What to do if the wok is always sticky, what to do if the stir fry is sticky

Some people always feel that their woks stick to the pan when cooking, which will affect the taste of the dishes they make, and even cause nutrients to be lost, and it will be somewhat damaging to health over time, so you should be careful not to rust your iron pot, otherwise it will give birth to substances harmful to the liver, and you can put in an appropriate amount of cooking oil to avoid sticking to the pan.

Iron wok is the most commonly used cooking utensils at home, and there are some problems that need to be paid attention to in purchase and use. Ordinary iron pots are prone to rust, and if the body absorbs too much iron oxide, i.e., rust, it can be harmful to the liver. Iron pots are prone to rust and should not be held overnight.

At the same time, try not to cook soup in an iron pot, so as not to disappear the cooking oil layer on the surface of the iron pot that protects it from rust. Detergent should also be used as little as possible when brushing the pot to prevent the protective layer from being brushed out. After brushing the pot, try to wipe the water in the pot to prevent rust.

If there is a slight rust, you can use vinegar to clean it.

When buying an iron pot, you should first see if the surface of the pot is flat and smooth, and then see if there are small holes and leaks. Under normal circumstances, the iron pot is a little rough when it is first used, which is unavoidable, and it will become smooth after a long time. It is best to wrap the ears of the iron pot with wood or other insulating materials, so as to avoid scalding due to the high temperature of the iron pot ears during operation.

The new iron pot should be removed from the strange smell of the iron pot before use. You can add salt to the pan, fry the salt until yellow, and then add water and oil to the pan before boiling. To get rid of the fishy smell, you can put a little tea in the pot and add water to boil. If you want to remove the smell of iron, you can put some potato peel and cook it.

In addition, it is not advisable to use an iron pot to cook acidic fruits such as bayberry, hawthorn, and begonia. Because these acidic fruits contain fruit acids, they will cause chemical reactions when they encounter iron, producing low-iron compounds, which may cause poisoning after people eat them. Do not use an iron pot to boil mung beans, because the tannins contained in the bean skin will undergo a chemical reaction when it encounters iron, generating black iron tannins, and making the soup of mung beans turn black, affecting the taste and digestion and absorption of the human body.

In modern society, in our kitchen utensils, the iron pot is an indispensable cooking tool, which can help us make a variety of delicacies, but when stir-frying, the dishes often stick to the pot, not only the fried dishes have a mushy smell, but also the pot is not easy to clean. So today, I will introduce to you what to do with the iron pot stir-frying? Iron pot stir-fry non-stick tips?

What should I do if the iron pan stir-fry sticks to the pan?

1. Selection of woks.

A heavier wok can not only make the ingredients heat more evenly, but also maintain the temperature in the pan well during the frying process, and will not immediately reduce the temperature of the wok because of the low temperature ingredients in the pot, so as to avoid the phenomenon of sticking to the pan. Now there are also special non-stick pans, and it is better to choose a wok or non-stick pan with a smooth bottom and a slightly thicker wall to use, which is also the first step of the non-stick pan for stir-frying.

2. Oil-water separation.

Many professional chefs usually use two pots when cooking, one is called the oil pot and the other is called the water pot. Among them, the water pot is used to make soup dishes or fly water on the ingredients, while the oil pot is specially used for oil and stir-frying. The advantage of this is that it can keep the wok (oil pan) forming a natural "oil coating", thus avoiding the phenomenon of sticking to the pan when stir-frying, and in my opinion, this "oil coating" is much safer than any artificial coating such as Teflon.

3. Heat the pan with cold oil.

Heating a pan with cold oil is a cooking technique, which is a method of heating the pan before stir-frying, and then adding cooking oil, and stir-frying the ingredients when the cooking oil is not very hot. The technique of using hot pan and cold oil also requires the pot to be slightly thicker, otherwise the pot will be cooled as soon as the oil is poured in, which will lose the effect of hot pan and cold oil.

4. Use ginger.

When everyone stir-fries at home, it is impossible to prepare two pots. Well, one more tip to recommend to everyone - after the pot is heated. Spread the ginger slices evenly on the inside of the pan, and then pour in the cooking oil for stir-frying.

This also minimizes the phenomenon of sticking to the pan when stir-frying.

Iron pot stir-fry non-stick tips?

