Usage and maintenance for Stainless Steel Pot

Features

Stainless steel not only has strong chemical stability, but also has stable mechanical properties at a certain high or low temperature.

. This type is used as heat-resistant steel; some can be used as high-quality low-temperature steel, and its corrosion resistance is still excellent during use

Usage

There are many types of pots. According to the materials, there are iron pots, aluminum pots, casseroles, non-stick pots, and stainless steel pots. We Chinese people have a saying: What kind of rice and what kind of pot should be used. In fact, it is not only necessary to cook, but also to operate the pot according to the different materials of the pot. Improper sloppy operation will reduce the service life of the pot.

A newly bought pot, is there any special attention to the first use? Of course there is. No matter what kind of pot is washed, it is not as we think it can be cooked directly by washing it with water. It must go through a pot-raising process to be durable and retain its original luster for a long time.

1. First check whether there are labels on the inside and outside of the new pot. If there are labels, tear off the labels. Some labels are tightly attached and difficult to tear off by hand. At this time, you can put a few drops of Fengyoujing on the label. After the Fengyoujing is completely absorbed by the label, it will be easy to tear off.

2. Put two drops of detergent on a damp cotton cloth (a popular brand is fine), and wipe the pot inside and out with the mop.

3. Wipe the lid of the pot.

4. Don't forget to wipe the bottom of the pot.

5. Rinse with clean water (you must rinse to rinse off thoroughly).

6. Pour boiling water and a little white vinegar into the pot, shake the pot body, and let the vinegar water wash to every part of the inner pot.

7. Dry the pan with absorbent paper.

8. Feel free to cook whatever you like in a pot

Note:

1. For any stainless steel pot, do not use strong alkaline or strong oxidizing chemicals, such as soda, bleaching powder, sodium hypochlorite, etc., to wash the stainless steel pot to avoid corrosion of the product. Do not use too much fire to heat (use of high fire will easily cause the product to change color).

2. The stainless steel pot contains chromium and nickel. These two elements can withstand high temperatures below 400℃ without being corroded in a non-strong acid or non-strong alkali environment. However, if they are exposed to acid and alkali food for a long time, they will also cause chemical reactions. Therefore, it is not advisable to hold salt, soy sauce, vegetable soup for a long time, or decoction

Use and maintenance

1.Use medium and small fire for cooking: the bottom of the pot is made of steel-aluminum-steel three-layer composite bottom, which absorbs heat quickly and transfers heat evenly. In general, medium heat can fully meet the energy needs during cooking, and there is no need to open a large fire. The advantage is that it saves energy, and the pot is not easy to turn yellow and black.

2. Generally, use a cold pan with cold oil for small fry, that is, put the vegetables in the cold pan, pour the cooking oil, cover the pot, and turn on the medium-low heat. When water vapor emerges from the edge of the lid, add the seasoning and stir. This will not destroy the vitamins in the food.

3. If there is a stir-fry that needs green onion, ginger or garlic to fragrant, you can use the method of hot oil to heat the vegetable.

4. When frying food, it is necessary to achieve the effect of not sticking to the bottom of the pan, that is, first heat the empty pan until the water pops into the pan, and there will be small drops of water standing in the middle of the pan. The surface will not be absorbed by the pan, and then wipe it dry Water stains and oil can achieve a non-stick effect. Or pour the oil into the pot, turn on medium water and heat, and wait for 2-3 minutes later when lump oil streaks appear, it means that the oil temperature has reached the required temperature. At this time, the food to be fried can be physically non-sticky. When you need to turn over, first try to push the food with a spatula. If you can push it, you can turn it over and fry it. If you can’t push it, you need to fry it for a while and then turn it over. This will ensure that it does not stick to the bottom and can maintain The original shape of the food.

5. Do not put salt in an empty pot for heating, and do not put salt directly in cold water. Undissolved table salt accumulates on the bottom of the pot, which will cause the pot to corrode and produce white spots. The correct method is to evenly sprinkle salt before the food is out of the pan, so that in addition to not damaging the pan, it can also preserve the iodine content in the salt.