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What precautions should be taken when using a stainless steel frying pan?
Release time:
2022-02-25
When using a stainless steel frying pan, paying attention to the following points will help you avoid many unnecessary troubles and develop good cooking habits, enabling you to eat more healthily!
When using a stainless steel frying pan, paying attention to the following points will help you avoid many unnecessary troubles and develop good cooking habits, enabling you to eat more healthily!
1. The cookware features a three-layer composite base made of steel-aluminum-steel, which ensures rapid heat absorption and even heat distribution. During normal cooking, medium heat is entirely sufficient to meet energy needs—there’s no need to use high heat. The advantage of using low to medium heat when cooking is that it conserves energy and helps prevent the cookware from turning yellow or black.
Stainless steel wok cooking
2. For most stir-fries, start with a cold pan and cold oil—place the ingredients into the cold pan, then add the cooking oil, cover the pan, and turn on medium-low heat. Once you see steam rising from the edges of the lid, you can add the seasonings and stir. This method helps preserve the vitamins in the food.
3. For stir-fries that require sautéing scallions, ginger, or garlic until fragrant, you can use the hot-oil-and-hot-vegetable method. If the dish contains beans, add a little water first; once steam starts to rise, reduce the heat to low and simmer for a short while.
4. Do not heat salt in an empty pot, nor add salt directly to cold water. If the salt doesn't dissolve completely, it will accumulate at the bottom of the pot, causing corrosion and leaving behind white spots. The correct approach is to sprinkle salt evenly over the food just before serving. This method not only protects your cookware but also helps preserve the iodine content in the salt.
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