Kitchen Knife Knowledge

为什么要开锅？ 正确开锅对于最大化铁锅的性能至关重要。开好的锅使用效果更佳，开锅过程还能去除制造过程中残留的物质，相当于初次清洁。 开锅步骤： 初步清洗：用洗洁精彻底清洗铁锅并完全擦干 烧蓝过程：中大火干烧空锅，旋转锅身直到每个部位都变成蓝色 冷却清洗：待其冷却至室温，然后用温水冲洗 油处理: 中小火烘干铁锅 往锅内倒入大量食用油 用厨房纸均匀涂抹内壁（或用肥猪肉擦拭） 油浸润：旋转锅身5-10分钟，确保油渗透每个表面 最后步骤：盖上锅盖静置一晚（12小时），然后用温水冲洗并彻底擦干 注意：纯铁锅可以无限次开锅。如需符合清真要求，可用牛油代替猪油，或使用菜籽油、花生油等植物油。 如何维护和使用铁锅 铁锅的使用时要注意热锅冷油。将铁锅加热，就是保证食物在一接触锅底的时候，就能熟成，以防止粘底。冷油更多是从健康方面考虑，如果温度过高，超过了油的烟点，会产生有害物质。...

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