Did you encounter such a scene when cooking?
When frying fish, the fish sticks to the iron pan and can't be picked up. When you turn the fish with a spatula, the skin disappears when you turn it over.
Fried poached eggs in an iron pan, a lot of oil is still broken and shapeless, which is very messy.
Fried meat slices, fried powder, fried noodles and cooking oil are added to the iron pot many times, or a thick layer of minced meat or noodles is stuck in the pot, resulting in greasy waste of finished products.
Now you only need to master these tips and use a small amount of cooking oil to effectively prevent food from sticking to the pot, but remember not to put oil or salt first, and don't rub ginger in the pot.
Why does food stick to the pot when cooking?
1, because there is water in the pot, whether it is iron pot, casting pot, stainless steel pot, carbon steel pot and other metal pots. The metal surface has a concave surface or small trachoma invisible to the naked eye. Whenever the pot comes into contact with water, even if it is brushed dry, it will still accumulate moisture. It is precisely because of these residual moisture that food tends to stick to the pot.
2. When the surface of the pot is not clean enough, starch, gum, protein and other substances are easy to remain. When the pot is preheated, these substances still in the pot will stick to the pot.
3. The inner surface of the pan is not lubricated enough, and there is not enough food sliding space on the pan surface. Food will stick to the pot if it comes into contact with uneven temperature.
4. When cooking, the fire is too big and the surface temperature of the pot is too high, which will scorch the food and cause the food to stick to the pot.
As long as you master the following tips, you can really and effectively prevent food from sticking to the pot when cooking.
Summary of non-stick cooking skills
1. After using the pan, clean the pan and don't leave any food in the pan.
2. Before cooking, preheat the pot until it starts to smoke, and then turn to low heat. You can sprinkle oil and salt at this time.
3. If stainless steel pot is used, no smoke can be seen when the pan is preheated. You can add a few drops of water to the pot, and the water drops fly around like pearls, indicating that the pot has been preheated. At this time, the water drops are poured out and turned into a small fire, and then oil and salt are added.
4. Let the cooking oil in the pot evenly spread on the inside of the pot, so as to completely cover the surface of the food. After pouring the oil, shake the iron pan by hand and let the oil spread evenly on the pan.
5, food, especially meat, should be thawed to room temperature, non-stick pan is best.
6, fry fish, meat should be drained with kitchen paper towels, and then put into the pot to cook.
Remember, the non-stick pot tips above do not apply to non-stick pots or pans. Heating the non-stick pan to the smoking point will damage the coating of the non-stick pan and is unhealthy.
Because it does not stick to the pan, there is a layer of non-stick coating PTFE, and the friction coefficient of PTFE is extremely low, so that the pan does not stick to the pan. Therefore, when using non-stick pan, the oil temperature should not be too high, acidic food should not be cooked, and steel wire balls should not be scrubbed.
There are many techniques to prevent food from sticking to the pot. Putting a lot of cooking oil in the pot can also prevent food from sticking to the pot. However, it is unhealthy to put too much cooking oil in cooking, and it is easy to make food greasy and unpalatable. Therefore, mastering the skills of sticking the pot can make cooking less oily, healthy and not wasteful.