How to use and maintain stainless steel cookware correctly

Use of stainless steel pots 　 　 [before use] 　 　 When using stainless steel wok for the first time, you must first wash the pot with water + white vinegar after heating, then rinse with hot water, and dry the inside and outside before you can use it.　　 [When in use] 　　 1. Before cooking, please wipe off the water or oil inside and outside the pot to prevent the pot from turning yellow and black after high-temperature cooking.　　2. Avoid burning the pot for a long time, which will easily cause the pot body to deform and affect the service life.　　3. The food capacity cannot exceed the maximum scale marked on the pot, or be controlled within 80% of the pot capacity.　　 4. It is recommended to cook on medium and low fire.　　 5. Do not sprinkle salt directly on the surface of the pot, please add salt to boiling water or hot liquid.　　 6. Please do not use pots or pans for long-term storage of acidic or alkaline foods to avoid corrosion on the surface of the pots and pans. 【After use】　　1. After using the pot, wash it with the remaining temperature of the pot, add water and a little detergent, and wipe the pot with a soft cloth or sponge. 　　Second, pay attention to the heating method of the stainless steel pot; 　　1 Stainless steel pots are not easy to clean, and their materials are different from iron pots, so when using them, do not follow the thinking of using iron pots. Be sure to pay attention to the flame not to exceed the bottom of the pot to avoid yellowing or blackening of the pot; Don't dry the pot body for a long time, which will easily cause the pot to turn yellow. When using it, try to use a medium and small fire, 　　2, don't worry, the qualified stainless steel pot has good thermal conductivity and strong durability. After the fire is turned off, the pot will be warm for a long time.　　3. Cleaning of stainless steel pots and pans; 　　 It is never recommended to use a steel brush to brush, and it is not recommended to use decontamination powder and salt and other large-grain crystals to rub. Especially the stainless steel pot with high polished surface. After rubbing it once, you will find that the pot is clean, but the polished surface is also completely destroyed. There are also some factors that can't be ignored that affect the maintenance of stainless steel pots and utensils, and they need to be noted: 　　 1. Do not wash the pot with cold water immediately after each use, so as to avoid a large amount of water mist and make the pot difficult to clean. It is recommended to clean with warm water; 　　2 Do not use hard and rough materials to wipe the outer surface, which will strain the surface of the pot, just use a sponge cloth. 3. Do not use strong alkali or strong oxidizing chemicals, such as bleaching powder, sodium hypooxygen, etc. for cleaning. 4. Regarding the non-stick function of stainless steel pots and utensils; 　　 stainless steel pots have non-stick function, the key is that you have to master the temperature, When the pot is hot enough, the constant temperature is 160-180 degrees, which can achieve the effect of non-stick food. When we use a stainless steel pan to cook, it will stick. This is not a problem with the pot, but a problem with the method of use. To prevent the stainless steel pot from sticking to the pot, a better preheating method is as follows: 　　 cold oil-cooled pot, pour the oil directly into the pot, and heat it until the oil produces oil lines in the pot and spreads to the side of the pot, 　　 indicates that the temperature in the pot is sufficient. Only then put the food for cooking. However, this method has a drawback, that is, the cleaning of pots and pans is more troublesome.　　5. Wooden spatula is most suitable for stainless steel pots. 　　 Try to use wooden spatula. Even if it collides with the pot body at high temperature, it will not scratch the pot.
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