At the beginning of using uncoated stainless steel pot, many people will have such a helpless feeling: stir fry always stick to the pot, throw it away. It's recommended to wait a moment. Uncoated stainless steel pan is also non sticky, but you haven't mastered the right way to use it. Suggestions so what you need to do is not to question the pot you bought, but to change the way you cook.

How can uncoated stainless steel wok stir fry without sticking? The key is to preheat, let the pot hot enough to put oil, so that food does not stick to the bottom of the pot. Secondly, the fire control, to use small and medium fire heating, flame generally do not exceed the bottom of the pot, so that the bottom of the pot evenly heated.

How to judge whether the heating is enough? One of the simplest and most direct methods is the water drop test:

1. Turn on medium and small heat, preheat the empty pot for 2-3 minutes, and drop a little water into the pot.

2. When the water can't form water drops, hiss and evaporates quickly, it means that the pot is not hot enough, and then the lower ingredients will stick to the bottom.

3. When the water forms a large bead of water and rolls back and forth in the pot, it is not dispersed or evaporated, indicating that the heating is sufficient. At this time, you can dry the water, pour in the cooking oil, put the ingredients to start cooking, so that you can achieve the effect of non stick.

4. When the water is dispersed into many small water drops on the surface of the pot, it means that the temperature is too high. You need to let the surface of the pot cool a little first, and then add water for testing, otherwise it will stick to the pot.

What's the right way to stir fry in stainless steel?

1. Cold oil (suitable for vegetables)

Before heating, first pour oil into the pot, turn the pot around a few times, let the oil evenly spread over the bottom of the pot, then put in the vegetables, cover the lid of the pot, and then turn on the medium heat to stew the vegetables.

When there is water vapor on the edge of the pot cover, open the pot cover, stir fry and collect the juice, add seasoning, turn off the fire, and stir evenly with the waste heat.

2. Hot pot cold oil (suitable for meat, eggs and bean products)

Open a medium heat and empty the stainless steel pot. When the water drops slide, dry the water in the pot, then pour oil into the pot and turn it around to make the oil evenly spread over the bottom of the pot, and then quickly put in the ingredients.

In addition, don't rush to turn the ingredients after they are put into the pot. It is suggested to push the ingredients gently with the spatula. If they can be pushed, they can be turned. If you don't have patience, you can reduce the possibility of interaction between protein and metal from the source by heating oil in a hot pot.

3. Hot pot hot oil (only suitable for the vegetables that need to be fried)

Before heating, pour oil into the pot, turn around, and let the oil evenly spread over the bottom of the pot. Heat the cold oil together to the hot oil in the hot pot. When the oil has oil lines, it means that the heating is enough, and then put in the ingredients.

Generally speaking, if the temperature is too low or too high, the pot will stick. But because 304 stainless steel pot has the cooking advantages of low temperature, low carbon, less smoke and less oil, it will gradually become the mainstream pot in our kitchen, so we should learn it quickly.