【before use】

When using the stainless steel wok for the first time, you must first clean the pot with water and white vinegar, then rinse it with hot water. Dry it inside and outside before using it.

【when using it】

1. Before cooking, please wipe off the moisture or oil inside and outside the pot to avoid yellowing and blackening of the pot after cooking at high temperature.

2, to avoid burning the pot for a long time, it is easy to cause deformation of the pot, affecting the service life.

3, the food capacity can not exceed the maximum scale marked by the pot, or controlled within 80% of the pot capacity.

4. It is recommended to cook in small and medium fires.

5, do not directly spread the salt on the surface of the pot, please add salt in boiling water or hot liquid.

6, please do not use the pot to put acid or alkaline food for a long time, to avoid corrosion on the surface of the pot.

【After use】

1. After using the pot, use the pot temperature to clean, add water and a little detergent, and wipe the pot with a soft cloth or sponge.

Second, the heating method of stainless steel pots should pay attention to the method;

1, stainless steel pot because it is not easy to clean, and its material is different from the iron pot, so do not follow the idea of using the iron pot when using, be sure to pay attention to the flame not to exceed the bottom of the pot, so as not to cause the pot to yellow or hair Black; do not dry the pot for a long time, which can easily lead to yellowing of the pot. Try to use medium and small fires when using.

2, don't worry, the qualified stainless steel pot has better thermal conductivity and durability. After the fire is turned off, the pot is still warm for a long time.

Third, the cleaning of stainless steel pots;

It is never recommended to use a steel brush to brush, nor to use a large particle of fine particles such as decontamination powder and salt to rub. Especially for the high-polished stainless steel pot, once you wipe it, you will find that the pot is clean, but the polished surface is completely destroyed.

There are also some factors that can not be ignored in the maintenance of stainless steel pots, but also need to draw attention to:

1. Do not use cold water to wash the pot immediately after each use, so as to avoid a large amount of water mist, so that the pot is not easy to clean. It is recommended to wash with warm water;

2. Do not rub the outer surface with a hard and rough material. This will cause the surface of the pot to be strained. Use a sponge cloth.

3, do not use strong alkali or strong oxidizing chemicals, such as bleaching powder, sodium hypochlorite, etc.

Fourth, on the non-stick function of stainless steel pots;

The stainless steel pot has a non-stick function. The key is to master the temperature. When the pot is hot enough, it is 160-180 degrees, which can achieve the effect of non-stick food. We use stainless steel pan to cook the vegetables will stick, this is not a pot problem, but a method of use. To prevent the stainless steel pan from sticking to the pan, the better preheating method is as follows:

Cold oil cold pot, pour the oil directly into the pot, and heat until the oil in the pot produces oil marks to the side of the pot.

It indicates that the temperature in the pot is sufficient, and then the food is cooked. However, this method has a drawback, that is, the cleaning of the pot is more troublesome.

Five, wooden spatula is most suitable for stainless steel pots

Try to use a wooden spatula, even if it collides with the pot at high temperatures, it will not scratch the pot.