Use fat pork, put it in an exothermic pot, and don't put oil.
Wait for the pork oil to boil out bit by bit. Keep burning and oil the inner wall of the pot. Wait until the pork looks out of oil. Reheat the following. Turn off the fire and let him cool off. Leave it overnight, and it won't rust for a long time.
Method 2: 1. First, use nylon wire ball (similar to steel wire ball, but it won't hurt the iron pan) or loofah essence to scrub the rust on the iron pan. 2. Cook with cooked rice. When it is hot, wipe the wok repeatedly with a dish cloth. It won't take long. After the ceasefire, let it warm, rinse the iron pot with clear water and dry it. 3. Just wipe all the woks with cooking oil again, preferably through the process of using oil (such as fried fish, pancakes, etc. ), it will make users firmly attached to the work. Rice pickle knives don't rust. it wont hurt you to try it
Question 2: How can I keep the iron pot from rusting 1? If the iron pan is rusty, we can heat it and clean it with a cloth dipped in vinegar, which is simple, quick and thorough. Don't wash it too clean after each use, save some oil to prevent rust. You can heat the wok first, then pour in a little oil, wipe it evenly with a shovel, then turn off the fire and rinse it with water the next day. 2. The raw wok can't be used immediately after being bought. Be sure to fry the fat meat and pineapple skin in turn over medium heat. Don't pour off the oil after you finish it, and moisten it for a day or two. Don't use it to boil water or steam things for a month or two; After washing the pot every day, be sure to dry the water. Don't scrub the bottom of the pot if you have nothing to do, deliberately let it accumulate some dirt so that it can withstand the experience of fire and oil explosion in the future; Cook often so that the pot won't rust. It is only burned once every ten days and a half months, and even the best iron pot will rust. 3. before using the new iron pot, remove its odor. You can add salt to the pot, fry the salt until yellow, then add water and oil to the pot and bring it to a boil. To remove the fishy smell, you can put a little tea in the pot and add water to boil it. If you want to get rid of the iron smell, you can put some sweet potato skin and cook it. 4, the iron pot is easy to rust, and it is not appropriate to hold food overnight. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. When you brush the pan, you should also use detergent as little as possible to prevent this "protective layer" of cooking oil from being brushed off. After brushing the pot, try to clean the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar. 5. Myrica rubra, hawthorn, begonia and other acidic fruits should not be cooked in an iron pan. Because these acidic fruits contain fruit acid, they will react with iron and produce low-iron compounds, which may be poisoned after people eat them. Don't use an iron pot when cooking mung beans, because the tannin contained in the bean skin will react with iron to form black iron tannin, which will turn the soup of mung beans black and affect the taste and digestion and absorption of the human body. 6. Rust removal: ① Pour 20g vinegar into a hot iron pan, brush it with a hard brush while burning, then pour out the dirty vinegar and wash it with clear water. (2) Put a little salt in the pot, fry until brown, then wipe the pot, brush it clean, then boil it with water and 1 tablespoon oil, then pour it out and wash it clean. 7. Tea residue rust. Iron pots are prone to rust spots when they are wet, and it is difficult to remove them. You can wipe the iron pot with a gauze bag filled with tea residue to prevent the iron pot from rusting. 8. Taomi water is rust-proof. If iron cookers such as kitchen knives, scrapers and iron spoons are cleaned and soaked in high-concentration rice washing water, they can be prevented from quickly producing rust spots, because rice washing water will add a protective film to them. 9. (I especially like this) If there are rust spots on the pot, it is not necessarily of poor quality. The brightness and quality of the pot have little effect. Because the substance that makes the pot shine is graphite. The purpose of graphite in casting is to use it as a refractory coating. After the pot is cast, graphite can objectively prevent the pot from rusting. Pots with rust spots indicate a long storage time. The longer the pot is stored, the better, because the internal structure of the pot can be more stable and it is not easy to crack when it is used for the first time.
