Acquaintance of Cooking Utensil & Notice about Cooking

Fry Pan

Made by many different factories, but you can't use a metal tool to stir fry, otherwise it may scratch the surface.

Non-Stick Aluminum Cookware

This is very popular kitchen utensil; it conducts heat well and allows even heating and fast response to desired temperature changes. It is reduction of need for oil in cooking and easy to clean. If you are properly maintained and taken care, then it can last long with efficient working. Rinse or soak cookware as soon as they cool after cooking. Wash in warm, soapy water. Rinse and dry immediately to prevent water spots. Hand washing is recommended. Don't let food dry on or else you’ll have to scrape it off later. Nonstick coatings are delicate!

Wash nonstick cookware with a nylon scrubbing pad or brush. If any burnt-on food still remains, you can soak this type of cookware in an equal solution of baking soda and water. Use just enough to cover the bottom of the pan, and you’ll know it’s working when the solution turns brown. The food should just lift off the bottom of the cookware.

If burnt or scorched food is difficult to remove, put water in the pan and boil. Then clean with liquid detergent and use only nylon scouring pads that provide scouring power without abrasiveness.

Do not use oven cleaner or any cleaner that is harsh or contains chlorine bleach.

Dry your nonstick cookware right away. Nonstick and outer surfaces show water spots and streaks easily if you put them away wet or allow them to air dry while hanging.

Use only wooden, bamboo or silicone utensils because nonstick coatings can nick and scratch very easily. Silicone utensils are great as they can take higher temperatures without melting and they do not discolor the way plastic utensils do.

Never leave an empty pan on a hot burner or allow a pan to boil dry, which can cause deformation.

Soup Pot
There are many kinds of soup pots, made of aluminum, stainless steel, or vacuum ware...etc.

WokChinese pan for stir-frying food, made from many different materials. It's often made of aluminum, but can't stand high temperature, while the iron ones can stand high heat, but it has to be wripped dry to keep from rusting.

Rice Cooker

If in the rice cooker has rice crust after cooked, do not use any utensils to scrape the surface, just put the water to soak to make it soften for an half hour then clean it up. If it is the traditional rice cooker made by aluminum material, then may use any cloth cleaning, but cannot use scouring pad.

Electric Cooker

No matter is the traditional electric saucepan or the electric cooker, certainly before the inner pot put into the outside pot for cooks, must keep dry from the exterior moisture, in order to avoid the pot base surface has the oxidation & scorch effects the heat transfer. In case it comes scorch, then may put the pot into the water and clean by netted sponge, until it return the metallic luster again.

What must pay attention specially is the inner pot from the electric cooker, most of them are TELFON processing, do not used the scouring pad or any hard material cleaning stuff for cleaning. The outer pot can used the cleanser for cleaning then used the cloth to make it dry. Do not take away under the sink to flush.  Furthermore,  the vapor hole from the electric cooker which may take apart and wash, please check it by periodical in order to avoid the clogs.

Turner & Kitchen Utensils

General there are three kinds of materials, stainless steel material, nylon material & silicone material.

Stainless steel utensils can take higher temperatures and easy to wash, may used by scouring pad for cleaning. If it come with water dirt, may used by scouring pad with white vinegar for washing.

Nylon utensils cannot take higher temperatures, so we cannot put it near by the oven, it must keep far away with the fire. We can use any cleaning pad for cleaning, in case it stuck something not easy to clean, then we can put it into the soapy water for a while then clean up again.

Silicone utensils are great as they can take higher temperatures without melting and they do not discolor the way plastic utensils do.

Knife  Chinese call their rectangle sharp knife cleaver, there are thick and thin ones. Children can use smaller western knife which is not too sharp.

Strainer or Sieve To strain ingredients water or hot oil, or to pick up blenched food from boiling water. Be sure to clean carefully and prevent from the food stucking on surface.

SteamerMade by different materials such as bamboo, aluminum or arcylic. The best one is made of bamboo, because bamboo can absorb the vapor so that the inside water drops on the lid won't fall in food. The steamers are usually put on the wok. Some smaller size (about 9" diameter) can be put on the electric rice cooker. Put ingredients into steamer after water is boiling. The timing will be easier to count. When opening the lid, wait for a while then put the ingredients in or take the food out of the steamer. This can prevent from scalding.

Oven Oven can use electricity or gas for power. The temperature can be F or C. The heat wires are on both top and bottom. Small toaster oven is suitable for beginners. Preheat before baking. When taking out, be sure to use gloves to keep from burning hands.

Magnetoelectric Heating Stove

Suitable for flat frying pan. There are a lot of pans using this kind of heating power. The heat power may be less than gas stove but safer.

Microwave Oven:To cook or reheat food by microwave. The container can't be made from metal.

General The weight Exchange unit :    
1 pound = 0.4536 kg

1 kg   =  1000g.  = 2.2046 pounds

1catty = 600g. = 16 Tael
1 tael  =  37.5g.

1 litre  = 1000 ml

Measuring Cup 1 measuring cup contains 236c.c., it's a little bit smaller than a Chinese rice bowl, about 9/10 capacity.

Measuring Spoon :
Always come as A set of 4 spoons.

1 Table spoon (15c.c.);

1 Tea spoon (5 c.c.);