"I didn't wash the pot and just fried the next one. ”
In daily life, when many people stir-fry, they will fry several dishes in a row, and never wash the pot in the middle.
Some people just rinse it with cold water and start stir-frying the next dish.
But what many people don't know is that in fact, the iron pot that has just finished cooking cannot be directly rinsed with water at all, and there are many particularities in this.
An iron pan for stir-frying
Usually, when stir-frying at home, basically the iron pot or non-stick pan is used.
For some people who don't cook regularly, non-stick pans are simply "gospel", after all, they can't accurately control the heat.
If you are not careful, you will have a sticky pan, and with a non-stick pan, they don't have to worry about this kind of thing anymore.
Besides, compared with iron pans, the most popular thing about non-stick pans is actually its relatively "light" weight.
For girls with small arm strength, the weight of the non-stick pan is just enough to move.
But for those who are really particular, the iron pot is their best choice.
If you go to a Chinese restaurant to chat with the chef, you will probably be able to see them holding a big iron pot "turning the spoon".
If you ask them whether the stir-fry in the iron pot is delicious, then the answer must be "delicious", and some people will even say that the taste of the dishes stir-fried in the iron pot is not comparable to that of a non-stick pan.
It may sound like Chef is exaggerating, but it's true.
It is no exaggeration to say that the iron pot is made for stir-frying.
In the process of stir-frying in an iron pot, it is actually the time when the "Maillard reaction" is in progress.
The so-called Maillard reaction is actually a reaction between carboxyl compounds and amino compounds.
These two sentences sound very laborious, but it can be described in just four words: "scorched on the outside and tender on the inside".
When we go out to eat, we often praise which food tastes charred on the outside and tender on the inside, which is actually a very typical "Maillard reaction".
In fact, the iron pot contains the element "iron", which can carry out some chemical reactions with some foods when we stir-fry at high temperatures.
And this, in fact, is the reason why people say that the dishes fried in the iron pot are more fragrant than those fried in other pots.
However, many people have actually fallen into a misunderstanding when using iron pots.
You can think about it, if you usually fry several dishes in a row, will you wash the pot in the process?
Is it to stir-fry several dishes directly in a row, or to put it directly under the faucet after frying one, and then directly turn on the hot pot and wait for refueling?
In fact, it is a very wrong practice to rinse the iron pot directly with water that has just been fried.
Rinse the iron pot with water that has just finished stir-frying
We can think about it, when we directly rinse the iron pot with water when we have just finished frying, can we hear the sound of "zilazila" every time?
This is actually because of the high oil temperature and low water temperature.
Generally, when the dish is fried, some food residues or oil stains will be left at the bottom of the pot, which is actually unavoidable.
But it can also be a big "hindrance" for people to flush the iron pot.
From a chemical point of view, oil and water are originally two incompatible substances, and the oil we usually drip on the table, after wiping it with a rag, actually still has a "oily" feeling, which is also the reason why these two substances are incompatible.
And if we let these two immiscible substances collide instantaneously, then at this time, the water that was originally relatively low will directly turn into steam at the temperature of hot oil.
You know, the volume of steam is much larger than water, and in this case, if people wash the pot in close proximity, it is very easy to be dangerous.
If it is severe, there may even be an "explosion", then the burn is definitely inevitable.
Not only that, but once the iron pot with a particularly high temperature encounters low temperature water, it will also cool down rapidly or even cool down in a short period of time.
You know, when we stir-fry, the iron pot is generally stir-fried at high temperature, and if you rinse it directly with cold water at this time, it will cause an impact on the pot itself.
The body of the iron pot is very easy to deform or crack, which will also greatly affect the life of the iron pot.
Sometimes the steam formed and the grease on the surface of the iron pot will form a very thin film of oil, which is actually very inconspicuous if you don't look closely.
But if we have always been in this habit of washing pots, then this layer of oil film will become thicker and thicker, which actually affects the life of the iron pot very much.
On top of that, it also affects people's health.
Because on the surface of the iron pot, there is actually a layer of coating, once this coating falls off, then it releases a toxic substance.
And the existence of this substance is a very big "threat" to people's health.
Therefore, when we have just finished stir-frying, we can't directly rinse the iron pot with water, so washing is actually equivalent to not washing.
Besides, it's also responsible for our physical health.
So, how should we properly deal with the iron pan that has been stir-fried at high temperature?
How to clean it best
In fact, the answer is also very obvious, and it is also well known, that is, let it sit for a period of time, and then clean it after it cools down.
This is a very "obvious" approach.
After frying, you can put the iron pan next to it to let it dissipate heat naturally, and then we will clean it after a certain extent.
In fact, there are food residues on the iron pot that has just been fried, and it is very easy to leave these residues on it by washing it directly, and it cannot be washed at all, but after a period of cold for a while, this problem will be solved very well.
In this way, it can not only ensure people's safety, but also extend the service life of the iron pot, so that we will not change the pot after using it for a period of time.
However, we need to pay attention to the fact that if we use steel wool balls to wash the iron pot, we must pay attention to our use strength, and never use too much force or too often.
Otherwise, the steel wool ball will destroy the coating on the surface of the iron pot, and once scratched, it will accelerate the rust of the iron pot.
We can also rinse the pot with warm water, so that the cold water will not damage the pot and will not cause the pot to rust or turn yellow.
We should pay attention to the fact that when washing the pot, we must not only wash the pot body that can be seen by the naked eye, but also need to clean the outside of the pot and the pot body, otherwise it is very easy to rust if the water stains remain on it for a long time.
The correct use of iron pots can not only save a lot of money for frequent replacement of iron pots, but also be a kind of responsibility for our health.
Information sources:
Shangguan News "What is the difference between an iron pot of tens of yuan and a few hundred yuan? Don't buy it indiscriminately!" 2024-04-06
Beiqing.com "How to use the iron pot correctly?", 2023-08-13