How to prevent the iron pot from sticking to the pan, and what is the solution to the iron pot stick

The steps of the method are as follows:

1. First of all, clean the iron pot with water and wipe the water dry.

<>2. Then prepare lard and a piece of ginger, cut the ginger with a knife, dip the lard in lard and apply it to the wall of the pot. In this way, the lard forms a protective film on the wall of the pan to prevent the iron pan from rusting and cooking sticking to the pan. The effect will be even better with ginger!

If it's a stir-fry, stick to the pan

Before each use of the pot, wash the pot, put it on a hot fire, and when the pot is extremely hot, add appropriate cold oil, commonly known as "hot pot cold oil", and also known as "hot pot" in the industry. This method is very effective in preventing the pan from sticking, but be careful not to burn the pan when you are cooking it at home, and do not add too little oil at the same time, so that the fried food will not stick to the pan.

How to prevent the iron pot from sticking

Iron rust is mainly thereTwoFactor Role:water and air。In order to prevent the iron pot from rusting, it is OK to prevent these two things from clumping together and working.

1.Keep it simple.

After the iron pot has been used, hang it in a cool and ventilated place. Keep out of direct sunlight.

2.Not used for a long time.

Smear some oil on the iron pan, or fry fatty pork, pork skin and other things, then wash the pan with a soft rag, or shredded loofah, etc., and then hang it in a cool and ventilated place. Keep out of direct sunlight.

3.Usually pay attention.

Boil the soup in an iron pot and boil the water, then add some oil. The spatula doesn't have to be too hard. Avoid vigorously brushing the pot with hard objects such as steel wool balls.

Knowledge Expansion:

How to choose a household pot (non-stick pan)?

The pots and pans on the market can be roughly divided as follows.

1. Look at the inside, choose a smooth surface;

2. Look at the shape of the pot and see if it is round. A good pot is in a regular shape.

3. Look at the pot ring, a good pot ring is not rolled, and the roll mouth is intact.

4. Look at the pot ears, be sure not to shake.

5. Listen to the sound of the pot, the sound is very deep or crisp.

In addition to stainless steel, non-stick pans are available in iron, aluminum, and alloy steel.

1. First of all, the pot must be washed and cleaned, especially the bottom of the pot to keep the bottom of the pot clean and not sticky to anything, add it to medium heat, first heat the bottom of the pot to dry, and then put in cooking oil.

2. Put the cooking oil in the pot and heat it, the more the cooking oil is put in, the more it will not stick to the pan.

3. Put the ginger slices in the hot cooking oil and let the ginger slices boil in the pot for a while. Ginger slices should not be cut too finely, just cut into slices.

4. In this process, you can use a spatula to drag the ginger slices to completely coat the bottom of the pot, and then the ingredients, at this time the fried vegetables will not stick to the bottom of the pot.

Iron pot: The oil smoke is large, mainly because it is easy to rust, it is inconvenient to wash, and the harm of rust is also very great.

Non-stick pans: fear of carcinogenesis (will uncoated or ceramic surfaces cause cancer?) )

The newly bought iron pot is soaked in salted water. Then sprinkle salad oil and rub it to be easy to use. If there is still a bad smell, cut the ginger into pieces, heat the pan, and wipe it.

It's better to use an iron pot. No pollution, uniform heating. The chefs all use iron pots.

Iron pot: The safest pot at the moment.

Recently, experts from the World Health Organization began to recommend the use of iron pots, which are traditional kitchenware in China, which generally do not contain other chemicals and will not oxidize. In the process of stir-frying and cooking, there will be no dissolution in the iron pot, there is no problem of falling off, even if there is iron dissolution, it is also good for human absorption. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.

You should also use as little detergent as possible when brushing the pot, and wipe the water in the pot as much as possible afterwards. If there is a slight rust, you can use vinegar to clean it.

Non-stick pan: Do not fry at high temperatures.

The culprit of the Teflon scandal this time is the main raw material of nonstick pans ——— ammonium perfluorooctanoate. Ammonium perfluorooctanoate is an artificially manufactured fluorinated polymeric acid, due to its high stability, it is not easy to adhere to food and is a necessary production material for non-stick coatings, this non-stick coating is actually a thin film, the thickness is about millimeters, if the dry burning or oil temperature reaches more than 300 degrees Celsius, this film may be damaged. Generally speaking, the temperature will not reach 260 when stir-frying, but if you cook fried food, the temperature may exceed 260.

