Compared with iron pot, stainless steel pot is not easy to rust and easy to take care of. If you just got the new stainless steel pot, would you like to use it directly or open it? Obviously, direct use is a big mistake for two reasons. First, in the manufacturing process of stainless steel pot, industrial oil will be used on its surface. Some of the industrial oil will permeate into the pot, and it is not safe to use it directly or after cleaning with detergent. Second, stainless steel pot, especially wok, will inevitably stick to the pot in the use process. If you skip the step of boiling, it will be more and more sticky, and the pot will not be raised.

But do you know how to boil a stainless steel pot? I don't know and it doesn't matter. I'll sum up the cooking methods and the main points of pot keeping. Let me take sunI uncoated stainless steel wok as an example to teach you how to start and raise stainless steel wok.

Stainless steel pot to get the first step, ready to white vinegar. White vinegar can be bought in bags in supermarkets. It's economical. Put the stainless steel wok on the stove, add 80% full water, and then pour the white vinegar into it, a bag is enough. Then fire, the fire.

The white vinegar in the pot can be turned off after boiling. White vinegar can deodorize, sterilize and descale here.

After turning off the fire, brush the whole pot twice with chopsticks and a soft cloth. Brush the stainless steel pot cover and the stainless steel steamer twice inside and outside. You will find that the vinegar water in the pot will become turbid. After that, pour out the vinegar water and use warm water to thoroughly clean the pot. Do not wash with cold water to prevent excessive temperature difference from damaging the material of the pot.

After cleaning the pot, dry the inside and outside of the pot with a soft cloth, then put it on the fire and heat it. Cut some fat meat, put it into the pot, medium and low heat, fry the fat meat out.

As the oil seeps out slowly, use the spatula to pour the hot oil into the whole pot. This process will last for three or four minutes before turning off the fire. The purpose of this process is to let the oil seep into the pot, and let the pores of the pot absorb the oil, so as to achieve the purpose of raising the pot.

When the pot is completely cool, you can wash it. It's best to use oil every other month. Fat meat or plate oil is the best way.

In addition to the first time before using the pot to raise the pot, usually in the process of using stainless steel pot, also pay attention to the following points.

1. Stainless steel pot can not be dry burned for a long time, so as not to cause deformation of the pot, damage the material and reduce the service life.

2. When using stainless steel pot, the fire should not be too large. Because stainless steel pots conduct heat quickly, the fire should not exceed the bottom of the pot.

3. Just like the non stick pot, when using the stainless steel pot, it needs to be cooled before cleaning, or it needs to be cleaned with hot water to prevent damage. In addition, when cleaning the stainless steel pot, it is not recommended to use hard tools such as cleaning balls, or it is easy to produce scratches.

4. After cleaning the stainless steel pot, the water inside and outside the pot should be dried, otherwise, it is easy to leave traces of water stains, affecting the appearance. If the pot surface has produced unsightly water stains, you can use lemon juice or white vinegar to wipe.

5. In the process of using stainless steel pot, salt can not be put into the pot directly to avoid white spots caused by salt corrosion. Salt can be put again in the last stage of cooking, which can be effectively avoided.