1. Why does it still stick to the pan after boiling it?
① Handmade casserole needs to be maintained for a period of time in the initial use. After the oil film is formed on the surface of the pot, the non-stick effect will be better!
② In the early stage of use, you can use the method of frying vegetables in a hot pot with cold oil, that is, heat the pot first, then add oil, and then add seasonings to stir fry, which can prevent sticking to the pot.
③ If it sticks to the pan, you can scrub it with a steel wool ball, dry the pan and apply a thin layer of oil, and it will be cured after a period of maintenance.
2. How to avoid the pot from rusting?
① Iron pan anti-rust technique: After cooking, please dry the water stains inside and outside the pot in time, and apply oil on the outside of the pot to keep it dry.
② Iron pan derusting: If it has rusted accidentally, you can use a steel wool ball to wipe off the rust, and then repeat the steps of boiling the pot, and it will slowly become a black and easy-to-use big black pot
3. Why does the iron pan turn into flowers, white, and yellow after use?
The oil film is not stable at the initial stage of maintenance. Part of the pot body may turn iron gray or even original white during use, and various textures will appear, especially at the bottom of the pot. Mainly because of the following reasons:
① When making acidic ingredients (put vinegar, make pickled fish, scrambled eggs with tomatoes, etc.), the pot will react with the ingredients in the ingredients after being heated, causing the blue and black color of the pot to disappear.
② In the initial stage, when the soup was boiled and the noodles were boiled, the oil film was unstable and boiled off, causing the blue-black color to disappear.
③ The dishes were not served in time, or after scrubbing, the residual water stains in the pot caused rust.
④ Use detergent and steel wool to scrub the pot body to destroy the oil film on the surface of the pot body
All of the above are normal phenomena of the iron pot. After continuing to use and keep the pot for a period of time, it will gradually turn black as a whole.
4. What are the precautions before using the iron pan?
① After each frying, take it out as soon as possible, scrub it in time (do not use detergent, dishwasher when scrubbing), dry and oil it to prevent rust.
② The special pot is for special purpose, and the new pot is mostly used for fried or braised meat and other meat dishes. Do not boil water, cook noodles, or porridge, because it will destroy the well-raised oil film pot gas.
③ Frying, cooking and frying are used together, and the combination of maintenance and use is better.
5. How to use non-stick when cooking?
① To fry vegetables in a hot pot with cold oil, you can heat the pot first, put your hand about 5cm away from the mouth of the pot and feel the heat, then put the oil in the pot and turn it twice, then add the seasoning and stir-fry.
② Put the soy sauce, turn on the medium and low heat when making the sauce, pour in the seasoning and stir fry evenly, add a small amount of water and stir fry on high heat, the color of the stir-fry can be more colorful.
③ Frozen ingredients will stick to the pan directly due to the large temperature difference. Please wait for the ingredients to thaw before cooking.
6. How to open the pot?
① The new pot is divided into two types: the original color of the ancient method and the roasted blue of the ancient method. Both of them need to be boiled before use.
② Washing the pot: Before opening the pot, wash the peanut oil on the pot body with detergent and dry the water (try not to wash the pot with detergent afterwards)
③ Dry cooking: turn on the high heat and turn over and cook until the pot body turns blue, and the blue-black pot does not need to be dry-boiled
④ Peanut oil moistening pot: After the temperature of the pot body drops, turn on a small fire, pour in an appropriate amount of peanut oil and turn until the pot body is fully soaked
⑤ Moisten the pot with animal oil: Pour off the peanut oil, turn on a low heat, hold the animal oil with chopsticks and smear the inner wall of the pot to moisten the pot
⑥ Wait for the oil to cool before using it (cooling for at least 2 hours, it is better to use the next day), and the pot is finished
Note: When dry-burning, it will first turn brown-black, then purple-red and then blue. Purple-red needs to continue dry-burning until blue is just right, and it is burnt when it is black.
