How much do you know about the precautions for stainless steel non-stick frying pans and pots?

It is advisable to use medium or low heat when cooking, and dry burning of the pot is strictly prohibited. When cooking, first heat the bottom of the non-stick frying pan or pot with medium heat, and then put in the food. Experts have proved that cooking in this way can keep the original juice and taste of the food, and the nutrition will not be lost.

In order to prolong the service life of the stainless steel non-stick frying pans and pots, it is recommended to use a nylon shovel, a wooden shovel and a metal shovel with smooth edges and corners to avoid dry burning of the fryping pan or pot body.

If there are stubborn stains, do not use a steel ball to clean it; it will damage the surface coating. If there is a simmering frying pan or pot during cooking, you can soak it in water for a period of time, or add water to the frying pan or pot and cook for about 10 minutes, and the stain will fall off naturally.

Non-stick frying pans and pot cannot be used to fry food, because the upper limit of the resin coating on the surface of the non-stick frying pan or pot is only 260 degrees Celsius. If the temperature exceeds 260 degrees Celsius, the resin coating may enter the food.

The above content is some of the precautions for the use of kitchen utensils shared by Changwen Cookware and Kitchenware Co., Ltd, hoping to help you. Changwen Cookware and Kitchenware Co., Ltd. is a professional manufacturer of cookware. If you need it, please feel free to contact us!

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