How to use a cast iron pan without sticking to the pan?

Many people will find such a problem, the iron pot will burn more and more black after a long time, and with the effect of oxidation, it will naturally appear darker. Therefore, if you use this kind of pot to stir-fry, there will be a situation of sticking to the pan, and you can do it with less oil and no sticking to the pan through some simple methods, which is that it must be preheated in advance, and the fried dishes are better.

If you are using an iron pot to fry vegetables at home, you also need to pay attention when cleaning, because the pot can not be rubbed hard with a steel wool ball, so that it will become thinner and thinner, so that the stir-fry is easy to stick to the pan, and it should be cleaned with warm water when washing. Generally, after washing with warm water, put the pot on the stove to dry, so that it will not rust and will not destroy the protective layer inside the pot, so that the fried vegetables will be more fragrant. When the pot is dry, wipe it with the oil of the stir-fry, so that the pan is evenly smeared with a cotton cloth, the stir-fry is more fragrant, and it will not stick to the pan.

If the oil temperature is too high, you need to let it cool at this time, otherwise it will stick to the pan, and the heated area at the bottom of the pot should also be heated in advance, so the fried dishes will be better. When stir-frying in an iron pot, if you want to put less oil in a non-stick pan, you must preheat it evenly in advance, so that the pot will be better, and the oil layer should be drawn around the pot to fry the dishes will be more fragrant, and there will be no sticking to the pan.

In addition to this method, there is also a method to pour more in the pot first, there is a sufficient slide to heat the temperature to a certain extent, and then pour out the excess oil, so that the stir-fry is not easy to stick to the pan, and it is a very good way to cook. You can also use ginger slices to smear in the pot in advance, and there will be no paste or sticking to the pan, which is more practical when frying fish, you can also put the oil in the pan in advance, and then sprinkle some edible salt, and there will be no sticking pan, you can use this method when frying poached eggs.

First of all, we must choose a high-quality iron pot, maintain the iron pot, form a protective film on the surface of the iron pot, heat the pot in advance when cooking, then pour in oil, and wait until the oil becomes cool before putting the vegetables.

When the pot is cleaned, the pot should be dried dry, preheat the pot in advance, spread the oil evenly around the pot, pour a lot of oil into the pan at the temperature of the oil, and then pour the excess oil into the bowl.

Be sure to stir the food as soon as possible when putting it in. Try not to fry slimy things like beans and tomatoes.

1. The inner layer of the iron pot will become darker and darker after a long time, and the oxidation will form a natural protective layer, which can not be rubbed with a wire brush, but should be cleaned with warm water.

2. After cleaning with warm water, be sure to put the pot on the stove to dry, the advantage is to prevent rust and not destroy the protective layer in the pot.

4. Again, the iron pot uses less oil and does not stick to the pan, be sure to fully preheat the iron pot, hot pan cold oil, oil temperature should not be overheated, not only to the bottom of the pot area heated, the whole pot should be fully and evenly heated. If not, unless you have a very high level of pot-turning.

5. Then, to be non-sticky, and to have less oil, under the premise of uniform preheating, the oil in the pot should be fully slid to make the oil layer around the pot slide to the greatest extent.

6. There is another way, after the pot is evenly heated, pour a lot of oil into the pot first, slide the pot fully, heat the pot at a certain temperature, pour out the excess oil, and use the amount of oil you need, so that it is not easy to stick to the pan when cooking.

7. Finally, there are two methods, one is to use ginger slices to smear in the pot, generally the frying heat is good, and it is not easy to stick to the pan, this method is the most effective way to fry fish. Second, after the oil is put into the oil pan, sprinkle a certain amount of salt first, so that it is not easy to stick to the pan, such as when you fry poached eggs, this method is particularly obvious, it is not sticky at all, and the oil is still less.

The cast iron pan should be boiled before being used for the first time, and this ritualistic step is as follows:

1. Carefully scrub the pan with dish soap and hot water, and the dish soap can no longer be used in the future;

2. Dry the whole pot, light the fire to heat and dry the water (you can dry it directly in the sun in summer);

3. After heating the pot over low heat, smear the entire inner wall of the pot with lard or vegetable oil, and then let it stand;

4. Wash the inner wall of the pot with hot water and a soft cloth or wipe the inner wall of the pot with a napkin and repeat 3;

5. After repeating 2-3 times, take some cheap green leafy vegetables (I use vegetable skin leaves) and fry them in a normal way to see if there is any problem.

