When Buying Non-stick Pans, When Faced With A Variety Of Brands, These Tips Will Get Twice The Result With Half The Effort.

Speaking of non-stick pans, every family’s kitchen is indispensable. Fried eggs, stir-fried vegetables, and making a nougat are really practical. We no longer have to worry about accidentally burning pork and sticky fried fish. The use value of non-stick cookware is still very high. There are roughly the following types of non-stick cookware coatings on the market: Teflon coating, ceramic coating, medical stone coating, and the price It ranges from 100 yuan to thousands of yuan. Let's talk about the characteristics of several non-stick pans.

Teflon coated non-stick pan

Whether it is American Huafu coating, DuPont Teflon coating, or Swiss Yibaolong coating, their basic material is PTFE. This kind of non-stick pan is currently the most common and the largest The advantage is that the price is cheap and the non-stick effect is good. The disadvantage is that the temperature exceeds 260 degrees, which affects the service life of the coating, and may release harmful substances. The temperature of our usual fried food is about 180 degrees-240 degrees. It is not sticky. Can withstand this temperature, use the method properly, there is no daily problem, and you can't use sharp iron or shovel to cook, and you can't use steel wire to damage the coating.

Ceramic non-stick pan

The ceramic non-stick pan uses nanotechnology to make the surface of the pot wall compact and non-porous, so as to achieve a non-stick effect. The advantage is that the ceramic non-stick pan body is generally aluminum and ceramic coating, which is lighter, and resistant to high temperatures, and can withstand the highest The disadvantage of the high temperature of 450 degrees is that it is not resistant to scratches. It is not possible to use kitchen utensils such as a shovel for cooking, and it cannot be cleaned with steel wire balls.

Non-stick pan without peeling off coating

Non-stick pan without peeling off coating means that there is no coating. Non-stick materials (titanium, titanium black, diamond, mineral stone, etc.) are penetrated into the entire pan body or made into a thicker coating through technology, which is more than traditional coating Non-stick pans are more resistant to high temperatures and more durable. The key is that the coating will not fall off under normal circumstances. The advantage is that the pot body is not afraid of hard kitchen utensils such as shovel, and the high temperature resistance can reach 600 degrees. The disadvantage is that the price is relatively high.

Warm Tips

1. Non-stick pan is a consumable item. Its non-stick effect has a longevity, which can be as short as several months or as long as several years. Correct use can prolong the service life of non-stick pan.

2. When using a non-stick pan, try not to burn it empty, which will affect the life of the coating.

3. When we buy rice cookers, there are generally two types of rice cookers: white and black. Generally speaking, black ones are coated with non-stick cookware. Try not to choose white ones.

A good pot needs to be raised, and a good pot can be used to grow.