What about Astar's king kong cyclone smokeless pot? Or Supor's fiery red smokeless Guo? Why?

The principle of oil fume-free pot The principle of oil fume-free pot is to make the temperature in the pot not exceed the temperature generated by oil fume through various methods. When cooking oil is put into a smokeless pot, the oil will heat up evenly with the pot, and the cooking oil fume temperature is about 240℃, while normal cooking only needs 160℃ to 180℃, and the frying temperature is about 200℃, so normal cooking and frying in a smokeless pot will not produce oil fume. When food is put into the pot, the temperature in the pot will drop rapidly, and the temperature in the pot will rise faster than that in the ordinary pot through continuous heating. The pot not only sweeps away the oil smoke from the roots, but also cooks faster than the ordinary pot, and the cooked food is not burnt or burnt, original and original, with higher nutritional value and better taste. The reason why the wok smokes is poor thermal conductivity. In hot places and heated places, the temperature quickly exceeds 240℃, causing local cooking oil cracking. In fact, the overall pot temperature is not high, not suitable for cooking. Smokeless healthy pot has a good prospect, which is the trend of kitchen utensils in the future, but the level of most wastes in China is not very high now. At present, only a few rich people can afford it, and a bite of iron pot can last for a long time for more than ten dollars. Compared with smokeless pots, most people think it is a waste, or think that ordinary pots are more cost-effective. The smokeless pot is introduced in detail. First, the pot is required to have stronger and faster thermal conductivity, and the metal is required to discharge silver from fast to slow. Copper >: aluminum > iron >: Stainless steel is expensive in Ginta, and copper is expensive. It's a little wasteful to make a pot. Moreover, copper and toxic patina aluminum have just the right heat conduction speed and the right price. Iron rusts and its thermal conductivity is not ideal. Although the thermal conductivity of stainless steel is not strong, aluminum is the most suitable medium for thermal conductivity, so the current smokeless pots are basically made of aluminum, but in order to prevent aluminum from harming human body, it is required to wrap aluminum and isolate it. Therefore, it is a process of sealing aluminum by hard oxidation and strengthening the hardness and strength of the surface. After this treatment, the original white aluminum turns black, so the smokeless pots you see are basically black, and this three-layer steel pot (also called compound king kong, remember that this doesn't mean a double-bottom stainless steel pot pot, only Chinese cooking) combines aluminum with upper and lower hard stainless steel! As I said just now, the first thing is to require the pot to have stronger and faster thermal conductivity. Second, the thickness of the pot 5 is required to be above 3 mm, preferably 4 mm, because the temperature of the smokeless pot needs stable medium conduction, which is beneficial to the storage of heat in the pot and is not easy to be rapidly cooled and heated. On the other hand, it is also conducive to maintaining the stability of the overall temperature. It is a reasonable and suitable temperature operation, that is, your fire control smokeless pot. The reason why the smokeless pot is smokeless is to lock the temperature of the pot at 240 degrees (according to different oils, the higher the purity, the higher the volatilization point. Vegetable oil and soybean oil are basically not recommended to use better blended oil, peanut oil, sunflower oil and so on. ) Open a big fire and everything will burn out. So as long as the above two points are met and the third point is controlled reasonably, the smoke-free effect can be achieved. The usual operation is to preheat the whole pot for 2~3 minutes with high fire, and then turn to medium fire with three layers of steel. Just turn down the oil properly. In short, fire first and then small fire. That's right! Note: If stainless steel pot is used, heat the pot on a heat source for 2~3 minutes, and then sprinkle a small amount of water drops into the pot. If the water drops are sucked up or jumped around, it means that the temperature has not yet reached. Continue heating, and then sprinkle with water drops. If the water drops condense in the center of the pot and stand still, it means that the temperature has been reached. Then turn to medium heat. At this time, you can directly fry fish or other sticky food when cooking. You'd better shake the oil in the pan. Remember that temperature is the most important thing. Mastering the temperature will determine whether your meat hits the bottom. Hehe, and the smoke-free effect is also very good in this case. Presumably, there are many kinds of smokeless pots on the market, so there is no choice. Then listen to me! I have been engaged in the kitchenware industry for several years, and I have also studied many smokeless pots of various brands as a new concept product, which appeared around 2003 and has a history of several years now. According to its manufacturing materials and technology, it can be roughly divided into the following categories: the first category is Teflon coating on the surface, and the basic material is aluminum alloy after hard oxidation treatment. What are its advantages? The heat conduction is uniform and can be non-sticky. The disadvantage is that the surface coating should be kept at three points. First, do not use shovels and steel balls. Second, don't wash the vegetables directly with cold water after frying. Third, don't wash it with fierce fire. The reason is that this is, after all, a layer of spraying material on the surface, which will fall off one day if it is firm. In foreign countries, the use of pots like this is as common as domestic iron pots, and the average life span is about 1 ~ 2 years. However, in China, due to the differences in cooking methods between the East and the West, a word was added in the manufacturer's propaganda: a shovel can be used for non-stick pans. But you should pay attention if you buy it yourself. Try to use a wooden shovel or a bamboo shovel. Another kind of nylon shovel is not recommended, mainly because its temperature resistance is about 2 10, which is lower than that of ordinary cooking. Also, if you cook a few dishes, prepare a clean rag and wipe it after frying. When you want to wash the pot, wait until it is cold. Besides, the pot is not.