Daily maintenance method of stainless steel pot

With the increasing development of the national economy and the continuous improvement of people’s living standards, stainless steel daily-use products have penetrated into thousands of households.
Stainless steel not only has strong chemical stability, but also has sufficient strength and plasticity, and has stable mechanical properties at a certain high or low temperature. Certain grades of this type of steel can also be used as heat-resistant steels (including austenitic, ferritic, martensitic and precipitation hardening); some can be used as high-quality low-temperature steels, which are resistant during use. The corrosion performance is still excellent. Because stainless steel has the above-mentioned unique properties, it is not difficult to imagine its position in the national economy. Especially in today’s high-tech development, stainless steel is widely used in various fields. It can be used as a material for acid-resistant, alkali-resistant, and high-pressure-resistant pressure vessel installations and tanks for storage and operation in the chemical industry, oil refining industry, man-made fiber industry, food, medicine and daily necessities industries; it can also be used as a material for the power industry and steam turbine manufacturing industries. , Shipbuilding industry, aviation industry high temperature and low temperature resistant components; in the aerospace industry, nuclear industry, it is an indispensable material for the manufacture of artificial satellites, spacecraft, rockets and nuclear power plants;

Stainless steel pot for daily use
1. Use medium and small fire for cooking: The bottom of the pot is made of steel-aluminum-steel three-layer composite bottom, which absorbs heat quickly and transfers heat evenly. In general, medium heat can fully meet the energy needs during cooking. There is no need to open a large fire. The advantage is that it saves energy, and the pot is not easy to turn yellow and black.
2. Generally, use a cold pan with cold oil for small stir-frying, that is, put the vegetables in the cold pan, pour the cooking oil, cover the pot, and turn on the medium-low heat. When steam emerges from the edge of the pot cover, add the seasoning and stir. This will not destroy the vitamins in the food.
3. For stir-fry that requires onion, ginger or garlic to fragrant, you can use hot oil to heat the vegetables. If it is beans, add some water, wait for steam to come out, and cook for a while.
4. When frying food, to achieve the effect of not sticking to the bottom of the pan, first heat the empty pan until the water pops into the pan, and there will be small drops of water standing in the middle of the pan. The surface will not be absorbed by the pan, and then wipe off the water stains. The non-stick effect can be achieved by adding oil. Or pour the oil into the pot, turn on medium water and heat, and wait for 2-3 minutes later when lump oil streaks appear, it means that the oil temperature has reached the required temperature. At this time, the food to be fried can be physically non-sticky. When you need to turn over, try to push the food gently with a spatula. If you can push it, you can turn it over and then fry it. If you can’t push it, you need to fry it for a while and then turn it over. This will ensure that the bottom is not sticky and can be maintained. The original shape of the food.
5. Do not put salt in an empty pot to heat, and do not put salt directly in cold water. The incompletely dissolved table salt accumulates on the bottom of the pot, which will cause the pot to corrode and cause white spots. The correct method is to evenly sprinkle salt before the food is out of the pan, so that in addition to not damaging the pan, it can also preserve the iodine content of the salt.

Post time: Apr-08-2021

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