How to clean the black scales in the pot if they are too stubborn?

How to clean the black scales in the pot if they are too stubborn?

Hello, I'm Chuanshan Food Store, and I'm glad to answer this question. Like friends welcome a little attention and support. As a Sichuan cuisine chef, we use pots and spoons the most. But when the wok is used for a long time, there will be a thick layer of black dirt on it. It will give people a sense of unsanitary. Moreover, when cooking, this black scale will turn into a lot of black fine powder because of high temperature, which will fall into the dish and affect the color and overall image of the dish. So, every once in a while, we clean up the black dirt. Due to the different materials of the pot, the methods of cleaning black scale are also different, as follows:

Tin pots, woks used in restaurants are mainly iron pots, which are not afraid of falling and are not fragile. This kind of pot is especially simple when removing black dirt. Put the empty pot on the fire and turn the direction of the pot until all parts of the pot are red. Then put the red-hot pot under the tap to receive water, and vigorously clean up the black powder stuck to it with steel balls. (attention! Because the pot is red-hot, when you receive water from the pot, you must prevent the steam from coming up and burning your hands. )

Raw iron pots, most of the pots used in families are raw iron pots, and many large pots used in restaurants are also raw iron pots. You can't burn the pot red with a torch when it is covered with black dirt. If the pot is burned red, it will explode. You can only shovel off the black dirt sticking to the pot with a shovel. Then connect the water and rub it repeatedly with steel balls to clean the black scales left on the top of the pot.

To sum up, iron pots are mainly used to burn off black scales. The wok can only be lightly shoveled with a shovel, and then repeatedly rubbed with steel balls. If there is black dirt in the wok, it looks dirty and it is difficult to clean. Want to know how the chef in the hotel removes the black dirt from the wok? It is the most "simple and rude" for a chef to remove black dirt. I used to be a cook for 8 years and often used this method. I will share it with you now. The formation of black scale can be imagined by the chef's method of removing black scale. In the most used places, the more iron pots are used, the faster the black dirt is formed. If the black dirt is not removed, it will increase the weight of the pot and accelerate the consumption of the chef's physical strength. When using the pot, black smoke will come out from the bottom of the pot, which will affect the mood of cooking and even affect people's health in serious cases. How does a chef remove black dirt quickly, easily and cleanly? In fact, a very simple trick is to burn all the pots red with torches, let their black dirt burn fully to form a gray state, and then gently wipe them with steel balls. To sum up, pay attention to the safety of the cooking pot, there will be open fire, and the pot will burn when it is red. Don't rush to clean the pot after it burns red, put it in a safe place and let it cool slowly, because the temperature of the hot pot is too high, and the pot will be deformed if it touches hard objects or exerts too much force. Pay attention to the pot with plastic handle when cooking to avoid burning the handle. How to clean up like this? Is it simple?