After boiling the pot, the vegetables have been fried for a long time on purpose in the picture above, and the vegetables are all yellow, and the bottom of the pot is slippery and non-sticky).

6. Wash the inner wall with warm water and a soft cloth, dry the water, and then wipe a little vegetable oil on the entire inner wall and put it away.

In addition, the thick cast iron pot heats much more slowly, so you can put your palm on the top of the pot to feel the heat when cooking, and then put oil in the cooking. Cast iron pans are not good at stir-frying, they are good choices for frying or making oven baking sheets.

Other materials of pans, such as stainless steel, are beautiful but not recommended to buy, and the poor thermal conductivity is easy to stick to the pan. High-grade copper pots are easy to rust and scratch, and maintenance is very troublesome. There are not many pans made of pure aluminum these days because they tend to burn soft and are poisonous.

Heat transfer velocity of different materials:

Copper: 398 Aluminum alloy: 237

Iron: 80 Cast Iron: 38

Stainless steel: 16

What should I do if the cast iron pot rusts if it is not used and maintained properly?

In the case of mild cases, 1, rub with coarse salt 2, rub with vinegar 3, wash with rice water, and in heavy cases 3, soak with sodium hydroxide (strong alkali) for a few days, and then take it out and rinse it carefully with water, and wipe it with a wire ball repeatedly. Apply vegetable oil and bake in a preheated oven for an hour (it is said that a functional oven has a "clean" function that removes rust). Then take it out and apply a thin layer of vegetable oil again to finish.

Today, with the improvement of people's living standards, we have more kitchen pots and pans to choose from. Whether we come to the supermarket or choose to shop online, we can see a lot of dazzling products. A wok-fried pan is inseparable from every family.

There are many types of woks. Nowadays, many people are using cast iron pans and non-stick pans. Non-stick pans seem to make stir-frying more convenient, and it will also be easier to brush the pan, but there are also many people who prefer cast iron pans.

Because there are still many benefits to stir-frying in a cast iron pan. Although the cast iron pot is relatively heavy, the thinner little girl still struggles to operate the cast iron pot.

Non-stick pans, because of the non-stick coating, can make it easy for us to stir-fry and cook, not easy to stick to the bottom. However, this chemical layer will still cause some harm to the human body.

Cast iron pots are thicker, but they keep warm very well. Maybe we feel that the heat is slow when we start to boil the oil, but when the temperature comes up, you don't feel that way. Because the heavy iron pot is rich in iron, it is still good for our body if you use it for stir-frying.

After buying a cast iron pot, you must pay attention to it, and you can't use it directly. The first thing to do is to clean the cast iron pan, including all the corners. Then dry it over low heat.

So that many families will use a piece of pork. Especially fatty meat. Or choose to use lard.

Pour it into the pan and fry the oil. After the lard boils, rub the pan with lard. Continue to burn for another two minutes.

Allow the lard to completely soak the inside of the cast iron pan. That's basically it. We should also pay attention when using cast iron pots, and wait for the pot to heat before pouring oil.

Because the cast iron pot is thicker, his boat heat is still relatively slow, and if the pot is heated and the oil is poured and then fried, it is not easy to stick to the pan. After frying, you should also brush the pot in time. Pay attention to daily maintenance, so that after each use, there will be no sticking to the pan.

The correct way to open a cast iron pan, teach you this method, the more you use the frying pan, the less sticky it is.

First of all, you must wash it, and then soak it in lard.

In a new cast iron pot, you can take the white radish and rub it in it more. Then you can boil some lard.

These really can't be used directly, you should brush them clean.

It can be wiped with raw meat, heated, or with an oil brush.

Wash it well at first, and then fry it a few more times with oil, so it's fine.

It should be tested with pork rind at a constant temperature and the bottom of the pan should be heated to allow the oil to soak.

Generally, if a new pot is used to boil, the hot oil will be boiled.

Summary. Hello, compared with cast iron pot, cast iron pot is better Cast iron pot is made of gray iron melting and casting, the heat transfer is slow and even, but the pot ring is thick, the texture is rough, and it is easy to crack; The fine iron pot is made of black iron forging or hand hammering, which has the characteristics of thin pot ring, fast heat transfer and exquisite appearance. For families, it is better to use cast iron pots.

