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The widespread use of stainless steel kitchenware worldwide is sufficient to prove its practicality and relative safety, but stainless steel is not omnipotent and also requires correct use and maintenance methods
There is a misconception that needs to be corrected: no stainless steel is absolutely rust resistant, it just has strong corrosion resistance.
After use, it is still necessary to clean and keep it dry in a timely manner, otherwise, it is easy to rust after prolonged use in an environment full of oil and moisture.
How to make stainless steel pans nonstick?
Although stainless steel pans do not have nonstick coatings, using the correct method can achieve nonstick frying.
The key to the effectiveness of this method lies in controlling the temperature of the oil.
- Heat in an empty pot. When the pot reaches a certain temperature, reduce the heat, pour in a small amount of oil, and then start preheating.
- At the bottom of the pot, there will be radial striped oil lines. The thinner the oil pipe, the higher the oil temperature. Hotpot oil can prevent the frying pan from sticking to the bottom.
- The key to using stainless steel pots for nonstick cooking is to keep the surface temperature of the pot high enough and the surface of the ingredients cooked enough.
- In addition, do not rush to flip the surface when frying, as the spatula can push and flip the surface again.
If you cannot control the oil temperature well, when using, heat the oil in the hot pot and then rotate the pot to pour out the hot oil. Add more fuel, this is hot pot cold oil. Following this sequence, any pot can be well preserved.
Will stainless steel pots change color?
- Low-purity coal gas and natural gas may cause the bottom of the pot to turn yellow and black, so it is best to use medium-low heat when cooking.
- Medium to low heat refers to the flame not exceeding the bottom of the pot, which not only saves energy but also prevents the pot from changing color.
- Additionally, keep some stainless steel pot cleaner at home. Alternatively, cleaning with white vinegar/baking soda can make the stainless steel pot shine like new.
How to effectively prevent corrosion of stainless steel pots?
- Some people are accustomed to adding salt to a cold water pot, but the salt cannot completely dissolve at this time.
- Salt accumulation at the bottom of the pot can easily cause corrosion of the vessel, and white spots and small pits may appear at the bottom of the pot.
- If this situation already exists, please use slightly heated white vinegar. Before cleaning, soak the stainless steel pot for some time and then clean it, it will look like new.
- Stainless steel pots should add less salt or salt later in cooking to prevent corrosion, especially when storing salty soup overnight or storing food for a long time.
- After cooking, remember to dry the water, preferably in a well-ventilated place, to avoid moisture in the pot.
Only by understanding the characteristics of stainless steel and fully utilizing it can we have a correct and healthy lifestyle.
Contact Chancescook, a cookware manufacturer of stainless steel, to meet your needs with a range of customized solutions.
