1. Cooking with medium and small fires: The bottom of the pot is made of steel, aluminum and steel three-layer composite bottom, which absorbs heat quickly and has uniform heat transfer. Generally, the medium fire can fully meet the energy needs during cooking, without opening fire, cooking with medium and small fire. The advantage is to save energy, the pot is not easy to yellow and black.

2. Generally, stir fry cold oil with cold water, that is, put the cold pot into the dish, pour the cooking oil, cover the lid, and then open the medium and small fire. When there is water vapor on the edge of the lid, you can put the seasoning and stirring. This will not destroy the vitamins in the food.

3. There is a stir-fry dish that requires onions, ginger or garlic. You can use hot oil to heat the vegetables. If you need to add some water to the beans, wait for the steam to pop out.

4. When frying food, to achieve the effect of not sticking to the bottom of the pot, first heat the empty pot to the water bomb and put it into the pot. There will be small water drops standing in the pot. It will not be absorbed by the pot, and then wipe the water stains. Refueling can achieve a non-stick effect. Or pour the oil into the pot, open the water and fire, wait for 2-3 minutes after the blocky oil pattern appears, that means the oil temperature has reached the required temperature. At this time, the food to be fried can be physically non-sticky. When you need to turn over, try to use a spatula to gently push the food. If you can push it, you can turn it over and fry. If you can't push it, you need to fry it again and then turn it over. This will ensure that it does not stick to the bottom and keep it. The original shape of the food.

5. Do not put salt in the empty pot to heat, do not put salt directly in cold water, salt that is not fully dissolved in the bottom of the pot will cause the pot to corrode and produce white spots. The correct way is to evenly spread the salt before the food is out of the pan, so that in addition to the non-destructive pot, it is more able to preserve the iodine content of the salt.