How to use a new cooking pot for the first time

People who cook frequently know that a newly bought pot, if used directly, will produce an unpleasant odor, especially an iron pot. If it is used for the first time and is not taken care of, it will rust. Therefore, a newly bought pot cannot be used directly after cleaning. The pot must be maintained first, otherwise the life of the pot will be reduced. So how do you use a new frying pan for the first time? The following is a detailed introduction to the use of the new frying pan.

How to handle stainless steel pots for the first time

1. First check whether there are labels inside and outside the new pot. If so, tear off the labels. Some labels are stuck tightly and difficult to tear off by hand. In this case, you can drop a few drops of medicated oil on the label. After the medicated oil is completely absorbed by the label, it will be easy to tear off.

2. Put two drops of dishwashing liquid (common brands are fine) on a damp cotton cloth and wipe the pot inside and out with the cloth.

3. Wipe the pot lid as well.

4. Don’t forget to wipe the bottom of the pot.

5. Rinse with clean water (be sure to rinse thoroughly to remove all the dirt)

6. Pour boiling water and a little white vinegar into the pot, shake the pot to allow the vinegar water to clean every part of the inner pot.

7. Dry the pot with absorbent paper.

8. You can use the pot to cook anything you like without any worries.

Note:

1. For any stainless steel pot, do not use strong alkaline or strong oxidizing chemicals, such as soda, bleaching powder, sodium hypochlorite, etc. to wash the stainless steel pot to avoid corrosion to the product. Do not use too high a heat to heat (using too high a heat may cause the product to change color).

2. Stainless steel pots contain chromium and nickel. These two elements can withstand high temperatures below 400°C without being corroded in non-strong acid or non-strong alkali environments. However, if they are in contact with acidic or alkaline foods for a long time, chemical reactions will occur. Therefore, they are not suitable for storing salt, soy sauce, or vegetable soup for a long time, nor can they be used to decoct medicines.

How to deal with the cast iron pot when using it for the first time

After the cast iron pan is cast and before it leaves the factory, in order to prevent serious rust due to improper inventory transportation during the sales process, it is generally treated with anti-rust treatment. Therefore, the surface of the new iron pan will look shiny and feel greasy to the touch. This is because it has been sprayed with anti-rust treatment agents. These treatment agents, together with the cast iron of the cast pan, have a special smell that must be removed before cooking.

1. Deodorize first

Add 1:1 water and cooking oil to the pot, add a handful of tea leaves and bring to a boil. It is best to use animal fat, and the amount of oil should be enough to scrub the walls. After boiling, turn down the heat and use a spatula to scoop up the oil and water and pour it over the entire wall of the pot several times. After turning off the fire, when the oil and water are hot, if there is fine sand, sawdust or rice husks, add a few handfuls to the oil and water. If there is none, you can also leave it out. Then use a brush to scrub the entire pot wall. Then pour out the oil and water, rinse with hot water, and proceed to the next step.

The function of tea is to remove the iron smell of the iron pot. If you don't have tea leaves, you can use salt and minced ginger instead. First, dry-heat a new iron pan, sprinkle a few handfuls of salt into the pan and stir-fry, trying to cover the entire wall of the pan until the salt turns brown. Then gather the salt at the bottom of the pan, add cooking oil and minced ginger, stir-fry over low heat, and then add water and bring to a boil. After the water boils, pour it over the pot wall several times. Then turn off the heat and brush it while it is still hot.

If you don’t want to use a greasy method to remove the odor, you can use a new iron pot to cook a pot of mung bean porridge. After the porridge boils, simmer it over low heat until it becomes a paste, then let it cool naturally. When the porridge has cooled, pour it out. This kind of porridge is not edible. Scrub the walls of the pot with ginger slices and rinse it with hot water. If you don’t have ginger slices, just scrub them with hot water.

2. Maintenance and treatment

The above interesting measures can be omitted, and the deodorization and maintenance work can be completed in one go. However, it is still recommended to do it separately. After the deodorization work is completed, the next step is maintenance work. Buy a piece of fat pork or fat fat. It is best to use fat pork as fat fat releases oil too quickly. The best choice is the fat from the pig's neck.

Heat the iron pan until black smoke comes out, then put the fat in the pan and simmer. Use chopsticks or tongs to hold the fat and rub it back and forth on the wall of the pot until the fat turns into oil residue. Try to use larger pieces of fat to scrub. Generally, two taels of fat pork are enough for a small iron pot, and you can use more for a large iron pot. Then pour the oil into a container and rinse it with warm water. At this point, the new pot processing is completed. If no deodorizing treatment is done, you can add ginger paste and scrub the fat together. After the first scrubbing, scrub the fat again. No ginger paste is needed for the second scrubbing.

Scrubbing the cast iron pan with hot fat can, on the one hand, remove the iron smell and residual powder from the cast pan; on the other hand, it can form an oil film protective layer on the inner wall of the iron pan to prevent rust during future use. If you are cooking on a coal stove or other stovetop and are not worried about the oil drippings staining the floor and kitchen utensils, you can use the hot oil obtained from brushing the fat into the pot to pour over the bottom of the pot for better maintenance.