Why does cooking rice in a cast iron pot not stick to soup?

If you want to make the pig iron pot non-stick, put it on the fire when you buy it back, and then rub it repeatedly with pork rind, don't add water, wipe it several times, and then wash it with hot water, and it will become a non-stick pan.

Because pig iron forms a dense iron oxide film with oxygen in the air when heated, it will not stick to the pan.

This is because her body has eaten a little, and her temperature is relatively high, so he won't get it, which is also very good. If you are satisfied, please give a trouble, and I wish you a happy life.

Because the pig iron pot is equivalent to a non-stick pan, only there is no coating, which is healthier and safer, but it is inconvenient to control the heat when cooking rice, and it is easy to burn and form a pot.

The reason why the rice cooked in the pig iron pot does not stick to the soup is because in the process of the reaction between the iron and the soup, such a substance can be generated, which is to make the passerby rice unable to stick together, and I think this is a very good situation.

In fact, the cast iron pot is not suitable for boiling rice. The reason why it doesn't stick to soup is because this pot is thick, that is to say the iron is thick. If the iron is thin, it will get the soup. Only with thick iron can he not stick to the soup.

The pig iron pot does not stick to the soup, that is because your body pot must be his non-stick pot, so he does not stick to him when he boils the rice, and the soup also has oil, so it will not stick to this pot.

The main reason is that the cast iron pot is generally thicker.

A thick iron pot heats more evenly. In this way, there will be no local overheating that can cause carbon formation. It won't cause anything to stick to the pan. Thank you for your question.

That's because the heat is just right, and then the pot of the body is less likely to stick to the pot.

When the pig iron pot is boiled, it does not stick to the soup, because this kind of pig iron can be effective and avoid the occurrence of soup.

The pig iron pot is not sticky, because the bottom of the pot is more useful, and it is not easy to make soup.

The steel pot does not stick to the soup, that is, it is not easy to stick to the pan after a layer of oil is placed under the bottom of the pig iron pot. I rub the pan with ginger first, and then add oil so that it doesn't stick.

The reason why the pig iron pot does not stick to the pot is because the iron has a protective film. It was separated from rice soup.

Why does the cast iron pot cook rice without sticking soupI think it is normal for such a situation to occur, as long as there is water in the cast iron pot, it will not stick to the pan, and we have to use a spoon to stir frequently, so that it will not stick to the pan.

This is mainly due to the fact that their surface is rougher and more evenly heated, so they are not easy to stick to the pan.

Because rice will have rice oil when cooking porridge, it is normal to use a cast iron pot to cook rice without sticking to the soup.

The smoother the surface, the more non-sticky you can understand it as friction, and the rougher the friction, the more the water droplets will hang, and vice versa.

The pig iron pot does not stick to the soup, probably because the main ingredient in the iron pot is iron, which has a lot to do with this post.

Strange iron pot cooking rice non-sticky soup, I feel that this may be a pig iron pot, he has been trained, so it is very useful to say that he cooks rice without sticking soup.

Cooking rice in a pig iron pot, this non-stick soup is very good! Because in this way, it is easier to clean, it is better to use, and it is easy to clean.

Hello, if you boil rice in a raw pot, it will not stick to the soup. No matter what kind of pot is non-stick soup. If you boil it for a longer time, the rice will be more delicious and fragrant.

Because when you cook rice in an iron pot, you won't emit too hot heat, and then you make it. That rice won't stick to the pan.

Why is rice boiled in a cast iron pot? What about non-stick soup? Well, because the iron that upgrades the iron pot is different, he specializes in making boiled rice, and his non-stick soup is that he is not suitable for the post factor in it. Well, make the soup.

It's not that the pig iron pot cooks rice without sticking to the soup.

It's because the pig iron pot wasn't burned properly.

After the pig iron pan is cooked, it will not stick.

If the soup is not easy to get wet, if it is stir-fried vegetables or porridge, it is easy to paste because its base is iron.

If you don't pay attention to maintenance, it will stick to the pan after using it for a long time.

Because the oil has already eaten into the iron when the oil is stir-fried in the pan, it is said that it does not stick to the food.

It should be this ingredient that has a certain reaction when cooking rice, so there will be no such situation.

Why the cast iron pot does not stick to the pan. It should be said that the principle of its non-stick pan is actually the same as our ** treasure. The question of his material.

Because the porridge boiled out of the iron pot tastes bad, it is relatively slow.

