Stainless steel pot with non-stick function, the key is that you have to master the temperature, when the pot is hot enough, that is, the temperature of 160-180 degrees, you can achieve the effect of non-stick food. We use stainless steel cooking pots will stick, this is not a pot problem, but the use of methods. To prevent the stainless steel pan from sticking, there are two good preheating methods:
1. Put the pan on the heat source with medium heat (not exceeding the bottom of the pan) and heat for 1 - 2 minutes. Sprinkle a small amount of water into the pan until the water droplets condense in the center of the pan. The temperature has been reached. If the water droplets are sucked dry or jump around, the temperature has not yet been reached and heating is required (see illustration). After the temperature is reached, transfer to medium heat, pour the oil, and spread the oil evenly in the pan. You can directly fry fish or other sticky foods.
2. Cold oil pot, the oil directly into the pot, has been heated until the oil in the pot to produce oil patterns spread to the edge of the pot, indicating that the temperature inside the pot is enough, then only put food cooking. I often use this method. However, this method has a drawback, that is, the cleaning of the pot is more troublesome.