1. How to turn a stainless steel pan into a non-stick pan

1. Preparation - A stainless steel pot, cleaned.

2. Heat the pot. At the same time, pour in a little white vinegar (as long as it is edible white vinegar), continue to heat it until it is close to boiling hot, and turn off the heat.

3. Then prepare a steel brush, use hot vinegar to brush the entire rib on the inner surface of the pot (multiple pads - a sponge cloth so that the brush will not burn your hands). Be careful with this step
Brush, every place (especially the contact surface of the frying thing) should be brushed hard. This removes dirt and impurities from the stainless steel capillaries. After brushing, discard the white vinegar and rinse with clean water.

4. Then heat the pot with high heat until all the water droplets have evaporated, then continue to heat - down, let the pot be very hot (not so hot that the pot is burnt out). Pour in a little water to test how hot the pot is. The water droplets have rolled directly on the surface of the pot, a bit like mercury (the right picture above), so the pot is hot enough.

5. Turn to medium-low heat at this time, pour in the salad oil (or other cooking oil you usually cook with), and then keep shaking the pot--shake, turn-turn. Make sure that the inside of the pot is sticking to the oil. At this time, the pot is kept warm with medium and low heat. Let the oil stay in the pot for at least two or three minutes. This process is to allow the capillary holes on the surface of the stainless steel pan to absorb these oils to achieve the effect of non-stick pans.

6. Turn off the fire almost afterward, and the pot raising will be completed at this time. If you need to cook, you can start cooking. If you don't need to use it for cooking right away, after it cools down, pour out the oil and wash the pot with water and dish soap. When you dry the pan, you will find that the pan feels very oily at this point.

2. It needs to be heated evenly before each use

Please note that every time you fry something, you still turn on medium-low heat first, and after the cold oil goes down, keep the medium-low heat to heat the oil for about two minutes.

By the way, move the pan to make the oil evenly adhere to the inner surface of the pan. After this step, you can turn the fire to the intensity you need and fry things as usual.

Note that it is important to allow the oil in the pan to heat evenly in advance. When the stainless steel pot is heated, the metal molecules will start to expand in all directions after being heated, and the "pores" on the surface of the pot will be pushed, causing some of the holes to "close and some of the holes" to open, especially if you put food at this time. It is fish and chicken breasts that contain less oil, and the phenomenon of sticking to the pan will occur!

When the pot is heated to an appropriate temperature, the phenomenon of "holes" being pushed will subside, and the phenomenon of sticking to the pot will not occur! Looking at the "pot" based on this principle, it is speculated that the process of raising the pot is to make the "holes" on the surface of the pot. Open evenly, when the holes on the surface of the food pot are evenly attached to the food, there will be no sticking to the pot.