Does the smoke of stir fry have anything to do with the pot?

I think that the fried vegetable smoke is too big and the pot is not very related, but it has a relationship with the temperature, the pot is thinner and conducts heat quickly, and the temperature will rise and the oil smoke will appear, and the temperature of the next stir-fry will be lower. There is also the problem of oil, the quality of the oil is not good, it is easy to smoke, and some of them will have less smoke. Let my chef tell you that there are three factors that are related to the smoke of oil

1.Oils, such as rapeseed, smoke is large. 2.

The control of oil temperature, uneven heating, and large oil smoke on the side of the pot 3If the pot is not thoroughly cleaned after frying, it is easy to produce oil smoke when the oil is burned again.

The relationship between the stir-fry fume and the pot: **The relationship between the stir-fry fume and the pot itself is not big**, but related to the quality of the oil, the temperature of the oil and the moisture in the food.

1.Oil quality: Using high-quality oils, such as olive oil, peanut oil, etc., can reduce the production of oil fumes. On the contrary, the use of low-quality oils, such as rapeseed oil, is prone to produce a lot of oil smoke.

2.Oil temperature: In the process of stir-frying, if the oil temperature is too high, it is easy to produce a lot of oil smoke. Therefore, attention should be paid to controlling the oil temperature when stir-frying to avoid the oil temperature being too high.

3.Moisture in food: The moisture content in ingredients can also affect the production of fumes. If the water content of the ingredients is high, such as foods that contain a lot of water, such as vegetables, etc., it is easy to produce oil smoke.

In short, the large amount of cooking smoke has little to do with the pot itself, but with the quality of the oil, the temperature of the oil, and the moisture in the food. When using a wok, care should be taken to control the oil temperature, use high-quality oil, and ensure that the moisture content in the ingredients is moderate to reduce the production of oil smoke.

The chef will tell you that the smoke is related to three factors:1Oils, such as rapeseed.

The smoke is big. 2.The control of oil temperature, uneven heating, and large oil smoke on the side of the pot 3If the pot is not thoroughly cleaned after frying, it is easy to produce oil smoke when the oil is burned again.

If the surface of the iron pot has not been processed, there will be smoke in the stir-fry, and the surface of the general smokeless pot has been processed, but the oil temperature should be as low as possible when stir-frying, which is good for health, and it is also good for cooking in an iron pot.

1. The oil smoke has nothing to do with the pot, the oil smoke is mainly related to three factors, the first is the quality of the oil, for example, rapeseed oil and the like are easy to appear oil smoke, the second is the oil temperature, try to make the oil heat evenly, the third should be cleaned in time, if the front of the stir-fry is not cleaned, the oil will be burned again There will be smoke.

2. When cooking in the kitchen, the big oil smoke not only has a pungent taste, but also causes certain harm to the human body in the long run, so many people will have such a question, is the oil smoke so big has something to do with the pot I use? This is not the case.

3. First of all, there is a direct relationship between the large oil smoke and the quality of the oil, similar to rapeseed oil, there will be a very large smoke when stir-frying, and if the used oil is fried again, then the smoke point will become lower, and then produce thick smoke, so if you want to have a small oil smoke, it is very important to use good oil.

4. The temperature of the oil also needs to be controlled to a certain extent, if the heating is uneven, then the oil smoke on the edge of the pot will be very large, and if the front is not thoroughly cleaned after frying, it will be easy to burn the oil again.

It is inevitable that there will be problems of one kind or another, especially in the areas where the renovation is negligent, which will become more and more serious with the length of residence. The kitchen smoke is large, and even affects every stir-fry, which is likely to be related to two aspects. On the one hand, there is a problem in the initial kitchen decoration design, which leads to smoke exhaust and poor ventilation; Before, the home was hardcover, and the range hood was sent directly.

At that time, the picture was convenient and did not change, but when I was cooking, I didn't dare to open the kitchen door when I was a little stir-fried, and the taste was very big when I walked in, and I was really worried, and I decided to change it later, and it was much better, <>

The smell of oil smoke in the house not only endangers the health of the family, but also pollutes the kitchen and makes the kitchen greasy. It is recommended that you clean the hood thoroughly. If the range hood is aging or the power of the range hood is not enough, it is recommended to change to a more powerful one.

When a wise person encounters a problem, he will think deeply and fundamentally. Since we want to solve the problem, we must solve it from the root, and we cannot just look at the surface and blindly "improve" and "adjust", which can only make the problem more serious and treat the symptoms but not the root cause, then we must analyze it and <>

If you want to know the old kitchen, how to solve the problem of the smell of oil smoke in the house every time you stir-fry, I think you have to start withKitchen fume elimination method, range hood use, solutionThese aspects can be analyzed in detail, so as to get a comprehensive answer. In this issue,The second is the range hood pipe connectionThe poor quality of the range hood is one of the reasons, and it is also because the range hood in the old kitchen is also old, soThe smoke exhaust duct of oil smoke is also oldThere is often no way to seal the connection, as long as the range hood is turned on, it <>

Cooking is essential in Chinese families, especially the smoke of Chinese food, which often touches people who feel it the most. Due to the old kitchen, what should I do if the house smells of oil smoke every time I stir-fry? For such problems, we must first find the root cause before we can make corresponding changes.

This is because the oil used in stir-frying is not particularly good, and the method of stir-frying is not paid attention to, so there will be so much oil smoke.

Because other ingredients are added in the process of oil heating, the temperature of the oil is relatively high, and it will react with the contact surface of the food, and there is oil smoke.

Because there is no range hood when stir-frying, and there will be special choking, and there is a lot of oil each time, so there will be a lot of oil smoke.

Because the food oil will produce smoke after encountering the fire, it will produce oil smoke, and we have to use a range hood to remove it, which is a normal phenomenon.

Because it is inevitable that some fumes and flavors will appear when stir-frying, it is a normal phenomenon, and you can turn on the range hood when stir-frying.

1. The smoke of stir-frying in the iron pot has nothing to do with the pot, mainly related to the temperature of the stir-fry, so the temperature should be lowered at this time.

2. Then there is the problem of oil quality, the oil with slightly better quality is not easy to smoke, and each oil has a "smoke point", when the temperature is reached, there will be obvious smoke phenomenon, such as rapeseed oil, if you want to reduce the smoke, you must try to avoid using this type of oil.

3. When we stir-fry every day, we should control the temperature at about 180 degrees, and we must not put the vegetables after the oil in the pot begins to smoke, which will cause a lot of oil smoke, and at the same time, it will also destroy the vitamin content in the ingredients, which is a very bad way to stir-fry.