Principle of lampblack-free pot
The principle of oil fume-free pot is to make the temperature in the pot not exceed the temperature of oil fume by 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.
Detailed introduction of smokeless pot
First, the thermal conductivity of pots and pans is required to be stronger and faster, and the order of metals from fast to slow is silver >: copper >: aluminum > iron >: stainless steel is expensive in Ginta, and copper is expensive, so it is a bit 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 pots and pans to have stronger and faster thermal conductivity.
Secondly, the thickness of the pot 5 is required to be greater than 3 mm, preferably 4 mm, because the temperature of the smokeless pot needs stable medium conduction, which is beneficial to the heat storage of the pot on the one hand and the stability of the overall temperature on the other.
Third, it is reasonable and suitable temperature operation, that is, your fire source 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. You can choose 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 smokeless effect is also very good in this case.
Surely there are many kinds of smokeless pots on the market, so you have no choice, right? Then listen to me!
I have been engaged in the kitchen utensils industry for several years, and I have also studied many pots and pans of various brands.
As a new concept product, smokeless pot appeared around 2003, and it 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 is to spray DuPont Teflon coating on the surface, and the basic material is hard oxidized aluminum alloy. What are the 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 several dishes, you should prepare a clean rag and wash it after frying. When you want to wash the pot, wait until it is cold. In addition, don't leave soup or water stains in the pot for a long time. But that's the longest life of the pot, about 2 years, and never more than 5 years, 10 years.
Due to the strengthening of people's health awareness in the past two years, the safety of Teflon has also attracted everyone's attention. As a chemical substance, it has certain toxic and side effects to some extent. When you buy medicine, you also know that "three drugs are toxic." In short, you should look at these things dialectically. Every coin has its two sides.
It is a sandwich pot with a hollow center, usually filled with water or other liquid to achieve the purpose of uniform heat conduction. Because it is troublesome to use and its performance is unstable, it is rare now. You are advised not to choose it. Representative brands include Zhejiang Gain, Wuhan Chijiang and Jianjie.
How about this one? Everyone should be familiar with it by now. It is a physical non-stick smokeless pot without coating. In fact, the manufacturing process of this pot is not complicated. That is, the aluminum alloy pot body is hard oxidized and then carved with a diamond knife. Its advantage is that it can be applied to any shovel without special maintenance, so it can be said to be an ideal choice. But the fly in the ointment is that it was a little sticky at first. Here, I want to tell you a good way, that is, simmer the pot, pour half a pot of oil and burn it for more than ten minutes. This is repeated once every two days for about half a month, and the non-stick property of the pot will be much better. Also, prepare half a bowl of oil and pour it into the pot when not in use, so that it will have a good non-stick effect in about 1~2 months. Then why is this happening? In fact, it is very simple, that is, the surface of the pot will absorb a certain amount of oil and then use it for a certain period of time, which is the same as our ordinary iron pot. The difference is that the iron pot is cast, the pot body has cracks, and the whole pot body eats oil. After a long time, the pot body will corrode as a whole and the iron will deteriorate accordingly. However, the surface of the smokeless pot is hard and oil-tight, so it doesn't smoke.
At present, the main brands are Le Smokeless, Asda and so on. Supor doesn't have this kind of pot. It should be noted that this smokeless pot is made of a single material, and the thickness of the pot body has certain requirements, generally above 4 mm, about half of our little finger, and the weight is above 3 kg. Although some pots were introduced as smokeless by sales staff, in the end, everyone should look carefully. As far as I know, there is a frying king in Supor, whose size is less than 3 mm, and salespeople sometimes sell it in a smokeless pot. You can pay attention.
Finally, a ceramic smokeless pot or a Tao Jing smokeless pot. This pot is based on the above aluminum alloy pot body, and then coated with ceramic materials. It is also a layer of things on the surface of the pot, just like the first non-stick pot. To put it bluntly, it is a non-stick pan in disguise. Although it is harder than ordinary non-stick pan when used, it will eventually fall off as a surface spraying material. So the manual suggests using a wooden shovel or a bamboo shovel or a nylon shovel. Pay attention to its use when buying.
How about this ceramic material? I still have to say a few words. In addition to ceramics, in order to strengthen its non-stick, everyone should know that ordinary ceramic products are sticky, so graphite, molybdenum disulfide and a certain amount of Teflon are added to increase its non-stick. In use, due to the natural wear and loss of graphite and other materials, it will become more sticky after a few months. You can look at the messages and experiences of used customers. Be careful.
Another method is to make use of the ot gas passage device in the pot, so that water vapor can circulate continuously in the OT gas passage device through the physical characteristics of water vaporization and heat absorption, and the local residual heat in the pot can be quickly transferred to the lower part through the water vapor, so that local overheating does not occur in the pot, and the temperature in the pot is always uniform. The intelligent valve is controlled to automatically adjust the amount of water vapor entering the pot body according to the temperature change of the temperature-sensitive object, and the pot body temperature is dynamically and automatically tracked and adjusted, so that the pot body temperature is controlled within a certain range, and the temperature in the pot is always controlled below the cracking temperature of oil, so that no oil fume is generated in the pot. Now the main brands are Shenzhou Tiger and so on.