Some time ago, the Zhangqiu iron pot video screen made many friends know the iron pot again. In fact, compared with non-stick pans, the history of iron pans is much longer, and China people have been good at using iron pans since ancient times. In the past, frying pans were used for cooking, which not only used less oil, but also contained trace iron. They helped us make up the iron unconsciously. It is only with the development of modern science that the non-stick pan, which seems to be easier to use and more scientific, has entered the historical stage.

First, the beauty of iron pots

It's just that good things won't be buried, and the iron pot is used well, which is much better than the non-stick pot. Because the heating is more uniform, the fried dishes will not be burnt or cooked. And it is famous for its high temperature resistance. When cooking requires stir-frying, it has greater advantages than non-stick pan, so you see that chefs in restaurants like to use iron pans. Of course, iron pots can play a role not only in restaurants, but also in daily life.

Second, how to open an iron pot

It's just that many people are not used to using iron pots. On the one hand, it is a habit formed in just a few decades. On the other hand, the newly bought iron pot needs to be cooked, which is very professional and troublesome. Actually, it's not at all Bian Xiao introduces the "lazy pot cooking method" to you, and ensures that you can do it at first sight, without spending money once.

Preparation items: rag, detergent, lard.

"Lazy people open the pot": 1. First, clean the wok thoroughly with a rag and detergent. It is best to use a soft rag, so it is not easy to hurt the iron pot. 2. Wipe the prepared lard evenly on the inner wall of the iron pan, and then burn the oil dry with fire. This is to make the iron pot fully absorb the moisture of lard and play a short-term antirust role. 3. Repeat the second step to allow more lard to be absorbed by the iron pan to form a long-term rust-proof layer. This is the "lazy boiling method", which is really operable. You don't need to do anything fancy, you just need three simple steps to open the iron pot. Even if the covered lard layer is destroyed, don't worry too much, because the oil of ordinary cooking is enough to fill such an oil layer. The durability of such an iron pan is much stronger than that of a non-stick pan.

3. What should I do if I want to stir-fry in a non-stick pan as much as possible?

It's actually quite simple. After the wok is boiled, it is still easy to paste if it is not handled properly. So when cooking, we just need to remember that the oil in the hot pot is cool, and the oil temperature is four or five layers (that is, there is a slight smoke in the pot, and the oil turns from the four sides to the middle, and you can feel the obvious hot light when you put your hand above the oil level. Put chopsticks in the oil pan, and a little oil bubbles will appear around them. At this time, cooking will not stick to the pot.

Fourth, the follow-up maintenance of the iron pot

After the pot is boiled, the iron pot still needs to be raised. It is said that the longer the iron pot is used, the more it is used. To put it bluntly, raising a pot is to obtain a stronger and thicker oxide film on the surface of the iron pot. Isn't that a bit like boiling a pot? Indeed, I think many people can't accept the online saying that dishes should be washed with water, and so can Bian Xiao. Therefore, in order to obtain this hard oxide film, Bian Xiao found that linseed oil is the most prone to oxidative polymerization and the best oil. Soybean oil, sesame oil, sunflower oil, corn oil and other polyunsaturated fatty acids have high content and good effect. So, just like cooking, choose one of the above oils around you and repeat the cooking steps just to replace lard. In this way, you can raise a pot.