How to boil an iron pot? Don’t be in a hurry when you get a new pot, start it in just a few simple steps

Non-stick pans are the main force in today’s home kitchens. Non-stick pans are lightweight and have high-tech coatings that make cooking less sticky and fumeier. The problem is easily solved, but everything has advantages and disadvantages. Some coatings on non-stick pans are easy to wear, so you can only use specific silicone spatulas and wooden spatulas. You cannot use high flames, and the lifespan is relatively short. Generally, you need to replace a pan in one or two years. , the durability is incomparable with traditional iron pots.

Iron pans and non-stick pans are exactly the opposite. Non-stick pans get worse the more you use them, but iron pans get better and brighter the more you use them. As a chef who cooks in restaurants all year round, if the restaurant The business can no longer continue. The iron pot in the store that has been tempered is a treasure and must be taken away. The surface of the pot is as smooth as a mirror and is physically non-stick. You can use it with a shovel or iron grate. I don’t know how many times it is easier to use than a non-stick pot. .

A new iron pan you just bought is actually the most difficult to use. Sticking is very common, and things like oil-free scrambled eggs only happen on high-end iron pans that cost close to a thousand yuan. , and most of them are sold after they have been cooked. For iron pots purchased by ordinary families, especially cast iron pots, the initial opening of the pot is very important. You must do a good job of maintenance and handling. Only when you use such a pot will it become easier to use. Don't be in a hurry to use the new pot when you get it. I will teach you a few steps. Learn how to open a pot properly, and the more you use it, the less sticky it will become and its lifespan will be longer.

Open the iron pot

Tools used: sandpaper of more than 800 grit, pig skin

Step 1: After buying the new iron pot, there will be a lot of Small burrs and oxides will not only cause sticking to the pot, but are also unhealthy. Use coarse sandpaper to carefully polish the inside of the pot back and forth.

A lot of black iron filings will fall off during the polishing process. These are iron oxides and debris and can be easily cleaned, so don’t worry.

Step 2: After polishing, put the pot under the faucet and rinse. Be careful not to use any detergent. Use a clean brush to scrub and rinse.

Step 3: Place the iron pot on an open flame and bake it over high heat until every part of the pot is almost red-hot. Be careful not to burn your hands.

Step 4: Let the pot cool down slightly, then turn to low heat and start boiling. It is best to use lard to boil the pot. The molecules of animal oil are large and the pot will be smoother after boiling. It is more convenient to use pig skin. Press the pig skin with your hands and slide it back and forth to make every corner of the pot covered with grease.

Step 5: Then continue to brush the pot, without using detergent or the like, and rinse it with running water. Turn the heat back on to dry, continue cooking with the pork rinds, and repeat again when finished.

Step 6: After boiling the pot three times, the pot can basically be used normally. Do not wash off the grease in the pot and leave it overnight. In daily use, try not to use iron pots for cooking noodles, porridge, etc. If there is moisture, dry it in time, otherwise it will rust quickly.

The iron pot should be used with a shovel (stainless steel) and an iron spoon, so that it will shine brighter with use. Wooden shovels and silicone shovels cannot protect the pot. Do not leave any moisture in the pot overnight. Pay attention to check the moisture on the pot lid. You will find that a good iron pot that has been tempered many times is much easier to use than a non-stick pot.