How do I use a nonstick pan? How can you make a nonstick pan non stick?

1. For the first use of the non-stick pan, peel off all the labels of the pan body. If there is a stubborn label that is not easy to remove, you can drop a few drops of wind oil essence on it, and it will be easier to dispose of the label after the wind oil essence is soaked (there is no label on the pot body to skip this step).

2. Before using the new pot, wipe it with a damp rag and wash it again before use.

3. When using, use wooden, nylon, and silicone spatula. Do not use metal utensils and spatulas (as that will damage the surface of the non-stick pan).

4. The heat transfer of the non-stick pan is more uniform than that of other pots, only medium to low heat is required, and when using high heat, there must be enough food or water in the pot.

5. After use, wait for the temperature to drop slightly, and then wash with water. Do not wash immediately with clean water.

Use the care of use

1. Before using the new product, please remove the packaging and all labels, clean and disinfect with washing liquid heating water, wipe dry and gently apply a layer of cooking oil (except butter and lard) for maintenance, and clean again before use.

2. Amercook brand pots and pans have uniform heat conduction, and the high heating gear is only used for heating the pot or heating and cooking the water.

When eating, you should adjust the setting in time and use medium to low heat to get the cooking effect you want.

3. Heating (dry boiling) in an empty pot may cause damage to the non-stick coating, so do not let the pan in cooking.

Unattended and especially unattended cooktops should not be used for heating in an empty cooker, as temperatures may soon reach critical values.

Wash cleaing

When cleaning, please use hot water and detergent and use a soft sponge (or a soft dishwashing brush) to clean, and do not use steel wool balls to clean the pot under any circumstances to avoid scratching the non-stick coating or even damaging the coating.

If you need to clean stubborn food stains, please add detergent and hot water to the pot first, soak for a period of time and then clean, the effect will be better!

Maintain maintenance

Use a heat-resistant nylon, plastic, or wooden spatula when cooking, and avoid sharp spatulas or metal utensils damaging the surface coating of the non-stick pan, which may have a non-stick effect on the pot if scratches occur when using a metal spatula.

1. The following aspects should be paid attention to when using and maintaining non-stick pans: 1. Before using it for the first time, tear off the label, rinse it with water and wipe it dry, apply a thin layer of cooking oil (except butter and lard) for maintenance, and then wash it before use. 2. Use heat-resistant nylon, plastic or wooden spatulas when cooking, and avoid sharp spatulas or metal utensils from damaging the surface of the non-stick pan.

3. Non-stick kitchenware has uniform heat transfer, and only needs to use medium to low heat to cook delicious food. When using high heat, there must be food or water in the pot. 4. After use, the temperature must be slightly lowered, and then washed with water, not immediately washed with cold water.

In case of stubborn stains, you can use hot water and dish soap to clean with a sponge, and do not use a rough abrasive cloth or metal ball to scrub vigorously. 2. How can I avoid the stain from staying in the pot, and if the stain has formed, what should I do? Smudges form for two reasons:

1. Long-term use of fire. These smudges cannot be removed, but they do not affect the non-stick effect of the non-stick pan. 2. Accumulation of residual food and oil.

These are usually not real stains and can be thoroughly cleaned with hot water plus detergent with a sponge. 3. Why is it best to use medium or low heat when cooking in non-stick pans? This is because medium heat can achieve the best cooking results.

Generally speaking, a high fire does not speed up cooking, it only wastes energy. If you use a high heat, be sure to have food in the pan and never dry dry in a non-stick pan over high heat. 4. Will the non-stick layer of the non-stick pan fall off, and how can I avoid it falling off?

In addition to long-term improper use, such as frequent scratching with sharp and hard utensils or fierce dry drying, the coating will also cause the coating to peel off. The non-stick layer of a good nonstick pan usually does not come off. 5. Is a non-stick pan suitable for cooking all foods?

The non-stick layer of a qualified non-stick pan is an extremely stable substance, which is acid-proof and alkali-proof, and is not easy to chemically react with other substances, so you can cook all kinds of food with confidence. 6. Why are some pots and pans coated with non-stick paint on the outside? The outside is also coated with non-stick paint, and cleaning the outside of the pot is just as quick and easy as the inside.

When cooking food, even if the food juice is spilled outside, it will not cause trouble for cleaning. 7. If the non-stick surface on the non-stick pan is scratched, will it affect the non-stick effect? Minor scratches will only affect the aesthetics of the surface and will not seriously damage the non-stick properties or interfere with the continued cooking of food.

To prevent further scratching of the nonstick pan, simply avoid using sharp utensils during cooking. 8. Is it harmful to the human body when the non-stick surface falls off and mixes with the food during cooking? The non-stick surface of a qualified non-stick pan is absolutely safe and non-toxic, even if it is accidentally ingested, it will not be absorbed by the human body, and the original will be excreted from the body, so it is extremely safe.

