What is the material of the pot? It didn't stick. When we cook, we often stick food on the pot, or it is difficult to clean it. Non-stick pan can solve these two problems perfectly. However, the most important thing for easy and labor-saving cooking is to choose a non-stick pan, so what is the material of the non-stick pan?

What is the material of the pot? Non-stick pan 1? What is the non-stick pan made of? Easy to use and safe.

1, Teflon nonstick pan

Teflon, called "Teflon" in English, is a registered trademark used by DuPont in a series of fluoropolymer products, so many non-stick pans are made of this material. Teflon was first used in fishing line, which can effectively prevent robbery. Later, it was used in frying pan and was deeply loved by housewives.

However, PTFE will produce harmful substances at a certain high temperature, which is harmful to human health.

2, ceramic non-stick pot

The ceramic non-stick pan is made of sand when it is made. It has many shapes, can be painted in different colors, and feels smooth and delicate, will not rust and corrode, and is very decorative. The ceramic non-stick pan is heavy, inconvenient to carry and easy to break, so few families will choose it.

3, iron non-stick pan

Comparing non-stick pans with different coatings, we will find that iron non-stick pans are safer. According to related nutrition professors, the iron non-stick pan is the safest kitchenware at present. Made of pig iron, it contains no other chemical substances, and there are no dissolved substances during use, which is also beneficial to human absorption.

4, aluminum non-stick pan

At present, most non-stick pans use aluminum as the pan bottom, and its thermal conductivity is very good, which is 12- 13 times higher than that of stainless steel, so food is easier to heat and cook, which can effectively reduce energy consumption.

The aluminum non-stick pan has the problem of heavy metal material, and the heavy metals such as chromium and nickel left in aluminum alloy are carcinogenic, so choose a big brand when buying.

5, alloy non-stick pan

The alloy non-stick pan is made of various metals, the surface of the pan body is fully oxidized, and the safety index can stand the test. The alloy non-stick pan can well avoid the rust problem of the pan body, and can ensure "non-stick", and the overall cost performance is high.

What is the material of non-stick pan 2? Let's talk about the brand, type and coating type, origin, purchasing skills and recommendation of non-stick pan.

brand

How to choose so many brands? Which brand sells the most? That was not the case. If you are an old kitchen driver like me, then many brands of pots should have been bought and used. At least some brands know, and they know more or less about the brand of pots, but they don't know much, so that's not necessarily true.

These brands are mainly divided into several categories:

International brands focusing on kitchen utensils or pots, such as WMF and Fissler;

Mainly domestic products for kitchen utensils or pots, such as Supor, Chudi and Jiuyang.

Do everything, but also make some domestic brands of pots and pans, such as Midea, made in Beijing and Tokyo and so on.

The first international brand is more reliable in making things, both domestic and imported, but some styles are on the high side and the cost performance is insufficient. If you have a favorite model, it is recommended to buy it when the price of double 1 1 is good (please ignore it for local tyrants);

There are many kinds of non-stick cookware made by the second domestic cookware brand, including high-end and low-end, almost all of which are made in China, and the sales volume is also the highest in all major platforms, but the quality is only acceptable. Anyway, you get what you pay for. What does the third sign say? There are good and bad non-stick pans, but they are generally low-grade and the quality is not as good as that of professional non-stick pans.

Generally speaking, as far as brands are concerned, try to choose reliable international brands and domestic cookware brands, and recommend WMF, Fissler, Ford, TVS and domestic Supor.

Type and coating type

There are many kinds of non-stick pans. What we are talking about here is a non-stick pan, commonly known as frying pan (not a big non-stick pan). Generally speaking, non-stick pans are divided into uncoated and coated ones.

Non-stick pan without coating: most materials are stainless steel, cast iron, such as the famous Rocky, and copper. Most of these non-stick pots rely on the physical properties of the pot (that is, an oil film is formed on the surface), and the advantage is that a metal spatula can be used.

Leather is durable, but its disadvantage is that it doesn't stick to hands, and it needs frequent maintenance, so it is more troublesome to use.

Coated non-stick pan: it is the mainstream of non-stick pan in the market. There is a non-stick coating on the surface of the pot body to achieve the non-stick effect. The advantages are better non-stick effect and convenient operation. The disadvantage is that the coating has a certain service life. It should be carefully maintained. Hard objects such as shovels should not be used to destroy the coating, otherwise the coating will be easily scratched and peeled off, reducing the non-stick effect and even falling off into food, which may have certain toxicity.