Question 3: How to prevent the iron pan from rusting? The wok can be heated and wiped with a cloth dipped in vinegar, which is simple, quick and thorough. Don't wash it too clean after each use, save some oil to prevent rust. You can heat the wok first, then pour in a little oil, wipe it evenly with a shovel, then turn off the fire and rinse it with water the next day. According to the sales staff of ASD kitchen utensils, we should pay attention to the following points when choosing wok. 1, the pan surface should be smooth, but not "smooth as a mirror". Because of the casting process, all iron pots have irregular shallow lines, which is not a problem. 2. Check for defects. There are two kinds of defects: small bumps and pits. The raised part of the small bump is generally iron, which has little effect on the quality of the pot. If the bulge is on the concave surface of the pot, it can be removed with a grinding wheel to avoid blocking the spatula. Small pits are complicated and harmful to the quality of bowls. There are three main situations: trachoma, blowhole and shrinkage cavity. The "three eyes" easily occur in the center of the convex and concave sides of the pot, which is the throat for pouring molten iron. Pay attention to the inspection when buying, because some people fill the pit with graphite, which is not easy for ordinary people to notice, and can only be exposed by brushing with a small brush. 3. The bottom of the pot is commonly known as the pot. The cauldron is not good because fire travels slowly. It takes enthusiasm and time. 4, the pot is thick and thin, and the thinner is better. Some iron pots may be thick on one side and thin on the other, which is caused by the dislocation of models. This pot with uneven thickness is not good. When buying, you can turn the bottom of the pot upside down, put your finger against the concave center of the pot and knock it with a hard object. The louder the pot rings, the greater the vibration, the better. This method can also be used to check whether there are cracks in the pot. Cracks are generally easy to appear at the edge of the pot, because otherwise it is the thinnest. 5. If there are rust spots on the pot, it is not necessarily of poor quality. The brightness and quality of the pot have little effect. Because the substance that makes the pot shine is graphite. The purpose of graphite in casting is to use it as a refractory coating. After the pot is cast, graphite can objectively prevent the pot from rusting. Pots with rust spots indicate a long storage time. The longer the pot is stored, the better, because the internal structure of the pot can be more stable and it is not easy to crack when it is used for the first time. 6. Cast iron pan (also called pan) is often used for "frying" and "branding" without fire, so the bottom of the pan is thicker and the weight can be heavier. Small coup for rust removal and rust prevention: remove rust from radish and potato skin. The kitchen knife is rusty, not only not sharp, but also annoying rust when cutting. Dip the cut potato skin or radish skin with a little fine sand and wipe the knife surface hard, and rust can be easily removed. Rust prevention of tea residue. Iron pots are prone to rust spots when they are wet, and it is difficult to remove them. You can wipe the iron pot with a gauze bag filled with tea residue to prevent the iron pot from rusting. Taomi water is rust-proof. If iron cookers such as kitchen knives, scrapers and iron spoons are cleaned and soaked in high-concentration rice washing water, they can be prevented from quickly producing rust spots, because rice washing water will add a protective film to them. Rust removal of cigarette tin foil. All the bronzes at home have green rust. You can wrap the cigarette in tin foil and wipe it carefully with salt, which will not only remove rust, but also make the cleaned bronze ware as bright as new.
Question 4: How can the raw wok not rust and how can the main wok be used and protected?
Many iron pots commonly used in families are made of pig iron. Pig iron products are hard and brittle, and iron is a metal that easily rusts. If you don't pay attention to protection in use, it is easy to have problems. Here are some common sense of using and protecting raw woks.
1. It's best to get some sawdust, straw and the like for the newly bought wok, and put it in the wok for ignition and baking, which can play the role of "annealing" and change its hard and brittle characteristics. Then use emery cloth, ashes or straw to smooth the pot. First, boil a pot of water, wash the pot, heat it on the fire, put some cooking oil on it, and then you can cook or fry it. The pot treated in this way can enhance the fire resistance and rust resistance.
There is another way: first wipe off the rust on the pot with a coarse cloth, then put a few spoonfuls of salt in the pot and fry it. After the salt is browned, wipe the pot with it, clean it, and then boil it in vegetable leaf water, and the pot will be smooth.
When the new pot is used for the first time, the fire should not be too big, so as not to burst suddenly when heated. Start with a small fire as much as possible and gradually increase the firepower. It doesn't matter if you use it several times.
When cooking or cooking, you should put water or oil in the pot first. Don't put the pot on the fire before pouring water, otherwise it will easily burst due to sudden heating and quenching. Don't put the pot on the stove when not in use. If the pot is built with a stove, add water to the pot after it is cooked.
4. Try to avoid contact with wet coal at the bottom of the pot, because the gas evaporated from wet coal is very corrosive. After a long time, the iron pot will rust and peel, and loopholes will gradually appear. If the rice is burnt and sticks to the bottom (that is, sticks to the bottom of the pot), you should first gently shovel off the crust with a spatula, and then wash it with water after the pot is cold.
5. After the iron pot is used up, it should be scrubbed clean, and it is customary to wipe off the water drops with a cloth and put them in a dry place. Because the bottom of the pot will rust when it is wet, there will be loopholes after a long time.
6. There are two simple ways to repair the wok. One is to put edible oil, cotton and lime powder together and beat them with a hammer to bond the three raw materials. This adhesive is used to stick the cracks and holes in the iron pan and can be used after drying. The second is to slice the pig liver and stick it on the outside of the leak. When it is baked by fire, it will be very strong. Pots supplemented by these two methods can be used to steam dry food, make porridge and cook rice, but not to stir-fry and pancake.