1 The first is the choice of the pot, choose a non-stick pan to stir-fry, it is naturally not easy to stick to the pan, but when choosing, try to choose a large and trustworthy brand, if the coating of the non-stick pan is not good, it will cause harm to the human body.

2. Every time you cook and cut vegetables, heat the pot hot, and then cool it, and use the pot to fry the vegetables normally after cutting the vegetables, which will greatly improve the non-stickiness of the pot.

3. Heat the pot and take a piece of ginger and spread it evenly on the wall of the pot, so that the design of the stir-fry will not be easy to stick to the pan.

4. Heat the pan with cold oil, slightly more oil when frying meat, and then use the bottom oil in the pan as a vegetarian dish for stir-frying and meat, so that it will not stick to the pan and the oil will not be wasted.

When we usually cook, we often need to fry things, such as the crispy type of food we love to eat, we need to use the oil pan to fry. However, for many novices in the kitchen, they often encounter the problem that fried things always stick to the pan, which will not only make the food inedible when fried, but also affect the basic appearance of the food. So how do we solve such a situation?

Next, let's introduce the specific solution.

Method 1: We can choose a special non-stick pan now, it is best to choose a wok or non-stick pan with a smooth bottom and a slightly thicker wall to use, which is also the first step of non-stick pan for stir-frying or frying.

Method 2: We can use ginger, first when the pot is heated, we use ginger slices to evenly spread on the inner wall of the pot, and then pour in the cooking oil for stir-frying. This also minimizes the need to avoid sticking when stir-frying or frying.

Method 3: We can put cold oil in the hot pan, that is, the "sliding pan" before each stir-fry, we can first put the empty pot on the fire and burn hard, when we feel the heat until the pot is slightly smoky, then we add a few spoons of vegetable oil and then stir evenly with a spoon and then pour it back into the oil basin to complete the "sliding pan". When we finish sliding the pan and then stir-fry or fry something, we will find that the pan is really easy to use, and there will be no more sticking.

Overall, it is very simple and easy to use, and I believe that through the introduction and understanding of the above content, you can quickly learn how to operate and solve the problem that fried things will stick to the pan.

Cut the ginger diagonally for later use, turn off the heat when the pot is hot, wipe the inner wall of the pot with ginger, and form a protective film between the pot and the dish, and then the normal stir-fry will not stick to the pan.

Teach you the tricks to prevent the pan from sticking, it's a pity not to know.

What should I do if my stir-fry always sticks to the pan? Teach you a little trick and never buy a nonstick pan again.

You can refer to the method.

1. Take out the pot for stir-frying at home, pour a little white vinegar into it, and then shake the pot a few more times before and after, so that the poured white vinegar can be sprinkled more evenly throughout the pot, now put the pot on the gas stove, turn on the fire and dry the white vinegar in the pot.

2. Turn off the fire immediately after it is boiled, wait a little after turning off the heat, wait for the temperature in the pot to cool down slightly, and it will probably not be hot.

3. Now pour a little vegetable oil into the pot, don't pour too much, this amount can be controlled by yourself, you can use a brush to wipe the vegetable oil all over the pot, the wall of the pot also needs to be wiped evenly, and then continue to boil the oil in the pot over high heat.

4. Now rinse with water a few more times, rinse it clean, after such treatment, you will never stick to the pan when you stir-fry in the future, the method is really very easy to use, and the operation is not troublesome.

Food sticking to the pan can be understood as the protein, sugar, starch, etc. in the ingredients are burned, thus sticking to the bottom of the pan, so it causes the phenomenon of sticking to the pan. Knowing this principle is easy to do, you must start with the pot first. I'll share this trick with you!

When you finish brushing the pot every time, it looks clean, but in fact, there are still a lot of invisible things stuck on it. So first you have to brush the pot thoroughly several times with a steel wool ball, and then rinse it well.

Turn on the gas stove and put the empty pot on the fire and burn vigorously. When the pot is slightly smoky, add a few spoonfuls of vegetable oil, stir well with a spoon, and then pour it back into the oil basin. This method is called "sliding pot" and is also a common method used by restaurant chefs.

After sliding the pan, when you stir-fry again, you will find that the pot is so easy to use that there will be no more sticking!

It is also important to note that it is best to prepare a pot at home that is specifically used for stir-frying, which is called a wok. Don't use a wok to cook noodles and dumplings and other pasta, you'll find it better!

What should I do if my stir-fry always sticks to the pan? Teach you the easiest way to deal with it, and never have to buy a non-stick pan again.

