Do you need to boil the new non stick pan, and do you need to boil the non stick pan

The newly bought non-stick pan does not need to boil the pot, boil the water several times, this boiling water is not used, and then you can cook the vegetables

Compared with iron woks, stainless steel woks will be lighter, and the consolidation level will not be compromised in the slightest, which can be said to achieve a good balance between heat, quantity and quality. In addition, the stainless steel pot should not be rusty, and will not hide dirt and dirt, in the cleaning can greatly reduce the workload, often clean and the method is appropriate, the pot body can adhere to the exquisite appearance for a long time.

1. Does the new stainless steel soup pot need to be boiled?

Stainless steel pots and pans have many advantages such as beautiful surface, hygienic and durable, and strong plasticity, so they are widely used in high-end pots. Compared with traditional pots and pans such as aluminum pots and iron pots, stainless steel pots and pans have obvious advantages in durability and stability, and are the first choice for our kitchen pots. Do new stainless steel stockpots need to be boiled?

In order to improve the speed and quality of polishing, an abrasive containing grease and metal oxides will be used, which will remain more or less on the surface and crevices of stainless steel, so stainless steel pots need to be boiled before use.

Second, the advantages and disadvantages of stainless steel pots.

Advantages of stainless steel pots: Stainless steel pots are resistant to corrosion without rusting. Stainless steel pots not only have strong chemical stability, but also have sufficient strength and plasticity, and have fluctuating mechanical properties at a certain low temperature.

With the increasing development of the national economy and the continuous progress of people's living standards, stainless steel pots and daily necessities have also deepened to thousands of households. Defects of stainless steel pots: The heat preservation effect is poor, and the food served in stainless steel pots in winter will become leftovers in a short time if they are not eaten immediately.

The price is definitely higher, and the price of stainless steel wok is often much higher than that of traditional iron pans. There is no effect of iron supplementation, the iron effect of iron pot has been mentioned later, stainless steel, as a representative of fluctuating materials, will not dissolve residues during the cooking process, so there will be no effect of iron supplementation.

Stainless steel pots are prone to discoloration, sticking and other conditions, and the following application skills should be mastered. In fact, whether it is a flat-bottomed stainless steel pot or a round-bottomed iron pot, they are just cooking tools, and their habits are slightly different. The shovel should be stir-fried frequently when stir-frying in a round-bottomed iron pot, and the thick-bottomed stainless steel pot with multiple pot bottoms does not have to be stir-fried frequently, it relies on the high-temperature and high-pressure steam in the pot to circulate up and down to make the dishes fried.

In this sense: stainless steel pans with a thick bottom are more suitable for beginners who are learning to cook.

Non-stick pans should be boiled, which can make the metal pores on the surface of the pot smoother, and at the same time, it can also play a role in cleaning. A non-stick pan is a pan with a non-stick coating that has the effect of a non-stick bottom for stir-frying. When using a non-stick pan, avoid empty boiling, use a wooden or heat-resistant plastic spatula, and keep the pot regularly.

After buying a new pot, it goes through the procedures of boiling the pot to make the metal pores on the surface of the pot smoother, and it is also used as a cleaning agent for the first time. Avoid air burning because there is a coating on the surface of the non-stick pan, if the air burning is heated for too long, the coating will be damaged and the effectiveness of the non-stick pan will be lost. Regularly raise the pot, pour oil into the hot pot and cold pot before cooking, evenly spread the pot over medium-low heat for two minutes, and then complete the pot.

The newly bought non-stick pan, don't use it directly, teach you the correct way to open the pot, easy to use and more durable!