The uncoated non-stick pan is favored by some people because it is healthier without coating, but the main reason is the poor non-stick effect. After I used one, I gave up decisively, leaving only Lodge, which is said to be passed on to the next generation for frying steak.

After decades of development, the coating technology and technology of coated non-stick pan are mature and safe to use (if the coating begins to fall off, it is recommended not to use it again).

Main coating types

1, ceramic coating

A few years ago, ceramic coated pots were very popular, but we haven't seen them very often in the last two years. Woll did a lot of ceramic pot before, but now it seems that only Lekou, YEATION and several foreign brands are doing it, which is a relatively small group with a low market share.

Generally speaking, the ceramic coating is relatively very thick and has high surface hardness, which can withstand the abuse of metal spatula to a certain extent, and can also be burned in the air for a certain period of time (but it can't be burned in the air for a long time, the temperature is too high, the metal pot will expand thermally, and the ceramic coating will fall off), which is very popular among women. If it is non-sticky, it feels good personally.

The disadvantage is that the heat conduction may be worse than that of metal materials, the temperature rises slowly, and the price is slightly more expensive than other non-stick pots.

2, medical stone coating (actually fake medical stone)

After a casual search on the internet, various brands of medical stone non-stick pans are dazzling, and the product details page is also full of hype. How good the function is, but in fact, the truth is that most non-stick pans of medical stone are made of beautiful patterns of medical stone by spraying process, and the non-stick coating is actually Teflon coating, not real medical stone.

What material is the pot made of? 3 how to choose the material of the pot?

1, cast iron pot

Cast iron pot can be said to be the material of *. When we usually use a pot, it is usually used to make cakes and the like. Thin pots are prone to uneven heating and easy to paste. Cast iron is thicker and heated more evenly.

2, non-stick pan

The non-stick pan is characterized by that all kinds of fried, fried and baked foods do not stick to the bottom of the pan, which is convenient for cleaning and can minimize the use of oil, which conforms to the consumption trend of modern people pursuing low fat and low calorie. Harmless to human body.

3. Iron pot

The wok is environmentally friendly and durable, and the cooking is delicious, but the heat distribution is not good, which is easy to cause hot spots, scorch food, weight of the wok, rust and large oil smoke.

4. aluminum pot

Aluminum pot is characterized by good heat conduction distribution, good heat transfer effect and light pot body. However, aluminum pot is not easy to clean, and the oil smoke is relatively large.

What material is good for the pot?

1, aluminum

Aluminum pot has good thermal conductivity, the heat transfer effect is 0/6 times that of stainless steel pot, and its own weight is relatively light, but the cooking fume is relatively large.

2. Made of iron

The thermal conductivity of the iron pot is not very good, and the bottom of the iron pot is easy to burn, cleaning the iron pot is also more troublesome, and the surface coating is also easy to damage.

3. Stainless steel

Stainless steel pot sells well, because it is not sticky, so many people like to use it, but from a professional point of view, stainless steel pot's thermal conductivity is not very good, and it is easy to gather heat at a single point, and the food is also easy to burn, and it is heavy, and the cooking fumes are also large.

What material is used for the pot to be healthier?

1, iron pot is a healthy pot.

The iron pot contains no other chemicals and will not be oxidized. In the process of cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it. The newly bought iron pot is soaked in salt water and then wiped with salad oil.

2, non-stick pan should not be fried at high temperature.

The non-stick pan has a coating with a thickness of about 0 or 2 mm, which will be damaged at high temperature. Generally, the temperature is not too high when cooking, but if cooking, the temperature will be very high, which will destroy the coating. So you can't use a non-stick pan when cooking. In addition, stir-fry with a non-stick pan instead of a shovel to prevent damage to the coating.

3. ceramic pot and casseroles should not contain acidic food.

Porcelain pots are nontoxic, but the glaze of inferior porcelain contains lead. Long-term use of products with excessive lead and cadmium dissolution will cause heavy metal poisoning and seriously affect health.

4. stainless steel pot should not put salt.

Inferior stainless steel pot may have excessive chromium. Hexavalent chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals. Stainless steel will not rust. If you are exposed to acids and bases for a long time, chemical reactions will also occur.