Why is it absolutely impossible for the pot used by hotel chefs to stick to the pot?

It is a basic skill for a chef to learn how to boil. The wok in the hotel is only used for cooking, and the oil film in the wok can be maintained. In fact, it is not a non-stick pot in a hotel wok. For chefs in the hotel industry, "keeping a pot" is the basic requirement for chefs to achieve "non-stick pot". Chefs learn to keep pots in restaurants, which is the basic skill of chefs. There are three main purposes of keeping pots: non-stick pots are one of the main purposes of pots. Catering industry is a dense and high-intensity occupation. The pursuit of production speed and work efficiency. "Non-stick pan" is the basic premise of fast and high quality cooking.

The pot opened by technicians can be non-stick. First, buy a new pot and know how to open it. Wash the pot first, rinse the impurities floating in the pot, then pour out the water and dry it with a rag, buy a new kind of soft sandpaper, and slowly grind the pot clockwise until it shines. Dump the dirty dust and iron slag, or wipe it with a rag instead of washing it with water.

the way to open the pot is to clean the pot first, then burn it in a big fire, and then burn it to light blue when baking the pot. At this point, the fire is reduced, pork fat or vegetable oil is heated in the pot, and it rotates while heating, and the inner wall of the pot is evenly covered with oil. After the oil turns black, it is poured out, and then new oil is added. Repeat, the pot is over.

The reason why the restaurant pot is not sticky is very important, because the pot is only used for cooking and will not do anything else. It is not easy to make a pure wok in the kitchen at home, and it is often fried, boiled, boiled or steamed. In the previous cooking technology, we know that the frying pan is not easy to stick to the pan because of the oil layer. There is oil film after continuous cooking. However, as long as it is used for cooking and boiling water, it will destroy the oil film and reappear. In addition to the wok, there is stainless steel pot. Therefore, after this type of pot is used, it is necessary to mainly maintain the oil film, heat the oil into smoke, and then dry it to keep it cool and clean.