不锈钢锅的使用方法(国外英文资料).doc

不锈钢锅的使用方法(国外英文资料) Using the method of stainless steel pot Often see some friends ask questions, the answer is mixed, some feel good, treasured, some feel good to use, on the shelf. This kind of pot I used a few years to share experiences: 1. the basic principle and the use of almost all pots. Zwilling is due to the production of Shanghai, low cost, so the price is less than half of Fissler. Although not double pot started, but it is also a very good quality process. (of course, Fissler pot is more professional) The 2. stainless steel pot pot is rely on steel and aluminum steel structure to achieve uniform heating, so it is not easy to produce smoke. Good sealing performance can make heat evenly stored in the pot, the water is not easy to get out, so in addition to preheating can fire, cooking is basically a small fire, water can even do Braised pork in brown sauce. 3. this pot is very particular about the use of methods, if the wrong way, its very difficult to use (for example and stick pan, and paste pot). 4. because of the physical properties of stainless steel cooking method or cold pot cold oil, or hot pot hot oil. The middle temperature will be neither hot nor cold, easy to stick pan. Hot pot can produce enough with the role of physical non stick. 6. two concepts: cold pot cold oil: before the fire put oil, put the ingredients, and then opened fire on the cover, basically do not stir, such as steaming pot along the way, salt and other seasonings. Hot pot of cold oil in the empty pot with fire: 1 - 2 minutes to hot enough. The differential method is dropped into the water, not water evaporation, and bean size drops of water in the pot rolling. When the first turn a small fire, and then put the ingredients. If like sesame drops, is not hot enough to burn to tens of seconds. 7. only when warm air burning, can be used in the fire, the ingredients in, whether it is cold or hot pot, pot, must to use small fire. 8. some of the ingredients in two ways, one is only suit