1. The surface of the pot is not lubricated enough or the pot is not well opened, which makes it difficult for the surface of the ingredients to slide on the pot, and it is easy to stick to the pot.
2. The oil temperature is too high, resulting in rapid dehydration of ingredients, coking and solidification, thus sticking to the pot.
3. If the oil temperature is too low, the ingredients will not solidify easily for a long time, and contact with the pot surface for a long time will also lead to the phenomenon of sticking to the pot.
4. The ingredients are rich in starch, protein and gum, which are easy to coke when heated, leading to the phenomenon of pan sticking.
5. The use of the iron pot for a long time causes the bottom of the iron pot to be unsmooth or rough, and it is also easy to cause the phenomenon of sticking to the pot.
6. The ingredients are not scattered in the pot, forming a block, sinking into the bottom of the pot and sticking to the pot.
7. Improper proportion of oil and raw materials, less oil and more materials, and running away without prompt and quick push.
These are the reasons why the iron pan is sticky. You can judge according to the actual situation. Pay attention to the maintenance of the iron pot to avoid sticking to the pot.