Reminder: Many dishes need to be fried when cooking, the boiling point of oil is 320, and when frying food, the oil is piping hot all the time, which can easily lead to the breakdown of harmful ingredients in a nonstick pan. Therefore, when cooking fried and fried food, you should try to avoid using non-stick pans.

Also, use a non-stick pan for stir-frying, do not use a shovel, to prevent damage to the non-stick coating.

Put the pot on the fire and burn it vigorously until all the garbage and dirt inside and outside the pot are burned, and then clean it with a steel wool ball. After washing the pot, put it on the fire and heat it, then coat the surface of the pot with a layer of grease. Before stir-frying, do not have foreign objects at the bottom of the pan, heat the pan until it smokes slightly, and then pour in vegetable oil.

Iron pot sticky pan solution:

1. Put the pot on the fire and burn it until all the garbage and dirt inside and outside the pot are burned, and then clean it with a steel wool ball.

2. Wash the pot, put it on the fire and heat it, and then coat the surface of the pot with a layer of grease.

3. Before stir-frying, there should be no foreign matter at the bottom of the pot, heat the pot until it smokes slightly, and then pour in vegetable oil.

1. Prepare a piece of sandpaper, as shown in the figure below

2. Rub the rust in the pot with sandpaper, as shown in the figure below

3. Pour in water, as shown in the figure below

4. Brush the inside of the pot with a brush, as shown in the figure below

5. Put the iron pot on the fire and boil the water dry, as shown in the figure below

6. Pour in boiled water again, as shown in the figure below

7. Brush the inside of the pot with a brush again, as shown in the figure below

The new iron pot is a little sticky, my method is to use it for the first few times to make fried food, and then do not brush the pot, leave the oil in the pot, and the iron pot will not stick to the pan after a long time. The pot used is a little bright and oily (not unbrushed).

1: After cleaning the pot thoroughly, put it on the fire and heat it, be sure to burn the pot until the whole body turns blue, and then clean it again after natural cooling.

3: Put the pot on the fire again, pour in cooking oil after heating, moisten the whole pot body with oil for more than 12 hours, and use it after cleaning, so that it will not stick to the pan when it is used again after boiling.

1. After the new pot is bought, the pot should be refined, and the cooking oil should be poured into the pot after heating at high temperature and burned thoroughly, so that an effective "protective layer" can be formed on the surface of the pot repeatedly to avoid sticking to the pot.

2. Always preheat the pot before stir-frying, so that the pot can be fully heated.

3. After the pot is preheated, tap the bottom of the pot with a spatula several times to release the garbage in the tiny gaps of the pot body, which is the trick of raising the pot, and perseverance will be very effective.

4. After the pot is preheated, be sure to put in cooking oil at room temperature, and then start stir-frying immediately (remember not to use hot oil), the cold oil will form an effective protective layer on the surface of the hot pan to avoid sticking to the pan during the stir-frying process.

5. After the pot is fried, the pot should be brushed while it is hot, and the surface of the pot body will shrink and store a part of the soup for stir-frying, which will make it difficult to wash the pot and be ineffective, and the next cooking experience will be lost, it is best to wash the pot with warm water.

6. Rice washing water is the best stain remover, if you can avoid dish soap and the like, it is the best.

7. Use steel balls to brush the pot with caution, if the hand is too heavy, it will not be conducive to the formation of the protective layer of the pot itself.

To deal with the iron pot is always sticky, this kind of thing. The best thing to do is to be. Wipe the pot clean. Put more oil in it. That way he won't stick to the pan. There is another way. Cook something in water.

Sell your pot on the turn first, then go to the turn and buy a non-stick pot.

Is the iron pot always sticky? Just deal with it like this, it's better than a newly bought iron pot!

Some people in the case of cooking rice will always feel that their own woks stick to the pan in the case of cooking, which will make their own dishes suffer some effects on the taste, and even let the nutrients flow out, which will damage physical and mental health in the long run, so we should pay attention to not let our own iron pot rust, otherwise it will give birth to substances that are harmful to the liver, and you can put in appropriate vegetable oil to prevent sticking.

Iron woks are more common kitchen utensils at home, and there are some problems that need to be paid attention to in the purchase and application. Woks are very susceptible to rust, and if the body digests and absorbs too many compounds, i.e. rust, it will cause damage to the liver. Woks are very susceptible to rust and are not suitable for overnight stays.

