In recent years, food safety issues have been frequently reported. Many people believe that buying a good pot can make you feel at ease when you come back. Therefore, understanding the various materials and characteristics of pot utensils and choosing suitable pot utensils according to personal cooking habits can only be cooked safely and reduce toxic substances.
Stainless steel kettle
˙Select model 304 or 18∕8 stainless steel kettle. If the packaging only marks "high-end" stainless steel, it does not necessarily mean that it is the 300 series.
˙There is a message on the Internet that the steel that cannot be absorbed with a magnet means a "304" steel. This concept is incorrect.
˙The stainless steel will still produce lenses, but the 300 series stainless steel has higher strength acid resistance, storing resistance and high temperature resistance than other models of stainless steel, and is suitable for use in restaurant utensils. Once a spot appears, it means that the utensil may have been corroded and should be directly eliminated and replaced with new ones.
˙Stainless steel kettles are not suitable for cooking Chinese medicine.
˙Stainless steel kettles can be cooked in hot and cold oil, but stainless steel kettles are more likely to have sticky problems.
˙It is best to dry the moisture slightly before putting the ingredients in the sautéed pot. If there is too much moisture, it will easily cause a lot of oil to rise.
˙If the food is dipped in a pot, add water and boil it, and then use a wooden lens to easily remove it. Do not use a steel brush to scrub vigorously to avoid damage to the surface of the pot.
˙Open the steel kettle. You can pour some flour into the kettle and knead the noodles with water, then boil it in water and pour it out, and wash it with a cleaner.
Non-sticky˙Select the complete non-sticky bulb with packaging, and do not choose display items as much as possible. When consumers choose to buy, they are used to pick up the display items placed on the cabinet and take a look here. This behavior can easily cause non-stick and scratches.
˙Not sticky, butter, alcohol, or vinegar should not be added.
˙Use cold oil for non-stickling.
˙Only before using non-stick pot, turn on the pumping smoker before turning on the fire.
˙In 2005, the US Environmental Protection Agency discovered that non-stick iron fluoride layers may cause perfluorooctanoic acid (PFOA) to dissolve during high temperature cooking, affecting liver function. Therefore, do not use steel lenses when using non-sticks to avoid scratching the surface; when cooking, mainly use medium-low heat (the heat is smaller than the surface, about 2 cm). Do not cook, stir-fry or add flavoring for a long time to avoid toxic substances coming out, and do not cook shelled seaweed to avoid scratching the pot.
˙When cleaning the non-stick, you must use a soft cloth to clean it to prevent scratches.
Iron Pulver˙Do not have the idea of additional value when using Iron Pulver, for example, you want to replenish iron by using Iron Pulver.
˙Please choose iron pellets with fine ingredients and do not buy them at will to avoid inadequate ingredients. Bake the glutinous rice balls after each use and apply a layer of cooking oil.