What should I pay attention to when using non-stick pan?
1, when cooking for the first time, it is advisable to use medium and fine fire, and it is forbidden to dry the pot. When cooking, first heat the bottom of the pot with medium heat, and then add the food. Experts have proved that this cooking method can keep the original flavor and nutrition of food. Fierce cooking is not accepted by modern nutrition, and food is easy to form carbonized substances due to high temperature, which is harmful to human body and damages the pot body.
2. Before use, remove all the labels from the pot, wipe them clean with warm water containing detergent and dry them; Dry the water with fire, pour in an appropriate amount of cooking oil, and then dry the oil with a cloth, or after cleaning, put the oil in a pot and evenly spread it, and then heat it to 15. Wait until the pot (without washing it) cools naturally, but leave it overnight and use it the next day. This can not only obtain good cooking effect, but also be beneficial to maintenance.
3. When cooking, in order to protect the cooker from sticking to the surface, wipe it with a clean rag every time after cooking, and then clean it after cooking. Never rinse the hot pot with cold water, otherwise it will reduce the service life of the non-stick pot. In order to prolong the service life of non-stick pan and avoid dry burning of pan body, nylon shovel, wooden shovel and metal shovel with smooth edges and corners are used. In case of stubborn stains, steel wire balls should not be used for cleaning.
How about cooking in a non-stick pan for a long time?
Personally, I think the iron pot is better.
When using non-stick pan, the temperature should not be too high, otherwise the coating will be destroyed. A few years ago, the non-stick coatings produced by DuPont in the United States were exposed to high temperature and produced toxic substances, which triggered a heated discussion. However, there has been no sound in recent years, and non-stick pan products are still on sale, but iron pans are still recommended. Experts say that using an iron pan is good for your health.
1. Avoid the potential influence of chemicals on the surface of non-stick pan. The coating on the surface of non-stick pan usually contains carbon tetrafluoride. Studies have shown that when cooking in a non-stick pan, carbon tetrafluoride will evaporate into gas at high temperature and be inhaled by the human body with cooking fumes. In addition, if the surface of the non-stick pan is scraped with a hard shovel, carbon tetrafluoride will fall into the food and be easily eaten directly by the human body. The traditional iron pan does not have this chemical coating, so there is no such danger.
2, cooking can be used for a long time, the surface will naturally produce a layer of luster, which is basically equivalent to the effect of non-stick pan. Don't put too much oil when cooking, and avoid eating too much cooking oil. In addition, the iron pan does not need detergent, so it can be cleaned with hot water and a hard brush and completely dried.
3. Iron can be supplemented. At high temperature, a small amount of iron in the iron pot will penetrate into the food, which objectively plays a role in supplementing iron. Proper iron supplementation is beneficial to human health.
The above introduces the matters needing attention when using the non-stick pan twice. Be sure to remove all the labels from the wok before use, first clean it with sponge or warm water, then pour in an appropriate amount of oil, and then dry it with a rag, and it can be used normally. It also introduces whether it is good to use non-stick pan for cooking for a long time. If you want to cook, you'd better use an iron pot.