The cleaning of stainless steel pans and pans also needs to pay attention to the method and timing. If you have a cooking expert, you will find a method that is the best and commoner: rag + baking soda + a little hot water. This method can not only reduce stains, but also damage the pan. Also the smallest. Even if the pan is burnt, it is never recommended to use a steel wire ball to brush, nor to rub with large-grain crystals such as decontamination powder or salt, because the sauce will damage the polished surface of the pan, and the gain is not worth the loss. Specific steps are as follows:
1. When the stainless steel wok is used for the first time, pour white vinegar into the pan and heat it to clean the pan once, then rinse with hot water (not boiling water), dry the inside and outside with a dry towel, and then Can be used.
2. Sprinkle baking soda on the stain, then wipe with a towel dampened with a little hot water, and finally rinse with clean water.
3. Never use steel wire balls or hard materials when cleaning stainless steel. Even if it is cleaned, the polished surface of the pan will be ruined.
Also need to pay special attention to that, do not wash the pan with cold water immediately after each use, so as to avoid a large amount of water mist and make the pan difficult to clean. It is recommended to use warm water to clean; do not use strong alkali or strong oxidizing chemicals when cleaning, such as Bleaching powder, sodium hypooxygen, etc.
Remember, every kind of pan has its own “temper”. You can’t use iron pan cooking methods to tame stainless steel pans, you know the consequences.