Why does the iron pot used by restaurant chefs never stick to the pot?

After asking the chefs in the restaurant, we may know that they generally don't stick to the pot when cooking. Even if they cook in the most common large iron pot, their pots, big or small, old or new, will not stick to the pot. We can find that the water drops on the boiling pot don't transpiration immediately, but turn into beads rolling around on it. This is the so-called Leiden Frost effect. Therefore, the ingredients are basically non-sticky on the pot that reaches the color of Leiden cream, which has little to do with whether the appearance of the pot is flat or not. The pots used in five-star hotels are not very high-grade, and how the food is cooked depends on people rather than pots.

But in fact, their pots are different. The most important thing is that there is a cooking process before each use. The purpose is to remove the rust-proof oil coating and impurities on them and reduce the phenomenon of sticking to the pot. Wipe the surface of the wok when it is boiling, so don't worry about washing it with water. Just wipe off the dust with a rag and put it on the fire, so you can stop cooking. Be sure to burn all the pots red.

Turn along the direction so that every corner of the pot can be burnt, then put the pigskin bought in the vegetable market and stop frying. Let this layer of oil cover the whole pot and the outside. Leave it overnight and then stop cleaning, so that the phenomenon of cooking sticking to the pot will be much reduced.

In addition, the chef never sticks to the pot when cooking, because he keeps the pot every day. Many of us ordinary people buy pots and cook directly at home, and we won't remember to maintain them after using them for a long time. In this way, impurities will appear on the inner wall of the pot, and the natural food will be stained with impurities as soon as it enters. It shows the phenomenon of sticking to the pot. The pot at home will be re-burned after a period of time, or the old method of opening the pot. In this way, the above impurities can be removed. Of course, a non-stick pan was developed to solve this problem.