A non-stick pan is a pan that does not stick to the bottom of the pan when cooking, because the bottom of the pan is coated with a non-stick coating. Common ones with the best non-stick properties include Teflon coating and ceramic coating. .

Chinese name

Nonstick pan

Foreign name

Nonstick pan

Type

Attributes

Kitchenware

Function

It will not stick to the bottom of the pot when cooking< /p>

Quick

Navigation

Common types

National standards

Interpretation of standards

Note Matters

Development History

The advent of "non-stick pans" has brought great convenience to people's lives. People no longer have to worry about accidentally burning meat when cooking. Burnt fish fillets stick to the sides of the pan when frying. This kind of non-stick pan has nothing to do with the appearance of ordinary pans. It is just that an extra layer of polytetrafluoroethylene is coated on the inner surface of the pan, taking advantage of the excellent thermal properties, chemical properties, and easy cleaning properties of polytetrafluoroethylene. and non-toxic properties make this popular kitchen appliance. PTFE is known as the "King of Plastics" and has good resistance to chemical corrosion and aging. It is also difficult to corrode with "Aqua Regia". Ordinary plastic products are prone to aging. Things that originally looked good will crack or even break after three to five or ten years. However, products made of "Plastic King" can be placed outdoors and exposed to the sun and rain. , without any damage for twenty or thirty years. Therefore, it is widely used in daily life and chemical industry.

"Plastic King" is also widely used in industrial absorption towers and corrosion-resistant containers. With the improvement of "Plastic King", it has been widely used in modern life, agriculture, industry, national defense and science and technology. The uses will become more and more extensive. In Western developed countries, non-stick pans have long been commonly used. In our country, the popularity of non-stick pans began in the 1990s, and its unique performance has been recognized by more and more consumers.

The production history of non-stick pans in my country can be traced back to the late 1970s. then. The Ministry of Light Industry organized a technical symposium on internally coated and externally enameled aluminum products attended by aluminum product manufacturers, scientific research institutions, and foreign experts. After the meeting, the topic of developing non-stick pans was raised, and more than 10 domestic aluminum product manufacturers began the research and development of non-stick pans. Many manufacturers across the country have introduced internally coated and externally enameled aluminum product production lines from abroad, with an annual output of approximately 20 million units, and exports accounting for more than 50%.

There are about 50 companies producing non-stick pans, with an annual output of 100 million. Production companies are mainly located in Zhejiang, Guangdong, Shanghai, Liaoning, Jiangsu and other places.

Pot products mainly include aluminum pots, stainless steel pots, iron enamel pots, iron pots and non-stick pots. Each of these pans has advantages and disadvantages, with non-stick pans having the most prominent advantages. The following is a performance comparison of these types of pots:

The characteristics of aluminum pots are excellent heat distribution, the heat transfer effect is 16 times that of stainless steel pots, and the pot body is lighter. However, aluminum pots are difficult to clean and produce fumes when using oil for a long time.

The characteristic of stainless steel pots is that heat distribution is not good, and it is easy to generate hot spots and burn food. Stainless steel pots are heavy, difficult to clean, and tend to smoke when oil is used for a long time.

The heat distribution of iron enamel pots is not good and the bottom of the pot is easy to burn. This type of pot is difficult to clean and the surface is easily damaged, causing the iron base material to rust.

The heat distribution of the iron pot is not good, and it is easy to generate hot spots and burn the food. The pot is heavy, difficult to clean, and easy to rust. When using oil for a long time, there will be a lot of oil smoke.

Non-stick pots overcome all the shortcomings of the traditional pots mentioned above. They are easy to clean and come clean with just a gentle wipe. Non-stick pans can easily fry and stir-fry food without sticking to the bottom, minimizing the use of oil and keeping the kitchen clean and less fumes. It can also help reduce fat intake and conform to the modern consumption trend of pursuing low fat and low calories.

Non-stick pan products can be divided into cooking pans, frying pans, woks and milk pans according to different functions. According to the non-stick coating system on the inner surface, they can be divided into one-layer system, two-layer system and three-layer system. Layer system pot. A one-layer system refers to a non-stick layer composed of a single coating; a two-layer system refers to a non-stick layer composed of a bottom layer and a top layer; a three-layer system refers to a bottom layer, a middle layer and a top layer of paint. Non-stick layer. According to the outer surface treatment method of the product, it can be divided into enamel, high temperature resistant paint, and polished non-stick pans.

Common types

Teflon non-stick pan

Teflon is the transliteration of Teflon.

Teflon is a registered trademark of DuPont used on a range of fluoropolymer products.

