cooker steam does not overflow, so the oxidative and discolored starch is finally wrapped on the rice grains, and from a nutritional point of view, the nutrients are not lost.

1. The bottom of the pot is blackened in two situations, the bottom of the pot becomes black, which is mainly caused by the paste pot, generally as long as the pot is pasted once, the bottom of the pot can become black, and it cannot be washed off. A few small ways can easily remove this layer of black stuff. For example, use white vinegar in a pan and heat it.

And the blackening of the bottom of the pot is due to the gas stove.

2. When the gas stove is used, the bottom of the pot is blackened, whether the flame when the gas stove is used is yellow instead of light blue "translucent", if so, it should be that the air mixture when the gas stove is burning is too little and the smoke generated by incomplete combustion blackens the bottom of the pot.

3. There should be a shape similar to "butterfly" at the place where the gas nozzle and the iron burner head are connected on the gas valve switch of the stove"If you cover too much or all of it, it will cause insufficient air supply and insufficient mixing ratio when using, so that the flame is yellow and dynamic, and more smoke is produced at the same time.

4. Sometimes, it is also possible that the air enters the burner too much due to the excessive opening of the damper, and the flame leaves the stove and the top of the flame during combustion"The shape "changes"pointed", which sometimes causes the flameout, but this is relatively rare.

Cause: The blackening of the bottom of the gas cooker is caused by insufficient gas combustion. Gas combustion requires oxygen to mix, and if there is too much oxygen, it is easy to blacken the bottom of the pot if the fire is too strong.

Solution: The 2 knobs under the gas stove are to control the size of oxygen in and out, and the yellow flame will not be released after adjustment.

Just make the button that pipes to gas smaller.

It's the same with my family's gas

Due to the high thermal efficiency of induction cooker.

Therefore, when stir-frying, it is necessary to master the skills of using induction cookers and stir-frying.

1. Control the temperature.

When stir-frying, it is best not to let the temperature exceed 180 degrees. For example, when I stir-fry, I use the "stir-fry" mode, and the temperature is controlled at 160 degrees, especially when the fryer, the temperature should not be too high, because if the temperature of the oil is too high, not only the chopped green onion and pepper are easy to paste, but also the subsequent dishes are likely to be pasted on the bottom of the pot at once. And too high a temperature will destroy the nutrients of the dish, and it will also affect the taste.

Second, the hands should be diligent.

Whether it's stir-frying or cooking, turn it often. One, let all the dishes touch the hot part, because only the bottom of the pan works. Second, you can avoid a part of the dish in the bottom contact time for too long and paste there.

3. Adjust the temperature in a timely manner. Temperature control is equivalent to controlling the heat when using gas. This is a question of knowledge skills, which needs to be summarized and accumulated on a daily basis.

The blackening of the induction cooker can be due to a variety of factors, and here are a few of the more common reasons for the original belt:

1.Long-term non-cleaning: Protein and oil in the diet are easily smoked into black stains attached to the bottom and sides of the pot at high temperatures, and if they are not cleaned for a long time, these stains will accelerate the formation of oxides and turn black when used for the next time, and the difficulty of cleaning will increase.

2.Wear and tear at the bottom of the pot: The bottom of some household induction cookers is made of aluminum substrate, mixed with some stubborn oxides, and the bottom of the pot is prone to blackening of the oxide layer after boiling water and soup for many times.

3.The temperature is too high: The uneven temperature distribution of the bottom of the ordinary pot, coupled with the fact that some pot bottoms are not resistant to high temperatures, can easily cause the bottom of the pot to turn black and be damaged after the temperature is higher than the normal temperature.

4.Improper use for a long time: Cooking soup, boiling a casserole, making meat and other foods that need to be cooked for a long time are easy to make the bottom of the pot too hot, especially some high-calorie foods such as sauce and fried meat, etc., these foods may splash out during the heating process and adhere to the bottom of the pot, causing the bottom of the pot to be damaged and turn black.

In view of the above situation, in order to avoid the induction cooker pot from turning black and reducing the service life, the following preventive measures can be taken:

1.Wash after each use: Try not to let the pot become sticky or black before washing, and wash it after each use.

2.Do not exceed the normal temperature range: When cooking food, if you need to heat it for a long time, it is best to control it within the normal temperature range to avoid the bottom of the pot from being too high and causing it to turn black.

3.Deal with food fumes: Some food will splash out fumes when heated, which is not only easy to turn black after a long time, but also pollutes the home environment.

4.Pay attention to the cooking method: Some foods that need to be cooked for a long time are recommended to use special pots and pans to reduce the wear and tear of ordinary pot bottoms.

The reason why the induction cooker turns black is because the temperature is too high, which causes the bottom of the pot to heat up rapidly, and the temperature can reach several times. In such an environment, the pot is like burning in a blazing fire, quickly producing oxygen and lead, and turning black. Due to the short time of this process, the temperature of the induction cooker panel cannot reach the protective temperature, and at this time, the anti-dry burning protection cannot be started.

In order to avoid this situation, when using an induction cooker, you can put a piece of paper such as waste newspaper on the stove surface that is slightly larger than the stove surface, so as to absorb the hail reeds, spilled water, oil and other dirt in the pot, and throw away the paper after use.

There are many reasons why an induction cooker burns black, and here are some of the possible reasons:

1.Incomplete cleaning: If dirt on the surface of the cooker is not completely removed, then they may burn at high temperatures, forming a black residue.

2.Ingredient residues: Sometimes, during cooking, ingredients may spill or stick to the surface of the induction cooker, and these ingredient residues can also burn black at high temperatures.

3.Cooking time is too long: If you leave ingredients on an induction cooktop for a long time, it will cause them to start to burn or turn black.

4.Oil stains during cooking: During cooking, oil splashes onto the surface of the induction cooktop, and these oil stains can also burn black at high temperatures.

5.Induction cooker itself: Sometimes it can be a problem with the induction cooker itself, which can be caused by coil burnout or other reasons.

When using the induction cooker, pay attention to cleaning and maintenance, wipe the dirt in time, and avoid the overflow of ingredients, so as to reduce the possibility of the induction cooker burning black.