Super practical use of various POTS and pans

I believe that people who have fried vegetables will understand that each pot has its own temper and personality, and can not be used randomly. Many friends "can not" use the pot, frying, frying, stewing, cooking with a pot is a common thing, and some will even directly take the pot to serve dishes, soup...... Not knowing that these practices not only damage the pot, reduce the service life of the pot, may also harm your health!

Iron pot - should be fried rather than stewed

① The iron pot is suitable for frying and frying, but should not be used for stew, long time cooking may not only make the color of the soup black, but also easy to destroy the oil layer on the surface of the pot, accelerate the rust of the iron pot;

② In the same way, the iron pot should not be used to hold food, and the dishes that have not been eaten should not be put in the iron pot overnight;

③ Iron is easy to react with some components of the drug, resulting in loss of property and may even cause side effects, so the iron pot can not be used to boil medicine;

④ After cleaning, dry the water in time to prevent rust;

⑤ When the iron pan appears slight rust, it can be cleaned with vinegar, but the rust is serious, and the iron pan with black slag and black skin is not suitable for continued use.

Aluminum POTS - best used sparingly or not at all

① Anodized aluminum pot is not sticky and scratch resistance is better, must use aluminum pot is best to choose this;

② Avoid using aluminum POTS to cook or hold acidic foods, such as tomato soup, sour plum juice, etc., to reduce the risk of aluminum precipitation.

Stainless steel pot - try to use a medium heat

① Try not to contact acid, alkali, salt. Although stainless steel pot corrosion resistance, but acid, alkali, salt food will produce irritation to it, chemical reactions;

② Choose mild cleaning products. When using strong alkaline washing products such as bleach powder, it can cause corrosion and precipitate harmful substances;

③ When using, the heat should not be too large or too fierce to avoid discoloration of the pot;

④ Do not put salt, soy sauce, vegetable soup, etc., for a long time.

Non-stick pan - do not burn empty at high temperature

① The pot is burned at high temperature for 5 minutes, the temperature can reach more than 800 ° C, then the coating will volatilize, which is harmful to health, so do not empty burn;

② Teflon coating is relatively "delicate", it is best not to use a metal shovel when using, the cleaning action should be gentle, and also avoid scrubbing with a steel ball;

③ When the non-stick effect of the pot becomes worse and the oil smoke becomes significantly more, it is suggested that a new pot needs to be replaced.

Casserole - do not hot or cold

① Pay attention to the heat. Sudden increase or excessive heat, may cause rupture, put on the fire should also be gentle, and then use high fire;

② Do not add water at will. Hot pot put hot water, cold pot put cold water, sometimes hot, but also easy to crack;

③ Avoid acidic foods. Vinegar, tomatoes and other acidic foods, will accelerate the dissolution of lead;

④ When buying, should choose the inner wall of natural color, smooth surface, uniform enamel, bright color, sound crisp casserole.

After all, kitchen POTS are used to make food, in order to eat safer, healthy, delicious, we should choose to buy some quality guaranteed brand products, and as long as you pay attention to the use of methods, you can ensure that the service life of Pots And Pans longer.