Chafing dish GN 1/1 manufacturer takes you to understand the use and maintenance of stainless steel pots

The manufacturer of Chafing dish GN 1/1 tells you that stainless steel pots contain chromium and nickel. These two elements can withstand high temperatures below 400°C without being corroded in non-strong acid or non-strong alkali environments. However, if they are exposed to acids and alkalis for a long time Food also reacts chemically, so it is not suitable to store salt, soy sauce, vegetable soup, or decoct medicine for a long time.

1. Cooking with medium and low heat: the bottom of the pot is made of steel, aluminum and steel three-layer composite bottom, which absorbs heat quickly and transfers heat evenly. Generally, medium heat can fully meet the energy needs during cooking, and there is no need to turn on high heat. Cooking with medium and small fire The advantage is that energy is saved, and the pot is not easy to turn yellow and black.
2. Generally, a cold pot with cold oil is used for small frying, that is, after putting the vegetables in the cold pot, pour cooking oil, cover the pot, and turn on medium and low heat. The manufacturer of Chafing dish GN 1/1 tells you that you can add seasoning and stir when steam comes out from the edge of the pot lid. This will not destroy the vitamins in the food.
3. For stir-fried dishes that require sautéing shallots, ginger or garlic until fragrant, you can use the method of heating oil and cooking. If it is beans, you need to add some water, wait for steam to emerge, and cook for a while on low heat.
4. When frying food, to achieve the effect of not sticking to the bottom of the pan, first heat the empty pan until the water bounces into the pan, and there will be small water droplets standing in the pan, which will not be absorbed by the pan, and then wipe off the water stains Add oil to achieve non-stick effect. Or pour the oil into the pot, turn on the water and fire, wait for 2-3 minutes and when there are lumps of oil streaks, it means that the oil temperature has reached the required temperature. At this time, putting in the food to be fried can make it physically non-stick. The manufacturer of Chafing dish GN 1/1 tells you that when you need to turn over, first try to push the food lightly with a spatula. If you can push it, you can turn it over and fry it. If you can’t push it, you need to fry it for a while and then turn it over. It will ensure non-stick bottom and keep the original shape of food.
5. Do not heat an empty pot with salt, or put salt directly in cold water, as undissolved salt collects on the bottom of the pot, causing corrosion and white spots on the pot. The manufacturer of Chafing dish GN 1/1 tells you that the correct way is to sprinkle salt evenly before the food is out of the pan. In this way, in addition to not damaging the pot, it can also preserve the iodine content in the salt.