Most families have only one wok, is it advisable to fry without washing the pan after frying?

Human beings are born with an inertia, which makes convenience in life so important. For example, if something can be done in two steps, no one wants to do it in three steps. In fact, this inertia exists in everyone.

As the old saying goes, you can't have both fish and bear's paws. If we choose convenience, we often have to pay a price. Stir-frying is something that most people do now or in the future, and of course there are ways to stir-fry.

At present, many people fry the next dish directly after cooking for convenience without washing the pot after cooking. For this kind of operation, it seems to save a lot of time, but in fact it comes at the expense of your own health.

Most families have only one wok, is it advisable to fry without washing the pan after frying? When we finish cooking, the inside of the pot will inevitably get food particles on it. At this time, if you don't brush the pot in time and fry the next dish, then after a long time of hype, the food residue on the surface of the pot will inevitably be burned.

In fact, it's the burnt food that is the problem. Studies have shown that burnt foods produce high levels of benzopyrene.

It is a strong carcinogen.

Therefore, it is very unwise to cook without brushing the pot.

Most families have only one wok, is it advisable to fry without washing the pan after frying? When cooking in an unwashed wok the taste of the new dish is affected, which is equivalent to grilling. If such food is consumed for a long time, people are not only prone to fire, but also harmful to health.

On the one hand, the residue of the previous dish will be burned by the hot pot, and the burnt taste will inevitably enter the new dish, so that the taste of the new dish will be even worse. On the other hand, when leftovers are burned, the harmful substances produced can be mixed into the new dishes or even eaten by us, which can adversely affect our health.

This may seem like a no-brainer, but it's actually very unwise. For the health of yourself and your family, it is recommended to brush the pot after cooking the next dish. In fact, the cleaner the pan, the less likely it is to produce harmful substances when stir-frying.

Secondly, do not stir-fry over fire. This is because it is easy to burn when stir-frying, and burnt vegetables produce a lot of harmful substances. Eating burnt food is not good for health.

No. In order to save trouble or to see that the pot is relatively clean, many people often fry the next dish directly after the first dish is fried. However, the surface of the pan that looks clean will adhere to grease and food debris, and when heated at high temperatures again, carcinogens such as benzopyrene, aldehydes, and heterocyclic compounds may be produced.

Moreover, when you continue to stir-fry without brushing the pot, the remaining vegetables that are originally in the pot are easy to burn, which also has a certain carcinogenic hazard. Therefore, after each stir-fry, the pot should be carefully cleaned before the next dish is fried, which not only reduces the production of harmful substances, but also prevents the seasoning and residue of the previous stir-fry from affecting the taste and appearance of the next dish.

It is definitely not advisable because it will make the wok particularly dirty, and the various foods will be mixed together, which will make people's stomachs very uncomfortable.

I don't think it's scientific because it's not hygienic and it also produces a lot of bacteria.

I think that the method is not very scientific, because it is not hygienic, and it will also produce a lot of bacteria.

Personally, I think you need to wash the pot after stir-frying.

Because if it is not cleaned, the oil left on the pan after frying will corrode the pan, affecting the life of the pan and the taste of the food. If you don't wash the frying pan, it can be a health and safety hazard. Because you don't wash the pan after frying, the oil stains in the pan can easily get dirt and bacteria.

The next time you use a frying pan, there will be a lot of dust and bacteria in the pan, and at this time, if you add oil while cooking, it will inevitably cause gastrointestinal upset. In addition, there are some food debris in the pot after cooking. If not cleaned in time, it is easy to deteriorate and mold, causing harm to the human body.

Some people try to save time when frying. After frying a dish, they fry the next dish without washing the pot. While this saves time and makes the most of residual oil and waste heat, it is not desirable from a health point of view.

Because when cooking, it produces a substance called "3,4-benzopyrene", which has a strong carcinogenic effect. Regular ingestion can lead to lung cancer.

Stomach cancer and blood cancer. If you do not wash the pan and continue to fry, "3,4-benzopyrene" will accumulate more and more, and eventually exceed the normal range. People who consume this stir-fry for a long time can easily cause diseases.

In addition, many people also like to take the opportunity to fry rice with leftover oil after cooking.

