Iron non-stick pans are divided into pig iron and wrought iron. Pig iron is made of cast iron, which is very thick and heavy, but it is not easy to overheat; Wrought iron is often thin and has a small heat capacity. Both of them are easy to rust and corrode, so their life span is short.
Aluminum non-stick pan: aluminum non-stick pan is light in material and fast in heat conduction. However, if you are exposed to strong acid and alkaline food for a long time, it will have a chemical effect and affect the service life of the product.
Stainless steel non-stick pan: the advantages are strong acid resistance, corrosion resistance, high temperature resistance, oxidation resistance and long service life, but the disadvantages are high price.
Working principle of non-stick pan: non-stick pan is called non-stick pan because it uses non-stick coating in the pan. The common non-stick coatings on the market are Teflon coating and ceramic coating, as well as special process physical anti-stick pan coating, which is relatively common.
Medical stone non-stick pan has nothing to do with medical stone, but the non-stick coating on the surface of the pan is made into the texture of medical stone. This style has high face value and low friction resistance.
The three-layer medical stone coating is non-sticky and durable. In addition, the design of thin wall and thick bottom makes the pot body heated more evenly and reduces oil smoke. The characteristics of non-stick pan, don't worry about burning and sticking the pan, it is easy to clean after cooking, and it is also convenient to wipe it with a rag. 18cm widens the bottom of the pot, which is stable and difficult to slide down when cooking. The wooden handle has excellent heat insulation and is not easy to burn hands.