The correct use of stainless steel pot

1. How to control the heat?

If you want to control the stainless steel pot well, you have to get out of the cooking technique of the iron pot first. There are many differences between stainless steel pots and old-fashioned frying pans. If you use the wrong method, it will be non-sticky or scorched. The stainless steel pot has good thermal conductivity and heat transfer, and is durable. Even after the fire is turned off, the pot body is still warm for a long time.

Therefore, try to use medium and low heat when using it, and be sure to pay attention that the flame does not exceed the bottom of the pot to prevent the food from being scorched, and it can also prevent the pot from turning yellow or black.

2. How to turn a stainless steel pan into a non-stick pan?

Many friends say that frying food in a stainless steel pan is too easy to stick to the pan, and you don’t know how much time it will take to wash the pan if you cook it casually, which is not easy to use! In fact, cooking in a stainless steel pan can also be non-stick, the key is that you know how to preheat. When the pot reaches a constant temperature of 160°C-180°C, it will have a physical non-stick effect.

If you want to tame the stainless steel pot well, you have to master the following two preheating methods:

Method 1: Hot pan with cold oil (suitable for meat, eggs, soy products, etc.). Heat the pot with medium to high heat (it is better not to exceed the bottom of the pot) for 1-2 minutes, then sprinkle a small amount of water into the pot, if the water droplets can immediately form rolling drops, the pot is hot enough. You can turn to medium heat, wipe off the water droplets, pour in oil and spread the oil evenly in the pan, then add the ingredients.

Method 2: cold oil and cold pot (suitable for vegetables). First pour the oil into the pot and spread it evenly on the bottom of the pot, then put in the ingredients and cover the pot, then turn on medium heat to heat. When water vapor appears in the pot cover, open the pot cover and stir-fry to collect the juice, add the seasoning, turn off the heat, and then use the residual heat to stir-fry evenly.