Stainless steel cookware maintenance and use skills

The new 301 stainless steel sheet pot will be shiny, but once it is not cleaned, the pot will probably become a waste of iron!maintenanceBefore using the pan for the first time, use the white vinegar to warm it, wash the pan once, then rinse with hot water, and dry it before use.Do not long-term acidic or alkaline foods.Do not dry the pan for a long time. Continuous drying may cause damage to the pan.Heating considerationsStainless steel cookware because it is not easy to clean, combined with its different materials and iron pan, so when using, do not follow the use of iron thinking, we must pay attention to the flame does not exceed the bottom of the pan chassis, so as not to cause pan yellow or black; Do not dry the pan for a long time, which can easily cause the pan to turn yellow. Use small and medium fire when possible! Qualified stainless steel cookware has better thermal conductivity and durability. After the heat is turned off, the pan is still warm for a long time.Cleaning pointsStainless steel cookware looks good, but cleaning is a big problem, especially for light cookware. Wiping with a rag, baking soda, or a little hot water can still slow the stain to a certain extent, with minimal damage to the pan. It is the best and most effective method for civilians. Some people worry that baking soda will not destroy stainless steel, but it will not.Non-stick functionStainless steel pot with non-stick function, the key is that you have to master the temperature, when the pot is hot enough, the temperature of 160-180 degrees, can achieve the effect of non-stick food. We use a stainless steel pan to cook and stick. This is not a pot problem, but a problem with the method of use.

Stainless steel supplies are shiny, very clean, especially in the kitchen are used stainless steel cutlery, that a large piece of shiny, modern and strong! Stainless steel cookware hardware is a beautiful scenery of the kitchen, but it is the need for heating There are still some tips for using it.First, first talk about the maintenance of stainless steel cookware to pay attention to three points:1. Before using the pot for the first time, use the white vinegar to warm it and wash the pot once. Then use hot water and dry it inside and outside before using it.2, do not long-term bloom acidic or alkaline foods.3. Do not dry the pan for a long time. Continuous drying will cause damage to the pan.Second, stainless steel pot heating should pay attention to methods;Stainless steel cookware because it is not easy to clean, combined with its different materials and iron pan, so when using, do not follow the use of iron thinking, we must pay attention to the flame does not exceed the bottom of the pan chassis, so as not to cause pan yellow or black; Do not dry the pan for a long time, which can easily cause the pan to turn yellow. Use small and medium fire as much as possible, do not worry, qualified stainless steel cookware is still relatively good thermal conductivity, and durability, off the heat, the pot body is still a long time warm.Third, stainless steel cookware cleaning;Stainless steel cookware looks good, but cleaning is a big problem, especially for light cookware. Wiping with a rag, baking soda, or a little hot water can still slow the stain to a certain extent, with minimal damage to the pan. It is the best and most effective method for civilians. Some people worry that baking soda will not destroy stainless steel, but it will not. The baking soda solution has a pH of 8.5 or less and is slightly alkaline. Its particles are soft crystals. The hardness is similar to human nails or gold. After wetted with water, the crystal's edges and corners can be melted. Therefore, as a friction agent, not only can the dirt on the surface of the utensil be removed, but also it will not cause damage to the pan. More than toothpaste and salt. In addition, if your home has an attached counter, you can also go to the counter on its "Henkel" stainless steel cleaning solution by applying a layer on the surface of the pot for 5-10 minutes and rubbing it with a soft cloth. The effect of removing stubborn stains is still good.note:It is not recommended to use a steel brush to brush. It is also not recommended to use abrasive particles such as detergency powder and salt to rub. Especially the high-gloss polished stainless steel cookware, once wiped, you discovered that the pot was clean, but the polished surface was completely destroyed.There are also some factors that cannot be ignored that affect the maintenance of stainless steel cookware. It is also necessary to draw attention to:1. Do not wash the pan with cold water immediately after each use, so as to avoid generating a lot of water mist, making the pan utensils difficult to clean, it is recommended to use warm water for cleaning;2, can not use a hard and rough material to wipe the outer surface, this will make the surface of the pot body injury, with a sponge cloth can be.3, do not use strong alkali or strong oxidizing chemicals, such as bleach, sodium hypochlorite and other cleaningFourth, on stainless steel pot with non-stick function;302 stainless steel sheet cookware has a non-stick function, the key is that you have to master the temperature, when the cookware is hot enough, that is, a temperature of 160-180 degrees, can achieve the effect of non-stick food. We use a stainless steel pan to cook and stick. This is not a pot problem, but a problem with the method of use. To prevent the stainless steel pan from sticking, there are two good preheating methods:The first method: Place the pot on a heat source in a large fire (not exceeding the pot bottom). Heat for 1 - 2 minutes. Sprinkle a small amount of water into the pot until the water droplets condense in the center of the pot., then the temperature has been reached. If the water droplets are sucked dry or jumped around, it means the temperature has not yet been reached and you need to continue heating. After the temperature is reached, transfer to medium heat, pour the oil, and spread the oil evenly in the pan. You can directly fry the fish.Or other sticky foods.The second method: (this method is more convenient, the key recommendation): cold oil pan, the oil directly into the pot, has been heated until the oil in the pan to produce oil patterns spread to the edge of the pot,It shows that the temperature in the pot is sufficient, and food is cooked only at this time.However, this method has a drawback, that is, the cleaning of the pot is more troublesome.Five, wooden spatula is most suitable for stainless steel cookwareUse a wooden spatula as much as possible to prevent the pan from scratching even if it collides with the pan back and forth at high temperatures.

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