It's also bad for health. Because there are many things in the pot after fried rice, such as soy sauce and monosodium glutamate.

Salt, etc., these substances tend to scorch when fried rice, producing nitrite amine. Like "3,4-benzopyrene", it is also a strong carcinogen.

It has adverse effects on the human body. So, don't try to save time and neglect the cooking details. The frying pan should be brushed one plate at a time.

The above is my personal opinion, based on the above reasons, we should all know by now that we should know to wash the pot after stir-frying! For the sake of our health, we all need to pay careful attention to dietary issues, which should not be underestimated, because the occurrence and development of diseases are often caused by carelessness, well, finally, I hope this article can be helpful to you.

The pot must be cleaned after frying, otherwise it will be pasted when you use it next time, and there may be flavor. Generally, the chef in the restaurant has a non-stop faucet next to the pot stove in order to clean the pot and pan in time to ensure the flavor of each dish.

It needs to be cleaned, because if it is not cleaned, there is a high chance that the pan will stick, and it will also affect the next use.

Yes. Because there is a lot of grease in the pot after frying, if it is not cleaned up in time, it may breed a lot of bacteria.

The newly bought wok can be used, but when you use it for the first time, it is best to brush it with a stiffer brush, or use it to boil thick rice water to block the microscopic pores of the casserole and prevent water seepage. Before placing the wok on the stove to burn something, the water on the surface of the pan should also be wiped dry.

It is best to put the hot wok on an iron frame or a dry wooden board or straw mat, not on a wetland, tile or concrete floor, otherwise the temperature will change suddenly, and the wok will easily burst. Also, don't use a wok to make sticky paste.

Be careful when using the iron pot.

1. For iron pots that are seriously rusty, black slag and black skin, they should not be used again.

2. Do not use an iron pot to serve vegetables overnight, because the iron pot will dissolve iron under acidic conditions and destroy the vitamin C in the dish.

3. Try not to cook soup in an iron pot.

4. Try to use less detergent when brushing the pot. If there is a slight rust on the inside of the pot, it can be cleaned with vinegar.

Here's how to deal with it:

1) Put the pot on the stove over low heat, take a piece of meat skin with fatty meat, and use chopsticks to press back and forth in the pot and scrub it back and forth. To ensure that the skin of the meat rubs every inch of the inner wall of the pot, the whole process lasts about 10 minutes. The purpose of this process is to moisten the pan so that some of the grease seeps into the pan and is not easy to rust.

2) Wipe the pot dry with a soft rag, take a piece of ginger or use ginger slices and carefully wipe the pot back and forth. At this time, the bottom of the pot is still heated over low heat, so be careful not to burn your hands, this process takes about 3 to 5 minutes. The purpose of this process is to remove the odor from the pan.

3) Turn off the heat, let the pot cool naturally, and rinse with detergent. Then let it dry so that it can be used with confidence.

Other treatments:

1) If you buy a newly bought wok, if you use it to cook rice porridge once, you can prevent the inner surface of the pot from turning black in the future.

2) Before the use of the new wok, the traditional Chinese practice is to add salt to the pan, fry the salt until yellow, then add water and oil to the pan and bring to a boil. The main effect of this is to remove the strange smell from the pot and make it rust less likely in the future.

3) In order to prevent rust in the new pot, you can use yellow sand or soot and grass balls to wipe with water to remove the gray-white substance on the surface of the pot, then heat the pot, put in cooking oil until the oil smokes, and then use this oil to wipe the surface of the pot, and wash it with water after stopping the fire.

Don't be in a hurry to use the new iron pot, learn the correct cooking skills with the chef, and stir-fry non-stick pans.

Of course, you have to wash the pot after stir-frying. Because the taste and ingredients of each dish are different, if you don't cook the pot, it will have a skewered flavor and is very unhygienic.

Personally, I think that the pot should be washed after stir-frying, because it is good for the health of the body and will not cause food poisoning, so I personally think that the pot must be washed after stir-frying.

Be sure to wash the pot after stir-frying, otherwise it will affect the taste and color of the latter dish.

If the pot is not cleaned in time, the sticky juice left in the bottom pot of the previous dish will burn off when it is cooked again, which will cause a lot of harm to our physical and mental health.

