What should I pay attention to when using a nonstick pan?

Non-stick pans have high requirements for use, and the pot body cannot be scraped with hard objects such as shovels and steel shovels, the pot body cannot be cleaned with wire, and the pot body cannot be used with fierce fire. View the original post

Non-stick pan stir-fry is convenient and diverse, but what are the contraindications of using a non-stick pan? pchouse takes you to find out. Oak lead 1, avoid dry burning.

When using a non-stick pan, you must avoid dry boiling oil in a good beam. If you don't put oil, the temperature inside the pan will rise suddenly, and the Teflon inside the coating will become unstable or even decompose. Therefore, the high temperature will have a direct effect on the non-stick pan, and it is easy for the coating to fall off.

2. Avoid cold washing in a hot pan.

Many people are used to washing the pan immediately after stir-frying, and although this is a good habit, it is not very suitable for nonstick pans. The non-stick pan is composed of two parts, one is the body of the pot, and the other is the coating, according to the principle of thermal expansion and contraction, it is easy to cause the separation of the body and the coating when it is cold after heating. Try to wait until the pot has cooled before cleaning it with cold water, or it is also a good idea to wash the pot with lukewarm water before it gets cold.

3. Do not clean the tool too hard.

The material of the non-stick pan is more fragile than that of ordinary metal pans, so you can't use steel wool balls to clean it like you do with iron pans, and too hard cleaning tools can easily damage the coating. Try to choose a soft strip of cloth when cleaning a nonstick pan.

4. Avoid wet storage.

Non-stick pans have a shorter life cycle than other pans, so in order to prolong the service life of non-stick pans, it is necessary to pay more attention to cleaning every day to prevent additional damage.

1. Non-stick pans cannot make acidic food. The bonding strength of PTFE is not high, and the acidic substance is easy to corrode the metal body, and once the body is corroded, it will expand, thereby expanding the coating and causing the coating to fall off in a large area. It is understood that many foods consumed daily are acidic foods, including various meats, eggs, sugar, rice, etc.

2. The operating temperature should be limited to below 250 °C. The national mandatory standard stipulates that PTFE is used as the main raw material, with certain additives to form PTFE coatings, coated on aluminum, iron plates and other metal surfaces, sintered at high temperatures, as anti-stick coatings in contact with non-acidic food containers, and the use temperature is limited to less than 250. Many dishes need to be fried when cooking, such as fried chicken wings, fried pork ribs, etc., and the boiling point of oil is 320, when frying food, the oil is always piping hot, and the temperature is very high, which can easily lead to the decomposition of harmful ingredients in the non-stick pan.

3. Do not use a shovel and be wary of damage. The use of a shovel is easy to damage the coating of the non-stick pan, so that the toxic paint is integrated into the dish, which is harmful to health.

4. In order to prolong the service life of the non-stick pan, avoid dry burning of the pan, and it is best to use a nylon shovel, a wooden shovel and a metal shovel with smooth edges and corners.

5. If there are stubborn stains, do not use steel wool balls to clean them, which will destroy the coating on the surface.

The food and water in the pot should not exceed three-quarters of the height of the pot when in use. If you cook food that is easy to expand, do not exceed half of the height of the pot. While.

Relief valve. or when the alarm valve is vented, it should be closed immediately.

Heat.. It is not advisable to store salt, alkali and vinegar in the pot for a long time.

Steamer water to prevent corrosion of the pot body.