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铁锅都要好好的"开锅"，一劳永益,中式锅我是先用几杯盐(有细沙也好)大火炒， 盐都炒成黑色, 把锅表面磨光滑, 冷后, 洗净擦干, 把培根(或肥肉)切碎在里面边熬油边抹锅,大火烧, 倒掉油, 用纸擦干, 大火再烧. 最好到外面去烧，有很大烟的. 就好了, 第一个星期,每次用完后热水洗,不用肥皂， 擦干, 炉上烧干, 用纸抹点菜油,不要太多. 用之前热水洗一下,把油洗掉, 擦干, 这样烧热锅时不会有烟, 锅热了, 再加入油炒菜, 一个月后就不怕粘和锈了. 清洁: 我就是一脏就马上清洗,有时锅里溢出来,我就熄火,换锅, 洗净, 不要去烧外面脏了的锅,和炉台, 一烧就很难再洗干净了.
copy from my old reply:
"养熟" 生铁锅炉 - make it non-stick for life - three ways:
1- use two table spoon of peanut oil coat the inside of wok and heat it on stove until it's blackend.
2- use 1 cup of salt and tossing the salt in the wok on the stove until the wok change to dark color.
or
3- coat the wok inside and outside with veggi oil and put it on a baking sheet upside down and bake in the oven for 30 min at 450 degree. the wok is thoroughly burnt. Leave it in the oven to cool down.
Wash your cold burnt wok with hot water, never use soap to wash your wok. After each use, wash with hot water only and dry the wok on stove by heating it, then use paper towel to rub some oil and it's ready for next use.
Once you have use it like this for a week, you got a non-stick wok for life. It cooks the food like restaurant, 香极啦! |
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