Does the newly bought iron pot have to be burned red before it has been opened?

Not. It is not right for many friends to use the iron pot they bought back directly or burn it red, so that not only the more you fry it, the more sticky it becomes, but also the red-hot iron pot will destroy the oxide layer of the iron pot. Today I will teach you the correct way to open the pot, after handling it, not only will the stir-fry not stick to the pan, but the more you use it, the better it will be.

This is a conjoined wrought iron pot, first polish the edge with a whetstone, and polish the inside and outside again, so that it is not easy to slip into the hand during use.

When the iron pot leaves the factory, it will be brushed with a layer of oil and added with dish soap.

and clean water, clean it with a brush cloth, it is best not to use steel wool balls, which are easy to scratch the pot body. After washing, pour out the water, add water, wash off the foam, pour out the water again, and find a clean rag to dry the water.

Next, turn on the high heat to burn the pot, after high temperature heating, the iron pot will turn blue, which will burn off the impurities in the iron pot and burn out the oxide layer, so as to achieve the effect of no rust and non-stick pan, this step is also called burn blue, turn the pot back and forth, and burn the entire pot body blue.

After the iron pot is cooked, turn off the heat, let it cool slightly, and add some edible salt.

Salt must be used to boil the pot, salt can remove impurities on the surface of the pot, can also absorb the smell of iron, and after salt polishing, the pot body becomes smoother, so that it does not stick to the pan. After processing, pour out the salt, add water to wash again, after washing, pour out the water, and dry the water with a clean towel again.

Well, this is according to local customs, as long as the new iron pot we buy here has boiled water or boiled a pot of water, and so on.

If it is a professional restaurant, it will be burned red, and a boiling pot will be processed, if it is a household use, there is no need, because the fire power of the family is relatively small, and any pot will be durable.

And if you buy a new iron pot, does it have to be burned red to be considered red? It's really red, so it's more effective, and I'm going to figure out a barrel of oil or something.

Generally, the iron pot we buy is yellowed, brushed several times, and then coated with grease, so that it will not stick to the pan in the process of using it in the future. We call this whole process boiling.

This can't be generalized like this, because there are some iron pots that he can't burn, for example, the kind of non-stick pan can't be burned red, referring to the traditional iron pot.

The used iron pot can be opened and destroyed twice, and the anti-rust coating and dust impurities on the surface of the iron pot can be washed off. Let's talk about the specific steps.

1. Wash the pot. Clean the pan with dish soap inside and out, then wipe dry.

2. Bake the pan. Cook slowly over medium-low heat, so that you can bake evenly, and you don't have to worry about the pan being spoiled. Grey-blue color will appear in the baked area. Bake one area and gradually move towards another until everything is done, and the whole area has a common gray-blue color.

3. Oil absorption: After baking the pot, let it cool for 5 minutes, put the white lard prepared in advance into the pot, turn on low heat and use a clip to smear the lard on the whole pot.

4. Soak the pot: pour out the remaining oil, the oil on the wall of the pot does not need to be wiped, hide the soaking pot to let the pot continue to eat oil. The next day, rinse the pot with hot water and dry it over low heat.

After using the pot, try not to wash it with dish soap, rinse it with hot water, and then dry it over low heat, and it is best to apply a layer of oil for maintenance.

An iron pot is a traditional kitchen appliance for cooking food

The main component is iron, but also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon, etc., generally does not contain toxic substances, but often oxidizes when exposed to water. The main varieties of iron pots are printing pots, ear pots, frying pans, oil pots, pancake pots, etc., ordinary iron pots are easy to rust, should not hold food overnight, and try not to use iron pots to cook soup. Compared with enamel, clay pot and other pots, the iron pot has the advantages of almost no harmful heavy metal elements and anti-hail lead.

An important role of boiling is to remove rust and impurities, and the cleaning effect is the most important. Because iron pots will inevitably rust or dirty during production, transportation and storage, for example, those who sell pots will also grease the pots to prevent rust, so it is necessary to clean them thoroughly before use.

Repeatedly burn the red iron pot, then scrub it repeatedly with a steel wool ball, and then wash it repeatedly with dish soap, and then burn the pot to rub the lard after cleaning it thoroughly.

The focus is on cleaning, rubbing lard is to prevent rust, rust in a short time.

If used normally, the most thorough cleaning of an iron pot in its life is the process of boiling the pot. There will never be another operation like this. As long as it is an iron pot, it must be boiled.

Boiling the pot is a necessary process, in fact, it is washing the pot, and using the word "open" is a bit ritualistic. It's like someone buys a new car and goes to the car.

This is called boiling. If there is something unclean, clean it, and rub it with the inside of the pig skin during the heating process, which has the effect of moisturizing and preventing rust. Generally, it is not mixed with soup pots. Do not use steel wool balls for strong cleaning. Wash and dry. Keep it oily so that the stir-fry doesn't stick.

Because the new iron pot has a lot of rust smell and some bacteria, it is not easy to rust and remove bacteria by blanching it with boiling water and then heating it with oil.

"Mainly for cleaning and preventing rust. Cleaning reason: Because there will be a lot of impurities left on the surface of the pot when building, the iron pot is usually sprayed with a thin protective layer when leaving the factory, but this protective film is easy to be destroyed, resulting in rust in the iron due to contact with the air, and rust, impurities, etc. must be removed before cooking and use.

Not only can it remove the odor of the new pot, make the pot cleaner, but also make the new pot easier to use, so the family bought a new pot and remember to "boil the pot" before using it.

To clean and avoid rust.

The pot made by this operation will be more durable, and it will have an extra layer of protective film. There will be a lot of metal impurities after the new pot is bought, and many of these impurities can be removed after the pot is burned red and then brushed with lard. And such a pot is not easy to stick to when stir-frying.

If the dish is sticky, not only does it not look good, but even the taste changes.

And after the pot is burned, it is not easy to rust. New pots are particularly rusty when there is water, and applying oil to the surface of the pot after boiling can prevent rust due to water seepage.