New stainless steel stock pots need proper pre-use treatment to eliminate manufacturing odors and residual impurities, ensuring safe and healthy daily cooking.
Here is the standard first-use cleaning and seasoning method:
1.Boil sufficient clean water in a large container in advance.
2.Pour a little water and proper white vinegar into the stainless steel pot, bring it to a full boil over high heat and simmer for 3 to 5 minutes.
3.Let the vinegar water cool down naturally. Wipe the entire inner surface of the pot with a soft sponge, then rinse thoroughly with clean water.
4.Dip kitchen paper in cooking oil and wipe the inner wall evenly all over the pot, then rinse it clean.
5.Place the pot on the stove and heat it over medium-low heat. Wipe the pot bottom with oiled kitchen paper until the whole pot is fully heated evenly.
The required prepping time varies depending on several factors:
1.Pot size: Larger pots take longer to finish prepping.
2.Heating source: Gas stove, induction cooker and other cooktops affect heating speed differently.
3.Water quality: Hard water or water with impurities needs longer heating time.
4.Fire power: Stronger heat shortens the prepping period.
5.Bottom material: Aluminum composite bottom heats faster yet is easier to deform.
The main purpose of prepping a new stainless steel pot is to remove factory odors, chemical residues and dirt. It effectively avoids affecting food flavor and protects your daily eating health.
