Stainless steel pot has a high natural beauty, but also has low temperature and low carbon, less smoke and less oil cooking advantages, making it gradually become the mainstream of our kitchen utensils. There are a lot of people who like stainless steel pots and pans, but there are few who can really use them. So many people will think that the stainless steel wok is easy to stick and hard to clean, and they dare not buy or use it. Now, the stainless steel pot manufacturers give you some tips on how to control the stainless steel pot perfectly:

1. How to control the fire?

If you want to tame the stainless steel pot, you have to extract it from the cooking techniques of the iron pot. There are many differences between the stainless steel pot and the old-fashioned frying pan. The method is wrong. It should not be sticky or burnt completely. Stainless steel pot has good thermal conductivity and heat transfer performance, and strong durability, even after turning off the fire, the pot body is still warm for a long time. Therefore, use small and medium fire as much as possible, and pay attention to the flame not to exceed the bottom plate of the pot, so as not to fry food, and also to avoid yellowing or blackening of the pot.

2. How to turn stainless steel pot into non stick pot?

A lot of little friends say that it's too easy to stick food in a stainless steel frying pan. If you cook it casually, you don't know how long it will take to wash the pan. It's not easy to use! In fact, the stainless steel pot can also be non stick, the key is that you know how to preheat. When the temperature of the cooker reaches 160 ℃ - 180 ℃, it has the effect of physical non stick.

To tame the stainless steel steamer, you need to master the following two preheating methods:

Method 1: hot pot cold oil (suitable for meat, eggs, bean products, etc.). Heat the pan for 1-2 minutes with medium high heat (preferably no more than the bottom of the pan), and sprinkle a small amount of water drops into the pan. If the water drops can form rolling water drops immediately, the pan is hot enough. Turn to medium heat, dry the water drops, pour in the oil and spread the oil evenly in the pot, then put in the ingredients.

Method 2: cold oil and cold pot (suitable for vegetables). First pour the oil into the pot and spread it all over the bottom of the pot, then put in the ingredients and cover the lid of the pot, and then heat it over medium heat. When there is water vapor in the lid, open the lid, stir fry and collect the juice, put in the seasoning, turn off the fire, and then stir fry with residual heat.