When I fry potatoes in Zwilling pots, I find that they stick to the pan, what happened? Didn t you s

If it doesn't stick, it means that there is paint, are you sure your Zwilling has a coating?

Zwilling people are famous in China, and abroad, Sancha from the same town is even more famous. Germany also has GUDE and WMF which are great.

Zwilling has a lot of entry-level knives in China that are domestic, and things are very ordinary. Some of the knives on the top end are really good, but I'm more inclined to the tri-prong. And in terms of sharpness, Japanese knives are far second to German knives.

Some of Zwilling pots are not bad, such as enamel pots. And le creuset a notch. Nothing else is necessary.

Each of Lagostina's products is dedicated to the interpretation of beauty, with a dedication to high quality and history. In 1934, Lagostina launched the world's first stainless steel pot Casa Mia, the simple and elegant Casa Mia (Italian meaning: my home) series, which became the collection of the Museum of Modern Art in New York in 1956 and was exhibited.

Giacomo Zucchl, a young Italian designer, has created 10 designs in 8 years, including the La Collezione Rossa collection, which won the 2009 Red Dot Design Award and the GoodDesign Award from the Museum of Architecture and Design of the Chicago Literary Society. Among them, the German Red Dot Design Award is known as the "Oscar of International Industrial Design".

At present, almost every woman in Italy has a story of a lagostina, a mother and a daughter, who cook sweet tastes and lives with love. Although lagostina is a top-of-the-line kitchen product, it has a market share of 97% in Italian households. At present, it is sold in more than 70 countries and regions around the world, including Japan, South Korea, China, Hong Kong, Taiwan, etc. in Asia.

In fact, Lagostina entered the Asian market early on, affectionately known as the "Le Pot" in Hong Kong and Taiwan because of its stylish and elegant lifestyle.

Edouard de Vulpian, General Manager of the French Saber Group to which Lagostina belongs, once said: "There must be a lot of Italian celebrities who use our pots, because we already account for 97% of the pot and it has been passed down from generation to generation. ”

Zwilling pot generally does not stick to the pan, maybe you are not doing it right, you can put the potatoes into the water before frying, and change the water after ten minutes, so that two or three times, when the potatoes are fried, they will not stick to the pan.

This is caused by the thermal conductivity of stainless steel, in fact, you can shred the potatoes and rinse them in water a few more times, and put some vinegar when you put them in the pan, so that you can avoid this.

You should have a disc when you buy a Zwilling pot, look at it. Your problem should be the oil temperature, the oil temperature should not be too high. When you clean it, you use Zwilling special detergent, **There is a Shanghai seller who sells 85 a bottle, which is much cheaper than Zwilling monopoly.

Use this pot to learn slowly, it's easy to yellow, it's very troublesome.

Zwilling pots and pans are made of 18-10 medical-grade stainless steel, and the steel itself is very sticky, but the advantage is that it is not like a coated pot that will fall off after a long time, and it is unhealthy.

Let me tell you a simple and practical way to make this pot as easy as possible.

That is, when you don't usually use it, put a small amount of cooking oil in the pot for maintenance, and after a long period of maintenance, it will greatly improve the non-stick effect.

I've sold this kind of pots and pans, so it's OK to maintain them like this.

The dish itself is easy to stick to the pot, improper heat, adding water and adding less oil may cause sticking to the pan, and the Zwilling pot is divided into wok and stewpot, and the materials of various pots are also different, so it is good to master it slowly.

The sticky pan of the wok, mainly after the pot is washed, the pot is made of cast iron, and the pot body has many fine pores that can not be seen clearly by the naked eye, and the pores contain substances and water that cannot be washed, when the water is not completely evaporated, the ingredients are in the pot, because the surface of the ingredients has moisture and the moisture in the pot produces affinity, it sticks to the pan, if you want not to stick, as long as the pot is fully heated, so that the water is completely evaporated and dried, and then add oil, so that the pot has no water in the pores, and there is the isolation effect of oil, and it will naturally not stick to the pan.

Answer pro, mainly after the pot is washed, the pot is made of cast iron, and the pot body has many pores that can not be seen clearly by the naked eye, and the pores contain substances and water that cannot be washed, when the water is not completely evaporated, the ingredients are in the pot, because the surface of the ingredients has moisture and the moisture in the pot produces affinity, it sticks to the pan, if you want not to stick, as long as the pot is fully heated, so that the water is completely evaporated and dried, and then add oil, so that the pot has no moisture in the pores, and there is an isolation effect of oil, and it will naturally not stick to the pan.

Question: Is there a hole in the white rust steel?

The question Zwilling wanted to ask how the woks of white rusty steel could get wet.

I bought the stainless steel one from Shuangliren.

