The stainless steel pot that I just bought is always sticky. It ’s not easy to clean. What should I do?


A. There are skills to use a stainless steel pot for heating. Be careful not to burn dry and control the flame temperature.

The use of heat preservation pots is different from the experience of the iron pots usually used. It is necessary to pay attention that the flame should not exceed the bottom of the pot, otherwise it will cause the bottom of the stainless steel pot to become black or yellow;

When using stainless steel pots, you should also pay attention not to dry for a long time. This will cause yellowing of stainless steel pots more easily. When starting to use preheating, try to use small and medium flames, because stainless steel pots have better thermal conductivity than ordinary iron pots Performance, and the temperature durability of the pot body after the fire is strong.

B. Use stainless steel pot with 3 strokes anti-stick pot:

First, cold pan cold oil (containing raw meal food), second, hot pan cold oil, third, ginger hot pan

The stainless steel pot has a non-stick function. The key is to master the temperature. When the pot is hot enough, that is, a constant temperature of 160-180 degrees, it can achieve the effect of non-stick food. We use stainless steel frying pans to stick vegetables. This is not a problem with the pot, but the method of use.

Hot pan cold oil is the best way to prevent sticking to the pan: medium-high air-cooked pan with 1-2 minutes to hot enough. The identification method is to drip water droplets, and the water droplets do not evaporate, but the droplets of the size of soybeans roll in the pot. Turn to low heat before putting the ingredients. If the water droplets are as big as sesame seeds, they are not hot enough and continue to burn for dozens of seconds.

Foods containing raw flour must use the cold pot cold oil method: put oil before cooking, put ingredients, and then open the lid, basically do not stir fry, wait for the steam along the pot, add salt and other seasoning.

In addition, rubbing the hot pot with ginger can also prevent the sticky pan. This method is more suitable for fried fish, and it can remove the fishy smell.


C, cleaning doorway

Use a professional stainless steel cleaning paste to clean stainless steel pots with less effort.

Use a damp cloth to rub the decontamination paste to rub the cleaning items, and then wash them with water; heavy oil and burnt areas can be wiped repeatedly, and then washed with water. Does not contain acid formula, which can remove stubborn oil stains, stains, rust and so on. Suitable for stainless steel products, ovens, pans, kitchenware, sinks, tiles, etc.

It is also very tricky to keep the luster of the stainless steel pot after repeated use. Wipe with a rag + baking soda + a little hot water to remove the stains and minimize the damage to the pot.

The baking soda solution has a pH below 8.5 and is weakly alkaline. Its particles are soft crystals, with a hardness similar to that of human nails or gold. After wetting with water, the edges and corners of the crystals can be dissolved. Therefore, as a friction agent, not only can the dirt on the surface of the appliance be removed, but it will not cause damage to the pot. It is much milder than toothpaste and salt.

It is never recommended to brush with a steel brush, nor to rub with large crystals such as detergent powder and salt. Especially the stainless steel cookware with high polished surface, you can find that the pot is clean after rubbing it once, but the polished surface is also completely destroyed.

As the most direct contact with food utensils - pots and pans, its quality seriously affects the cooking effect. High quality cooking utensils can not only cook delicious dishes, but also make cooks enjoy cooking more and more. So when buying stainless steel pots and pans, how can we distinguish them?
Whether there is magnetism or not can not be used as the basis to judge the quality of stainless steel. 304 stainless steel itself is non-magnetic, but in the process of extrusion and stretching, the physical properties of stainless steel itself will be changed, making it weak magnetic
The stainless steel with more than 8% nickel content is called 304 stainless steel. Most of the major brands of stainless steel pots and pans on the market are made of 304 stainless steel, such as Shuang Li Ren, WMF, KMW, etc
Sealing is the key. Only when the lid and the body of the pot are tightly closed can excellent sealing cooking effect be achieved. Therefore, it is necessary to test the sealing
Matters needing attention
Because the handle of stainless steel pot is mostly made of metal, and the metal has thermal conductivity, the handle will be heated, but the handle heating can not be used as a standard to measure the quality of a pot.

