Question 1: Which brand of non-stick pan is better? Why does non-stick pan not stick?

The reason why non-stick pans are non-stick lies in the layer of coating called "Teflon" on the bottom of the pan. This substance is the general name for fluorine-containing resins, including polytetrafluoroethylene, polyperfluoroethylene-propylene and various fluorine-containing polymers. Because these compounds have the advantages of high temperature resistance, low temperature resistance, self-lubrication, chemical stability, etc. , so it is widely used in non-stick cookware, waterproof and breathable materials (such as waterproof clothing), leather, automobile parts, and microwave popcorn bags. From a health perspective: non-stick pans are not as healthy as iron pans.

Are non-stick pans toxic? Is it harmful to human body?

The main raw material of non-stick pan coating is polytetrafluoroethylene. According to the national mandatory standards, polytetrafluoroethylene is used as the main raw material and is mixed with certain additives to form a polytetrafluoroethylene coating. It is coated on metal surfaces such as aluminum and iron plates, and is sintered at high temperature to serve as a container for contact with non-acidic foods. The use temperature of anti-stick coating is limited to below 250℃.

Polytetrafluoroethylene can withstand high temperatures of 400 degrees, but its chemical properties begin to become unstable above 200 degrees. It will immediately catch fire and burn when the temperature exceeds 400 degrees, releasing hydrogen fluoride gas, which is a solution of hydrogen fluoride dissolved in water. It’s called hydrofluoric acid, which is not only highly corrosive (hydrofluoric acid is widely used in glass etching processes), but is also highly toxic.

The current non-stick pan, no matter what form it appears in, no matter which country it is made from, its main material is Teflon, and the advanced ones are mixed with antioxidants and stabilizers to improve the performance of polytetrafluoroethylene. High temperature resistance of ethylene. In short, no matter what name they give it or what substance it is called, its main component is polytetrafluoroethylene.

Although the maximum temperature during cooking will not exceed 180 degrees, the Teflon coating will always decompose bit by bit under frictional heating. A long-lasting non-stick pan cannot be used for frying or grilling pizza. At most, it can be used to stew porridge or the like. In this case, the loss of polytetrafluoroethylene can be minimized and the harm to the human body is minimal.

If you buy a non-stick pan, do not use it for frying, frying or baking. After all, accelerating the evaporation of Teflon material is not good for your health.

Question 2: Which non-stick pan is the best? Currently, kitchen utensils are abundant. For three meals a day, you use a non-stick pan for cooking, a clay pot for soup, and a microwave for rice... Relevant experts tell us that we must choose correctly and understand safe usage methods to avoid absorbing too much lead and copper. or aluminum, are not poisoned by these heavy metals.

Guiding expert: Dr. Wen Jie of Public Health of Union Medical College

●Non-stick pan: Do not use it for high-temperature frying

About "non-stick pan safety" The controversy has been going on for a long time. In 2006, a random inspection by the General Administration of Quality Supervision, Inspection and Quarantine found that 10% of non-stick pans contained excessive amounts of heavy metals and chromium.

In recent years, most nonstick pan brands have improved the adhesion fastness of their nonstick coatings to metal cookware. If you use cookware specifically made for non-stick coatings, the coating won't crack or peel off for years. There is no need to worry about paint chips in food because this material is inert and harmless and will not be absorbed by the body if eaten.

Safety rules for non-stick pans

1. It is not advisable to fry at too high a temperature. The non-stick coating of a non-stick pan is actually a thin film with a thickness of about 0.2 mm. If it is dry-fired or the oil temperature reaches about 300°C, this film may be damaged and some heavy metal components will be released, which is harmful to the human body. . Generally, the temperature will not be too high when cooking. However, if the fried food is always hot during the frying process, the temperature of the pot may exceed 260°C, which can easily cause the decomposition of harmful ingredients.

2. Do not use if it is seriously damaged. There is no need to throw away a nonstick pan that has a few scratches or nicks; it should only be disposed of if it is so severely chipped that its performance is affected.

3. Use a non-stick pan for cooking, do not use a shovel to prevent damage to the non-stick coating.

●Casserole: Buy one specifically for the kitchen.

Many people buy beautiful clay pots when traveling and use them as soup pots because they think they are beautiful and special. This is very dangerous. The national quality inspection department once found that the amount of lead dissolved in some products exceeded the standard during random inspections of pottery. Long-term use of pots with excessive lead can cause lead poisoning, and small amounts of lead can cause nerve and brain damage as well as weakened immunity.

The safety of pottery purchased from the professional cookware shelves or counters in supermarkets or shopping malls will be better.

Safety rules for casseroles

1. Do not contain acidic foods to reduce the dissolution of lead and cadmium in acidic environments.

2. Soak the newly purchased casserole in 4% vinegar water and boil it before use, which can dissolve most harmful substances in advance.

3. Porcelain also contains lead, so it is best to boil it with vinegar before use.

●Stainless steel pot: Do not hold salty food for a long time

Containers made of stainless steel are beautiful and durable. However, unqualified stainless steel pots may pose safety risks. Unqualified stainless steel pots generally contain excessive chromium. Chromium is listed as one of the chemicals harmful to the human body and is one of the internationally recognized carcinogenic metals.