Before we use a Zwilling wok to fry food, we must preheat the pan first. Because the density of stainless steel is relatively small, it will stick to the pan, and when it is very hot, the density will become larger, and it will not stick to the pan.

Ask a questionOkay, I'll try.

Answer: If there is white rust in the Zwilling wok, you can use white vinegar to scrub it. White vinegar not only does not cause corrosion, but also effectively removes rust and has a maintenance effect on the pot.

Hope it helps! Have a great day! If you think it helps you, please put your finger down and give it a thumbs up! Thank you If you still have any questions later, you can click on my avatar for one-on-one consultation

Because its wok is unevenly heated, the heat storage is not good, the heating is slow, and the cost performance is not high.

The German Zwilling stainless steel wok is a non-stick pan and belongs to a physical non-stick pan.

To put it simply, a physical non-stick pan is a stainless steel pan without coating, which is healthier and safer than a coated non-stick pan.

The principle of physical non-stick pan is very similar to that of lotus leaves, its surface structure also has many needle-like protrusions, the size spacing is less than or equivalent to the size of the molecule, and the metal surface atoms are heated to produce a dense layer, so as to achieve the effect of non-stick.

However, if it is not used properly, it will still cause the pan to stick, so it is necessary to use the cleaning method and application method on the manual. For example, when using, the pot must be heated, the density of stainless steel is relatively small, it will stick to the pan, and when it is very hot, the density becomes larger, so that it is not easy to stick to the pan. When brushing the pot, you can soak it before brushing, and if there is white rust on it, you can scrub it with white vinegar.

The cast iron pan of 【Skent】is a physical non-stick pan.

The principle of physical non-stick pan is very similar to that of lotus leaves, and its surface structure also has many needle-like protrusions, and the size spacing is smaller than or equal to the size of molecules, so that the food molecules on the surface will not stick to the pan.

This non-stick pan does not produce a non-stick effect by chemical methods, but by changing the physical structure of the surface of the material.

Physical nonstick pans are relatively less soot and put less oil.

There is no absolute, pay attention to the use of physical non-stick pot cooking, and do not burn it on high heat, otherwise it will still stick.

It is a non-stick pan, but it will be yellow when you first use it, and then wipe it with a special detergent.

Zwilling pots and pans are quite praised, and this kind of situation may be: there is no cleaning method and use method in accordance with the instructions.

First of all, when you use it, you must heat the pot, the density of stainless steel is relatively small, and it will stick to the pan When it is very hot, the density will become larger, and it will not stick to the pan.

When brushing the pot, you can soak it before brushing, and if there is white rust on it, you can scrub it with white vinegar.

Care and use.

1. Before use.

Before using the pot for the first time, the pot must be slightly warmed with white vinegar and then cleaned once, then rinsed with hot water, and dried inside and outside before use.

2. In use.

Before cooking, wipe the water or oil stains inside and outside the pot to avoid yellowing and blackening on the outer surface of the pot.

Avoid boiling in an empty pot for a long time, which is easy to cause disasters and deformation of the pot.

The food capacity should be controlled at 70%-80% of the pot volume.

Be sure to cook over medium-low heat (medium-low heat means that the flame does not exceed the bottom of the pot). The advantage of using medium-low heat is that it saves energy, and the pot is not easy to turn yellow and black.

If you want to add salt to the pot, be sure to wait for the water to boil before putting it in. Adding salt to cold water can cause discoloration of the pot, however, discoloration will not affect the performance of the pot.

Although Zwilling pots have excellent resistance to strong acids and alkalis, they should also avoid leaving strong acids and alkalis for a long time as much as possible.

Pots and pans with synthetic handles cannot be used in the oven, while pots and pans with stainless steel handles can be used in the oven.

3. After use.

After the pot is used, use the residual temperature of the pot to clean the pot, which is convenient and economical. Add water and a little dish soap, and use a brocade or scouring pad to clean the inner and outer walls of the pot and the bottom of the pot. After washing, wipe the body and bottom of the pot with a dry cloth.

Avoid directly rinsing high-temperature pots and pans with cold water, so as not to cause a lot of water mist and make the pots and pans difficult to clean.

For stubborn stains, heat the pot with water for a few minutes before washing.

If there are white spots on the inner wall of the pot after use, it is due to the starch in the water and food adhering to the surface of the pot wall during the heating process. The removal method is simple, wipe with a little vinegar or lemon slices.

If the pot appears rainbow colored, it is due to overheating of salt and minerals in the food, and it can be cleaned with Zwilling special detergent.

After the pot is used, whether it is scrubbed with ordinary dish soap or Zwilling special detergent, the pot should be rinsed with clean water at the end, and the pot must be wiped dry with a dry rag. Otherwise, the detergent left in the pot will have a corrosive effect on the surface of the pot when it is wet.

