Non-stick pan:
First, pour the rice washing water into the pan, boil it for 2 minutes and then pour it out. After the pot is cooled, pour oil to make the surface of the pot cover the oil layer evenly, heat it for another 3 seconds, and then turn off the fire after the oil lines appear.
second, avoid empty burning because there is a coating on the surface of the non-stick pan. If it is heated for too long, the coating will be damaged and the effectiveness of the non-stick pan will be lost.
3. regularly raise the pot. Before cooking, pour oil into the hot pot and cold pot, and evenly spread it over the medium and small hot pot for two minutes, and then finish raising the pot. If you need to cook, you can start cooking at this time. If you need regular maintenance, you can pour off the oil and wipe it with tissue paper.
4. Never use iron brush, steel brush or grinding decontamination powder to clean a few ingredients that stick to the pot, as the non-stick pot will stick to the pot more and more easily! When the pot is stuck, soak it in warm water while it is still hot, or boil it in water for ten minutes, and then clean it with sponge or soft towel gourd cloth to remove it easily.
5. Deal with a serious scorch. Carelessly, the braised pork is overcooked, and the charred sauce sticks to the bottom of the pot. Quickly pour in strong tea water or lemon peel, grapefruit peel and pineapple peel, and then boil with water for three to five minutes, so that the stubborn sauce can be easily brushed off with a sponge.
VI. To avoid scratching the surface of the pan, the shovel and steel shovel are easy to scratch and not stick to the pan, which makes the non-stick pan invalid. It is recommended to use a wooden or heat-resistant plastic spatula. Otherwise, if the coating falls off and rusts, it may also have adverse effects on the body.
Precautions for the use of non-stick pan:
1. Making acidic food with non-stick pan: Professor Guan Congsheng, a fluoride expert, deputy secretary-general of the nonmetallic materials professional committee of China Corrosion and Protection Society and director of the Institute of Chemical Engineering of Shandong University, said: "PTFE has a congenital defect, that is, its bonding strength is not high. The non-stick pan is not completely covered with PTFE coating, and there are always some parts with bare metal surfaces. Acidic substances are easy to corrode the metal body, and once the body is corroded, it will expand, thus expanding the coating and causing the coating to fall off in a large area. The relevant standards of the Ministry of Health are formulated according to this principle. " Professor Guan also believes that "the coating is mainly used for anti-sticking, but it is sprayed with a thin layer, and the combination is not reliable. It is definitely not possible to stir-fry with a shovel."
second, acidic food: "acidic food includes all kinds of meat, eggs, sugar, rice, etc." Professor Yu Kang, director of the Nutrition Department of Peking Union Medical College Hospital, explained that acidic food is acidic or alkaline, not by taste, but by scientific means to detect the types and quantities of elements contained in food to make a judgment. Many foods eaten daily are acidic foods.