Precautions for first use of non-stick pan:

1. Before first use, tear off the label, rinse with clean water and dry, and apply a thin layer Use cooking oil (except butter and lard) as maintenance, and then wash it before use.

2. Place a non-stick pan coated with cooking oil on the fire and bake for about 15 minutes.

3. After the pot cools down naturally, clean it again before use. Finally, wait for the pot to cool down naturally and then leave it for one night before cleaning and using it. This will not only facilitate the maintenance of the pot, but also maximize the cooking effect of the pot.

Extended information

Standard requirements for non-stick pans:

1. Appearance quality

The standards require that the non-stick coating in the pan should be smooth , the color, covering power, and gloss should be basically uniform, without bubbles or falling off. It is also required that the coating should be completely hot-melted and free of obvious defects such as dirt, cracks, and explosions.

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.