Tips for non-stick cooking in stainless steel pans

Although people are becoming more and more knowledgeable about cooking utensils, the only thing that remains unchanged is the stainless steel pot. No matter where you go, many people use stainless steel pots to cook. There are all kinds of non-stick pans and iron pans now, but cooking in stainless steel pots can also achieve a good non-stick effect. The first thing to pay attention to is the method of cooking, and also understand the question of whether cooking in stainless steel pots is good.

Is stainless steel pan good for cooking?

Utensils made of stainless steel are beautiful and durable. However, unqualified stainless steel pots may pose a safety hazard. Unqualified stainless steel pots usually have excessive chromium content. Hexavalent chromium is listed as one of the chemical substances harmful to the human body and is one of the internationally recognized carcinogenic metals.

Stainless steel is not completely rust-proof. If it comes into contact with acids or alkalis for a long time, it will also undergo chemical reactions. Therefore, stainless steel tableware containers should not be used to hold salt, soy sauce, vegetable soup, etc. for a long time; they should not be used to decoct Chinese medicine. In addition, do not use strong alkaline or strong oxidizing chemicals to wash stainless steel tableware containers to avoid corrosion to the product.

In fact, it is best to use an iron pan for cooking. Soak the newly bought iron pot in salt water. Sprinkle some salad oil on it and rub it for better use. If there is still odor, cut ginger into pieces, heat the pot and wipe it. No pollution, even heating. Chefs all use iron pans. Iron pan: The safest pan currently.

Tips for non-stick cooking in stainless steel pans

Heat the pot over medium-high heat (preferably not exceeding the bottom of the pot) for 1-2 minutes, then sprinkle a small amount of water into the pot. When you see the water droplets condense in the center of the pot and stay still, the temperature is right. If the water droplets are absorbed or run everywhere, the temperature has not been reached yet and heating must be continued. After the temperature is reached, turn to medium-low heat, pour in oil, spread the oil evenly in the pan, and then you can fry fish or other foods that are easy to stick to the pan.

The second method (this method is easier and recommended): use cold oil and cold pan. Pour the oil directly into the pan and start heating it until the oil in the pan produces oily patterns that spread toward the edge of the pan. This indicates that the temperature in the pan is about right and food will not easily stick to the pan if you put it in at this time. This is the method I often use. However, this method has a disadvantage, which is that the pot is difficult to clean and is quite troublesome.