Refined iron pot also has advantages, first, because it is made of fine iron, there are few impurities, therefore, the heat transfer is relatively uniform, and it is not easy to stick to the pan. Second, due to the good materials, the pot can be made very thin, and the temperature inside the pot can reach higher. Third, the grade is high, the surface is smooth, and the cleaning work is easy to do.

The cast iron pot is a pot made of fine iron, and it has a high iron content and no other impurities are added. Therefore, when stir-frying, especially when cooking at high temperatures, the heating area of the pot is relatively uniform, and it is not easy to paste the pot. In addition, the cast iron pot itself has a certain heat dissipation function, so when stir-frying, it is equivalent to the heat being conducted from the pot to the food, which is less likely to destroy the original nature of the food, retain the original flavor, and do not destroy the nutritional factors.

In addition, the materials of the cast iron pot are relatively pure, and the surface is relatively smooth, which is conducive to cleaning after stir-frying. This makes it easier for families to use.

Can you add, I don't quite understand it.

Hello, compared with cast iron pot, cast iron pot is better Cast iron pot is made of gray iron melting and casting, the heat transfer is slow and even, but the pot ring is thick, the texture is rough, and it is easy to crack; The fine iron pot is made of black iron forging or hand hammering, which has the characteristics of thin pot ring, fast heat transfer and exquisite appearance. For families, it is better to use cast iron pots. Refined iron pot also has advantages, first, because it is made of fine iron, there are few impurities, therefore, the heat transfer is relatively uniform, and it is not easy to stick to the pan.

Second, due to the good materials, the pot can be made very thin, and the temperature inside the cherry blossom shaft in front of the pot can reach higher. Third, the grade is high, the surface is smooth, and the cleaning work is easy to do. The cast iron pot is a pot made of fine iron, and it has a high iron content and no other impurities are added.

Therefore, when stir-frying, especially when cooking at high temperatures, the heating area of the pot is relatively uniform, and it is not easy to paste the pot. In addition, the cast iron pot itself has a certain heat dissipation function, so when stir-frying, it is equivalent to the heat being transmitted from the pot body to the food, which is not easy to destroy the original nature of the food, retain the original flavor, and do not destroy the nutritional factors. In addition, the materials of the cast iron pot are relatively pure and large, and the surface is relatively smooth, which is conducive to cleaning after stir-frying.

This makes it easier for families to use.

As follows:

1. First add a little dish soap with water, wash the pot inside and out with a scouring pad, and then rinse the pot with clean water.

2. Wipe the pot with kitchen paper to clean the water, put it on the stove, and dry it over low heat.

3. Prepare a few pieces of fatty pork, hold the fatty pork with tongs or chopsticks, and rub it on the edge of the pot while heating over low heat. Be sure to repeat it many times and wipe every corner.

4. Slowly heat the lard to force out, and then pour oil on the edge of the pan with a small spatula or spoon. Repeat this action several times to ensure that the inner wall of the pot is soaked in oil.

5. Pour out the oil in the pot, leave a piece of fat, and wipe the outside of the pot repeatedly.

6. It is best to let the pot stand and cool, and then scrub it with warm water repeatedly after it has completely cooled.

7. Repeat the above 2-6 steps 3 times, and leave the oil in the pot overnight after wiping the oil for the last time, and let the oil soak overnight.

The new cast iron pan cannot be used directly for stir-frying, it must be pre-treated. Here's a brief introduction to how to deal with it:

A new cast iron pot should be heated on the stove empty, then smeared with pig skin (or fatty pork), taking care to apply while heating, and after the pot is all over, burn it for a little longer. If there is no pig skin, it is also possible to coat it with animal (chicken fat, butter, etc.) grease, by taking a small amount of animal oil and putting it in after the pot is hot, after melting, gently shake the cast iron pot to let the grease spread throughout the pot, and then burn it again, and finally brush the pot clean. The oil in the pan is not edible and can be poured out.

The cast iron pot that has been treated in this way can be used, and if you feel that the pot is not brushed thoroughly, you want to clean up the remaining grease. You can add another pot of water, then put in the cabbage, roots, etc., bring to a boil over high heat, cook for a while, then pour out the water, and brush the pot again, and it will be no problem.