How to maintain stainless steel pots? What are the precautions?

Stainless steel pots and pans need to be maintained in heating, cleaning and other links, so let's go to see how to maintain it with life.

Some stainless steel pans are not easy to clean. In fact, the cleaning method is not grasped well. In addition, the material is different from that of an iron pot.

Therefore, when using, do not follow the idea of using an iron pot. Be sure to take care that the flame does not go beyond the bottom of the pan. so as not to turn the pan yellow or black; If the pot is not dried for a long time, it is easy to cause the pot to turn yellow.

When using, try to use medium and low heat. Don't worry. Qualified stainless steel pots have good thermal conductivity and strong durability.

After the fire is turned off, the pot will heat for a long time.

Stainless steel pans have the function of non-stick pans. The key is that you have to master the temperature. When the pot is hot enough, the constant temperature is 160-180 degrees, which can achieve the effect of non-stick food.

When we cook vegetables in a stainless steel pot, it sticks together. It's not a question of the pot, it's a question of how to use it. To prevent stainless steel pots from sticking, there are two better ways to preheat:

1.Place the pot on a heat source and heat over medium-high heat (no more than the bottom of the pot) for 1-2 minutes, then sprinkle a small amount of water droplets into the pot until the water droplets condense in the pot and stop moving. The temperature has been reached.

If the water droplets are sucked dry or jumping around, it means that the temperature has not been reached and the heat needs to be continued. When the temperature is reached, turn the heat to medium-low, pour in the oil, evenly place the oil in the pan, and then you can fry the fish or other sticky food directly.

2.To cool the pan with cold oil, pour the oil directly into the pan and heat it until the oil creates an oil path in the pan and spreads to one side of the pan, indicating that the temperature in the pan is enough for the food to be cooked.

Stainless steel pans look good, but cleaning is a big problem, especially shiny ones. If it is cleaned with a wire brush, etc., the pan is clean, but there is no luster. In fact, if you really accidentally burn the pot and the burnt black is still in the pot, just add some water, slowly boil it over low heat, and then wash it clean with a gentle push with a washing pad.

Now we have launched a cleaning paste specifically for the cleaning of stainless steel kitchenware. The stainless steel pot body is pale yellow due to its long use. This professional cleaner will wash as good as new as long as it is gently scrubbed.

It can also be used to clean stainless steel cooktops and other stainless steel products during the Spring Festival.

1.Before using it for the first time, warm the pan with white vinegar, wash the pan once, then rinse with hot water, and dry the inside and outside before use.

2.Do not store acidic or alkaline foods for long periods of time.

3.Do not dry the pan for a long time, continuous drying heating will cause damage to the pan.

To sum up, I believe you already know how to maintain stainless steel pots and pans.

Stainless steel pots and pans are very convenient in the process of use, and they are relatively quick to maintain. You can use baking soda and a cleaning ball to clean it, and you can give the stainless steel pan a new look.

After heating, then cleaning, after drying the water stains, the surface can be maintained by applying a layer of lard, which is not easy to crack, and should be placed in a cool place, so that it will not rust.

1. When using the pot for the first time, you should first open the product package to confirm whether the product is damaged, and then warm the white vinegar or white vinegar mixed with water a little to clean the pot, then rinse the pot with hot water, and finally wipe it clean inside and outside with a dry rag before use.

2. When cooking food for the first time, you can put a small amount of cooking oil in the cold pan first, and then heat it over medium heat.

3. When using a gas stove for cooking, you can use medium and low heat, which can not only save resources, but also avoid yellowing and blackening of the outer wall of the pot. At the same time, due to the superior heat transfer performance of the pot, it can achieve the effect of fast cooking. Therefore, it is recommended to use an induction cooker when using, which is more energy-saving and environmentally friendly.

1. Wash the pot with water and dishwashing liquid. Wipe the surface of the pot with a dishcloth or sponge. Wipe the pot thoroughly inside and out. Rinse off the foam with warm water and set aside to dry. The oil is more likely to adhere to a clean pan.

2. Pour an appropriate amount of oil into the pot. Choose oil with a high smoke point to boil. Sesame oil, vegetable oil, peanut oil, and soybean oil are all great for boiling.

Oils with a high smoke point can cope better with high temperatures when boiling, and fit more "tightly" to the pot, resulting in a better anti-stick effect and a longer duration of effect. Pour an appropriate amount of oil into the pan and cover it thinly at the bottom of the pan. Most pots require 2 tablespoons of oil for maintenance.

Hold the handle of the pan and shake it back and forth so that the edges of the pan are also covered with oil. The aim is to allow the oil to cover the inner surface of the pan as evenly as possible so that the pan can be adequately maintained.

3. Cook the pot over medium heat for 2 minutes. Do not heat the pan over high heat, as this will cause the pan to heat unevenly and may scorch the oil. Medium heat is not only "gentler" for the pan and oil, but also ensures a uniform heating rate.

When wisps of smoke come out of the pan, the oil is ready. It can take 3 to 5 minutes from ** to smoke. As soon as the pot smokes, it should be moved to the stove without fire.

4. Leave the oil on dry for 30 minutes. Leave it in at least warm so it doesn't get hot to the touch. Leave the oil to cool to ensure that the rest of the pan can be done safely. Do not test the oil to the right temperature by hand.

5. Wipe the inside of the pot with a paper towel. If you don't want to throw the oil out, you can also use a kitchen paper towel to absorb the oil and throw it away along with the food waste. There may still be residual oil in the pan at this point, but that's okay.

Crumple the kitchen paper towel into a ball and wipe the inside of the pan with a circular motion. Doing so will both absorb excess oil and give the pan a noticeable shine. When the pan becomes oily and shiny, it means that it is almost wiped and the anti-stick layer of the pan surface has also formed.

The new stainless steel pot should be boiled before use. Boiling the pot can better clean the new pot, and can also extend the life of the pot, the stainless steel pot after the boiling treatment will also rust slower than the pot without the boiling treatment. Regarding the specifics of "how to deal with the new stainless steel pot before use", if you are interested, you can continue to read and understand.

1. Rinse the newly bought pot and rinse the impurities and dust on the surface of the pot first.

2. Turn on low heat to heat the pot evenly, and then wipe the surface of the pot with pork or vegetable oil while heating.

3. After the oil turns black, turn off the heat, and then rinse the grease on the surface of the iron pot with warm water.

4. After cleaning the pot, continue to brush the pot surface with new oil, and repeat this process about 3 times.

<> aluminum pot should be cleaned in time after use to avoid it being placed for too long, and the fire should not be too large when used, as the long-term high temperature will cause damage, rust and blackening in the place where the temperature is concentrated.

1. The wok and power bolt must be kept clean frequently. After each use, the wok should be wiped clean with a dry cloth or a damp cloth wringing out the water to avoid grease and scale, and if oil scale has been formed, it can be wiped off with a stain remover. Never immerse the electric wok and power latch in water or rinse with water to avoid leakage.

2. After use, unplug the power plug and cut off the power supply. The wok should be used and stored in a dry place, and should not be placed in a place with corrosive gases and excessive humidity, so as not to damage the electrical and absolute edge of the tank.

3. Do not touch the inner pot with your hands during use or just after a period of time, because the inner pot is still in a high temperature state and is easy to burn, especially for users with children.

4. The surface of some woks is coated with fluorine-containing resin, and the surface of the spatula made of metal or a sharp knife must not be scraped to prevent damage. To remove the dirt on the surface of the inner pot, you can't use a plastic and wooden spatula to scrape, it is best to wipe off the residue with a dry cloth after each use, while the orange noodles are still slightly hot.