Li blacksmith Zhangqiu iron pot, as the home of five generations blacksmiths, Li blacksmith belongs to his most authentic family.

The method of identifying whether Zhangqiu iron pot is: "Zhangqiu iron pot can be identified mainly by looking at the back of the pot. On the back of the pot, you can see the texture pressed by hammer marks, which is asymmetric with the hammer marks on the front. This is what it looks like after being beaten many times. Zhangqiu iron pot is good, and it is completely non-sticky without putting a drop of oil. "

From February, 2065438 to February, 2008, with the rapid popularity of the third season of China on the Tip of the Tongue, Zhangqiu Iron Pot became popular for a period of time, which is not accidental, because Zhangqiu District of Jinan is a famous hometown of blacksmiths in history, and it is said that ancient Zhangqiu blacksmiths are all over the world. Zhangqiu handmade iron pot needs to go through 12 processes, then 18 times of heating, 1000 degree of high temperature tempering, and 36,000 times of forging until the pot body looks like a mirror.

Extended data

Non-stick principle of iron pan

The hammer of the hammer hit the iron pan, forming dense hammer marks. When we are cooking, the hot pot comes into contact with the cold food, forming steam to lift the food, and at the same time, when the pot is boiled, an oil film will be formed on the pot body, thus forming the physical non-stick of Zhangqiu iron pot.

The water drops on the hot pot will not evaporate immediately, but will turn into beads rolling around on it. This is the so-called Leiden Frost effect. Therefore, the ingredients are basically non-sticky on the pot that reaches the Leiden frost point, which has little to do with whether the surface of the pot is flat or not.

Pour the oil evenly for the first time, one is to keep the temperature, and the other is to form an oil film between the bottom of the pot and the food. Then pour in cold oil, the high temperature at the bottom of the pot will instantly give a rising force, and the ingredients will not stick to the pot immediately after being added. Not all dishes should be fried. Pour the oil evenly first and then put the cold oil, which can effectively avoid sticking to the pot.