For friends who often cook, they usually have the same problem, that is, the wok sticks. I believe many friends have had similar experiences. They were in a good mood and wanted to cook a delicious meal. Enjoy the delicious dishes, but unexpectedly the pan will stick to the pan, so a pot of delicious dishes turns into a dark pot of dark food. In fact, sticking to the pan is a very common problem, so is there a solution? Woolen cloth? Today, the editor is here to give you some tips on how to cook without sticking to the pan.

Why does the pot stick?

One is that washing the pot destroys the "protective layer" of the iron pot

The iron pot is alive and will change over time. A slow chemical reaction occurs and a "protective layer" is naturally formed on the surface, similar to the glaze layer of ceramics. The existence of this layer can have a non-stick effect to a certain extent and prevent the seasoning ingredients from contacting the pot itself. Various chemical reactions occur.

As the saying goes, "clothes are not as good as new and pots are not as good as old." This is why many old pots are not easy to stick to the pot, and new pots are particularly unsatisfactory. Often when you first use a new pot, you will feel distressed every time it sticks to the pot, and you will clean it vigorously. You feel comfortable having it restored to a shiny new look, but you don’t know that this is a big taboo!

In fact, What you are doing is working hard to use chemical and physical means to destroy the "protective layer" that is being formed. Therefore, scrubbing the pot too much once is equivalent to destroying a protective film and increasing the chance of sticking to the pot.

Of course, this is not to persuade you not to wash the pot. Of course, the pot must be washed, but it needs to be properly nourished after washing, which will be discussed later.

Only when the pot is cared for and nourished can it serve you well.

The second problem is the cooking method - take stir-frying as an example

Cold pot stir-fry

Before stir-frying, the pot is not fully preheated and the pot is turned on. The mistake of starting cooking in a hurry is that a strong fire will quickly increase the temperature of the bottom of the pot, resulting in uneven heat conduction. After preheating and expansion, some areas of the pot will directly stick to the ingredients and cause overheating; while other parts will lack more heat. If it cannot Stir-frying quickly can easily cause sticking.

Hot the pan and heat the oil

That is, when you heat the pan before cooking, pour in the cooking oil and heat it together. Wait until the oil temperature starts to smoke before you start cooking. The correct way is to preheat the pot first, and then add cooking oil at room temperature after it reaches a certain temperature, that is, "hot pot and cold oil". The hot pot will fully open the "capillaries" of the pot, and the cold oil will When added before cooking, it will naturally penetrate into the tiny gaps in the pot body, forming a "protective film" for the vegetables to be fried later, so that they will naturally not stick to the pot!

Only by using the correct cooking method , the pot can be handy and serve you well.

How to make a non-stick pan

Convenient tips

So, many friends ask: "The iron pan at home doesn't work? Should I buy a non-stick pan?" ?”

To be honest, you don’t need to buy a pot specifically marked “non-stick” to achieve a non-stick pot.

The commercially available non-stick pans are just ordinary pans coated with a special coating. You can think of "Teflon" as a "protective layer" that protects the pan and the external ingredients. , making the pot itself avoid chemical reactions.

Although Fan Zhihong, associate professor of the Department of Nutrition and Food Safety, School of Food, China Agricultural University, said:

General cooking temperatures are below 100°C, but the coating of non-stick pans can withstand high temperatures of 200°C. The above will generally not cause the chemical coating to decompose. In addition to avoiding "dry-burning" pots, you should also be careful not to damage the coating of non-stick pots to avoid incorporating toxicity into food and causing harm to your health. ”

Theoretically there should be no problem, but if you use it incorrectly during daily stir-frying and washing, or if you use it for a long time, there is still a risk that the Teflon coating will fall off.

Although Teflon "non-stick" can solve the problem of sticking pans for a moment, considering its potential food safety risks, this "non-stick" is just a convenience.

As mentioned before, the "protective layer" of the pot does not need to be achieved through additional coatings. The old pot itself has it.

Maintenance Tips

We can’t just buy a new pot because it is not easy to use. It is expensive and has safety risks. The most important thing is to start from the moment you buy the new pot. With good maintenance, the pot will become more and more convenient, become a good partner in the kitchen, and truly realize that "the pot is not as good as the old one".

What needs to be done? It can be achieved by following the following 8 maintenance methods.

1. After buying a new pot, you need to make a pot, heat it at high temperature and then pour in cooking oil and burn it thoroughly. Repeating this can form an effective "protective layer" on the surface of the pot to avoid sticking

2. Always preheat the pot before cooking so that the pot is fully heated.

3. After the pot is preheated, turn the pot upside down and tap the bottom with a spatula several times to release the garbage in the tiny gaps in the pot body. This is the secret to maintaining a pot. Persistence will be very effective.

4. After preheating the pot, be sure to add cooking oil at room temperature, and then start cooking immediately (remember not to use hot oil). The cold oil will form an effective protective layer on the surface of the hot pot. Avoid sticking to the pan during cooking.

5. After cooking, wash the pot while it is still hot (don’t be lazy). After the pot cools down, the surface of the pot will shrink and store part of the cooking soup, which will make washing the pot difficult and ineffective, and To ruin your next cooking experience, it’s best to wash the pot with warm water.

6. Rice water is the best detergent. It is best if you can avoid detergent and the like.

7. If you like to use steel balls to brush the pot, be careful about how hard you use it. If you use too much force, it will not be conducive to the formation of the protective layer of the pot itself.

8. Washing the pot is not the end of cooking. In order to have a good pot that is handy, you must maintain the pot. Maintaining the pot is very simple, just repeat steps 2, 3, and 4.

The above are the tips about using non-stick pans for cooking that the editor has compiled for you. I believe everyone will feel more knowledgeable after reading them, right? In fact, the above methods are very simple and easy to operate. You might as well give it a try. With a few simple tricks, you can avoid sticking to the pan and make beautiful dishes. Come and try it. In fact, in life, you can pay more attention to simple tips like these. These are all experiences and wisdom from life, and they can help us a lot.