When stir frying in an iron pan, what skills can be mastered to ensure that the pan does not stick?

For how to fry meat without sticking to the pan, I have a deep experience, slowly summarized from the experience, now share with you, please forgive or add if you don't say it right, let me come to your question! Pay attention to the following details, if you want an iron pan to not stick to the pan, the key is to grasp the temperature of the iron pan, the chef's jargon is called hot pan cold oil, the specific method is to use oil to slide the pan.

The reason why the iron pan stir-fry sticks to the pan.

Generally, when we stir-fry at home, there is a phenomenon of sticking to the pan, the main reason is that after washing the pot with water, the pot is not hot, and the oil is not hot. The general problem of sticking pans appears here! That is, when the dish is served, the temperature of the pot is low!

What is hot pan cold oil.

Quite simply, the literal meaning is that the temperature of the pot is higher than the temperature of the oil, so that the oil can be free on the surface of the pot, which is equivalent to forming a layer of oil film, so that when the dish is in contact with the pot, it will not stick to the pan!

How about sliding the pan with oil.

The method is very simple, first clean the pot with water, wait for the temperature of the pot to rise to smoke, that is, there is no water in the pot at all, then add oil, use the pot and spoon along the edge of the pot, evenly pour the oil on the pot, until the whole pot is sticky with oil, after the oil is hot, pour out the hot oil, then add the oil, repeat the previous operation, until the oil temperature rises, you can fry! A pan with smooth oil will not stick to the pan no matter what you fry! When we usually stir-fry at home, we can slide down the pot when stir-frying the first dish, which can not only achieve the iron pot non-stick, but also will not affect the speed of stir-frying.

After the maintenance of the cooking pot, most of us after the frying, the general operation is to clean it and do not care, in fact, we can do this, after washing the pot, ** heat the pot, that is, boil the water in the pot dry, so as to avoid the rust of the pot, and it is more convenient to slide the pot when stir-frying the next day, such a good habit can keep your iron pot always in a clean and mellow state, and the stir-fry will also be handy!

You can also heat the pot and rub it with ginger and then stir-fry, or you can put white vinegar in the pot to heat it, steam it dry, clean it, just wash the pot, don't put oil to fry the vegetables, these skills can ensure that the pan does not stick to the pan. Iron pots are rich in iron, which can have the effect of iron supplementation.

When stir-frying in an iron pot, it is necessary to grasp the time of stir-frying and add water reasonably, and shake the iron pot more, because the water will be boiled dry if the stir-fry time is too long, and shaking the pot more can reduce the long-term contact between the dish and the pot.

When cooking and stir-frying in an iron pot, the most important thing is to pay attention to the control of the heat, the control of the cooking oil, and the most important thing is to grasp the quality of the fire and oil and the food in the pot.

When stir-frying, first wipe the bottom of the pan with ginger, and then add cooking oil, so that the stir-fry will not stick to the pan easily. Another way is to heat the pan and then add cooking oil to stir-fry, which is not easy to stick to the pan.

When stir-frying, the iron pot at home is always "sticky"? Cook in white vinegar without rust and non-stick pan.

In order to meet this need, we are inseparable from cooking and stir-frying in ordinary life, and when it comes to cooking and stir-frying, we have to talk about the vegetable pot, a messy pot at home is an iron pot, because the iron pot is safer and more practical than other pots, and the trace elements produced by the iron pot when stir-frying enter the dish, which is beneficial to physical health, but when using the iron pot, everyone has a trouble, It's that the iron pot is particularly easy to stick to the pan, and the problem of sticking to the pan does bring you some trouble when stir-frying!

Especially when frying fish and fried tofu, not only the sticky pan is very powerful, but also the fish and tofu after frying will seriously affect the taste, if it has not been solved, it will also affect the mission of the iron pot, so today I will teach you a way to maintain the iron pot to prevent the iron pot from rusting and sticking to the pan. Cook it with "it" and it won't rust or stick to the pan!

