I don t know much about pots, will the iron pot stick to the pot?

The iron pot will not be easy to stick to the pot after boiling, and the new pot should be boiled after returning, and cooking oil should be poured after heating at high temperature.

Burn the pot thoroughly, repeat many times can form a "protective layer" on the surface of the iron pot, to avoid sticking to the pot, in addition to choosing a good iron pot is very important, I use the kitchen source anti-slip iron pot, it will not stick to the pan, this uncoated no chemical damage, using high-purity iron ore.

There is no fear of scratches when fried with a shovel, and the aerospace-grade nitriding process used also makes it more wear-resistant, frying-resistant, and rust-resistant.

It should be noted that if you use an iron pot to boil water, the oil layer will be removed and the pan will stick.

Note that the pot cannot be washed with wire.

Usually when washing the pot, washing with a soft cloth and dish soap will not remove the oil layer.

It is not enough to have an oil layer when frying fish.

The correct way is to apply ginger vigorously in a hot pan.

First of all, you must wash the pot clean, especially the bottom of the pot to keep the bottom of the pot clean and nothing sticky, add it to medium heat, first heat the bottom of the pot to dry, and then put in cooking oil.

2. Put the cooking oil in the pot and heat it, the more the cooking oil is put in, the more it will not stick to the pan.

3. Put the ginger slices in the hot cooking oil and let the ginger slices boil in the pot for a while. Ginger slices should not be cut too finely, just cut into slices.

4. In this process, you can use a spatula to drag the ginger slices to completely coat the bottom of the pot, and then the ingredients, at this time the fried vegetables will not stick to the bottom of the pot.

Whether an iron pot sticks to the pan depends on whether it is used properly. Before each use of the pot, wash the pot, put it on a hot fire, and when the pot is extremely hot, add appropriate cold oil, commonly known as "hot pot cold oil", and also known as "hot pot" in the industry. This method is very effective in preventing the pan from sticking, but be careful not to burn the pan when you are cooking it at home, and do not add too little oil at the same time, so that the fried food will not stick to the pan.

The iron pot will not stick to the pan, before each use, first wash the pot, put it on a hot fire, burn it in the pot, and add appropriate cold oil when it is hot, commonly known as hot pot cold oil.

The reason is that the iron pot is not used properly, resulting in rust in the iron pot, at this time it is necessary to re-open the pot, after the pot is boiled, the iron pot will become non-rusty and not easy to stick to the pan again, and the boiling method is as follows:

Materials required: steel wool, cleaning essence.

1. Put the detergent and water in the pot and clean it with a steel wool ball.

2. After cleaning, pour out the water inside, and then pour in clean water to clean it.

3. Use a clean towel to dry the water in the pot.

Fourth, turn on high heat and burn the pot, and directly change the color of the pot.

5. Repeat the first.

First, the second and third steps, wash the pot again with dish soap and water, and then wash the pot with clean water. Wipe off moisture inside and outside the pan.

6. Put a full spoon of cooking oil in the pot, heat the oil over high heat, shake the pot back and forth, and burn the oil for five minutes.

7. After the oil is poured out, repeat the first again.

I. The second and third steps are to clean the pot and dry the inside of the pot (this time also wipe the bottom of the pot).

Ten. First, after boiling, the iron pot can become rust-free and not easy to stick. It should be noted that after boiling the pot, try not to wash the pot with dish soap after stir-frying, otherwise it will become rusty again.

The reasons why stir-frying sticks to the pan are insufficient boiling, temperature issues, the food itself, and so on.

1. If the pot is not fully boiled, the iron pot is not coated, so to prevent sticking, it is to let the iron pot obtain a protective layer similar to the coating. This is the meaning of boiling the pot. The essence of the iron pot is iron, and after the iron is smelted, there will be many fine pores on the surface of the pot that we cannot see, and at high temperatures, these pores will open and absorb grease and form a protective oil film like a coating.

Before using the iron pot, be sure to boil the pot well, so that you can basically leave the sticky pot. After boiling the pot, the iron pot has a certain anti-stick ability, but not all of it is anti-stick, so at the beginning, we can make dishes with more grease to make the oil film of the pot body more moist and improve its anti-stick ability.

2. Temperature problem: hot pan and cold oil is one of the basic anti-stick skills. When cooking, clean the pot, heat, and then add oil after the temperature is enough, (it is almost enough if there is white smoke rising) to let the oil fully disperse before putting the food, so that you can effectively avoid anti-sticking.

3. The sticky bottom of the food itself is also related to the food, for example, green vegetables are not easy to stick to the bottom, and lotus roots are easy to stick to the bottom.

The difference between them is that the ingredients are different, and foods with higher starch are more likely to have sticky bottoms.

Therefore, like lotus root, you need to clean the starch on the surface before cooking, so as to avoid sticking to the pan to the greatest extent. If it is fish or meat, it is recommended to start with the heating time and heating temperature.

For example, if the temperature is too high, the surface of the food will quickly dehydrate and char, which will lead to sticky bottoms.

Heat the pan with cold oil, so that the iron pan does not stick to the pan

When cooking, you should first heat the pot, and then pour in the appropriate amount of oil, you can immediately stir-fry the pork, this time is the hot pan and cold oil to fry the pork until it slowly changes color, you can find that the pot is not easy to stick to the pan. Or heat the pan before cooking, then pour the oil into the pan and heat the oil until it is 8 hot. I don't know how to perceive the temperature of 8 into a hot temperature, and I can see that the oil in the pot has begun to smoke, so pick up the pot and shake it to let the oil get as much as possible around.