When frying, frying, sticking to the pan is a problem that everyone encounters. Sticky pans not only affect the appearance and taste of the dish, but also easily become mushy and produce carcinogens. How do you cook without sticking?

Soak potatoes and lotus root slices in water first. This kind of food is easy to stick to the pan, mainly because it contains a lot of starch. Therefore, if you want to make starchy ingredients non-stick, it is best to soak them in water before cooking to remove the starch on the surface of the ingredients, remove and drain the water before stir-frying.

In addition, a quick stir-fry in a hot pan can also reduce the chance of sticking to the pan.

Fry the fish with some oil. The fish meat is delicate, the fibrous tissue is not tight, and the skin is easy to stick to the pan when frying fish. The best way is to apply a small amount of oil to the body of the fish, and change the heat to low after the hot oil pan, so that the fried fish will be complete and non-stick.

The principle is to isolate the skin from the hot pan. A similar method involves applying a thin layer of flour or egg batter to the fish. In addition, before frying, marinate the fish with salt and cooking wine to make the skin and body of the fish tighter, and also to make the skin of the fish not stick to the pan.

Stir-fry the meat in a pan with cold oil. In order to make the shredded meat and meat slices tender, it is necessary to mix starch and egg white slurry before frying the meat, which often occurs when the fried meat sticks to the pan, which is mainly related to the temperature in the pot and the oil temperature. The best solution is to heat the pan with cold oil, first heat the pan over medium heat and then add oil, and then put the meat to stir-fry, so that the protein and starch slurry on the surface of the meat are gradually heated and stretched, and the fried meat will not stick to the pan.

Sometimes, the meat without starch will stick to the pan, so you can shake the pan after putting oil in the pan to let the oil around the pan get covered with oil before stir-frying.

Fry the rice in the microwave first. Egg fried rice, Yangzhou fried rice, and soy sauce fried rice are also many people's favorites, but fried rice is also easy to stick to the pan. Fried rice sticks to the pan, mostly related to the rice being too soft.

Therefore, you can dry the rice, or heat it in the microwave a little before frying. Another way is to mash the rice loose before frying rice, pour in the egg liquid and stir until the rice grains are evenly coated with the egg liquid, and then stir-fry quickly in the oil pan, so that the fried rice looks good and delicious.

In addition, before cooking, the pot should be washed, dried and heated, and a layer of ginger juice should be smeared on the bottom of the pot with fresh ginger to form a protective film on the surface of the pot and prevent the ingredients from sticking to the pan.

I have the impression that this pan is steel, not the coated kind, and it should not belong to the non-stick pan. Hope that helps.

The effect of making a pot and pan into a non-stick one depends on two ways, one physical and one chemical. The non-stick pans on the market are basically made by adding some kind of chemical coating to the surface of the pot body. As far as I know, the best non-stick coating raw material for this non-stick pan in China is still DuPont's Teflon, to put it simply, Teflon is the general name of all hydrocarbon resins developed by DuPont in the United States, including polytetrafluoroethylene, polyperfluoroethylene propylene and various copolymers.

Because of its unique and excellent heat resistance (180-260), low temperature resistance (-200), self-lubrication and chemical stability, it is known as "corrosion-resistant, non-stick Teflon".

In October of the same year, the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China announced that no PFOA (perfluorooctanoic acid and its salts) residues were detected in non-stick pan products sold on the market, which mainly use Teflon coatings.

In order to further verify the scientificity and accuracy of the testing methods and test results established by the Chinese Academy of Inspection Sciences, the General Administration of Quality Supervision, Inspection and Quarantine organized experts in environmental science, materials science, biochemistry, toxicology and food chemistry, including academicians of the Chinese Academy of Sciences, to conduct demonstrations. The expert group unanimously agreed that the detection method of the Chinese Academy of Inspection and Scientific Sciences is at the international advanced level, and the detection sensitivity, and the confirmation of positive results are at the international advanced level, and the method is used to detect PFOA residues in the main brands of non-stick pans on the market, with scientific methods and reliable results. (I am skeptical of this, because China's arguments are so problematic that I would rather trust the United States than the EPA.)

Coincidentally, I once participated in the environmental assessment demonstration of a large-scale DuPont investment project in China, and there are also many environmental focus issues, and I feel that the EPA's responsible attitude towards the public is much better than ours).

According to other sources, Teflon will be completely discontinued in 2015, but it is not known whether it is a definite news.

To be honest, compared with the non-stick coating produced by some small factories in China, I would rather trust DuPont, and I have contacted several DuPont experts, and it is also a very scientific attitude.

Therefore, the so-called non-stick pan I think there are still potential safety hazards, it is recommended that you buy carefully, if you buy pots, just shoot ordinary iron pots, the pursuit of clean and high-grade buy real stainless steel pots, one hundred and eighty stainless steel pots do not buy, buy good steel can not buy.