When boiling porridge, try to choose a casserole or stainless steel pot, it is not recommended to use an iron pot, because the porridge boiled out of the iron pot tastes bad, and it is relatively slow, and if you use an iron pot to cook mung bean porridge, the reaction between the brass in the mung bean skin and the metal ions in the iron pot will make the porridge discolored, and it may even lead to indigestion after eating.

The longer the porridge is boiled, the more the starch will be hydrolyzed into the porridge paste, which is easier to be digested and absorbed, which can easily cause blood sugar to rise, so for families with diabetes or obesity, it is necessary to control the time of cooking porridge.

Cooking Tips:

After the rice is washed, add some sesame oil to marinate for a while, and then cook porridge, it will be more fragrant to eat, of course, if the time is tight, you can directly put the rice into the water, add a few drops of sesame oil to cook, the effect is also very good, the water for cooking porridge does not need too much, but it can not be too little, I generally use 2 times the water used to cook rice is enough.

Lean pork should be marinated with seasonings in advance for a while to help remove the fishy smell and make the pork more tender and delicious.

When cooking porridge, cook slowly over low heat, especially when the porridge is thick, you must stir more to prevent the pot from sticking, otherwise you will waste good ingredients, and the preserved eggs do not need to be boiled for too long.

Non-stick pans can be used to cook things, and there are also non-stick pans on the market that are specially used to cook soup, but if you want to use a non-stick soup pot to cook porridge, the porridge will take a lot longer to stew and will not be easy to rot, so you need to cover the lid and cook slowly over low heat. However, it should be noted that when using sharp and hard bone ingredients, such as pork ribs, large bones, crabs, etc., if the ingredients are used, be very careful not to damage the coating of the non-stick soup pot.

Non-stick pans cannot be used for high-temperature frying, because the safe use temperature of non-stick pans should not exceed 260, if the dry heat or oil temperature reaches about 300, its film may be damaged, and the harmful ingredient perfluorooctanoic acid amine will be released. The temperature of frying is generally relatively high. In addition, the thickness of the non-stick coating of the non-stick pan is only about millimeters, so do not use a spatula when stir-frying, so as not to damage the coating.

Precautions for using nonstick pans.

1. It is not recommended to clean the non-stick pan before it cools down to avoid cracks or peeling of the coating due to the sudden change of heat to cold. 2. When using a non-stick pan, pay attention not to use sharp utensils when cleaning, so as not to damage the coating. 3. If there is a paste pot during cooking, add water to the pot and cook for ten minutes and it will fall off naturally, do not use steel wool balls.

4. Pay attention to cleaning, try not to use dish soap, after each cleaning, wipe off the water with a clean rag 5. Be sure to use a silicone shovel or a wooden spatula. Do not use a shovel.

The simplest cognition is that non-stick pans can be used to fry eggs, so it is definitely possible to cook porridge and stew, provided that you have a good lid, which is the most important thing.

Of course, a non-stick pan can be used to cook porridge or stew soup, but I usually use a non-stick pan to stir-fry vegetables, or fry things to eat, and then use an iron pot or stainless steel pot to stew porridge.

For non-stick pans, even if they can't be used to cook porridge, they are not used to stew soup, they are used for stir-frying, or pancakes, because his technology is also very advanced, and it is not easy to paste the pot when stir-frying.

If it is not successful, it does not mean that it can only be used to fry things, if it is only used to cook, such as preserved egg and lean pork porridge or stewed pork rib soup.

I think it's okay, but in general, sticky pots are relatively shallow, not very suitable for curses, change to stew soup Cook porridge and stew soup or use special porridge, stewed soup is better, my family does not stick to the pan, not used to cook porridge, wonton soup.

It is best not to use a non-stick pan to cook porridge or stewed soup. Because its coating is very unstable.

This is fine, but it is better to use a casserole, which will taste better when stewed.

It is still okay to use products that do not stain the pot to stew soup or boil porridge. It does not stick to the pan product, and can generally be used for frying.

Needless to say, you can use this induction cooker to put it in, and you can also use this bowl to beat it.

Non-stick pans, which can be used to cook porridge and stewed soups, are also OK, but I don't recommend using them often, because non-stick pans, with their special materials, are not good for health after a long time.

In autumn, you should drink more porridge and add these ingredients, which are not only delicious but also nutritious, and you will not get tired of drinking them for two days.