Then pour out the oil, re-add the cold oil and stir-fry directly.

Chinese cooking pays attention to "smooth pork with cold oil and scrambled eggs with hot oil". There are a lot of cooking techniques in this, which can be summarized as: boiling the pot in advance, swinging the pot with cold oil, and heating the pan with cold oil.

Burn the pot in advance, first empty the pot body, and raise the temperature of the pot body first, then the temperature of the pot body is a few times. First, put in 100 grams of vegetable oil, rotate the pot body, and swing the pot with cold oil, which can reduce the temperature of a part of the pot body, and it is also a process of moisturizing the pot body with oil. Pour the vegetable oil back into the oil basin, and then fill in the cold oil needed for stir-frying, and the oil temperature is about four to five percent of the hot oil temperature, which is the so-called hot pan cold oil.

At this time, then put in the cut meat slices and shredded meat, the pot body, vegetable oil, and meat slices will form a temperature difference, and the direction of heat will surge upwards from the pot body, so that the fried meat will not stick to the pan. With the temperature buffer of vegetable oil, the temperature of the pot body is not too high, and it can make the meat slices and shredded meat that touch the bottom of the pot solidify. This is also the essence of Chinese cooking:

Boil the pot in advance, swing the pot with cold oil, and heat the pan with cold oil.

In addition, after the first maintenance of the iron pot, the effect is definitely not inferior to that of the large flush non-stick pan. After each stir-fry, either immediately clean it and put it on the stove to dry;Or directly do not brush, with the bottom of the pot for stir-frying, and use it to brush;Both of these methods can play a good role in preventing the iron pot from rusting. After the iron pot is most taboo to be cleaned, the pot has a layer of water inside, and a layer of dark yellow rust will be born after a while, and there is a strong smell of rust.

Wok. Iron pots are divided into pig iron pots and fine iron pots (wrought iron pots), and pig iron pots are suitable for slow frying, with few harmful substances and health. The fine iron pot is suitable for stir-frying, the pot body is thinner, the heat conduction is fast, the cooking time is short, and the gas is saved. Generally, an induction cooker can be used.

Non-stick pan. The non-stick pan meets the national standard, and it is no problem to use it at medium and low temperatures;When the temperature of dry boiling or frying oil exceeds 250, the coating may be damaged. It needs to be carefully maintained, and it is not recommended to use it if the coating is cracked or the paint is peeling, and the shovel should be used with a silicone shovel or a wooden spatula.

Stainless steel pots. The vast majority of stainless steel pots on the market are made of high-quality 304 stainless steel, which is basically composite steel, with 3 layers and 4 layers. Pros:

Food-grade dust key is stared at the inner layer of stainless steel, with less harmful substances, and is the first choice for health. If the handle is also stainless steel, it can be placed directly in the oven, which is very convenient.

Aluminum pans. High temperature or metal spatula collides and rubs with aluminum pots when stir-frying, or dishes with strong acids and alkalis may release aluminum components, and regular consumption accelerates aging.

The iron pot is always sticky, you can try the following method:

1. First of all, we first pour some white vinegar into the pot. Note that you don't need too much, about half a spoonful.

2. Then, we add a little salt to the pot, a small spoon. White vinegar softens stubborn dirt, and salt speeds up softening.

3. Next, pour a little warm water into the pot. Here everyone should be careful not to pour cold water.

4. Then, after soaking for about 5 minutes, we can easily scrape off the pot sticking to the bottom of the pot with a small rice spoon. If you do this, it won't hurt the pot at all.

5. Finally, we just need to gently brush the pot with water, and that's it.

Tips: If the pot at home is particularly easy to stick, it is recommended that you pour oil into the pot before frying this starchy dish. When the pan is hot, rotate the pan to cover the surface of the pan with oil to form a protective film.

When the pan is hot, pour out the oil, and then pour in the cold oil, so that the stir-fry is not easy to stick to the pan.

Nonstick pans are not iron pans and are made of special coatings, the most common of which include flon coating and ceramic coating. Compared with iron pots, it is easy to clean and heats up quickly.

nbsp;There are many kinds of materials for pots, one of which is non-stick, and this kind of pot stir-fry is easier to clean. then Is a nonstick pan an iron pan? Let's give you a specific introduction.

Details:

A non-stick pan is not an iron pan, and generally the bottom of the pan is coated with Teflon and ceramic, so that it will not stick to the pan when stir-frying, and it is very easy to clean.

The difference between a non-stick pan and an iron pan:

1. The definition is different, the bottom of the non-stick pan is coated, while the iron pot does not contain a coating, and is directly made of pig iron or wrought iron, which is a traditional kitchenware.

2. Heat transfer is different: There are layers of thick coating on the bottom of the non-stick pan, so the heat transfer will be relatively slow. The iron pan heats up relatively quickly, so it is better to use the iron pan to stir-fry.

3. Different characteristics: non-stick pan, non-stick, temperature resistance, wear resistance and good adhesion, very easy to clean. However, it has strong toughness, impact resistance, and is more resistant to falls, but it is easy to stick to the pan, difficult to clean, and easy to rust.

4. Different: Non-stick pans are made with a special coating, which will be more expensive. The iron pot is one of the traditional pots and pans, and it will be cheaper.