Iron pot cooking is especially oily, why is the iron pot cooking oil smoke

The reason why iron pot cooking is especially oily can be explained from two aspects: the list of ingredients and the production steps.

In terms of ingredient list, the nature of some ingredients may affect the texture and oil absorption of the stir-fry. For example, if the ingredient itself contains more water, such as shrimp, pork, etc., then during the stir-frying process, the water will evaporate, leaving more oil behind. In addition, if the ingredients themselves contain high fat content, such as fat sausages, etc., it will also cause more oil to be eaten when stir-frying.

In terms of preparation steps, cooking skills and heat control will also affect how well the stir-fry absorbs oil. For example, if you use a hot pan with cold oil when stir-frying, the oil temperature will rise rapidly, causing the ingredients to lose moisture in a short period of time and draw in more oil. In addition, if too much oil is used when stir-frying, or if the heat is too large, it will also cause the ingredients to absorb too much oil during the stir-frying process.

In order to reduce the need to eat oil when cooking in an iron pot, you can adopt some cooking techniques and heat control methods. For example, you can salt the ingredients before stir-frying to remove some of the water. Use an appropriate amount of oil when stir-frying and avoid using too much; During the stir-frying process, you can add water or soup in moderation to keep the temperature in the pot moderate and avoid excessive loss of moisture and inhalation of too much oil in the ingredients.

It is particularly oily.

Stir-fry in an iron pan than a non-stick pan.

Or the fried dishes are delicious without oil smoke, splashing oil is because there is water into the oil pot, so the oil is splashed, the iron pot is easy to rust after brushing, you put the pot on the fire to dry when you finish brushing, and the pot will not rust.

1. The smoke of stir-frying in the iron pot has nothing to do with the pot, mainly related to the temperature of the stir-fry, so the temperature should be lowered at this time.

2. Then there is the problem of oil quality, the oil with slightly better quality is not easy to smoke, and each oil has a "smoke point", when the temperature reaches the balance, there will be obvious smoke phenomenon, such as rapeseed oil, if you want to reduce the smoke, you must avoid using this type of oil.

3. When we stir-fry every day, we should control the temperature at about 180 degrees, and we must not put the vegetables after the oil in the pot begins to smoke, which will cause a lot of oil smoke, and at the same time will destroy the vitamin content in the ingredients, which is a very bad way to stir-fry.

The iron pot stir-fry has little to do with the pot, it is mainly related to the temperature of the stir-fry, so the temperature should be lowered at this time. In addition, if the oil quality is too poor, there will be high levels and smoke, try not to let the temperature reach the smoke point of the oil, it is best to control it at about 180 degrees, and do not wait until the oil starts to smoke before putting in the ingredients.

In fact, the smoke of the iron pot is too large and the pot is not directly related, but it is related to the temperature of the stir-fry, as long as we lower the temperature when stir-frying, the smoke will be reduced a lot.

Then there is the problem of oil quality, the oil with slightly better quality is not easy to smoke, and each oil has a "smoke point", when the temperature is reached, there will be obvious smoke, such as rapeseed oil, if you want to reduce the smoke, you must try to avoid using this type of oil.

When we stir-fry every day, we must control the temperature at about 180 degrees, and we must not put the vegetables after the oil in the pot begins to smoke, which will cause a lot of oil smoke, and will also destroy the vitamin content in the ingredients, which is a very bad way to stir-fry.