What should I do if the iron pot is always sticky, what should I do if the iron pot is boiling, or s

1. Before stir-frying, you must ensure that the pot is cleaned, and do not fry other dishes before stir-frying, so that it is easy to stick to the pan due to the residue of the previous dish.

2. We must pour enough oil when stir-frying, and don't just pour a small amount of oil because of saving, so that too little oil is easy to stick to the pan.

3. You can add some water appropriately, for example, we all know that potatoes are easy to stick to the pan, but potatoes do not absorb oil, so you can add a small amount of water when frying potatoes.

4. After the oil is boiled, it is not easy to stick to the pan after it is boiled, for example, some meat mixed with starch and the like, if the oil in the pot is hot enough, it will not stick to the pan when it goes down.

5. Keep stir-frying, in the face of some dishes that prefer to stick to the pan, then you must keep stir-frying from the beginning of it, so that it is not easy to stick to the pan.

6. Buy a little bit of iron pot, when buying an iron pot, you can choose a little bit of it, so that although it will stick to the pot, it should not be so powerful.

Ordinary iron pan, when you need to fry something, first put the pot on the fire to heat, pour a small amount of oil, pour out the oil after it is hot, and then pour in cold oil, it becomes a non-stick pan, fried fish, fried buns are not sticky.

Turn into a non-stick pan once and for all.

1. Clean the ordinary pot, pour in a little white vinegar, and continue to heat until it is close to piping hot, then turn off the heat.

2. Brush the inner wall of the pot with hot vinegar, pour off the white vinegar after brushing a few times, and rinse with water.

3. Heat over high heat until all the water in the pot has evaporated.

4. When the pot is already very hot, turn to medium-low heat, pour in cooking oil at the same time, and then shake and rotate continuously to ensure that the inner wall of the pot sticks to the oil. At this time, keep the temperature on medium-low heat and let the oil sit in the pan for at least two or three minutes.

5. Turn off the heat after two or three minutes, pour out the oil after cooling, and then wash the pot with water and dish soap, wipe dry, you will find that the inside of the pot is very oily, and your ordinary pot has become a non-stick pan at this time.

If you remember this way of operation, it will definitely be beneficial to deal with it first without buying a new iron pot in the future.

And it's important to note that no coating is healthier.

The iron pot has been boiled, or is it sticky, what should I do?

The boiling is not successful or the maintenance is not paid attention to during use.

Boiling the pot is important, but it is definitely not a one-time job, it is more for the first time to use the pot cleaning. Because the so-called formed oil film will be destroyed the next time you clean it, and it will still stick to the pan if you don't do anything else.

The sticky pan is related to the oil film, and the second is more related to the impurities attached to the surface of the pot, which is not cleaned and heated next time, and the impurities will carbonize and adhere to the surface of the pot, and stick together with the ingredients, which is the key.

After everyone washes the pot every time, whether you continue to stir-fry or not, the important step is to dry it, which is the key.

You look clean, but there is still a lot of food left on the surface, and when you heat it up again, you will find that the paper is dirty, very dirty.

Washing the pot, heating the pot, and wiping it clean, this is the first step before using the pot, at this time you will find that the washed pot is not as clean as you imagined, and after heating and drying, the pot at this time basically has no impurities left. Then continue to heat until the surface of the pan smokes, then pour in a little oil.

Then use kitchen paper to evenly coat the inside of the pot, this step is to make the pot form an oil film. At this point, you will still find some impurities on the paper.

After this treatment, the pan can be said to be very clean, and a layer of oil film is formed, and whether you fry the meat slices or fry the fish, it will not stick to the pan. Just like a chef in a restaurant, after frying the dishes, wash the pot with water, then pour out the water after the fire boils, and then reduce the heat to the pot.

When it smokes, first grease the oil, moisten the pot, pour out the oil before starting to cook the next dish, the same reason. It is also a step that cannot be lazy.

It can be said that the root of the iron pot is the maintenance of the pot before and after each use. You can think of it as a simple boiling process. That is to say, only in this way can you make your iron pot better and better.

You may find this operation too cumbersome, and to be honest, you will feel okay when you get used to it, after all, a non-stick pan will make stir-frying more confident and fun. Although the non-stick pan is better, its cooking experience is far from comparable to that of an iron pan, including the taste and texture are very different.

Multi-use, use it for a month or two You look at it, it's still sticky, hahaha.

Iron pan sticking is a relatively common problem, and here are a few possible solutions:

1.Choose the right oil: Before cooking, you need to heat the pan to the right temperature, and then apply high-quality cooking oil (such as vegetable oil, sunflower oil, etc.), and be careful not to overdo it. In general, the purer the oil and the higher the smoke point, the better it will prevent food from sticking to the pan.

2.Scientific use of iron pots: When using iron pots, special attention needs to be paid to the heat and operation methods.

In general, the temperature should be increased gradually to avoid sharp changes; At the same time, keep the bottom of the pot dry and don't let moisture accumulate on the surface of the pot. The use of liquid ingredients should be minimized when cooking to avoid excess moisture.

3.Uniform maintenance of the iron pot: In the daily maintenance of the iron pot, it is necessary to wipe and apply a thin layer of cooking oil frequently to form a protective oil film to prevent food from sticking and prolong the service life of the iron pot.

4.Use a professional cleaner: If the iron pan has already developed problems with sticking, you can use a professional cleaner to clean it. In general, you should choose a detergent that does not contain strong acids and alkaline ingredients, and follow the instructions in the instructions.

It should be noted that although the iron pot is strong and durable, it also needs proper maintenance and maintenance. At the same time, when buying an iron pot, you should choose a high-quality brand and a product with suitable specifications to meet your cooking needs.

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 ruined, 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.

Kitchen tips, the iron pot at home is always sticky, teach you a trick, and immediately become non-sticky.

After inquiry, 1. The reason why the non-stick pan is not stick is because the surface of the pot is brushed with a non-stick coating, and there is no way to repair the coating after it is damaged and falls off. 2. Non-stick pans have a service life, and it is recommended to replace them every 3-5 years according to the frequency of personal use. When the pot needs to be replaced, the pot itself will give a more obvious signal, such as the smoothness of the coating surface is significantly reduced, and even burrs are generated, the non-stick performance decreases sharply, and the coating falls off, and it needs to be replaced.

3. If you want to solve the problem of non-stick without changing the pot, when stir-frying, put oil first, heat the pot, then pour out the oil, put cold oil when the pot is hot, and then fry the vegetables when it is heated to sixty percent or seventy, so that the stir-fry can not stick to the pan.

Teach you the tricks to prevent the pan from sticking, it's a pity not to know.