In addition, do not use a wok to boil soup as much as possible, in order to prevent the white edge filler that maintains the rust on the surface of the wok from disappearing. When washing the pot, you should also try to avoid using detergent to prevent the thickness of the protective layer from being brushed out. After brushing the pot, wash the water in the pot as much as possible to prevent rust.

If there is a slight amount of rust, you can clean it with vinegar.

When buying a wok, you should first look at whether the pot surface is smooth and clean, and then see if there are small round holes and water leakage. Under normal circumstances, the wok is a little unsmooth when it is first used, it is unavoidable, and it will become more and more smooth after a long time. It is best to use wood or other insulation materials to cover the ears of the wok, which can prevent burns due to the high temperature of the wok ears during the operation process.

The new wok should be deodorized before application. Add salt to the pan and fry the salt until it is yellow, then put water and oil in the pan and bring to a boil. To get rid of the fishy smell, you can put a small amount of leaves in the pot and boil.

If you want to remove the smell of iron equipment, you can put some taro scalp and boil it.

In addition, it is not suitable for cooking acidic and alkaline fresh fruits such as bayberry wine, hawthorn fruit, and begonia flower in a wok. Because this acidic and alkaline fresh fruit contains salicylic acid, it will cause chemical changes when it encounters iron, resulting in low-iron compounds, which may cause poisoning after people eat it. Boiling mung beans should not be woked, because the tannic acid often contained in the soybean oil skin will produce chemical changes when it meets iron, which will be converted into gray-black iron tannin, and the juice of mung beans will become gray-black, affecting the taste and digestion of the body.

Iron pan is one of the commonly used kitchenware in our family, but sometimes the problem of food sticking to the pan occurs when cooking different dishes with iron pan. How can I make an iron pan non-stick? Here are some practical tips.

First, choose the right oil. The use of oil can reduce the friction on the surface of the iron pan against the food, which can reduce the sticking of the pan. When choosing oils, it is recommended to choose low-viscosity oils, such as olive oil, sunflower oil, etc., which will not make the surface of the pan too greasy.

Second, clean with salt. A certain degree of food precipitation has accumulated on the surface of the iron pan, which can easily lead to sticking to the pan. It is recommended to use salt water to clean the surface of the iron pan, which can reduce the adhesion between the food and the iron pan.

This reduces the contact surface between the surface of the iron pan and the food, thereby reducing the occurrence of sticking pans.

Through the above three methods, we can make the iron pan non-sticky, and at the same time protect the surface of the iron pan and prolong its service life. It is worth noting that it is necessary to use and maintain the iron pot correctly, and avoid using sharp, hard cutlery and other items that will scratch the surface of the iron pot.

1. Food processing to reduce sticky substances: Ingredients with high starch content on the surface, such as shredded potatoes, can be cleaned off the excess starch on the surface first, and then put them in a basket to shake off the excess water, so that the shredded potatoes will not be decomposed by excessive starch when they are put into the pot; Vegetable oil can be added to grab the marinated meat slices to let the vegetable oil wrap around the outside of the starch layer to reduce the starch solidification directly on the surface of the pan.

2. Add the pot noodle medium: turn on the heat a little lower when sliding the pan, let the oil evenly soak into the pot surface, and then pour the oil into the cold oil (rapeseed oil needs to be cooked first, and salad oil with small odor is not needed). Another trick to increase the medium of the pan is to sprinkle a little salt evenly on the pan surface, for example, when frying fish, salt can reduce the amount of direct contact between the surface of the fish and the pan.

3. Set first, then slide: Many people are worried that the food will stick to the pan, so they start to stir with a shovel immediately after getting out of the pot, which is actually counterproductive. When the surface of the food is not yet ripe and set, agitation will disrupt the food surface forming process and cause it to stick to the pan.

The correct way to do this is, for example, when frying fish, fried eggs, or sliding shredded pork, first shake the pan in a circular way so that the contact surface between the ingredients and the pan is set without sticking to the pan, and then turn and push the spoon, and do not stir indiscriminately with a spatula.

4. Heat and oil temperature: Different ingredients will have different techniques. First, avoid stir-frying, ingredients such as minced meat and bean paste are easy to dehydrate, and you need to low heat and low oil temperature (3-4 into oil temperature is more appropriate).

Second, stir-fried shredded pork, diced chicken and other ingredients need to be heated in a pan with cold oil, and the heat should be slippery. Third, fried fish, fried eggs and other fried ingredients need to be high heat and high temperature to instantly set the surface, and then cooperate with shaking the pan and pushing the spoon.