Why does copper chafing dish turn black with meat oil?

I don't think the oil caused him to turn black. Copper and oxygen will produce copper oxide at high temperature. Copper oxide is a black solid. If it is attached to copper, it will show that the surface is black! The blackening of hotpot oil is closely related to the frying method, which is basically caused by the following three reasons:

1. Choice of condiments: Is Pixian watercress authentic, what is the quality of dried peppers, and is it red and bright? If the quality of seasoning is not good, it is difficult to fry a good bottom material;

2. Proportion between condiments: whether the dark fermented soybean meal is used too much, the spice is too heavy, or the dried pepper is too little, the oil amount during frying should be 2 to 3 times that of condiments, and the insufficient oil amount will also affect the color of the base material;

3. Heat when frying the bottom material: it is advisable to use a slight fire, the oil surface is slightly foamed, and it is constantly turned over during the frying process. Pay special attention to the bottom of the pot, especially rock sugar and chopped douban and lobster sauce, which are very easy to fry. Excessive firepower or untimely rotation will cause the substrate to be too dark.