1. Why does the stainless steel wok turn black?
The black spots in the stainless steel wok are generally formed by oxidation and adhesion to the surface of the pot with substances in the food or oil smoke, and these substances produce chemical reactions during the heating process to cause black spots on the surface of the pot. When using a stainless steel wok, it is also possible that the surface of the pot will turn black due to some incorrect use or storage methods.
2. What are the reasons for the blackening of stainless steel woks.
1. Improper use.
When using a stainless steel wok, it is possible to use hard objects such as iron pan and metal products to clean the pot surface, causing scratches or wear on the pot surface; Or in the process of use, the bottom of the pot is not directly in contact with high-temperature items such as the stove fire, resulting in the deformation of the bottom of the pot, the deformation of the wok, and even cracking.
2. Improper storage.
In daily use, the storage of the wok is crucial, and if it is not stored properly, the surface of the pan is very easy to turn yellow and black. Common storage methods include stacking, not washing for a long time, and storage in a high temperature and humid environment.
3. Incorrect cleaning method.
Cleaning of stainless steel wok is very important, if it is not cleaned correctly, it will lead to the destruction of the film and the blackening of the pan surface. For example, use hard objects for cleaning, use alkaline detergents, etc.
3. How to prevent the stainless steel wok from blackening.
The way to prevent dark spots in a stainless steel wok is simple::
1. Use the correct cleaning method: use a soft cotton cloth or sponge to clean, choose a neutral detergent to clean, and avoid using alkaline cleaner or metal scrubber.
2. Choose the appropriate storage method: Before the new wok is used, it should be boiled in clean water, and then placed in a state full of water for 24 hours, and then used after cleaning. When storing, you can use a bamboo tea mat or cloth mat to isolate it and prevent stacking.
3. Incorrect use: avoid using hard objects such as iron tweezers or metal products to clean the pot surface; Do not place the wok on the stove**, but place the bottom of the pan on the outside of the flame. If there are utensils and food left in the wok, the residue should be cleaned first and avoid hot pan oil.
IV. Conclusions. To sum up, the blackening of the stainless steel wok is not necessarily a product quality problem, but also may be caused by factors such as the way of use and storage. The correct use, storage and cleaning methods can make our stainless steel wok last bright and bring more convenience to our lives.