Discussion on the selection and quality appraisal of non-stick pan

When frying fish, we often encounter fish sticking to the bottom of the pot, so that food is not only easy to burn, not conducive to human health, but also difficult to clean. Now the appearance of non-stick pan has solved this problem well. Whether the non-stick pan can stick to the bottom is because there is a non-stick coating on the bottom of the pan, but some people worry that these non-stick coatings will be toxic and harmful to human body. Today, Bian Xiao will talk about how to choose a non-stick pan and quality appraisal. I hope what Bian Xiao introduced can solve your concerns.

Selection of (1) non-stick pan coating

Non-stick pan coating has a history of five generations since its invention: the first generation product is Teflon; The second generation is Teflon, with improved performance; The third generation is called Silverstone; The fourth generation is super silverstone; The fifth generation is autographed.

Generally speaking, if the production is normal, the performance of the new generation coatings is better than that of the old generation coatings.

(2) Selection of pot material

The non-stick pan is made of iron, aluminum, stainless steel and alloy steel.

1, iron products are pig iron and wrought iron. Pig iron products are cast, thick and heavy, but have large heat capacity and are not easy to overheat; Wrought iron products are thin and have small heat capacity. Both of them are easy to rust and are corroded by acid and alkali, so their life span is short.

2. The advantage of aluminum products is light weight and fast heat conduction, but the disadvantage is that they will react chemically with food with strong acidity and alkalinity, thus shortening the service life, and its oxidation products make people feel unclean.

3. Stainless steel products have the advantages of acid and alkali resistance, corrosion resistance, high temperature resistance, difficult oxidation and long service life, but the price is more expensive.

4. Alloy products generally have the properties of stainless steel, but the price is higher, and some elements are harmful to health.

(3) Non-stick and easy-to-clean performance inspection of pots and pans

To identify whether the non-stick pan is qualified, we can do a simple non-stick pan test: when the non-stick pan is burned to 1500C to 1700C, put fresh eggs in the pan, turn the pan over until it is solidified, and the eggs can fall freely, which is the qualified product; Otherwise, it is an unqualified non-stick pan.

(4) Maintenance methods

1. Wash and dry the new pot first, and apply a thin layer of oil on the surface of the pot to improve its non-stick performance.

2. It is not suitable for fire when using, otherwise it is easy to cause the non-stick coating to fall off. Fire should not come out from the bottom of the pot.

3. The cooker should be cleaned and decontaminated in time after use, but after the temperature of the cooker is lowered, it should be cleaned with clear water (or detergent) and gently wiped with sponge or soft cloth. Rough objects or iron brushes should not be used for cleaning, so as to avoid scratching and non-stick paint, which will lead to its fracture and fall off.

The non-stick pan is clean and convenient, which can reduce the amount of oil and dissipate heat well. Food is not easy to burn, so people don't have to worry that eating burnt food will affect their health. Therefore, it is very popular with consumers, but there are still consumers who are worried about non-stick coating. Just look at the above small series about how to choose and identify the quality of non-stick pan, you can eliminate consumers' concerns and buy with peace of mind.