Nowadays, there are so many pot materials on the market that many people have made difficulties in choosing. The traditional iron pot can no longer meet our daily needs. There are also many people in the choice of iron pot or stainless steel pot this problem is very tangled. So is the iron pot or stainless steel pot good? What other materials are worth using. Then I'll follow Xiaobian to understand it.
1. Hot pot is better than hot pot
Experts from the World Health Organization suggest using an iron pot when cooking, because the iron pot generally does not contain other chemicals, and there are few dissolved substances. Even if iron is dissolved, it is good for human body.
Nutrition experts point out that cooking in iron pot is the most direct way to supplement iron. However, the iron pot is easy to rust, so it is not suitable to hold food overnight; it is also not suitable to cook soup, or the oil layer on the surface of the iron pot that protects its rust will disappear.
Expert advice: Brush iron pot should use less detergent, slight rust can be cleaned with vinegar. The best new iron pot with salt water bubble, and then rub the salad oil to remove the odor. You can also cut the ginger into pieces, heat the pot and wipe it.
2. The stainless steel pot is suitable for cooking porridge and avoiding acid and alkali
Iron pot is easy to rust, while stainless steel pot is beautiful and durable, so many people choose practical stainless steel pot. In this regard, we should pay attention to the potential safety hazards of unqualified stainless steel pots. Generally, unqualified stainless steel pots exceed the standard of chromium. Hexavalent chromium is listed as one of the chemicals harmful to human body, and is one of the internationally recognized carcinogenic metals.
Expert advice: stainless steel pot is not completely rust free, if long-term contact with acid, alkali substances will also have a chemical reaction. Therefore, the stainless steel pot is more suitable for porridge cooking, and should not be used for a long time to contain salt, soy sauce, vegetable soup, etc., and should not be washed with strong alkaline or strong oxidizing chemicals.
When choosing stainless steel pots and pans, it is important to choose products produced by regular manufacturers.
3. Not stick to the pot, stir fry gently instead of frying
Non stick pot is easy to clean, but far less than iron pot from a health point of view. Nutrition experts pointed out that the non stick pot is all due to the coating named "TEFLON" at the bottom of the pot. If the coating is dry burned or the oil temperature reaches more than 300 ℃, it may be damaged.
Experts suggest: many dishes need frying, the boiling point of oil is 320 ℃, which can easily lead to the decomposition of harmful ingredients in non stick pot. So when frying or frying food, avoid using non stick pot.
4. Aluminum pot is not suitable for cooking with metal shovel
The characteristics of aluminum pot are excellent heat distribution and lighter body. However, improper use of aluminum will dissolve in large quantities, and excessive consumption of aluminum for a long time will accelerate human aging.
Aluminum pot is not suitable for high-temperature frying and frying. High temperature or metal shovel collision and friction with aluminum pot may release aluminum components.
In addition, aluminum pot can not contain strong acid and strong alkali dishes, such as pickled food. Caution: try not to use aluminum tableware. Aluminum tableware and iron tableware can not be used together, the chemical interaction between them will lead to more aluminum ions into the food.
5. Glass pot is suitable for making medicine and soup
At present, there are also glass pots in the market. Nutrition experts pointed out that the glass pot insulation effect is poor, fragile, when moving, you need to be extra careful to avoid collision with hard objects.
Experts suggest: it's safer to boil traditional Chinese medicine or medicated meals in glass pot, because many herbs can't use copper pot with a large amount of copper ions, stainless steel pot with a large amount of nickel chromium ions, ceramic pot with a large amount of enamel, iron pot with a large amount of iron ions, or casserole, because the crucible soil of modern manufacturing casserole doesn't pay attention to material selection, which contains many Harmful impurities, while the glass pot is relatively safe, there is no smell.
6. Pottery pot should be used to make soup and avoid sour food
Because of the good air permeability and special material, many people like to use ceramics, casseroles and purple sand to make soup or tea. However, due to the lead contained in the beautiful coat (glaze) of some porcelain, if the temperature is not enough when firing the porcelain or the glaze coating ingredients do not meet the standards, the pot may contain more lead, which may cause heavy metal poisoning.
Experts suggest that pottery should not be used to stor