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Pot use and maintenance of "knowledge"(Hits:) 
Origin Author Add Time2016-03-24
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    Pan should be cleaned as soon as possible after use to prevent rust produces iron oxide. Try not to boil mung bean soup or wok, wok dishes for vegetables do not use overnight, as the wok is eluted under acidic conditions, iron and undermine food vitamin C. If rusty wok, can be painted in rusty parts vinegar, then scrub with water. Serious solution available paraffin rust. Detergent should be used sparingly when the backboard, then we must pay attention to wipe the pot of water. Guo Lifang point in the iron tea, add boiling water for a moment, you can remove the pot smell.
    Temperature limits should not be in the non-stick frying 250 ℃, but should not be used to make acidic foods. Note that when cooking fire not too big, it is best not to use a shovel child, avoid scratching non-stick surface. Avoid using hard objects when cleaning, heating water can be cleaned with a sponge.
    Aluminum pot to boil water after a long time will be black, because a certain amount of dissolved iron salt. Then a few drops of vinegar or boiled a few tomatoes and other acidic foods, it can be attached to the surface of the dissolution of iron pot, aluminum pot will become bright again. Also be fresh apple into the pot, add water, boil for a quarter of an hour, then rinse with water, can achieve the desired results. Xu Hongji said, because aluminum and iron with galvanic corrosion can occur, so do not aluminum pots and iron utensils used in common. Similarly, the aluminum pan fry cooking at high temperatures but also to avoid using a metal spatula, in order to avoid more aluminum into the food.
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