Learning to open a wok is an essential skill for chefs. Hotel woks are used only for stir-frying, and the grease film in the wok can be maintained. "Winking is not actually a non-stick pan for hotel iron pans. For chefs in the hospitality industry, the "pot" pot is the chef industry to realize the "non-stick" basic requirements. The chef learns to keep the pan in the restaurant, which is the basic skill of the chef. Keeping pots and pans has three main purposes: non-stick is one of the main purposes of pots and pans. The restaurant industry is an intensive and high-intensity occupation. Speed of production and efficiency are sought. "Non-stick pans" are the basic prerequisite for fast, high-quality cooking.

Technicians open the pot can be non-stick, first buy a new pot, know how to open the pot. Buy pot first wash once, rinse the impurities floating in the pot, and then pour off the water with a rag to dry, buy a kind of soft sandpaper, clockwise slow grinding pot, has been sanding until the pot shines. Pour off the dirty dusty iron residue, still wipe with a rag, don't rinse with water.

The way to open the pan is to clean the iron pot, then burn it over a high fire, then turn it a light blue color while baking it. At this point, the fire is turned down and pork fat or vegetable oil is heated in the pan and swirled as it heats, covering the oil evenly with the inside of the pan, pouring it out as it darkens, and then adding new oil. Repeat once to finish opening the pan.

The reason a restaurant wok is non-stick is important, because the wok is only used for stir-frying and not doing anything else. It's not easy to make a pure wok in your home kitchen, and it's often sauteed, boiled, poached or steamed. In previous cooking techniques, we know that frying pans do not stick to the pan easily due to the oil layer. There was a film of oil after continuous cooking. However, as soon as it is used for cooking and boiling water, it destroys the oil film and reproduces it. Besides iron woks, there are also stainless steel woks. Therefore, after the use of this type of pan, it is necessary to maintain the oil film mainly by heating the oil to smoke and then wiping it dry to keep it cool and clean.