Several problems about frying pan without oil smoke

Q: Why do you have to keep a smokeless pot to buy it home? Answer: Because the thread on the inner surface of the smokeless pot has the function of "micro-air cushion to slow down heat conduction", lifting the pot can make the pot permanently physically non-sticky, non-burnt, non-pasty and non-destructive of nutrients in the later use process, so that the dishes are original. Therefore, it is very important to raise the pot correctly. Q: Why is smokeless wok healthier and safer than Teflon coated wok? A: Teflon coating is harmful to human body and easy to cause cancer. The smokeless pot does not contain Teflon coating, which eliminates the harm of chemical coating to human body and does not produce carcinogens. It has passed the certification of the National Light Industry Quality Supervision and Inspection Center and the most stringent FDA certification in the United States, which is safe and reliable with guaranteed quality. Q: I didn't use the smokeless pot for long. Why did the outside of the pot turn yellow and black? Answer: the pot itself will not turn yellow and black, because the water or oil inside and outside the pot is not cleaned before cooking, so the outer surface of the pot is easy to turn yellow and black. Therefore, it should be properly maintained. In addition, boiling an empty pot is easy to cause fire and deformation of the pot. Q: What if something goes wrong? Answer: Smokeless pans have excellent thermal conductivity. Generally, they only need to be cooked with medium or small fire, so as to avoid being burnt and blamed, and fully retain the nutrition in food. Q: Why are there pits on the inner wall of the smokeless pot after a period of use? Answer: If you hit the pot with a shovel, a small pit will appear, but it will not affect the performance of the smokeless pot. Avoid knocking on the pot. Q: Why are there white spots in the pot after use? Answer: There are white spots on the inner wall of the pot because starch in water and food adheres to the surface of the pot wall when heated, and can be removed by wiping with a little vinegar or lemon slices. Q: What is the reason for sticking to the bottom when cooking? Answer: "Smokeless pot" is made of aerospace magnetized ceramic alloy superconducting material, and the temperature is always kept below the critical point of cooking oil pyrolysis and volatilization at 240℃, which will not produce lampblack. If the operation is improper, you are eager to turn over when frying oily foods such as fish, eggs and steak, and it is easy to stick to the bottom. The correct way is to turn it over when you can push it in the future, so it won't. Q: Why is there no oil smoke in the "smokeless pot" cooking? Answer: "Smokeless Pot" is exclusively made of aerospace magnetized alloy superconducting material, and the pot body is threaded, which can well enhance the thermal conductivity of the pot and control the oil temperature at 240 degrees without producing oil fume. Therefore, the generation of oil fume is eliminated from the source. Compared with the range hood, it not only reduces the pollution of lampblack, but also eliminates the problem of excessive radiation during the operation of the range hood, so it can ensure the health of the environment and human body. When cooking in a wok without oil smoke, should you put oil before firing? Yes!