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Precautions for the use of stainless steel frying pans

2022-05-26 15:57:07 View:148
Keywords:stainless steel frying panstainless steel cookwareJIDA

stainless steel frying pan


1. 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 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.


2. In order to prolong the service life of the stainless steel frying pan, it is recommended to use a nylon shovel, a wooden shovel and a metal shovel with smooth edges and corners to avoid dry burning.


3. 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 pot during cooking, you can soak it in water for a period of time, or add water to the pot and cook for about 10 minutes, and the stain will fall off naturally.


4. Stainless steel frying pans cannot be used to fry food, because the resin coating on the surface of the stainless steel frying pan is very high and can withstand a temperature of only 260 degrees. If the temperature exceeds 260 degrees, the resin coating may enter the food.


JIDA is a high-tech enterprise with 300 employees and nearly 100 professional management and R&D personnel working together to create a high-tech enterprise integrating R&D, manufacturing, export trade and independent brand sales of stainless steel cookware. Products are exported to more than 100 countries and regions such as Europe and the United States, with annual sales of 15 million US dollars. It is one of the world's important stainless steel product suppliers.


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