The "oil fume-free pot" uses the high heat capacity and uniform and rapid heat distribution of the pot body to control the oil temperature in the pot below the smoke temperature, which weakens the basic conditions for generating oil fume and minimizes the generation of oil fume. The temperature control of the pot material is the core of this technology.
Judging from the material of the pot body, the popular all-steel wok and composite wok emphasize the temperature control performance of the pot bottom, instead of aluminum alloy with fast heat conduction in the past, copper core is added to make the temperature more stable. These materials and more precise grinding technology are the key to temperature control and non-sticking.
The "composite gold interlayer" has uniform heat conduction, high durability and good energy gathering effect, which is helpful to promote uniform cooking of ingredients. Stainless steel, on the other hand, has high chemical resistance, is not easy to react with general foods or detergents, has good physical non-stick performance, has no coating on the pan body, is odorless and tasteless when used, and is safe and stable, so you don't have to worry about the influence of coating peeling on the family's diet health.
Extended data:
Edible oil is composed of various fatty acids, and the smoke point of fatty acids with different structures is different. Under the condition of high temperature, the smoke produced by oil will be harmful to health.
Oil fume contains about 300 kinds of harmful substances, including polycyclic aromatic hydrocarbons, benzopyrene, crotonaldehyde and other harmful carcinogens; At the same time, cooking oil fume is one of the main sources of PM2.5 in the atmosphere, which can increase the risk of lung diseases.
According to the survey, about 15% of male and 35% of female lung cancer patients have no smoking history, which is currently considered to be closely related to cooking fumes.
There are also harmful gases such as carbon monoxide, carbon dioxide and formaldehyde in the lampblack. Long-term inhalation of lampblack leads to pathological changes of human tissues, and lampblack invades the respiratory tract, which can cause respiratory diseases such as chronic pharyngitis, rhinitis and tracheitis. Soot is also harmful to the skin, causing pore blockage.
References:
People's Network-Do you want to play the concept of non-stick pot and non-smoking?
References:
People's Network-Cooking oil fume can cause cancer! How to prevent the harm of oil fume