The following are the opening methods and precautions of non-stick pan. If the non-stick pan is used improperly, it is easy to damage the life and efficacy of the pan itself!
Boiling method
1, new non-stick pans are usually labeled as merchants. First, we tear off all the labels stuck on the pot. If the label is difficult to remove, you can borrow the wind oil essence from home and pour it on the trademark. After the wind oil completely soaks the trademark, it will be easy to tear.
2. Wash the pot body with warm water and a soft sponge cloth, rinse the insole and the inside and outside, drain the water and dry it with a clean rag.
3. Apply a thin layer of cooking oil (except lard and butter) evenly on the surface of the non-stick pan. This is a toughened non-stick pan, with five layers of non-stick pan, which has a longer service life than ordinary wheat stone pot. The composite pot bottom is common to many stoves and is very practical!
4. Turn off the fire on low heat for about 5 minutes, let the non-stick pan cool naturally, let it stand overnight, and wash it with clear water before the next use. This can not only prolong the life of the pot, but also play the best cooking value.
Matters needing attention
1. Dry burning and empty burning should be avoided. If the coating on the surface of the non-stick pan is burned in the air for too long, it will damage the coating and make the non-stick pan useless.
2, it is best to use a wooden shovel or silicone shovel, which can better protect the coating of the pot. Avoid using a shovel that will scratch the surface of the pot. The shovel can easily make the non-stick coating of the pot fall off and fail, damaging the whole pot.
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 conducive to protecting the pan coating and prolonging the service life.