Why does the big iron pot in the hotel never stick to the pot?

Hello, the reason why the big wok in the restaurant doesn't stick to the wok is because the new wok just bought by the restaurant will be treated by the chef before use. It is to burn the big iron pot red so that every part can't fall off, then rinse it with cold water, moisten it with oil, and finally clean it up. After this procedure, the wok can only be used. First of all, it must be cleaned, especially the bottom of the pot is kept clean and not sticky. Add it to medium fire and burn it first. Add cooking oil and heat it in a pot. The more cooking oil you put, the less it will stick to the pot. Add ginger slices into the heated cooking oil and let the ginger slices burn in the pot for a while. You'd better slice the ginger. In this process, you can use a spatula to drag the ginger slices to thoroughly clean the bottom of the pot, and then cook the dishes. At this time, the fried dishes will not stick to the bottom of the pot.

Teach you how to handle the pot. Heat the pot first, don't be afraid of the heat, then pour in about a bowl of salad oil, shake the pot and pour out the oil. Find a bamboo brush and brush it hard on the fire until it feels smooth when you brush the pot with the brush in your hand, then add water to wash off the dirty oil. After drying the water with a cloth, the pot should be smooth and shiny, so that the pot will feel.

It is also important to keep the pan non-sticky when cooking. First, heat the pan, and then add the oil. Stir-fried onion and ginger. This is the so-called (hot pot cooling oil). Remember, no matter what you cook, you should heat the pot so that it won't stick to the pot and the food will be delicious.