ABSTRACT: Stainless steel pots can also become non-stick pots after pot-raising treatment, and after a pot-raising, if used correctly, it can last for a long time. In addition, stainless steel non-stick pan is better not to be used as a frying pan, otherwise stainless steel non-stick pan becomes black and sticky pan can not escape!
In order to be healthy, our family has changed to stainless steel pots. But do you have the trouble that stainless steel pans stick to the pan? Like fried eggs, fried fish, is really a pot immediately stick, so later we had to mix stainless steel and non-stick pan, fried eggs fried fish with sticky pan, fried vegetables with stainless steel pan. But after using the non-stick pot for a period of time, the surface of the pot began to stick because of damage, which also indicated that the chemical substances on the surface had peeled off. So I can't help worrying about how many carcinogens I've eaten!
Do you have such worries? If so, you should read this article today.
In fact, it is not difficult to change stainless steel pot into non-stick pot. The key is its maintenance, and once the pot has been maintained, if used correctly, it can last for a long time.
How to make stainless steel pan non-stick?
1. This is a stainless steel pot, clean.
2. Heat the pan on fire. At the same time, pour in a little white vinegar (as long as it is edible white vinegar can), continue to heat until near boiling, turn off the fire.
3. Then prepare a steel brush and use hot vinegar to scrub the whole inside of the pot (pad a sponge cloth so that the brush won't burn your hands).
This step should be carefully brushed, and every place (especially the contact surface of frying things) should be brushed vigorously. This can remove dirt and impurities in stainless steel capillary holes. After cleaning, pour out the white vinegar and rinse it with clean water.
4. Then heat the pot with a big fire until all the water droplets evaporate. Then continue to heat the pot, so that it is very hot (don't burn the pot).
Pour a little water in to test how hot the pot is. The water droplets are rolling on the surface of the pot, a little like mercury, so the pot is hot enough.
5. Turn to medium-low heat at this time, and pour in salad oil (or other cooking oil you usually fry), then shake and turn the pan constantly. Make sure the oil sticks to the inside of the pan. At this time, the pan is kept warm with a small fire. Let the oil stay in the pan for at least two or three minutes. This process means that the capillary holes on the surface of the stainless steel pot can absorb the oil to achieve the effect of non-sticking pot.
Turn off the fire almost later, and then the pot will be finished.
If you need to cook, you can start cooking.
If you don't need to cook immediately, pour out the oil, wash the pan with water and detergent after cooling. When you dry the pan, you will find that it feels very oily.
Before each use, it should be heated evenly.
Please note that each time you fry something, you still open a small fire first. After the cold oil goes down, keep the small fire to heat the oil for about two minutes.
By the way, move the pan so that the oil evenly adheres to the inside of the pan. After this step, you can open the fire to the strength you need and fry as usual.
Note that it is important to heat the oil evenly in advance. When the stainless steel pot is heated, the metal molecules will begin to expand in all directions. The pore on the surface of the pot will be pushed and the closed part of the pore will be opened. If food, especially fish and chicken breast with less fat content, will stick to the pot.
When the pot is heated to an appropriate temperature, the phenomenon of "hole" being pushed away (subside) will not occur! According to this principle, it is speculated that the process of pot raising is to make the holes on the surface of the pot open evenly. When the holes on the surface of the food pot adhere to the food evenly, the phenomenon of sticking to the pot will not occur.
Stainless steel transformed non-stick pot, the actual effect is displayed!
Let's demonstrate how fried poached eggs are really amazing.
Beat an egg and wait for the protein to form slightly.
Tension, with a shovel from the edge of the protein slightly lifted, well, has formed, and then shake the pot.
The first egg oil is used a little more, so pour the oil cleaner and fry the second egg.
After the protein is formed, the spatula is slightly lifted at the edge again. Ha, it's still not sticky.
Do you think it's amazing to fry two whole poached eggs easily?
Finally, the pot is cleaned as usual, the inside of the pot is still bright and oily, and the non-sticky effect is still there.
Of course, it takes some time to know how long the non-sticky effect can be maintained, but it usually lasts for a while.
No wonder I used to see the pan in the fast-frying shop, just the iron pan, but they were all "oily" and not sticky.
For the sake of your health and that of your family, you don't need to use the Teflon non-stick pot on the market, and you don't have to worry about how many carcinogens you eat. And stainless steel pots are usually very durable, you can save money to replace the non-stick pots often!
Myth 1: Feeling that the temperature of stainless steel pot is not high, stir-frying is too slow, so stir-fry with high heat.
In fact, the characteristic of stainless steel pot is that the bottom of the pot is very thick and flat. Unlike the traditional iron pot, which relies on big fire to heat food, the stainless steel pot realizes the whole pot heat transfer by heating the bottom of the pot. Therefore, when using stainless steel pot, don't let the wall of the hot pot be heated with medium or small heat.
Myth 2: When using stainless steel, it's like using an iron pot.