Two days ago, I changed my heart-felt nonstick pan, and cooking was much better immediately, in one go! I decided to use this pan in the future, and I specially learned the maintenance method of non-stick pan from an old chef. Let's share it with you today!
How to maintain non-stick pan
1, the bottom of non-stick pan is generally equipped with energy gathering ring, which makes the pan have energy-saving energy gathering function and faster heating speed. Dry the water inside and outside the pot when using, so that the pot is more durable. If there is moisture or oil stains, cooking is easy to paste, especially with an induction cooker, the panel will burn out.
2, avoid dry pot cooking. Dry burning is not good for wok and induction cooker, which not only shortens the service life, but also damages the pot body. If it is dried for a long time, the bottom of the pot will bulge and be unstable. The induction cooker will repeatedly test the pot body, causing it to be hot when it is hot, or simply turn off the power and it is not hot.
3. Avoid using a metal shovel when using it at ordinary times! Will destroy the film layer on the surface of the non-stick pan. It is best to use a wooden spatula. After use, wait for the temperature of the pot to drop slightly before washing with water. Don't rinse with cold water immediately. If there are stubborn stains, use hot water and detergent, and then scrub with a sponge, not a steel ball.
What problems should be paid attention to when using non-stick pan?
1. When you use it for the first time, you should tear off the label, rinse it with clear water and coat it with a thin layer of edible oil or lard for maintenance.
2, non-stick pan heating fast, small and medium fire can be used, sequential heating, pot health!
All the maintenance secrets of the old chef are here. Take good care of them, they can last for more than ten years! Also tell me a few small coup of non-stick pan cooking, and tell you by the way:
1. Soak the fried potatoes or lotus root slices in water for a while, then take them out and drain them. If you fry them in a hot pan, they will never stick to the pan.
2. When frying fish, apply a little oil to the fish, fry in a hot oil pan and sprinkle with a thin layer of flour.
3, fried pork slices should be divided into hot and cold. Heat the pan over medium heat, pour in oil, fry the meat slices directly, and do not stick to the pan.