Question 5: How to handle the raw iron pot so as not to rust easily? 1, the newly bought iron pot has a lot of rust, so you can use sandpaper or grindstone. First, wear off the rust, wash it twice with clear water, set fire to dry it, apply cooking oil, heat the pot (not too hot), put hot water to brush it clean, and you can use it.
2. After the rusty iron pot is soaked in rice washing water for several hours, it is washed with clear water. The rust on the iron pan will be cleaned.
Iron pan derusting method
The rust in the iron pan can be brushed off in the following ways:
1. Pour 20g vinegar into a hot iron pan, brush it with a hard brush while burning, then pour out the dirty vinegar and wash it with clear water.
2, put a little salt in the pot, stir fry and wipe the pot, then brush the pot clean, then put water and 1 tablespoon oil to boil and pour it out, and then wash the pot.
Don't wash it too clean after each use, save some oil to prevent rust. You can heat the wok first, then pour in a little oil, wipe it evenly with a shovel, then turn off the fire and rinse it with water the next day.
4, rust removal and rust prevention small coup radish potato skin rust removal. Iron pots and kitchen knives are rusty. Dip the cut potato skin or radish skin in a little fine sand, and wipe the iron pan and knife surface hard, so that the rust can be easily removed.
5, tea residue rust. Iron pots are prone to rust spots when they are wet, and it is difficult to remove them. You can wipe the iron pot with a gauze bag filled with tea residue to prevent the iron pot from rusting.
6. Taomi water is rust-proof. If iron cookers such as kitchen knives, scrapers and iron spoons are cleaned and soaked in high-concentration rice washing water, they can be prevented from quickly producing rust spots, because rice washing water will add a protective film to them.
Question 6: How to keep the wok from rusting? There are two main materials for wok, aluminum and iron. If it is aluminum, then the question you asked does not exist, and aluminum pot will not rust. If it is an iron pan, please understand the following knowledge first: as long as it contains iron, it will rust, even if it is stainless steel, it is only a matter of time and the corrosion strength of the environment; Iron will rust faster in damp and strong acid and alkali environment, so it must be dried every time you run out of water; Generally, iron pots have protective layers to prevent sharp objects (such as steel balls) from scratching their surfaces; When the pan is in use, some cooking oil will penetrate into the pan, which can well isolate the air and avoid rust, so it is not necessary to use a large dose of detergent to clean the pan (which is why the ancient wok generally did not rust before the invention of detergent); When cooking, we should pay attention to control the temperature and hunger not to exceed 200, which can not only reduce the oil smoke but also protect the pot.
If your living habits are really bad, don't blame the pot for rusting. A bite of 10 thousand yuan will still rust.
Question 7: How to deal with the newly bought iron pot so as not to rust? Although all kinds of non-stick woks and other non-raw woks are common now, raw woks are not useless, and many residents use raw woks. The newly bought raw iron pot will be stained with various substances during the casting process, and it will have an unpleasant iron smell. When used for cooking, you can't eat it directly. It needs cleaning. In addition, in order to make the iron pot durable and rust-free, it needs to be maintained.
After casting, before leaving the factory, in order to prevent serious corrosion caused by improper storage and transportation in the sales process, raw iron pots are generally rusty. Therefore, the surface of the new wok will look shiny and feel greasy by hand, which is sprayed with anti-rust treatment agent, as shown in the following figure 1 These treating agents, together with pig iron in the casting pot, have a special smell and must be deodorized before cooking.
Do deodorization first. Add 1: 1 water and cooking oil to the pot, add a handful of tea leaves and bring to a boil. It is best to use animal fat, and the amount of oil should be enough to scrub the next door. Turn off the heat after boiling, and pour the oil and water all over the wall with a spatula, and repeat it several times. After the cease-fire, when the oil and water are hot, if there are any fine sand, sawdust or chaff, add some or none to the oil and water, and then brush the whole pot wall with a brush. Then pour off the oil and water, rinse with hot water, and then proceed to the next step.
The function of tea is to remove the iron taste of iron pot. If there is no tea, you can use salt and ginger instead. First dry the new wok, sprinkle a few handfuls of salt into the wok and stir-fry until the salt turns yellow, then gather the salt at the bottom of the wok, add cooking oil and ginger, stir slowly, and then add water to boil. After the water boils, spray the pot wall several times. Then cease fire and brush while it is hot.
If you don't want to deodorize in a greasy way, you can cook a pot of mung bean porridge in a new iron pot. After the porridge is cooked, cook it slowly until it becomes paste, and then let it cool naturally. Pour out the porridge when it gets cold. This kind of porridge is not edible. Wash the pot wall with ginger and rinse it with hot water. If there is no ginger, just wash it with hot water.
