Frying Pan Cooking Tips

Nowadays, many people like to use some very special pots and pans. First of all, they are simple, novel, and can create a sense of pleasure when cooking. A frying pan can be used to make tea and is easier to use for cooking because the surface of the bottom of the pot is flat. You don’t need to pick it up and turn it around, or use a spoon, and you can cook one by one. It is simple and enjoyable. So is it okay to cook in a frying pan? What are the methods?

1. Hot pan and cold oil are healthier

Pour the oil, light the fire, and when the oil starts to smoke, add the onions, ginger and garlic and stir-fry - I believe this is the "secret" of cooking for many people. However, in fact, high oil temperature will not only destroy the vitamins in the vegetables, but also produce many substances that are harmful to health, such as trans fatty acids, benzopyrene, etc., some of which are carcinogenic.

The correct way to do it should be to heat the pan and add cold oil. First heat the pan, then pour the oil, then you can start cooking. At this time, the oil temperature is around 150, and the oil just rolls from all sides to the center, or when vegetable leaves and chopped green onions are added, uniform bubbles appear around them.

2. Wash the pan after cooking and then fry again

Many people have had this experience when cooking: they have just fried vegetables, there is not much oil, and the pan is clean, so just continue using it!

The seemingly clean surface of the pot may be clinging to grease and food residues. When heated again at high temperature, carcinogens such as benzopyrene may be produced. Moreover, if you continue to cook without washing the pot, you will find that the remaining vegetables in the pot are easily burnt, which also poses a certain risk of cancer. Therefore, you must clean the pan after cooking before continuing, don't be lazy.

3. Save oil when cooking in a frying pan

80% of households in my country exceed the edible oil consumption. Eating too much oil will not only make you fat easily, but will also lead to diseases such as high blood lipids and arteriosclerosis. Using a frying pan can help us reduce the amount of cooking oil we consume.

For an ordinary round-bottomed pan, pouring 30 grams of oil into it does not feel like too much. 25-30g is the recommended daily cooking intake per person (Dietary Guidelines for Chinese Residents 2016). A common porcelain soup spoon at home is about two spoonfuls. If you use a frying pan, for example, to fry four poached eggs, only 5 grams of oil is needed. After the oil is put into the pot, it turns over and covers the entire pot. Then beat four eggs in, add some salt, and turn it over. Add water when the oil is gone. This way, the top is crispy and the bottom is cooked. The taste is not bad at all, and the whole family only uses 5 grams of oil.

4 Add salt when cooking

Eating more salt will increase the amount of sodium ions entering the body, causing a series of changes such as increased blood volume, increased heart burden, and increased blood vessel pressure, which ultimately leads to increased blood pressure. The amount of salt each person consumes per day should be strictly controlled within 6 grams.

5. Don’t use a non-stick pan for frying

There is basically no problem with using a general non-stick pan to cook over low heat at low temperature. But it is afraid of high-temperature frying. There is a polytetrafluoroethylene coating on its surface. If the temperature of the frying pan exceeds 300, it is easy to cause the harmful components in the coating to decompose, which is not good for human health.

6. The range hood should be turned on first and then off

Among middle-aged and elderly women who are exposed to high-temperature kitchen fumes for a long time, the risk of lung cancer increases by about 2 to 3 times, which is no less harmful than smoking. Therefore, when cooking, be sure to open windows for ventilation and turn on the range hood.

It takes time for the range hood to expel exhaust gas. Don't wait until the kitchen is filled with smoke before you remember to turn on the range hood. Be sure to turn on the range hood before turning on the fire. After cooking, let the range hood exhaust for another 3 to 5 minutes before turning it off. This will help to completely absorb harmful substances.