Stir-frying sticks to the pan because the local temperature at the bottom of the pot is too high, and the food is quickly cooked at the bottom of the pot. The sticky pan must be the part of the pot that has a very high temperature at the bottom (related to the stove). A cold pan is definitely non-stick.

Take stir-fried meat as an example, after the temperature in the pot is hot, turn off the heat, shake the pan to make the oil in the pot close to the same temperature as the bottom of the pot, and then quickly stir-fry the meat and then turn the heat to the maximum. This way the meat won't stick to the pan.

If it is handled well, the fish will not stick to the pan when fried in an ordinary pan.

The stir-fry is old and sticky, you can use fat meat to lean on the pot first.

It is recommended to change to a non-stick pan, or put the dishes when the pan is hot.

If the fire is too big and the dish is too dry, add a small amount of water.

1. The most important thing is the pot, and you should choose a thick stove, because the bottom of the pot is too thin and heated quickly, which is easy to stick to the pan, and it is easy to cause the dish to be fried.

2. The easiest way is to heat the pan with cold oil, don't wait until the oil is smoking, cool oil to dish, the pot is heated up in the later stage, and then add a little cold boiled water, basically it will not stick to the pan.

3. The third method is first, when the pot is hot enough, cut a few slices of ginger carefully, stir-fry it in the pot, and then put oil, what you fry will not stick to the pan, even if the fish is fried, it will not stick to the pan.

4. If it is fried food, put oil first, put it more, such as fried fish, the amount of oil envy should cover at least half of the fish body, and the fish should be cold oil, and then **, basically it will not stick to the pan.

5. Turn the pot to make the periphery of the pot heat evenly, don't just heat the bottom of the pot, pour oil after the pot is hot, heat the oil and smoke, pour the oil around the pot with oil, pour out the oil, pour the oil out of the appropriate amount of oil for the second time, and then add vegetables to fry, it will not stick to the pan.

6. The skill of washing the pot is very important, we found that the non-stick pan we bought at the beginning is really not sticky, and it will be different after a period of time.

Solve the problem of stir-frying sticking to the pan:

Tip 1 - Buying and using a non-stick pan does not solve the problem fundamentally, it is fundamentally about the control of oil temperature, heat and the handling of ingredients.

Tip 1 - Food Handling Reduce Sticky Substances:

Ingredients with high surface starch content, such as shredded potatoes, can first wash off the excess starch on the surface, and then put them in a basket to shake off the excess water, so that the shredded potatoes will not have too much starch decomposed when they are put into the pot; Vegetable oil can be added to grab the marinated meat slices to let the vegetable oil wrap around the outside of the starch layer to reduce the starch solidification directly on the surface of the pan.

Tip 2 - Add the pot noodle medium:

Students must remember to "add an appropriate amount of oil to slide the pan", the slide pot must not be omitted, when the pot is slided, turn on a little smaller, let the oil evenly soak into the pot surface, and then pour out the oil and add the cooked cold oil (rapeseed oil needs to be cooked first). Another trick to increase the pan surface medium is to sprinkle a little salt evenly on the pan surface, for example, when frying fish, salt can reduce the surface of the fish from coming into direct contact with the pan. When stir-frying, even if you don't use wide oil, the amount of oil can be slightly more, and students who don't like more oil can leach out the oil when the food is ripe.

Tip 3 - Shape first, then slide:

Many students are worried that the food will stick to the pan, so they start stirring with a shovel immediately after getting out of the pot, which is actually counterproductive. When the surface of the food is not yet ripe and set, agitation will destroy the shape of the food surface and cause it to stick to the pan. The correct way to do this is, for example, when frying fish, fried eggs, or sliding shredded pork, first shake the pan in a circular way so that the contact surface between the ingredients and the pan is set without sticking to the pan, and then turn and push the spoon, and do not stir indiscriminately with a spatula.

Tip 4 - Control heat and oil temperature

Different ingredients will have different techniques. First, avoid stir-frying, ingredients such as minced meat and bean paste are easy to dehydrate, and you need to low heat and low oil temperature (3-4 into oil temperature is more appropriate). Second, stir-fried shredded pork, diced chicken and other ingredients need to be heated in a pan with cold oil, and the heat should be slippery.

Third, fried fish, fried eggs and other fried ingredients need to be high heat and high temperature to instantly set the surface, and then cooperate with shaking the pan and pushing the spoon.