Tips for maintaining stainless steel cookware, read on (TWO)

First,using Stainless Steel Cookware: Cold oil, cold pan and non-stick

Stainless steel cookware it has a non-stick function, we have to master the temperature, in the cookware Hen temperature reaches 160-180 degrees Celsius, you can achieve the effect of non-stick food. To do to prevent pots and pans from sticking, we have to cold oil cold pots and pans, pour the oil directly into the pan and then heat it, so that the oil in the pan will produce oil lines like swirling textures spreading to the sides of the pan, indicating that the temperature in the pan is sufficient, and then put food cooking.

Stainless Steel Cookware

Two, cleaning stainless steel pots and pans: rag hot water baking soda

Although Fry Pan looks good, cleaning it can be a headache, especially for shiny pots and pans. The solution is to wipe with a rag + baking soda + a little hot water, which can slow down the stains to a certain extent, so that the damage to the pots and pans is also small. It is recommended not to use steel brushes to brush, there is no need for strong alkaline or strong oxidizing chemicals, such as cleaning like bleach, sodium hypoxite, which will break the surface of the cookware.

Third,factors affecting the maintenance of Stainless Wok

1, used pots and pans do not immediately wash the pot with cold water, otherwise it will produce a large amount of water mist, so it is not easy to clean, it is recommended to use warm water to clean.

2, try to use more wooden spatulas when cooking, when making dishes at high temperatures and colliding back and forth with the pot body, it will not make the cookware scratch. One pot, one dish, one simple meal; good maintenance of pots and pans and good cooking is the beginning of a good life.