There are some tips:

Steam rice rice water ratio of 1:1~1:1.2, time is almost the same as the rice cooker to make rice as long as. Rice and rice cooker with an iron pot to do basically the same way, but put more water than with a rice cooker to do, because the iron pot to cook water faster, the heat transfer effect is particularly good, so the edge of the pot temperature will be particularly high, so that close to the bottom of the pot pot pot side of the rice will be more prone to sticking to the pot; add a little bit of water to prevent the bottom of the pot to paste off.

Cooking to the pot of water began to boil, the water may overflow, then take a spoon to scoop out the excess water, leaving only enough water to cook the rice can be. Cooked a while so that the pot tilted to cook, cook a while and then change the position of the tilt, so many times so that every part of the pot can be evenly cooked, smell the rice flavor overflowing when you can.

The general practice of steaming rice is to wash the rice first, and then put it into the container to be used for steaming rice, and then add a certain amount of water to the container (according to personal taste), cover the lid on the fire or plug in the electricity to start steaming rice, due to the fast heat transfer of the iron pot, so you need to add more water in order to prevent the rice paste off.

Expanded information:

Stir-frying, with the best iron pot. Newly purchased iron pan with salt water bubble. Then sprinkle some salad oil to rub it before it works well. If there is still an odor, use ginger cut into pieces, heat the pan and wipe it. No pollution and even heating. Chefs are using iron pots.

Stainless steel pot: should not hold salt for a long time. Utensils made of stainless steel are beautiful and durable. However, substandard stainless steel pots can be a safety hazard. Unqualified stainless steel pots and pans are generally chromium exceeds the standard. Hexavalent chromium is classified as one of the chemicals that are harmful to the human body, and is one of the internationally recognized carcinogenic metals.

Aluminum pan: should not use metal spatula frying. Aluminum pot is characterized by excellent heat distribution, and the pot is lighter. But the use of improper aluminum will be a large number of dissolved, long-term food too much aluminum, will accelerate human aging. Aluminum pot should not be used for high temperature frying vegetables, high temperature or metal shovel in the frying vegetables and aluminum pot collision, friction may make the aluminum component is released. In addition, aluminum pots can not be loaded with strong acid and alkali dishes, such as pickled food.

Pressure cooker: also called pressure cooker, with which you can heat the food being steamed to more than 100 ℃, pressure cooker was invented in 1679 by the French physicist Papin. It greatly reduces cooking time and saves energy with its unique high-temperature and high-pressure function; however, pressure cookers that work under high pressure are also more destructive to nutrition.

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