If you don't want to deodorize in a greasy way, you can cook a pot of mung bean porridge in a new iron pot. After the porridge is cooked, cook it slowly until it becomes paste, and then let it cool naturally. Pour out the porridge when it gets cold. This kind of porridge is not edible. Wash the pot wall with ginger and rinse it with hot water. If there is no ginger, just wash it with hot water.
Dry the wok until it emits black smoke, then put the grease into the wok and burn it slowly. Hold the fat with chopsticks or clamps, and wipe the pot wall back and forth until the fat turns into oil residue. Try to scrub with a large piece of fat. Generally, there are two or two fat pork in a small iron pot, and a large iron pot can be used more appropriately. Then pour the oil into the container for later use and rinse it with warm water. At this point, the new pot processing is completed. If you don't deodorize, you can scrub with ginger and oil. After the first brush, brush the grease again, and the second brush does not need ginger.
On the one hand, it can remove the iron smell and residual powder of the iron pot, on the other hand, it can form an oil film protection layer on the inner wall of the iron pot to prevent it from rusting easily in future use. If you cook with stoves such as coal stoves, you are not afraid of oil droplets polluting the floor and kitchen utensils. You can pour the hot oil from the grease pan to the bottom of the pan for better maintenance.
Question 8: The secret of never rusting an iron pan If you want the iron pan not to rust, you should pay attention to maintenance from the first use.
1, skin method
(1) Heat the wok and add the fat with skin.
(2) Turn down the fire and spread the fat on the pot wall with chopsticks until the fat turns black.
(3) Take out the meat, rinse the pot with warm water and repeat it several times. Note, however, that you don't need to clean the oil for the last time. Before cooking the next day, you can wash the pot with clean water.
2. Salt method
(1) After the wok is heated, put a tablespoon of salt (both edible salt and coarse salt) into the wok and turn down the heat to stir fry.
(2) When cooking, keep turning the iron pot to ensure that the salt can touch all parts of the inner wall of the pot.
(3) When the salt is fried to yellow, turn off the fire, pour out the salt and clean the iron pan with warm water.
3. Ginger method
(1) After the wok is heated, put the ginger slices into the wok, turn the heat down, clamp the ginger slices with chopsticks, and evenly spread all parts of the inner wall of the wok.
(2) Apply for 3-5 minutes.
Question 9: What pot should I use for cooking? I can't stand the rust in the iron pot upstairs. Never wash the pot after cooking? How to wash the pot without detergent? Can't wash the pot every day? That pot is not moldy, or it will grow a helmet. Personally, I think it is still the foundation of stainless steel! I used to use Supor's iron pan, but the rust rose badly, so I changed it to stainless steel, which was quite good. Any pot has advantages and disadvantages, and nothing is perfect! As long as it is better!
Question 10: How can I keep the iron pot from rusting? 1.
(1) Heat the wok and add the fat with skin.
(2) Turn down the fire and spread the fat on the pot wall with chopsticks until the fat turns black.
(3) Take out the meat, rinse the pot with warm water and repeat it several times. Note, however, that you don't need to clean the oil for the last time. Before cooking the next day, you can wash the pot with clean water.
Super wordy:
(1) This method can not only remove the iron smell and residue in the iron pot, but also form a protective layer on the inner wall of the pot with lard to prevent the iron pot from rusting.
(2) Don't use detergent such as detergent when cleaning, it will wash off the oil in the pot, and the iron pot will rust if it doesn't eat oil.
2. Salt method
(1) After the wok is heated, put a tablespoon of salt (both edible salt and coarse salt) into the wok and turn down the heat to stir fry.
(2) When cooking, keep turning the iron pot to ensure that the salt can touch all parts of the inner wall of the pot.
(3) When the salt is fried to yellow, turn off the fire, pour out the salt and clean the iron pan with warm water.
Super wordy:
After cleaning, it is best to clean the wok with a kitchen paper towel, or dry the water in the wok with a torch before putting it away, otherwise it will rust easily.
3. Ginger method
(1) After the wok is heated, put the ginger slices into the wok, turn the heat down, clamp the ginger slices with chopsticks, and evenly spread all parts of the inner wall of the wok.
(2) Apply for 3-5 minutes.
Super wordy:
Be careful not to burn your hands when you rub ginger slices into the pot with chopsticks.
Attachment: How can an iron pan not rust?
After frying the vegetables, wash the wok, dry the inner wall of the wok with a paper towel or rag, and boil the water on the inner wall and outer wall of the wok with a big fire. If you are too lazy to wipe it with a paper towel or rag, you can burn it directly on the fire, but it is a little laborious.