Stainless steel pan has inherently excellent high appearance, and also has the cooking advantages of low temperature, low carbon, less smoke and less oil, making it gradually become the mainstream pan in our kitchen. There are many people who like stainless steel pans and pans, but few really use them. Therefore, many people think that stainless steel pan cooking is easy to stick and difficult to clean, and they dare not buy or use it. Below, let’s give you some tips for perfect control of stainless steel cookware.
1. How to control the heat?
If you want to tame the stainless steel pan well, you must first get rid of the cooking technique of the iron pan. There are many differences between the stainless steel pan and the old-fashioned wok, the method is wrong, it is not sticky, or it is burnt and burnt. The stainless steel pan has good thermal conductivity and heat transfer, and has strong durability. Even after the fire is turned off, the pan body is still warm for a long time. Therefore, when using it, try to use a medium-to-small fire, and be sure that the flame does not exceed the bottom of the pan to prevent the food from being burnt, and to avoid the yellowing or blackening of the pan.
2. How to turn a stainless steel pan into a non-stick pan?
Many friends say that using a stainless steel pan to fry food is too easy to stick to the pan, just cook it and don’t know how much time it takes to wash the pan, it’s not easy to use! In fact, the stainless steel pan can also be non-sticky. The key is that you know how to preheat. When the pan reaches a constant temperature of 160℃-180℃, it has the effect of physical non-sticking. To tame the stainless steel pan well, you have to master the following two preheating methods:
Method 1: Warm the pan with cold oil (suitable for meat, eggs, soy products, etc.). After heating the pan on medium-high heat (not exceeding the bottom of the pan) for 1-2 minutes, sprinkle a small amount of water droplets into the pan. If the water droplets can immediately form rolling water droplets, the pan is said to be hot enough. Turn to medium heat, wipe the water drops dry, pour in the oil and spread the oil evenly in the pan, then add the ingredients.
Method 2: cold oil pan (suitable for vegetables). Pour the oil into the pan and spread it evenly on the bottom of the pan, then put the ingredients and cover the pan, and then heat it on medium heat. When water vapor appears on the lid, open the lid and stir-fry to collect the juice, add the seasoning, turn off the heat, and then use the residual heat to stir-fry.