This thing is the white vinegar and cooking oil that every kitchen has, and then you also need to prepare a steel wool ball, let's take a look at the specific operation method, first pour an appropriate amount of white vinegar into the iron pot, and then shake the iron pot, so that the white vinegar evenly stains the surface of the iron pot, and then **, put the iron pot on the fire for a while, after a few minutes, the white vinegar will evaporate and dry, and after the white vinegar is completely evaporated and dried, and then wait for the iron pot to cool down, and then wipe it back and forth with a steel wool ball several times, At this time, you will find that the iron pot is much cleaner than before, which is not complete, and there is a very critical step below!

After wiping with a steel wool ball, pour an appropriate amount of cooking oil into the iron pot, and then follow the method of white vinegar above, evenly spread the edible salt on the iron pot of noisy eggplant, and then boil the excess cooking oil dry, and then wait for the iron pot to cool and then clean it with water several times until it is cleaned. The iron pot at home is always sticky, and if it is still rusty, you can try this method and boil it with white vinegar and edible salt to make the iron pot not rust and not stick to the pan. It is also necessary to maintain the iron pot regularly in order to prolong the service life of the iron pot!

Iron pot iron pot is the traditional pot for stir-frying in our country, like the old people of our previous generation, basically use iron pots. Later, due to the rise of non-stick pans, the use of iron pans declined.

But in recent years, it seems that the use of iron pots has gradually increased, especially with the popularity of Zhangqiu iron pots, which has led to the popularity of iron pots.

1. Advantages: durable, large capacity, healthy, cheap.

1 Iron pots are generally thicker and heavier, and the materials are solid, so they are very durable, and they are usually stir-fried at home, if it is not destroyed by man, you will have no problem using it for ten or eight years.

2 The capacity of the iron pot is also relatively large, and the amount of dishes is high, so it is very convenient to fry a pot of vegetables and eat them for the whole family. When the pot is big, you can stir-fry the vegetables when you stir-fry, and you won't flip the vegetables out of the pot.

3 **Cheap, you can buy a bite for a few dozen dollars. Unlike non-stick pans, it costs hundreds of dollars to move.

4 In fact, I think the biggest advantage of the iron pot is its health.

Because the iron pot is made of pure pig iron, it does not contain any chemical components, it is not toxic, and it is absolutely not harmful to the body.

Moreover, using the iron pot for a long time can also replenish iron, which is more conducive to health.

2. Disadvantages. 1 The heat conductivity of the iron pot is relatively poor, if you use an iron pot, you will find that when you fry the pot, you will find that the pot will be burned for a few minutes before the pot will slowly heat up, which is easy to delay time.

2 Iron pots are more prone to rust, if not used for a long time, a layer of rust will be produced in the pot, and it needs to be cleaned with steel wool balls, which is more troublesome.

Generally speaking, the life of non-stick pans is not long, and after a few months, the coating falls off, and it still sticks to the pan, so it is not recommended to use this coated non-stick pan, if there is a dry burning, harmful substances will be released at an accelerated pace. It is better to use an iron pot for stir-frying, because there is no coating, it is durable, and the stir-fry is also fragrant, if you are afraid that the pot stove is not suitable, you can use the kitchen source anti-slip pot, and the card slot can be very stable to jam the gas stove, not only non-slip, no coating, but also non-stick pan, anti-dry burning, I am using it now.

1. First of all, the choice of the pot, choose a non-stick pan to stir-fry, it is naturally not easy to stick to the pan, but when choosing, try to choose a large and trustworthy brand, if the coating of the non-stick pan is not good, it will cause harm to the human body.

2. Every time you cook and cut vegetables, heat the pot hot, and then cool it, and use the pot to fry the vegetables normally after cutting the vegetables, which will greatly improve the non-stickiness of the pot.

3. Take a piece of ginger and spread it evenly on the wall of the pot, so that the stir-fry will not stick to the pan easily.

4. Heat the pan with cold oil, slightly more oil when frying meat, and then use the bottom oil in the pan as a vegetarian dish for stir-frying and meat, so that it will not stick to the pan and the oil will not be wasted.

5. Don't put too much starch when the meat is starched, so that the meat is more tender, you can add a little starch and a little egg white, and the starch will not stick to the pan if it is reduced.

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, and 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. In the future, after each stir-frying, either immediately brush it and put it on the stove to grill dry; Either 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.

