Harm of stainless steel pot: If the quality of stainless steel pot is good, it is harmless, so we should pay attention to the choice of stainless steel pot. In addition, we should also pay attention to the use of methods:
1: color, high quality stainless steel cookware, strong texture, bright silver; Inferior stainless steel cookware is gray.
2. Check the details, the edge of the high-quality stainless steel spout is smooth, flat and crack-free; However, the edge of inferior stainless steel spout is rough, with obvious cracks or repair marks.
3. Look at the process. High-quality stainless steel cookware is made of steel, aluminum and steel by high temperature and high pressure forging. The connection is firm and the bottom will not fall off. Features: dent.
4. Choose brands, reject small brands and brands that have become monks halfway, and choose large cookware manufacturers with high visibility, good reputation and strength.
5. The key to the quality of the pot lies in the bottom of the pot, and the aluminum layer thickness distribution of the three-layer composite bottom should be uniform. Some three-layer composite bottom structures have uneven thickness distribution of stainless steel pot aluminum layer, such as thin sides and thick middle, which leads to uneven heat conduction at the bottom of the pot. The structural design of the pot cover should be reasonable and the sealing performance should be good. The slightly raised lid design allows water to circulate naturally, and heat is not easily lost due to sealing. Don't iron the handle, the handle that is easy to iron is easy to age.
Precautions for the use of stainless steel pot:
1, stainless steel pot has good thermal conductivity and heat storage, so its application technology should be different from that of iron pan. The general trick is that most dishes are cooked with hot pot and hot oil, while foods containing raw flour must be cooked with cold pot and cold oil.
2, two concepts: "cold pot cold oil": put oil before the fire, put ingredients, and then cover the fire, basically do not stir fry, wait for the pot to steam, add salt and other seasoning methods. "Hot pot with cold oil": Heat in an empty pot for 1-2 minutes until it is hot enough. The identification method is to drop water droplets, which do not evaporate, and let the water droplets the size of soybean grains roll in the pot. At this time, turn down the fire first, and then put the ingredients. If the water drops are as big as sesame seeds, it means that they are not hot enough, and they should continue to burn for dozens of seconds.
3. Wash the inner and outer walls and the bottom of the pot with warm water immediately after using the pot. After cleaning, wipe the inside and bottom of the pot with a dry cloth. Don't wash the pot with cold water immediately after use, so as not to cause a lot of water mist and make it difficult to clean the pot. It is recommended to wash with warm water.
You don't need a lot of metal cleaning tools, just use a sponge or scouring pad. For stubborn stains, you can heat the water in the pot for a few minutes before cleaning. If there are white spots on the inner wall of the pot after use, it is the starch in water and food that adheres to the surface of the pot wall when heated. The removal method is simple, just try it with a little vinegar or lemon slices, or clean it with a special stainless steel cleaner.