In autumn, you should drink more porridge, which is not only healthy but also healthy and stomach-nourishing. But when it comes to drinking porridge, many people unanimously think of white porridge and millet porridge, in fact, porridge is not only these two, but also a lot of porridge recipes. They can cook the ingredients needed according to the different seasons and different functions, for example, the porridge I want to recommend today is very suitable for the current season.

It is not only nutritious and delicious, but also has the effect of reducing fire, maintaining health, and replenishing qi, so what kind of porridge is this?

In the countryside, an iron pot cooks "all" friends think that it is not good to cook porridge, but I think it is very fragrant and delicious.

This is "salty porridge", salty porridge is just a general term for a variety of porridge products, and its method lies in the fact that in addition to rice, it also has a very different variety of ingredients. The ingredients can be seafood, meat or vegetables, etc., and it is done by integrating the nutrition and delicacy of some ingredients into the porridge through the method of boiling. So that the person who eats it can better absorb the nutrients, and then achieve the effect of health preservation or **.

No. Non-stick pans are generally made of aluminum, which cannot be recognized by induction cookers. The induction cooker is heated by the principle of magnetic induction, and the heat is very high, and aluminum cannot withstand such a high temperature, so it is made into a pot that does not recognize aluminum and other materials.

The special pot for induction cooker is an iron pot or a composite bottom pot, which is a material that can withstand heat very well. The magnetic field generated by the induction cooker cuts at the bottom of the pot to generate heat, and the bottom of the pot is heated to transfer food to achieve the purpose of heating.

The induction cooker system uses a coil disc to generate a low-frequency (20 25kHz) alternating magnetic field under the action of the control circuit, and generates a large number of dense eddy currents through the magnetic (iron) pot, which is converted into heat by inducing current to heat food, which is extremely energy efficient. Use iron, special stainless steel or iron enamel pans and pans with a base diameter of 12 to 26 cm. The induction cooker is equipped with a temperature controller to prevent overheating, save power and be safe.

There are also non-stick pots on the market that are specially used to cook soup, but if you want to use a non-stick soup pot to cook porridge, the porridge will have to be stewed for a lot longer and will not rot easily, so you need to cover the lid and cook slowly over low heat. It should be noted that when using sharp and hard bone ingredients, such as pork ribs, large bones, crabs, etc., after the ingredients are put into the pot, be very careful not to damage the coating of the non-stick soup pot.

Precautions for the use of non-stick pans:

1. Avoid dry burning. When using a non-stick skillet, be sure to avoid dry boiling oil. If you don't put oil, the temperature inside the pan will rise suddenly, and the Teflon inside the coating will rise.

It can become unstable or even decompose. Therefore, the high temperature will have a direct effect on the non-stick pan, and it is easy for the coating to fall off.

2. Avoid cold washing in a hot pan. Many people are used to washing the pan immediately after stir-frying, and although this is a good habit, it is not very suitable for nonstick pans. A non-stick pan is made up of two parts, one is the body and the other is the coating, which expands and contracts according to the heat.

Principle, it is easy to cause the separation of the pot body and the coating when it is cold after heating. Try to wait until the pot has cooled before cleaning it with cold water, or it is also a good idea to wash the pot with lukewarm water before it gets cold.

3. Do not clean the tool too hard. The material of the non-stick pan will be more fragile than the general metal pan, so you can't use steel wool balls to clean like the iron pan, too hard cleaning tools are easy to damage the coating, try to choose soft cloth strips when cleaning the non-stick pan.

4. Avoid wet storage. The life cycle of non-stick pans is shorter than that of other pans, so in order to prolong the service life of non-stick pans, it is necessary to pay more attention to cleaning every day to prevent additional damage.

A non-stick pan can be used when it burns out. The operation of cleaning the burnt non-stick pan is as follows: use a plastic spatula to remove the burnt paste from the bottom of the pan, put detergent in the pan, and rub it back and forth with a soft cloth repeatedly until the true color of the bottom of the pan is exposed.

Rinse the pot with clean water. Drain excess water and wipe off the remaining water with a dry cloth.

A non-stick pan is a pan that does not stick to the bottom of the pan for cooking, because the bottom of the pan is coated with a non-stick coating, and the common, non-stick performance is Teflon.

coatings and ceramic coatings. The standard requires that the non-stick coating in the pot should be smooth, the color, hiding power, and gloss should be basically uniform, no bubbles, and no falling off, and the coating should be completely hot melt, without obvious defects such as dirt, cracks and bursts.