How to deal with and solve the problem of rust in iron pan
How to deal with the rust of iron pan and how to remove the iron smell of iron pan
The new wok smells of iron when used. There is a simple way to eliminate this iron smell: put a little sweet potato skin in the pot, leave it for a while, then pour it out, and then wash the pot, and the iron smell will be gone.
Skillfully remove iron pot rust
You can apply some vinegar to the rusty part and then scrub it with water to remove it. If the corrosion is serious, paraffin solution can be used to remove rust. The iron pan wiped with paraffin solution is not easy to rust even if it is not used for a period of time.
Skillfully remove oil stains from iron pans
The wok has been used for a long time, and burnt grease accumulates, so it is difficult to clean it with alkali or detergent. What should I do? As long as the fresh pear skin is put into the pot and boiled with water, the scale will easily fall off.
How to wash the newly bought non-stick pan? Wash it with detergent first, then fill it with water, sprinkle a little salt and soak it for 24 hours. Before using the bought non-stick pan, the pan should be washed and dried, and a thin layer of cooking oil should be coated on the pan surface to increase the effect of non-stick pan.
When cooking food in a non-stick pan, it is advisable to use a small fire or a medium fire, and it is forbidden to open a big fire to dry; Metal spatula should not be used either. Bamboo spatula and wooden spatula should be used to avoid damaging the non-stick coating. Don't rinse with cold water immediately after each use, wait until the temperature drops slightly before cleaning. After using for a period of time, if there are stains accumulated by residual food and grease, add detergent with hot water, clean with soft objects such as sponge, and do not scrub with steel balls or coarse cloth.
Cleaning method of non-stick pan 1 Before cooking, fully dry the water in the pot, add cooking oil while turning on the fire, and wait until the red dot turns completely red before serving;
2. It is suggested that the cooking temperature should not exceed 240℃ to reduce the generation of lampblack;
Generally, it is better to cook with big fire, which can keep the original flavor of food and save energy. Too much fire can easily scorch food, lead to the loss of vitamins and destroy the nutrition of food.
Classification of frying pans The iron pan is the safest pan at present.
Iron pots generally do not contain other chemicals and will not be oxidized. In the process of frying and cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if the iron substance is dissolved, it is beneficial to the human body to absorb it.
The newly bought iron pot is soaked in salt water and then wiped with salad oil. Iron pots rust easily and are not suitable for overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. If there is slight rust, it can be cleaned with vinegar.
Non-stick pan should not be fried at high temperature.
The non-stick pan coating is actually a film with a thickness of about 0.2 mm, which may be damaged if it is dried or the oil temperature reaches above 300 degrees Celsius. Generally speaking, when cooking, the temperature will not reach 260℃, but if it is fried food cooking, the temperature may exceed 260℃.
So you can't use a non-stick pan when cooking. In addition, stir-fry with a non-stick pan instead of a shovel to prevent damage to the coating.
Ceramic pot and casseroles should not contain acidic food.
Porcelain pots used to be recognized as non-toxic tableware, but the glaze color of some inferior porcelain tableware contained lead. Long-term use of products with excessive lead and cadmium dissolution will cause heavy metal poisoning and seriously affect health.
Pots made of different materials on the market are dazzling and there is no choice. In fact, different pots have their own advantages and disadvantages, and they should be chosen according to the ingredients and uses.
The enamel of the casserole contains a small amount of lead (especially glazed casserole can't be used), so it is best to soak the newly bought casserole in 4% vinegar water and boil it first. The inner wall of the casserole is colored, so it is not suitable to store wine, vinegar, acidic drinks and food. When buying enamel tableware, the surface should be smooth, the enamel should be uniform and the color should be bright.
Stainless steel pot should not be filled with salt for a long time.
Stainless steel utensils are beautiful and durable, but unqualified stainless steel pot may have excessive chromium. Hexavalent chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals.
Stainless steel is not completely rustless. If you are exposed to acids and bases for a long time, chemical reactions will also occur. Therefore, stainless steel tableware containers should not be filled with salt, soy sauce and vegetable soup for a long time; Mainly used for decocting Chinese medicine.
Try not to use aluminum tableware.
Aluminum pot is characterized by good heat dissipation and light pot. However, improper use of aluminum will lead to a large amount of dissolution, and long-term consumption of aluminum will accelerate human aging. Aluminum pot is not suitable for high-temperature frying. During cooking, aluminum may be released due to high temperature or collision and friction between metal shovel and aluminum pot. In addition, aluminum pot can't contain strong acid and alkali dishes, such as pickled food.
Guess you are interested in:
1. What if the iron pan rusts?
2. How to clean the rusty wok?
3. How to remove the grease from the bottom of the pot and clean it?
Pots and pans are always the solution to rust.