Cooking three meals a day on weekdays, the most inseparable kitchenware is the pot. All kinds of pots, such as iron pot, casserole, frying pan, milk pot, non-stick pot ... each pot has its own specific usage, and different cooking methods correspond to different pots. Never use the newly bought pot immediately. Everything needs a ceremony. For example, if there is a ribbon-cutting ceremony for the opening, then the newly bought pot will also have a boiling ceremony. Only after boiling can the maximum value of the pot be exerted and the life of the pot be maximized. Many people think that the non-stick pan does not need to be boiled, which is wrong. In fact, the non-stick pan also needs to be boiled, but the way of boiling is slightly different from that of iron pan. Today, let's talk about the non-stick pan. The invention and production of the non-stick pan really bring real convenience to our thousands of families. Basically, many families will buy non-stick pan. After having the non-stick pan, when frying eggs and frying meat, you don't have to worry too much about the ingredients that will easily paste the bottom and stick.
here are the methods and precautions for opening the non-stick pan. If the non-stick pan is used incorrectly, it will easily damage the life and efficacy of the pan itself!
how to open the pot
1. The newly bought non-stick pot is usually labeled as a merchant. First, we tear off all the labels stuck to the pot body. If the label is not easy to remove, you can borrow the wind oil essence from home and pour it on the trademark. After the wind oil essence completely soaks the trademark, it will be easy to tear.
2. Wash the pan body with warm water and a soft sponge cloth, rinse the inside and bottom, drain the water and dry it with a clean rag.
3. The surface of the non-stick pan is evenly coated with a thin layer of edible oil (except lard and butter). This one I use is a toughened non-stick pan, with 5 layers of thick non-stick layer, which has a longer service life than ordinary wheat stone pot. The composite pan bottom is universal for many stoves, which is very practical!
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4. Turn off the fire with low heat for about 5 minutes, let the non-stick pan cool naturally, let it stand overnight, and it can be used normally after being cleaned with clear water before the next use. This can not only prolong the life of the pot, but also give full play to the best cooking value.
Precautions
1. Dry firing and air firing should be avoided. If the coating on the surface of the non-stick pan is heated by air firing for too long, it will damage the coating and lose the effectiveness of the non-stick pan.
2. It is best to use a wooden shovel or a silicone shovel, which can better protect the coating of the pan. Avoid using a shovel that will scratch the surface of the pan. The shovel will easily make the non-stick coating of the pan fall off and fail, which will damage the whole pan.
3. When cleaning the non-stick pan, choose to clean it with a soft sponge or rag instead of hard objects such as iron brushes and steel balls, which is beneficial to protect the pan coating and prolong the service life.
The newly-bought non-stick pan must not be used directly. If you master the correct method of opening the pan, it will be easier to use and more durable!
The above is how Mi Ma cooked a non-stick pan. If you have any different views on this dish, please leave a message to share! If you have a better way and you have something you like or want to eat, please leave a message. You are very welcome to share, leave messages, forward and collect. Your forwarding and leaving messages are the greatest help and encouragement to Mi Ma. Thank you! Yao Yao Da ~ The pictures and texts are all original of Mi Ma's food records, and it is strictly forbidden to steal from the media, and the theft will be investigated!
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