On weekdays, the most inseparable kitchenware is the pot, all kinds of pots, iron pots, casseroles, frying pans, milk pots, non-stick pans, ......Each pot has its own specific way of use, and different cooking methods correspond to different pots. For example, for example, there is a ceremony for opening and cutting the ribbon at the opening, then the newly bought pot also has a ceremony to open the pot, and only after the pot can the pot be opened can the maximum value be brought into play, and the life of the pot can be maximized. Many people think that non-stick pans do not need to be boiled, that is wrong, in fact, non-stick pans also need to be boiled, but the way of boiling and iron pot is also slightly different, today we talk about non-stick pans, the invention and production of non-stick pans really bring real convenience to our thousands of households, basically many families will buy non-stick pans, with non-stick pans, omelettes, fried meat do not have to worry too much about the ingredients will be easy to paste the bottom, sticky pan, which is a great artifact for kitchen novices!

The following is an explanation of the boiling method and precautions of the non-stick pan for you one by one, if you do not use the non-stick pan correctly, it is easy to damage the life and efficacy of the pot itself!

How to boil the pot] 1. The newly bought non-stick pan will generally be labeled with a merchant label, and we will first tear off all the labels stuck to the pot body. If the label is not easy to remove, you can borrow the wind oil essence at home and pour it on the trademark, and the wind oil essence is easy to tear after the trademark is completely soaked.

2. Use warm water, scrub the inside and bottom of the pot with a soft sponge cloth, rinse inside and out, drain the water, and wipe dry with a clean rag.

3. Evenly brush the surface of the non-stick pan with a thin layer of cooking oil (except lard and butter). The one I use is a tempered non-stick pan, 5 layers of thickened non-stick layer, the life is longer than the ordinary wheat stone pot, the composite pot bottom, a variety of stoves are universal, very practical!

4. Turn off the heat after heating on low heat for about 5 minutes, wait for the non-stick pan to cool naturally, let it stand overnight, and wash it with water before the next use. This not only prolongs the life of the pot, but also brings out the best cooking value.

Precautions] 1. Dry burning and air burning should be avoided, if the coating on the surface of the non-stick pan is heated for too long after air burning, the coating will be damaged and the effectiveness of the non-stick pan will be lost.

2. It is best to use a wooden spatula or silicone spatula, which can better protect the coating of the pot body. Avoid using a shovel that will scratch the surface of the pot, as the shovel can easily cause the non-stick pan coating to peel off and fail, damaging the entire pan body.

3. When cleaning the non-stick pan, choose to clean it with a soft sponge or rag, and do not use hard objects such as iron brushes and steel wool balls, which is conducive to protecting the coating of the pot body and prolonging the service life.

The newly bought non-stick pan must not be used directly, master the correct way to open the pot, it is easy to use and more durable!

Do nonstick pans need to be cooked? Many people don't know, no wonder this jar has a short life and is not easy to use.

In the daily cooking of three meals, the most indispensable cookware is the pot, all kinds of pots, iron pots, casseroles, frying pans, milk pots, non-stick pans Each pot has its specific method of use, different cooking methods correspond to different pots, the newly bought kettle can not be used immediately, everything must have a ceremony, for example, there is an opening ceremony and ribbon-cutting ceremony, and then the newly bought pot also has an opening ceremony, only by opening the lid, can the maximum value of the lid be brought into play, so that the life of the lid is maximized, many people think that the non-stick pot does not need to be opened, This is wrong, in fact, the non-stick pan also needs to be opened, but the way of boiling the pan is slightly different from the iron pan, today, when we talk about non-stick pans, the invention and production of non-stick pans has indeed brought real convenience to our families, basically, many families will buy non-stick pans, when you fry meat after eating non-stick pans and fried eggs, you don't have to worry too much about the ingredients, it is easy to stick to the bottom of the pan, this is a great handicraft novice kitchen.

Here's how to start a non-stick pan and what to pay attention to, if not used correctly, it is easy to damage the life and efficacy of the pan itself.

Boiling method] one, the newly bought non-stick pan is generally labeled with the merchant's label, first of all, we tear off all the labels stuck to the jar, if the label is not easy to remove, you can borrow the essence from home, pour it on the label, the essence is easy to tear off after the label is completely soaked in the label.

