Precautions for the use of stainless steel pots

1. The bottom of the pot is made of steel-aluminum-steel three-layer composite bottom, which absorbs heat quickly and transfers heat evenly. Generally, the medium fire can fully meet the energy needs during cooking, and there is no need to open a large fire. The advantage of cooking with a medium and small fire is to save energy. It is not easy to turn yellow and black.

2. Generally, use a cold pot with cold oil for small frying, that is, put the vegetables in the cold pot, pour the cooking oil, cover the pot, and then turn on medium and low heat. When steam emerges from the edge of the lid, you can add the seasoning and stir. This will not destroy the vitamins in the food.

3. For stir-fried vegetables that need to sauté onion, ginger or garlic, you can use the method of hot oil to heat the vegetables. If it is beans, you need to add some water. When the steam comes out, turn on a low heat and cook for a while.

4. Do not put salt in the empty pot for heating, and do not directly put salt in cold water. The salt that is not fully dissolved will accumulate on the bottom of the pot, which will cause the pot to corrode and produce white spots. The correct method is to sprinkle salt evenly before the food is out of the pot, so that in addition to damaging the pot, it can also preserve the iodine in the salt.

Pay attention to the above problems in the process of using stainless steel pots, it will reduce a lot of unnecessary troubles for you, develop good cooking habits, and make you eat healthier!