Subsequently, DuPont developed a series of products besides Teflon polytetrafluoroethylene resin, including Teflon; AF (amorphous fluoropolymer), Teflon; FEP (fluorinated ethylene propylene resin), Teflon; FFR (fluoropolymer foam resin), Teflon; NXT (fluoropolymer resin), Teflon; PFA (perfluoroalkoxy resin), etc.

In 1954, Colette, the wife of French engineer Marc Gregoire, had a sudden idea that Teflon, the non-stick material her husband used to coat fishing lines to prevent knots, was If Teflon can be used on a frying pan, it will be very effective. The "non-stick pan" that saved countless modern housewives was born.

Oscar’s legacy, the most famous hero in China

Ceramic-coated non-stick pans

Ceramics play a role in the upgrading process of non-stick pans important role. Ceramics have stable performance and have been fully proven to be safe after thousands of years of use. The use of nanotechnology makes the surface of the product tight and non-porous, achieving a non-stick effect.

National Standards

As for the purpose of the country’s formulation of the standards, researcher Han Yulian from the Standards Department of the Health Supervision Center of the Ministry of Health, who is responsible for interpreting the standards, affirmed: “The standards are for the use of non-stick pans. There are two restrictions. First, non-stick pans cannot make acidic foods. Second, the use temperature must be limited to below 250°C. The coating of non-stick pans is made of polytetrafluoroethylene and other additives. This standard is It is set to test the quality of the coating. At the same time, the conditions it limits are also the conditions for daily use of non-stick pans. ”

Standard Interpretation

1. Appearance quality.

The standard requires that the non-stick coating in the pot should be smooth, the color, covering power and gloss should be basically uniform, without bubbles and falling off. It also requires that the coating should be completely hot-melted and free of dirt, cracks and Explosive spots and other obvious defects.

2. Handle load strength

The standard requirement for double-handled pots is W=1/2W1+3/2W2, while for single-handled pots it is W=W1+3W2 (note : W = load force, Wl = self-gravity of the specimen, W2 = maximum water-holding gravity of the specimen.) After the test, the handle bracket is not loose or deformed, and the handle has no cracks.

3. Thickness of base material

The base material of the product should be aluminum and aluminum alloy materials that can meet the performance requirements of the product. The minimum thickness of the base material of frying pans and woks is 2.0mm and 2.5mm respectively; the minimum thickness of the base materials of cooking pots and milk pots is 1.6mm and 1.8mm respectively. There are two considerations in stipulating the thickness of the base material: one is to consider that the product has a certain strength; the other is to protect the non-stick coating. When a non-stick pan is used on a gas stove, if the base material is thin, the lateral heat conduction area of ??the metal at the bottom of the pan will be reduced, causing uneven heat distribution and resulting in hot spots. If these hot spots exceed the tolerance of the coating, they will cause permanent damage to the non-stick coating and shorten the service life of the non-stick pan.

3. Thickness of non-stick coating

The standard requires that the average thickness of frying pans and woks is greater than or equal to 25 microns; the average thickness of cooking pots and milk pots is greater than or equal to 20 microns. This is an important indicator of non-stick pans and will affect the service life and performance of non-stick pans. In addition, non-stick pans need surface sandblasting before coating to increase surface roughness and adhesion, thereby increasing adhesion fastness and scratch resistance.

IV. Adhesion fastness

Standard regulations:

1. Immerse the sample in boiling water and cook for 15 minutes, take it out, cool it naturally to room temperature, and then use a soft cloth to Dry.

2. Use the tip of a sharp single-sided blade and a steel ruler or a special scratch template to score 11 parallel scratches 2.4mm apart and 38mm long on the coating, and then make 11 parallel scratches perpendicular to the above Repeat the above steps in the scratch direction, the tip of the knife must penetrate the coating to the metal.

3. Use a single-sided transparent pressure-sensitive adhesive tape to adhere to the scratched area, with the tape sticking direction parallel to a set of scratch lines. Rub the tape firmly with your fingernail to dislodge air from the tape bond and maximize adhesion to the coating.

4. Use your fingers to pull one end of the tape and pull it up quickly at a 90° angle. Do this 3 times in a row. Use a new tape each time.

5. Rotate the scratch 90° and repeat steps 3 and 4 with a new tape.

After the test, the coating in the cross-hatch area fell off unevenly. This test is mainly to prevent the coating from falling off, thereby affecting the non-stick effect.

5. Scratch resistance

This is an indicator of the ability of the coating to resist scratches by various hard substances and the hardness, degree of curing, and adhesion of the coating itself.

6. Non-stickiness

Non-stickness is an important indicator of non-stick pans, which involves the performance of the coating itself and the curing quality of the coating. According to the standard, wipe the surface of the non-stick coating of the sample with a soft cloth sticky with vegetable oil, clean it with warm water and detergent, then wash it with clean water, dry it and conduct an omelette test to identify the non-stick properties of the non-stick pan. Pros and cons