How to open the newly bought wok?

They are all iron pots, so why do the iron pots in restaurants never stick, and the iron pots used at home always stick? This problem bothers many people. In addition to the chef's level, the pots in the restaurant are not sticky. The most important thing is that every new pot will be refined (maintained), which is what people often say. Based on the principle of thermal expansion and cold contraction, the antirust oil coating and impurities on the surface of the pot are removed. When you have a new iron pot at home, don't worry about using it first, and teach you how to do a good job.

In the early rural areas, it is not unreasonable to bring your own utensils when there are weddings, funerals and home visits by chefs. There are many kinds of non-stick pans on the market now, and the price ranges from tens to hundreds of yuan. This kind of pot has a long life. After a long time, the coating will fall off, and eating it slowly with food will have a certain impact on health. For a long time, it was much safer to use an iron pan.

An iron pan is different from a non-stick pan. They don't have a release coating. Don't rush to use the iron pot you just bought. You need to do a "boiling maintenance" operation, which is simply "over-oiling". Through this artificial "coating", the purpose of anti-sticking can be achieved. If the new wok doesn't "boil", it will really fry everything and you will be bored. Actually, this operation is not complicated. Most people.

boiling

1. First of all, after we bought the pot, we cleaned up the mechanical oil (grease left by the puncher) with a wire brush. Every pot has some oil and dust impurities, and the inside and outside of the pot should be wiped clean. The wok is not coated, just wipe it boldly. )

2. Turn on the torch to cook the pot, and slowly bake the pot with medium and small fire. The key is to bake evenly, and don't worry about baking the pot. At this time, the pot will smoke and turn black. This is normal. To cook the pot thoroughly, the process needs ventilation.

Smoke is produced by the heating of engine oil and coating. If the oil is not cleaned, it is easy to get sick after eating it. It's best to burn the pot red, but pay attention to safety. If the pot is used for a period of time, the oil fume will be heavier and it needs to be shoveled while burning. )

3. Wait until it's a little cooler, then turn on a small fire, prepare a piece of fat, turn the pigskin upside down, wipe the inner wall of the whole pot for about 5 minutes, and let the oil soak in the pot.

4. Turn off the fire, let the iron pan cool naturally, then turn on a small fire, turn over the pigskin, and wipe the whole inner wall of the pot clean. This step needs to be repeated three times until the pot is completely lit.

5. After the last cooling, wash the iron pan with warm water and wash off the black part in the middle. You can use a wire brush. After cleaning, blow dry with a gas stove and naturally cool. Then apply a layer of peanut oil or other vegetable oil, leave it overnight, clean it the next morning and cook it.

Skill summary

1. A cook's pot is like a soldier's gun. They will be well maintained so that they can be used effectively. Just boiled, you can cook some dishes that are not easy to stick to the pot. Wait three or four days, the problem won't be very big.

This new pot has no texture. Why does it produce irregular texture after cooking? In fact, this is caused by uneven heating of the iron pot. With the increase of use times, the texture will gradually decrease.

3. Is the cooked food not sticky after cooking? It can also be understood this way, but in the later use process, it is still necessary to pay attention to some oily dishes that are not easy to stick to the pot, and cook them first in the early stage, so that the surface of the pot naturally forms an oil film to achieve the effect of physical anti-sticking.

4. Repeat these steps irregularly to achieve the maintenance effect.