What to do if the frying pan keeps sticking

Some people always feel that their woks are sticking when cooking, which will affect the taste of the dishes they make and even cause the loss of nutrients. Over time, it will cause some damage to health. Therefore, you should be careful not to let your iron pan rust, otherwise it will produce substances that are harmful to the liver. You can add an appropriate amount of cooking oil to avoid sticking.

The iron frying pan is the most commonly used cooking utensil in the home, and there are some issues that need attention when purchasing and using it. Ordinary iron pans are prone to rust. If the human body absorbs too much iron oxide, that is, rust, it will harm the liver. Iron pans are prone to rust and are not suitable for storing food overnight. At the same time, try not to use an iron pot to cook soup, so as to avoid the disappearance of the cooking oil layer on the surface of the iron pot that protects it from rusting. When scrubbing the pot, you should also use as little detergent as possible to prevent the protective layer from being scrubbed away. After brushing the pot, try to wipe off the water in the pot to prevent rust. If there is slight rust, you can use vinegar to clean it.

When buying an iron pan, first check whether the surface of the pan is flat and smooth, and then check whether there are small holes and leaks. Generally speaking, iron pans are a bit rough when they are first used, which is inevitable, and they will become smooth after a long time of use. It is best to wrap the ears of the iron pan with wood or other heat-insulating materials to avoid burns due to the high temperature of the ears during operation.

Before using a new iron pan, you must first remove the strange smell from the pan. You can add salt to the pot, fry the salt until it turns yellow, then add water and oil to the pot and bring to a boil. To remove the fishy smell, put a little tea leaves in the pot and boil it with water. If you want to remove the iron smell, you can boil some sweet potato peels.

In addition, it is not advisable to use an iron pot to cook acidic fruits such as bayberry, hawthorn, and crabapple. Because these acidic fruits contain fruit acid, they will cause a chemical reaction when they come into contact with iron, producing low-iron compounds, which may cause poisoning after being eaten by humans. It is also best not to use an iron pot when cooking mung beans, because the tannin contained in the bean skin will react chemically when it comes into contact with iron, generating black tannin iron, and turning the mung bean soup black, affecting the taste and human digestion and absorption.