Use non-stick pan, keep in mind 3 taboos and 2 don't, so that it will not stick and not sticky, and prolong the use time.

Since its introduction, the non-stick pan has been praised by people. It frees people from the sticky and muddy bottom when cooking. Now it has almost become a must-have kitchen utensil for every family. However, there are many taboos in the use of non-stick pans. If used improperly, it will not only prevent sticking and muddy bottoms, but also shorten the service life of non-stick pans.

3 taboos for using non-stick pans

One, avoid burning dry pot

The current non-stick pan materials are mainly stainless steel, medical stone and coated ones. Among them, medical stone and coated non-stick pans are most afraid of dry and empty burning, because it is easy to cause splitting and decomposition, and affect Their service life.

Second, do not use sharp utensils for cooking and scrubbing

The body of a non-stick pan is more fragile than ordinary pots, especially medical stones and coated ones. If you use a harder spatula for cooking, it is likely to damage the pot and cause damage to the pot.

Non-stick pans cannot be scrubbed with sharp cleaning tools such as steel wire balls. It is easy to damage the coating of the pan body, which will not only shorten the service life of the pan, but also damage the non-stick effect. If there are too many stains on the bottom of the non-stick pan, you can wipe it with a wet wipe or cloth, or boil it after putting it in cold water, so that the stain can be easily removed. Do not use detergents such as detergent to clean the non-stick pan. This will also affect the effect of the non-stick pan.

Three, avoid fire during use

Don't use high fire to stir-fry or fry the non-stick pan during use. The bottom of the non-stick pan is basically equipped with a "energy gathering ring", even the medium and small fire can achieve the effect of high fire.

For non-stick pans, it is possible to burn the coating in the pan with hot oil, which will affect the use effect of non-stick pans. Moreover, using high heat for quick frying also loses the meaning of using non-stick pans. Non-stick pans are still special pans. Dedicated as well.

2 Do not use non-stick pan

One, do not use alternately with hot and cold

When the non-stick pan is overheated and poured into cold water, it is easy to cause the coating in the pan to crack, which will seriously affect the use effect of the non-stick pan. After using the non-stick pan, do not rush to brush the pan with cold water. This will damage the bottom of the non-stick pan under the condition of thermal expansion and contraction, shortening the service life and use effect of the non-stick pan.

2. Don't use it after it is sticky or scratched

If the non-stick pan has been used for a long time, it appears cracks, scratches, and the coating is peeled off, and the non-stick effect is not obtained at all during the use process, and the non-stick pan should be replaced in time.

The service life of non-stick pans is generally not long, mainly because it will inevitably collide with the pan body when making food, and the coating of non-stick pans also has a certain service life. Therefore, after the phenomenon of sticking pans in non-stick pans, Don't use it if you have lost the meaning of non-stickiness.

The current non-stick pan mainly uses special materials and coatings to make the non-stick pan have a non-stick effect. Therefore, the non-stick pan must protect its coating during use, so as to extend its use, so The "3 taboos and 2 don't" of using a non-stick pan should still be kept in mind. Return to Sohu to see more