At home, you use an ordinary iron pot for stir-frying, which is easy to stick to the pan, so that the iron pot is not sticky, there are the following methods!

To start using non-stick pans, you first need to understand how to use non-stick pans, because many people buy non-stick pans, but they don't use them, so it turns into regular pans. Many people say that nonstick pans are toxic and should not be used. Non-stick pans are not suitable for frying in hot pans, and if the temperature of a normal non-stick pan in a pan exceeds 270 degrees, the non-stick layer will produce harmful substances.

It is best to use cold oil and cold oil. For example, first turn on the exhaust fan so that it does not inhale volatiles, then pour the oil into the pan and gently wipe it with a kitchen towel, put the ingredients in the pan and heat the gas. Keep eggs, meat or sautéed low in calories.

Therefore, it must be noted that non-stick pans are not suitable for stir-fried dishes.

This point is very clear, when we see that there are scratches in the pot, and it is already non-stick, at this time we have to replace it in time, because when a small area is damaged, we will drop a little bit every time we stir-fry in the future, and the falling ones are toxic and harmful, although it is very slight but the time is very long, so before we use the non-stick pan, we must pay attention to this so as to avoid injury, so how to make the stainless steel pot at home into a non-stick pan by ourselves. First of all, clean the stainless steel pot and then heat the pot, and at the same time pour a little white vinegar, be sure to use white vinegar so that the pot looks clean, heat to close to piping hot, and then prepare a steel wool ball, it may be a little hot in the process of brushing, at this time we can use chopsticks to clamp it so that it is OK! Be sure to brush evenly, so that every place, especially the contact surface of the fried food, is vigorously brushed.

This removes dirt and impurities from the stainless steel capillaries. After brushing, discard the white vinegar and rinse with water. Wipe the pot dry, **heat, and pour in the cooking oil that is usually stir-frying, then shake the pot to ensure that the oil is stained with oil on the inside of the pot, and turn on medium-low heat to maintain the temperature, and let the oil stay in the pot for at least two or three minutes.

That's it, have you learned?

You can put a little more oil when stir-frying, or clean the iron pot many times, because the iron pot is easier to absorb oil, especially the new pot.

The iron pot should be wiped with oil from time to time to ensure that it does not stick to the pan, and generally do not use the iron pot to boil water, which will easily rust and cause the stir-fry to stick to the pan.

Add cooking oil to the hottest pan and let it cool before pouring in the dish to be fried so that it doesn't stick to the pan.

When washing the pot, never touch the bottom of the pot with a sharp object, there will be a layer of paint on the bottom of the pot, and if you don't touch it, it will be sticky.

When you first buy it, you can boil the pan with oil first, so that the iron pan will not stick to the pan.

Use an iron pan to stir-fry, and if you want it not to stick to the pan, apply a layer of oil to the bottom of the pan.

When cooking, pour in an appropriate amount of oil or wash the inside of the pan several times.

Pour a little more oil into the pan, or just change to a non-stick pan for convenience and convenience.

If that's the problem, I'd recommend buying a non-stick pan that isn't expensive either.

Heat the pan with cold oil, you can not stick to the pan, and warm the pan first when cooking.

Generally speaking, iron pots are used, which are better than other pots (for health), and rust is also a normal thing, so if you use it 1-2 times a day, there should be no rust in the pot, right? Isn't it commonly used? It's almost as good as cleaning the outside of the pot once a year.

1.You can put more oil, mainly so that there is oil between the dish and the pot, and the amount of nature is not sticky. (But it's not good for the body, and it's easy to get fat).

2.Don't stir-fry too dry, if you can put water, put a little more. (After stir-frying for a while, put it, or it will not be a stir-fry, it will be cooked).

3.If you can't put oil and water, speed up your stir-fry speed to the maximum. In both cases, such as fried rice, it is also necessary to stir-fry frequently).

4.Brush the pot clean before stir-frying...

There are a lot of counterfeit non-stick pans sold on the market, many of them are the same sticky, and the real non-stick pan ** is also very high, and the degree of stickiness is proportional to the amount of money you pay, which is not very cost-effective.