How to Get Rid of Metallic Taste From Stainless Steel Pans
Stainless steel pans are considered to be the safest because they react at least.
But the quality of stainless steel is very different. -
Same cost--and low-
Especially the end pot, there will still be problems, especially acidic food.
Stainless steel cookware contains chromium and nickel, and the specified number shows the percentage of each metal: the first number indicates the chromium content and the second number indicates the nickel content.
The rated power of most stainless steel pans is 18/10--
18% chromium and 10% nickel--
Or only 18/8 of 8% nickel.
The pot with high nickel content is relatively low
Reactive, while pots with a nickel content of less than 8% are more likely to react to food during cooking.
However, without proper care, even a stainless steel pot with a high nickel content will dissolve the metal into the food, especially when the surface is damaged.
Regardless of the quality of the stainless steel cooker, the new pan bowl pans Basin may have a metallic flavor.
Manufacturers usually clean and polish retail products before packaging and shipping them, but the metal taste persists after the manufacturing process.
For best results, wash and dry the cooker immediately after removing it from the package.
Clean stainless steel with gentle detergent and soft cloth.
Avoid the use of grinding sponges or cleaners that scratch the surface of the pan and increase the taste of metal.
Mineral deposits in the water also change the taste of the food, so you may want to wash the pan bowl pans basin with distilled water to avoid mineral accumulation.
Stainless steel cooker is widely regarded as the best material for cooking because it usually does not
Reactive, which means that it does not react with acidic foods, a common problem with aluminum cookers.
If the nickel content of the stainless steel cooker is low, it can react with the acid composition, including lemon juice, vinegar and tomatoes, which will result in pitting or corrosion on the cooking surface.
This twist opens the pot and soaks the metal into the food.
Cooking oil, such as rape oil or vegetable oil, is always used, which fills tiny pits in the pan and forms a barrier between stainless steel and food.
Remove food from the pan immediately after cooking to limit the time when the pan reacts with metal.
Wash the pan immediately and remove the residual acidic residue.
Although stainless steel is stain-resistant, it is not scratch-resistant.
Even the slightest scratches on the cooking surface expose bare metal that affects the flavor of the food.
In addition, scraping removes small metal particles, just like grinding a stainless steel knife to remove small metal scraps to make the edges sharp.
Metal spatula and spoon can be used in stainless steel, but be careful so as not to scratch the cooker.
Do not clean the stainless steel pan using a rough grinding sponge or steel wool soap pad.
The best action plan for stuck
On the food, soak the pan in hot soapy water to soften and remove the food.
As a last resort, cover the food stuck to it with baking soda, and then make a paste with water.
A mild ground baking soda will scrub the food, but it will concentrate on scrubbing the food to avoid scratching the metal.