8 Tips for Making Stainless Steel Pans Non-Stick

How to cook without sticking?

I am very happy to answer your question. Stir-fried vegetables play a decisive role in our lives. The taste and quality of stir-fried vegetables directly affect our health. In particular, the paste in the stir-fry pan will produce carcinogens, so stir-fry dishes Non-stick pans are also a science.

So after you take the following precautions, the iron pan will become a very easy-to-use non-stick pan. However, you must keep the following key points in mind when using the iron pan. This is why you are a restaurant chef after several years of cooking. The biggest difference between sticky pans must be kept in mind, so that you can easily catch up with the chef at least in terms of using the pans. Prepare each Q&A carefully so that "verbose" is no longer boring. If you want to cook without sticking the pan, in addition to the very important selection and handling of the pan itself, you are also very particular when using the pan.

First of all: add the right amount of cooking oil. When cooking, don't add too little cooking oil. Adding too little oil is one of the main reasons why our cooking is scorched. Because too little oil is added, the vegetable oil will be absorbed as soon as it is put in, and the vegetables will be in direct contact with the high-temperature pot noodles. Resulting in vegetable paste. Of course, don't add too much oil, as it will affect the taste of the dish and make it greasy. Secondly, the ingested fat is not easy for people with cardiovascular and cerebrovascular diseases.

Second: pickle vegetables with water before cooking. Many times the reason why we paste vegetables is because our ingredients lack enough moisture, or it may be because the moisture has been lost after we have stored them for too long. Therefore, before cooking, we can soak the vegetables in water in advance, which can increase the moisture and remove residual pesticides.

Third: The pot must be cleaned. We must clean the pot before cooking, because the residual ingredients attached to the pot surface are heated first when we cook. Often our dishes have not yet been put into the pot, and when the oil is hot, the pot surface will have been burnt. This is Everyone must pay attention to the taboos when cooking.

Fourth: Use a special pot. There is a popular smokeless pot on the market now, which is what we call non-stick pot. Of course, the price is also very high. I have also bought one and the effect is pretty good. However, everyone must be aware that there are some unscrupulous traders who use real smokeless pots to demonstrate to you, but the pots they give you are fake, so you must go to regular manufacturers to buy smokeless pots.

Fifth: Brush oil and heat the pan. We can try this method when frying some vegetables that are particularly easy to burn. Before cooking, clean the pot, heat it to evaporate the water, and then apply a layer of cooking oil. This is a trick. It usually won't burn the pot. I've tried it many times and it works very well.

Sixth: The wonderful uses of ginger. Ginger can also be used as a non-stick pan. The specific method is to brush the pot clean, and then apply sliced ginger evenly on the inner wall of the pot several times. When the juice of the ginger slices is insufficient, replace the ginger slices immediately. This method is the most convenient and efficient.

Seventh: No matter what kind of meat is fried, be sure to heat the pan with cold oil; hot pan with cold oil actually means heating the pan first, and then pouring in the oil, so that the meat can be poured in and fried. This way the fried meat will not stick. The pot is actually very easy to understand, because the bottom of the pot is very hot when it is heated first, and the oil added later is cold. Adding the meat directly at this time will not set the shape immediately. The meat has sufficient time to heat up when it touches the bottom of the pot. Therefore, the meat will not stick to the bottom of the pot immediately, so that the meat will not stick to the pot.

Eighth: No matter what vegetables you stir-fry, be sure not to cook them for too long and blanch them first. Here are the commonly eaten fried vegetables, fried spinach, fried cauliflower, fried carrots, etc. These vegetables are either easy to turn black or require a long time to cook. If the whole process is fried with oil, vegetables such as spinach are easy to eat. Ripe vegetables can easily turn black due to high temperatures for a long time, making them look unappetizing. However, difficult-to-cook vegetables such as cauliflower and carrots take a long time to fry, and they can also turn black and smear the pan, affecting their taste and appearance. Therefore, Lin Daguan recommends that you blanch these types of vegetables in hot water for 30 seconds to 1 minute, take them out and then stir-fry. Green vegetables usually take about 30 seconds, and cauliflower and carrots take about 1 minute. The color of the green vegetables will become emerald green after blanching. It is easy to cook when stir-fried and looks very attractive. Cauliflower will turn green after blanching, looks more appetizing and is easier to cook when stir-fried. Everyone can memorize it and start practicing it.

Conclusion: In fact, as long as everyone keeps the above key points in mind, most of the dishes will not take too long to cook, and the dishes that are fried in a short time will not stick to the pan and look delicious. After such an answer, I believe that it will be helpful to many kitchens. Xiaobai has already figured it out, so hurry up and start practicing.