Maintenance Methods for Non-stick Woks and Aluminum Cooking Pans in Home Kitchen

The core of non-stick woks and aluminum cooking pans in home kitchens is to protect their surface coating to avoid scratches and high temperature damage. After cooking, rinse with warm water while the residual temperature is still, and wipe gently with a soft sponge or cotton cloth. Avoid using steel wool or hard cleaning tools. When dealing with stubborn stains, you can soak them in warm water and a small amount of detergent, or pour in white vinegar and boil and scrub. Do not use strong acid and strong alkali detergents. When using non-stick woks and aluminum cooking pans, use wooden spatulas, silicone spatulas or bamboo spatulas to avoid metal spatulas from scratching the coating. After cleaning, wipe off the water, dip a small amount of cooking oil with kitchen paper and thinly apply it to the pot body, and dry it on low heat to form a protective film.
Before using a new pot for the first time, boil water for 10 minutes to remove the industrial oil film, then apply oil, heat and let it stand to enhance the anti-stick property. Aluminum pots need to prevent excessive dissolution of aluminum elements, and focus on corrosion prevention and usage specifications. When cooking porridge in a new aluminum pot, use starch to fill the surface pores to reduce the blackening caused by the reaction of aluminum and water. Avoid high-temperature frying and do not use metal spatulas. Do not store high-protein foods such as eggs and milk for a long time (which may cause aluminum precipitation). Use warm water with a neutral detergent to wash, and do not use steel wool. After washing, wipe dry to prevent oxidation spots. When not in use for a long time, wipe the pot clean, apply cooking oil, wrap it with paper, and store it in a dry and ventilated place.