Stainless steel pots have an inherently superior appearance and offer cooking advantages such as low temperature, low carbon emissions, less smoke, and less oil, making them increasingly popular in our kitchens. Many people like stainless steel cookware, but very few truly know how to use it. Therefore, many people find that stainless steel pots are prone to sticking and difficult to clean, making them hesitant to buy or use them. Below are some tips for perfectly mastering stainless steel cookware.

1. How to control the heat?

To master stainless steel cookware, you need to break away from traditional iron wok cooking techniques. Stainless steel pots and old-fashioned woks have many differences; using the wrong method will result in either excessive sticking or burning. Stainless steel pots have good heat conductivity and heat transfer properties, and are durable. Even after turning off the heat, the pot remains warm for a long time. Therefore, use medium or low heat, and ensure the flame does not extend beyond the bottom of the pot to prevent food from burning and avoid discoloration of the cookware.

2. How to make stainless steel pots non-stick?

Many people say that stainless steel pots are too prone to sticking when frying food, and cleaning them takes a lot of time! Actually, stainless steel pots can be non-stick, the key is preheating. When the cookware reaches a constant temperature of 160℃-180℃, it achieves a physical non-stick effect. To master stainless steel cookware, you need to master the following two preheating methods:

Method 1: Hot pot, cold oil (suitable for meat, eggs, and bean products). Use medium-high heat (not exceeding the bottom of the pot) to heat the pot for 1-2 minutes. Sprinkle a small amount of water into the pot; if the water droplets immediately form rolling beads, the pot is hot enough. Reduce heat to medium, wipe off the water droplets, add oil, spread the oil evenly in the pot, and then add the ingredients.

Method 2: Cold oil, cold pot (suitable for vegetables). Pour oil into the pot and spread it evenly over the bottom. Add the ingredients, cover the pot, and heat over medium heat. When steam appears under the lid, open the lid, stir-fry until the sauce thickens, add seasonings, turn off the heat, and use the residual heat to stir-fry evenly.