Some non-stick pans really stick to the pan, so we need to know how to make the wok stick to the pan and what the purpose of the non-stick pan is. Let's take a look at the relevant content first and tell you some common sense. Although non-stick pan is a common kitchen appliance, many brands under the banner of non-stick pan are lacking in quality. I don't know if you know this. Some non-stick pans really stick to the pan, so you need to know how to make the wok stick to the pan and what the purpose of the non-stick pan is. Let's take a look at the relevant content first and tell you some common sense.

How to make the wok not stick to the wok?

Wash the pot first, pour a little white vinegar, heat it until it is close to boiling, and then turn off the fire. Brush the inside of the pot with hot vinegar, pour off the white vinegar after brushing several times, rinse it with clear water, and heat it with strong fire until all the water in the pot evaporates.

Second, when the pot is already very hot, turn the heat down, pour in cooking oil at the same time, and then keep shaking and turning to ensure that there is no oil in the pot. This is to keep warm with a small fire, and let the oil stay in the pot for at least two or three days.

3. Turn off the fire after two or three minutes, pour off the oil after cooling, then wash the pot with water and detergent and dry it. You will find that the inside of the pan is very shiny, and your stainless steel pot has become a non-stick pan.

What's the use of a non-stick pan?

First, the non-stick pan can't make acidic food. The bonding strength of PTFE is not high, and acidic substances are easy to corrode metal bodies. Once the car body is corroded, it will expand, which will expand the coating and cause the coating to fall off in a large area. It is understood that many foods eaten daily are acidic foods, including all kinds of meat, eggs, sugar, rice and so on.

Second, the use temperature should be limited to below 250℃. According to the national mandatory standards, PTFE coating is made of PTFE as the main raw material, added with certain additives, coated on the surface of aluminum, iron plate and other metals, and sintered at high temperature, which is used as an anti-sticking coating for contacting non-acidic food containers. The use temperature is limited to below 250℃. When cooking, many dishes need to be fried, such as fried chicken wings and fried ribs. The boiling point of oil is 320℃. When frying food, the oil is always hot and the temperature is very high, which easily leads to the decomposition of harmful components in the non-stick pan.

Third, don't use a shovel, and be alert to damage. It is easy to damage the coating of the non-stick pan with a shovel, so that the toxic coating is mixed with vegetables, which is harmful to the health. Before using the non-stick pan, check whether the coating falls off or not to avoid serious consequences.

4. What are the precautions before using the non-stick pan? In order to prolong the service life of non-stick pan and avoid dry burning, nylon shovel, wooden shovel and metal shovel with smooth edges and corners are used. If there are stubborn stains, don't clean them with steel balls, which will damage the surface coating.

The above content introduces how to make the wok not stick to the wok. If you cook or maintain by the above methods, you can prolong the life of the non-stick pan and make it more handy when cooking food. I hope these little common sense about the use of non-stick pan can make you know more about non-stick pan and help everyone.