Many people have the experience of cooking by themselves. From the beginning, they are all hands-on in learning to cook, and they can independently cook a delicious meal for their relatives and friends, which requires long-term training. In the process of getting started cooking, we often encounter the phenomenon of paste bottom. Even housewives who are quick in their hands and feet sometimes inevitably cook things, but after the ingredients stick to the pot, it is not so easy to clean up.

when we eat in restaurants outside, we seldom find that the dishes in restaurants are burnt to the bottom. Is it because the restaurants use high-grade non-stick pots? But if you go to the restaurant kitchen of a restaurant, you will find that the restaurant kitchen usually uses ordinary iron pots, but why do iron pots in restaurants rarely stick to the pot? This inevitably makes people feel curious. According to the chef, in fact, restaurants do not touch the pot when cooking, and there are two main types of applications. Let's take a look.

The first method is to "nourish" the bought wok. First, a large piece of fat raw pork (usually raw) is needed. Then, the fat side of the wok is constantly scrubbed, which is somewhat similar to washing clothes with a washboard. After repeated rubbing for more than ten times, the inner layer of the wok will become shiny and shiny. This method is actually a common method used in restaurants when boiling, and the effect is also good.

naturally, there is another method. Chefs should put the new pot on the kitchen stove, pour the vegetable oil into the pot, and then heat it by shooting. As the temperature rises gradually, part of the vegetable oil will gradually penetrate into the inner cavity of the wok, which can also make the pot become shiny and moist.

after the above two forms are solved, in the first few applications of the new pot, the cooking oil will be enough, which can really avoid sticking to the pot to a certain extent. Through repeated practical operations, the iron pot will gradually become non-stick. But now there are sets of pots that don't touch the pot on the market, so there is no need to equip the head with an iron pot at home.

However, many gourmets show that the dishes fried in iron pots usually taste stronger, so many families keep an iron pot despite all kinds of contemporary kitchen utensils. Full of curiosity, why does the iron pot in the restaurant "almost never touch the pot"? What kind of high-end kitchen supplies are you using? There would have been such an "inside story". So, do you guys have any non-stick skills?