2. Scrub the body with warm water, with a soft sponge cloth, inside and bottom, inside and outside, drain water, and wipe dry with a clean cloth.

Third, evenly apply a thin layer of cooking oil (except lard and butter) on the surface of the non-stick pan, I use this tempered non-stick pan, 5 layers of thickened non-stick pan, longer life than ordinary wheat stone pots, composite pot bottom, all kinds of stoves are universal, very practical.

Fourth, turn off the heat after heating for about 5 minutes, let the non-stick pan cool naturally, let it sit overnight, and wash it with clean water before the next use, which can not only prolong the life of the pan, but also produce the best cooking value.

Precautions] First, dry burning and air combustion should be avoided, if the coating on the surface of the non-stick pan is heated for too long, the coating will be damaged, thereby reducing the efficiency of the non-stick pan.

2. It is best to use a wooden spatula or silicone spatula, which can better protect the coating of the pot body and avoid using a shovel that will scratch the surface of the jar.

Third, when cleaning the non-stick pan, choose to clean it with a soft sponge or rag, and do not use hard objects such as iron brushes and steel wool balls, which is conducive to protecting the coating of the pot body and prolonging the service life.

The newly bought non-stick pan cannot be used directly, so master the correct way to open the pan to make it more durable.

If you buy a new non-stick pot, you must open the pot, so that it will be easier and easier to use.

Since it is a non-stick pan, then the inside of the pot is coated, so there is no need to boil the pot, only the iron pot needs to be boiled.

It is to first wash the pot with dish soap. Put the pot in the fire and burn it until it is red. Then use a piece of fat to go through the whole pot inside and out. Then let the pan cool slowly, bring the pan to a boil again, and bring some oil to a boil. Pour the oil out. So that the pigeons don't stick to the pan.

Step 1: Wash the pot, clean the inside and outside of the new pot with dish soap, and then wipe the inside and outside of the pot, mainly to wash off the oil coating and dust impurities of the new pot;

Step 2: Bake the pot, slowly bake the pot over medium and low heat, the focus is to bake evenly, don't worry about the pot being bad, at this time the pot will smoke, the smoke is caused by some oil and coating heating and baking in the production process, be sure to bake the pot thoroughly, the process needs to be ventilated;

Step 3: Absorb oil, cool naturally for five minutes after baking, turn on low heat and use the stacked kitchen paper to absorb cooking oil (you can also use lard fat) and clamp it with a clip, brush the whole pot several times, the kitchen paper or lard will turn black, and the pot that has eaten oil will be oily and shiny; If the wiped kitchen paper or lard is black, you need to wash the pot with warm water again, and then repeat the third step until the kitchen paper of the test pot is not black;

Step 4: Soak the pot, pour out the oil, the oil on the inner wall of the pot does not need to be wiped off, leave it overnight, let the oil naturally soak into the pot, continue to soak the pot, brush the pot with hot water the next day, and then dry it over low heat, a perfect boiling ceremony is completed; Fried chicken cutlets, fried eggs, and baked cakes are completely non-sticky.

It should be removed. Pick some grapefruit leaves. Or oranges too. Orange peel. Cook it. Acidic stuff. Can be resolved. Peculiar smell iron embroidery. Wait a minute. These things.

The first time I saw a problem like yours, is it a ritual or a hygiene problem, because the non-stick pan coating is very strong, you don't have to use any way to boil it, you can use it after washing it with water, you can also put some water and heat it to boiling water for two minutes.

Don't be in a hurry to use the new pot you bought, handle it simply, how long will it take to stick to the pan, it's too practical, great life tips, life tips, home hacks, I hope this trick can help you and solve your troubles, thank you!

A non-stick pan with a layer does not need to be specially boiled, just take it back and boil it in boiling water, and buy a physical non-stick pan and wipe it frequently with lard on low heat.

Wash it with dish soap first, boil it with water and pour it off, and use the hot pan with oil on one side.