Most of the dishes are made up of carbon-rich organic compounds, which can be converted into nitrosamines, a strong carcinogen, after decomposition reactions. Especially when cooking dishes that contain protein and fat, such as fish and meat, the amount of nitrosamines in the pan residue is higher. In that case, if the pot is not washed and cooked again, the nitrosamines will seep into the food.

Therefore, when cooking several dishes continuously, it is best to brush the pan once after frying one dish.

As a traditional kitchen item for cooking food, the wok is said to be used in every family, but in daily life, many people are more or less prone to make some mistakes when applying the wok to cook. Everyone has noticed that if the wok is not cleaned with water, it will rust the next day, and this kind of rust is the compound. If the body absorbs too much rust, it will be harmful to the liver.

After frying a dish, brush the pan and stir-fry another dish. After each meal, the inner cavity of the pot must be cleaned, and the pot must be dry to prevent the pot from rusting and causing compounds that are harmful to human health. Some people are accustomed to putting a boiling wok under the tap to clean it.

When the water is turned on, the smoke rises suddenly. At this time, the floating particles in the air will increase significantly, which is not good for physical and mental health. They should prevent it.

Finally, there is also a friendly reminder that you should not use a wok to hold vegetables and fruits overnight, because the wok will melt iron in an acidic and alkaline environment, destroying the vitamin C in vegetables and fruits. Try to use less detergent when washing the pot, and if there is a little rust in the pot, you can wash it with vinegar. For the rust, black slag and black ** very serious wok, do not apply it again.

So seeing this, everyone knows why we should brush the pot every time we finish stir-frying, right? Do you have any cooking tips to share? Everyone is welcome to leave a message in the message area to discuss and improve with each other!

After stir-frying, there will be a layer of yellow-brown sticky substance on the bottom of the pot, if you don't brush the pot, then when you fry the second dish, it is very easy to stick to the bottom of the pot and have a burnt smell, which has potential hidden dangers to people's health.

If we don't brush the pot, the soup left over from the previous dish will be mushy when we cook it again, which is bad for our health.

Teach you the skills of boiling the pot, the non-stick pan will not rust, let's take a look.

Let's start with a new term: boiling the pot.

Boiling usually refers to the maintenance measures before the first use, and the correct boiling steps can make the pot not stick to the pot and will not rust in the future use days, which can greatly improve the service life of the iron pot.

1. Cooking skills of non-stick pans:

1. Add water to the pot, the amount of water is about 80% of the capacity of the pot, then boil over high heat for boiling, the boiling time lasts for about 10 minutes, pour out the water after 10 minutes, and dry naturally.

2. Pour in a small amount of cooking oil, and then spread the whole pot evenly with a napkin, this process is called moistening the pot, and the time is best to be one night.

Two simple steps, so that your non-stick pan has a longer service life, and the non-stick effect is better, do not use the new pot directly without opening the pot, you will ruin a good pot.

Second, the boiling skills of the iron pot:

A good iron pot not only conducts heat quickly, can make the food more evenly and quickly heated, but also makes the stir-fry soup more nutritious, and the most important point can supplement the iron necessary for the body, so the boiling of the iron pot is particularly important.

1. Cleaning: The newly bought iron pot will have a layer of residual oil left by mechanical processing, if there is no iron pot that has been boiled, these mechanical residual oil will flow into the dish, which is very bad for the body, so it should be carefully cleaned.

2. Dry burning: control the dry water after cleaning, put it on the fire to dry burn, and burn off the coating on the surface. In the whole process of dry boiling, the edge of the pot should be shaken constantly, the purpose is to make the iron pot can be heated evenly, the whole process is about ten minutes, and the surface of the pot can become iron blue.

3. Clean again: Wait for the pot to cool a little bit, clean it again, and add dish soap to help.

4. Moisten the pot: heat it again after cleaning, when the iron pot is about to smoke, pour in the cooking oil, and constantly shake the bottom of the pot to ensure that every place inside the pot can be soaked with cooking oil, and wait until the cooking oil in the pot begins to smoke, we pour out the oil, and completely clean the grease in the pot and the magazine on the surface. Then moisten the pot again, and this step must be repeated at least three or four times before the whole process is completed.

5. Static storage: The processed iron pot should be placed for at least one night before use.