Tips for choosing an iron pot Tips for using an iron pot

Chai, rice, oil, salt, sauce, vinegar and tea, we can't live without these things for a day, and we can't live without the iron pot that creates food. Today, we will talk about the use skills and tips of iron pots, so please follow Bian Xiao's footsteps to learn about the selection skills and tips of iron pots.

Iron pot selection skills

1, see if the pot surface is smooth. The pan surface should be as smooth as possible, but not as smooth as a mirror. Because of the casting process, the iron pot has irregular shallow lines, which is not a problem.

2. See if there is any flaw on the surface of the pot. There are two kinds of defects: small bumps and pits. The raised part of the small bump is generally iron, which has little effect on the quality of the pot.

If the bulge is on the concave surface of the pot, it can be removed with a grinding wheel to avoid blocking the spatula. Small pits are complicated and harmful to the quality of the pot. There are three main situations: trachoma, blowhole and shrinkage cavity. The prone position of the third eye is in the center of the convex and concave sides of the pot, which is the throat for pouring molten iron. Pay attention to the inspection when buying, because some people fill the pit with graphite, which is not easy for ordinary people to notice, and can only be exposed by brushing with a small brush.

3. Look at the bottom of the pot. The place where the bottom of the pot touches the fire is commonly called the bottom of the pot. Choose a pot with a small bottom, which can transfer heat quickly and save time and fuel; Bad pot bottom, slow heat transfer, fire and time consuming.

4, the pot is thick and thin, and the thinner is better. Some iron pots may be thick on one side and thin on the other, which is caused by the dislocation of models. This pot with uneven thickness is not good.

5. When buying, you can turn the bottom of the pot upside down, put your finger against the concave center of the pot and tap it with a hard object. The louder the pot rings, the greater the vibration, the better. This method can also be used to check whether there are cracks in the pot. Cracks are generally easy to appear at the edge of the pot, because otherwise it is the thinnest.

The iron pot you bought needs to be boiled before use, and you should also pay attention to maintenance during use. Just like human skin, you need to make it glow every day. Boiling is what we call lifting pot, pulling pot and throwing pot.

Tips for using iron pots

1. Before the first use: Please remove all the labels from the iron pan, add a proper amount of detergent to clean the pan body, then dry the water with a small fire, pour in a small amount of cooking oil, and heat it for 5- 10 minutes, so that the pan can have a good cooking effect and is conducive to maintenance. 2. When in use:

1) If you want to fry food, preheat it with medium heat before frying and frying, so that the whole cooking process can maintain a balanced heat transfer;

2) When frying food, pay attention that the cooking oil in the pot should not exceed one third of the pot capacity to ensure that the boiling oil will not overflow and burn after adding food;

3) Don't dry the pot for a long time, so as not to damage the pot body and shorten the service life.

4) The wok conforms to the traditional habit of China people to stir-fry with strong fire, but it is not suitable for cooking food for a long time, especially food with strong acidity and alkalinity.

3. After use:

1) The wok should be cleaned after each use, not only inside the wok, but also outside the wok, so as to prevent foreign oil stains from sticking to the wok and affecting the even heat conduction of the wok over time.

2) After the wok is cleaned, dry it, especially in the wok, there can be no water stains.

3) Always clean the parts that are not in contact with food.

After reading this article about the selection and use skills of iron pots, do you have a certain understanding of them? I hope it helps you.