Qualified non-stick pan is convenient and safe, but will you use it correctly?

Non-stick pans are loved by foodies because they are "non-stick" and convenient.

First of all, how is non-stickiness specified in the national standard?

According to the national standard GB/T32388-2015 "Aluminum and Aluminum Alloy Non-stick Cookware", the non-stickiness requirement of the pan is that the product should comply with GB/T32095.2-201 "Non-stick surface performance and test specification for household food metal cooking utensils No. 2 Part: Class I requirements of Table 2 in the "Non-stick and Abrasion Test Specification".

The national standard also gives a special test method for the non-stickiness of fried eggs. After the fried egg non-stick test, the non-stick pan must be able to take out the egg without damage and leave no residue with a plastic spatula, in order to meet the level I requirements.

1. Is the pan sticky because there is no oil?

Obviously not. The non-stickiness test of fried eggs in the national standard does not require fried eggs to be added. The only part of the test procedure that mentions oil is that before use, vegetable oil should be applied to the surface of the appliance, and then it should be cleaned with warm water above 60°C and neutral detergent, and then rinsed with water and wiped dry . The next step is to heat the cooking utensils and directly break in an egg, and there is no mention of the need for additional oil in this step.

2. Will the temperature of the pot body be too high to cause the pot to stick?

The recommended temperature range for the non-stick test of fried eggs is between 150°C and 170°C on the surface of the inner coating. Empty pot cooking may indeed cause the temperature to be too high. Those who have experience in stir-frying or fried eggs should be able to see that if the temperature is above 250°C, the eggs will soon become mushy.

3. Will the food with too big temperature difference cause sticking when it is put into the pan directly?

We still look at the non-stickiness test of fried eggs in the national standard. The conditions of the test do not require temperature difference. Moreover, the general refrigerator refrigeration temperature is 0°C to 4°C, and the temperature of eggs at room temperature is about 20°C close to room temperature. Such a temperature difference has very little effect in an omelette environment close to 200°C.

In normal cooking, there is no need to worry about the safety of non-stick pan coating. After talking about the issue of non-stick, what people usually worry about most is whether the "non-stick" of non-stick pan has health risks. It has always been said that the coating of non-stick pans is toxic and can cause cancer, so it cannot be used. Is it true?

The advantage of a non-stick pan is that it is easy to clean, and this is due to a layer of coating on the inner surface of the pan. This coating can play a role in insulation, the commonly used material is polytetrafluoroethylene (PTFE), which is now known as Teflon (Teflon). Everyone’s concerns are mainly due to the composition of the coating. In fact, there is no need to worry about using non-stick pans in daily cooking.

The Teflon coating of the non-stick pan will not change in the temperature range from room temperature to 260°C. The temperature used in daily cooking methods is usually only about 200°C. Even if the method of frying is used, the oil temperature generally does not exceed 250°C. Therefore, in normal cooking, there is no need to worry about the decomposition of the coating to release harmful substances.

There are also concerns about perfluorooctanoic acid (PFOA), a processing aid in the production of Teflon. However, there is currently insufficient evidence to prove that PFOA has adverse effects on human health. Both the U.S. Environmental Protection Agency and the American Cancer Society believe that consumers do not need to worry about Teflon and similar fluoropolymer products themselves.

In general, as long as the cooking temperature is properly controlled, there is no need to worry about the decomposition of harmful substances from the Teflon coating of the non-stick pan, and it can be used safely without harming human health.

Qualified non-stick pans will pass the non-stick test, and they all meet the requirements of level I. In fact, the performance is not much difference. As long as it is not inferior, it can be made without fried eggs/cakes/dumplings. For us, the key is how to use it. The main effect of the non-stick pan comes from the coating, so the key to the correct use of the non-stick pan is to prevent the coating from being damaged.

The following four points should be paid attention to in daily use of non-stick pan:

1. Do not touch the coating with a metal spatula/chopsticks/spoon, and do not put ceramic or glass tableware in it before washing it to prevent abrasion.

2. Don't rub hard while washing. Steel balls are absolutely not acceptable. Do not use the slightly harder side of the double-sided sponge. After cooking, pour some water and soak the lid and gently scrub with the sponge and dish cloth. can.

3. Pay attention to cooking food, not cooking hard food, such as bones, clams, crabs and other crustaceans.

4. Pay attention to the cooking method, try not to make the temperature too high. Non-stick pans are generally designed to withstand a high temperature of 180°C, and a better one can reach 250°C, but it is definitely not good to dry it on a large fire.

In fact, I think that for ordinary people, the simplest criterion for judging whether a non-stick pan is a good non-stick pan is: a non-stick pan is a good non-stick pan for people who can’t cook. After all, people who don't know how to cook need a non-stick pan. Those who know how to cook, know how to control the temperature, add oil, and can make good meals without a non-stick pan.