Tips for maintaining stainless steel cookware, hurry up and look over (one)

Stainless Steel Cookware has gradually become the mainstay of the kitchen industry, but the cleaning and maintenance of stainless steel pots and pans is a headache for many people, which is caused by not understanding the use of Stainless Wok.

Stainless steel pots and pans are usually made in various styles, such as Fry Pan, cooking pot, steamer, milk pan, etc. Although there is no coating and anti-rust film on the surface like iron pots and pans, it is still necessary to simply open the pot!

Stainless Steel Cookware

First, we have to clean it with detergent and then wash it once with hot water to remove impurities such as floating ash; then pour in water, add some white vinegar to neutralise it, place it on the stove and heat it to boiling, turn off the fire and wash it with hot water. Put the washed pan back on the stove and dry-boil it over a medium-low heat to evaporate the water in the pan, then close the fire and pour a little cooking oil over the pan while it is still warm. This completes the opening of the pan.

Second, the use of pots and pans for the grasp of the fire to master oh, because stainless steel pots and pans are not easy to clean, plus its material is different from iron pots and pans, that it is not the same as the use of iron pots and pans. The use of the process to pay attention to the blue flame of the stove can not exceed the bottom of the chassis of the pot, but also do not long dry burn pot, will make the pot yellow and black, so the use of the recommended use of low heat, so that the life of the pot will be longer. The thermal conductivity and durability of qualified stainless steel cookware is still relatively good, and after turning off the heat, the pot is still warm for a long time.