In general, nonstick coatings don't come off easily as long as they're used properly. 9. Why does the non-stick pan have non-stick properties? The non-stick pan is coated with a non-stick coating with PTFE and other fluoropolymers as the main components, which is applied to the substrate and sintered at high temperature.

The coating has good non-stick properties.

The non-stick pan is coated with a non-stick coating with PTFE and other fluoropolymers as the main components, which is applied to the substrate and sintered at high temperature, and the coating has good non-stick properties.

1. Before using it for the first time, tear off the label, rinse it with water and wipe it dry, apply a thin layer of cooking oil for maintenance, and clean it again.

2. Use heat-resistant nylon, plastic or wooden spatulas to avoid sharp spatulas or metal utensils damaging the surface of the non-stick pan.

3. When using, you only need to use medium to low heat. When using high heat, there must be food or water in the pot.

4. Do not wash with cold water immediately after use. In case of stubborn stains, you can use hot water and dish soap to clean with a sponge, do not use a rough abrasive cloth or metal ball to scrub vigorously, which can easily damage the coating of the pot.

Pay special attention not to wash with cold water immediately after use, but leave it for a while to wait for the temperature of the pot to be lowered, so that it is not easy to damage.

Oh my god, I don't know.

Precautions for the first use of non-stick pans:

1. Before using it for the first time, tear off the label, rinse it with water and wipe it dry, apply a thin layer of cooking oil (except butter and lard) for maintenance, and then clean it before use.

2. Put the non-stick pan coated with cooking oil on the fire and bake for about 15 minutes.

3. After the pot cools naturally, clean it again before use. Finally, wait for the pot to cool naturally and then leave it for one night and then clean it, which is not only conducive to the maintenance of the pot, but also the best cooking effect of the pot.

The treatment method of stir-fry non-stick pan: 1. Pineapple skin boiling water: The fruit acid contained in pineapple can react with stainless steel, so as to effectively remove the black burnt part attached to the bottom of the pot, and the stainless steel washed with pineapple water has a good gloss.

Cleaning the burnt black parts also reduces hassle and effort, and the cleaning results are excellent. 2. Onion boiling water: Chop the onion into the pot, then add water to boil, you will find that the burnt part will separate from the bottom of the pot, if not, it is easy to clean up.

3. Tomatoes boiled in water: You can choose some rotten or dehydrated tomatoes. Just cut the tomatoes and bring the water to a boil.

You'll soon notice that the burnt parts are starting to soften and fall off. This is easy to wash because tomatoes are more acidic. It can soften the charred substance quickly and effectively.

4. Salt: Dry the pot over low heat, sprinkle salt after smoking, because salt has a strong adsorption capacity, and then shake the stainless steel pot on the fire for a minute, so that it is easier to clean the burnt part again, and even wipe it with a rag to clean it.

Hello dear, happy to answer for you. First of all, use hot water to clean the pot inside and out several times, you can use a rag, sponge or soft brush, it is strictly forbidden to use cleaning balls, wire brushes and other hard cleaning tools; 2.After cleaning, wipe the inside and outside of the pot (including the bottom of the pot), put it on the stovetop, and dry it over low heat.

3.Continue to turn on the low heat, insert chopsticks on the first piece of fat meat, keep drawing circles along the inner wall of the pot, let the oil boiled out by heat cover the inner wall of the pot, until the bottom of the fat becomes hard and black, turn off the heat. 4.

Look, the oil boiled out is dirty, clean it with hot water (remember, be sure to use hot water, the temperature of the pot is very high at this time, and there is a risk of scalding if you splash it with cold water). 5.Then repeat the above steps three to five times until the boiled oil is no longer dirty, wipe the pan dry, and brush with a layer of vegetable oil.

6.After the pot is boiled, it is best to stir-fry the green vegetables in a large area with cooking oil, so as to effectively remove the iron taste and impurities that may remain in the pot.

1.Heat the nonstick pan a little and pour in a little oil after heating. Then hold the handle of the pan and shake it so that each part is covered in oil. At this time, there is a thin layer of oil at the bottom of the pot, and it will not stick at all.

2.In a clean pot, pour in some white vinegar, heat until piping hot, then turn off the heat. Use a brush dipped in the white vinegar in the pot to smear the inside of the pot, repeat it several times after brushing, and then wash the iron pot with clean water. At this point, it won't stick to the pan anymore.

3.Find a piece of ginger, slice it and spread the ginger slices evenly on the inner wall of the pot, and then pour in the cooking oil for stir-frying. This also minimizes sticking to the pan.