In fact, it is very simple, frying non-stick skillet "skills many people will say, hot pot cool oil ah, open pot ah these, but in fact if you understand the principle behind it, you can easily grasp the understanding of its why, it is more transparent. There are two main reasons for sticking POTS, the first is that the surface of the pot has a lot of pores that we can not see with the naked eye.
The existence of these pores leads to the microcosmic embedding of the ingredients, especially the protein or starch high ingredients, this situation is particularly serious, coupled with the protein or starch at high temperatures will mark, resulting in structural changes, at this time embedded in the pores of the food is more difficult to "pull out", which is an intuitive manifestation of the pot. Another reason for the sticking pot is also related to the high temperature denaturation of protein or starch, which causes the protein to denaturate at high temperatures, resulting in the mutual attraction between the molecular bonds formed between the metal and the protein molecules, which is the second reason for the sticking pot.
Second, how to solve the sticky pot above we explain the reasons for the sticky pot, here we talk about how to solve the sticky pot. (The pot is also a way to improve non-stick ability, but the oiliness difference of the stainless steel pot is different from the iron pot, the last section says) The first is to solve the problem of pores on the surface of the pot, which is very easy, that is, to use oil to isolate, not to let the ingredients and pores contact, the specific method is we often say that the hot pot cool oil." At the beginning of cooking, cooking here mainly refers to frying or old frying, the first step is to heat the pot, the purpose of heating the pot is to make the pot hot, so that the small pores on the wall of the pot open. At this time, we are adding cooking oil, so that the cooking oil enters the small hole, and at this time, the continuous rotation of the pot, so that the cooking oil as far as possible not satisfied with the whole pot wall.
One thing to note here is that the technique of using hot pot to cool oil at home is different from that of the hotel, if it is operated like a hotel chef, it may still be sticky in the end, because the firepower of the family is too big than the firepower of the hotel stove. This is because of a second, or even deeper, reason for non-sticking: temperature. Another reason for sticking to the pot is the molecular bond force generated between the protein denaturation and the pot metal, in fact, this is also solved by the hot pot cool oil, but here we should pay attention to the temperature control. We all know that non-stick pans are non-stick because they are coated, but their non-stick nature is because non-stick pans are coated with PTFE, that is, polytetrafluoron, which is a very low surface tension material, generally less than 20dyn/cm. PTFE is a polymer resin, its molecules contain only carbon (C) and fluorine (F) two elements, and fluorine atoms have the most powerful electronegativity of all elements, in the PTFE structure, it formed a strong bond force with C, so that it has such a low surface energy.
The edible oil also shows this low surface energy characteristic at high temperature, and the fluidity of the edible oil becomes better with the increase of temperature.
This is also the second reason why the hot pot of cold oil is not sticky. Generally speaking, the temperature is about 200 degrees, which is the time when the fat is slightly smoking in the hot pot. But the home operation hot pot cold oil can not be like the hotel really hot over the pot, and then cool oil, the hotel operation is because its firepower is particularly strong, the home stove is generally 5kw, the new national standard maximum limit is 5.2kw, and the hotel's "planetary engine" is several times the firepower of the home. In this case, the hot pot cool oil, is really hot pot and then cool oil, cool oil is afraid of the temperature is too high to cause fried, but the firepower of the home is small, hot pot and then cool oil, which is the temperature of the pot is reduced, but it can not be heated up immediately like the hotel.
The correct procedure is to cool the oil into the pan, and then wait for slightly smoking, so as to achieve non-stick pan, into the pan has patience, you can turn off the heat after slightly smoking, use the oil without pouring out, with the pan slightly cool, reheating to slightly smoking, so the effect is better. There is also a balance between cooking ingredients, cooking oil, pot temperature, less oil and more ingredients, then it is easy to stick to the pot, want to eat less oil, then you can priority high protein food. And pay attention to the temperature of the ingredients, just out of the refrigerator is easy to stick to the pot, because the temperature is low, it is easy to lead to the upheaval of the pot temperature, so that the temperature of the oil film is broken, which is also the reason why many people cook and stick to the pot there is another reason not said is Leighton forrester "effect, this is mainly the temperature, pay attention to the above points, this can not be understood.
Third, the opening of the stainless steel pot about the pot, the purpose of the iron pot is to prevent rust, or this is the main purpose, and then the formation of the oil film, because the high lipophilicity of the iron pot, so ordinary cooking oil, all kinds of vegetable oil, animal oil, can be the iron pot. However, the lipophilicity of stainless steel is poor, using these oils to open the pot will cause the oil film to be unstable, and the texture is relatively poor, to open the stainless steel pot, it is best to use perceptual cooking oil, linseed oil "is a good choice, the oil film formed is dry and not easy to fall off, the stability of the coating is good."
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