How to use the stainless steel pot for the first time
1. Generally speaking, stainless steel pans will be coated with anti-rust oil when they leave the factory. Therefore, the purchased stainless-steel frying pans should be wiped with a paper towel. very heavy. In this case, it is best to clean the metal powder to remove the floating powder on the surface. You can also use a stainless steel cleaner and warm water to brush with a soft brush, then rinse it with hot water, and then dry the empty pot after washing.

2. After removing the anti-rust oil, pay attention to protection. Add some cooking oil after heating the pot, and pour the oil on the pot wall several times over low heat to form an oil film on the wall of the pot to prevent rust after washing off the anti-rust oil. Drain the oil. , Rinse with clean water to finish. In addition to keeping the pot after the first opening, the pot can be raised once every two weeks to a month in the future. Regular maintenance makes the capillary pores contain grease, the stainless steel pot can maintain a certain quality, and the degree of non-sticking will be greatly improved. .
3. Generally speaking, for a stainless steel wok with qualified material, add water directly in the pot, pour in a little white vinegar, boil the water, and wash it several times with a soft brush to remove various foreign objects.

How to maintain stainless steel pot
1. Although the stainless steel pot is resistant to high temperature, it cannot be dried for a long time, otherwise the material will be damaged and the pot will be deformed.
2. The heat conduction of the stainless steel pot is fast. You can use medium and small fire when cooking. It is recommended that the fire source should not exceed the range of the bottom of the pot. If it is a pan, the fire should not exceed the height of the pot. The advantage of cooking on a medium and small fire is that it saves energy, and the pot is not easy to turn yellow and black.
3. Many people are accustomed to flushing cold water to cool down the stainless steel pot that has just been cooked, but the sudden change in temperature may damage or even deform the material of the stainless steel pot; it is recommended to let the pot cool down before cleaning it. If it needs to be cleaned immediately, it must be changed. Use hot water.
4. Even if the stainless steel pot is not as fragile as the non-stick pot, it is still recommended to use a soft sponge for brushing; because the steel brush and vegetable melon cloth are easy to scratch the surface of the pot, lose the original mirror luster, and dirt may also get stuck in the gaps , cleaning is not easy.
5. To avoid water stains on the surface of beautiful pots, remember to wipe dry immediately after cleaning to keep the pot surface bright. In addition, it is also recommended to wipe off the moisture at the bottom of the pot before heating, as the cup will make the pot yellow and burn black. If the surface of the pot has brownish-yellow water stains, you can use a sponge dipped in lemon juice or vinegar to gently scrub the stains to remove them.

Tips for using stainless steel pots
1. Use a cold pan with cold oil for general small frying, that is, put the vegetables in the cold pan, pour in the cooking oil, cover the pan, and turn on medium-low heat. When steam emerges from the edge of the lid, you can add the seasoning and stir, so as not to destroy the vitamins in the food.
2. For stir-frying vegetables that need to sauté onion, ginger or garlic, you can use the method of hot oil to heat the vegetables. If it is beans, you need to add some water, wait for the steam to emerge, and cook on a low heat - for a while.
3. When frying food, to achieve the effect of not sticking to the bottom of the pot, first heat the empty pot until the water bounces into the pot, and there will be small water droplets standing in the middle of the pot, which will not be absorbed by the pot, and then wipe dry. Water stains and oil can achieve non-stick effect. Or pour the oil into the pot, turn on the water and fire, wait for 2-3 minutes, when lumpy oil streaks appear, it means that the oil temperature has reached the required temperature. At this time, adding the food to be fried can play a physical non-stick. When you need to turn over, try to push the food lightly with a spatula. If you can push it, you can turn it over and then fry it. If you can't push it, you need to fry it for a while before turning it over. This will ensure that the bottom is not sticking, and It can keep the original shape of the food.