Safety Rules for Stainless Steel Pots

1. Stainless steel will also react chemically if it is exposed to acids and alkalis for a long time. Therefore, stainless steel tableware containers should not hold salt, soy sauce, vegetable soup, etc. for a long time.

2. Do not cook Chinese medicine.

3. Use detergent as little as possible to avoid corrosion of the product.

●Aluminum pan: Don’t fry, don’t marinate, don’t rub

Measurements have shown that when frying food in an aluminum pan, the oil used contains about 6 micrograms per gram of oil before frying. The amount of aluminum increases to 10 to 20 micrograms per gram after frying; when steaming rice, the aluminum in the rice will also double.

Some people believe that aluminum often accumulates in the brain, which can cause brain neurodegeneration and seriously affect people's behavior and intelligence. However, US experts have ruled out any link between aluminum and Alzheimer's disease. They believe that the amount of aluminum entering food from cooking products is much less than that from other substances such as food additives such as starter cultures.

Safety rules for aluminum pots

1. Do not hold pickled foods. Pickled foods are dishes with strong acid and alkali, and they are prone to chemical reactions with aluminum to produce substances harmful to the human body.

2. It is not suitable to cook at high temperatures or use a metal spatula. Frying vegetables at high temperatures in an aluminum pan or using a metal spatula to collide or rub against the aluminum pan may release the aluminum component to a certain extent, so it is best to avoid this.

●Copper pot: Do not use rusty copper pots

Copper is an essential trace element for the human body, but excessive copper is not good for the body and can cause nausea, vomiting, diarrhea and even poisoning. .

Copper cookware specially used for cooking usually has a stainless steel inner layer in the pot, and a few have a tin inner layer. Copper is particularly conductive of heat and reacts strongly to anything that comes into contact with it - including air, water vapor, food... The stainless steel lining prevents the copper from coming into contact with or reacting with food, but pots with tin linings are prone to wear and tear, exposing the copper underneath, so use caution.

Safety rules for copper pots

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Question 3: There are many kinds of non-stick pots. What kind of non-stick pots are there? Pot is best? Cheap and easy to use? Most of the popular non-stick pans on the market are coated non-stick pans. Nowadays, consumers are pursuing non-stick pans and stainless pans. If you really look back and think about it, are these really so important? ? The iron pot that we live with day and night, the iron pot that provides us with delicious food every day, really needs to be changed. An unhealthy wok cannot make healthy food. Now people have begun to eat organic food. If you are still using Coated pots, it would be a pity to use heavy metal pots to cook them. Only original iron pots can match original food.

Food has developed towards an ecological and organic approach, and woks will also enter the ecological era. Sanhuan was the first to propose ecological kitchenware. It is all manually forged by pot-making masters with decades of experience in blacksmithing. The raw materials are high-quality plates. A three-ring pot It takes dozens of processes and tens of thousands of hammers to make it. After forging, the density of the iron is increased, and the non-stick pan is thicker, less likely to stick to the pan, and less oily smoke. As the saying goes, only a good pan can be made by hard work!

Question 4: Which non-stick pan is good to buy? There are many non-stick pan brands on the market, which makes people confused about how to choose. Moreover, the quality of non-stick pans is very important, as it is related to health issues, so you can’t be careless, so the best choice is A well-known brand with guaranteed quality, so which brand of non-stick pans is good?

1. Supor - Founded in 1994, Supor is now the leading brand of small kitchen appliances in China. In China, it is located in Hangzhou, There are five major R&D and manufacturing bases in Yuhuan, Shaoxing, Wuhan and overseas in Vietnam. The company's products include open flame cookers, small kitchen appliances, and kitchen and bathroom appliances.

2. Aistar - Aistar is an enterprise group founded in 1978 with industrial investment and related businesses such as cookware, small kitchen appliances, and auto parts. It takes "manufacturing healthy kitchen products and improving the quality of human life" as its corporate mission and is committed to being an advocate of green kitchens.

3. Zwilling - Zwilling can be traced back to Germany in 1731, when it was mainly steelmaking. In 2001, German Zwilling established a pot joint venture in China to introduce world-class pot products to Chinese consumers. It is one of the top ten pressure cooker brands and a globally renowned brand.

Question 5: Which brand of non-stick pan is better? When purchasing non-stick pans, consumers can choose the variety and style of non-stick pans according to their own needs. When selecting, consumers should pay attention to the surface quality of the non-stick layer. The surface should be smooth, consistent in color, free of bubbles, peeling, and free of obvious defects such as dirt, cracks, and explosions. The outer surface of the non-stick pan should be smooth, even in color, and free of defects such as falling off. Nonstick pan handles should be secure. In addition, consumers should choose products produced by well-known companies.

1. How to use and maintain non-stick pans?

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

2. Use heat-resistant nylon, plastic or wooden spatulas when cooking to prevent sharp spatulas or metal utensils from damaging the surface of the non-stick pan.

3. Non-stick kitchenware transfers heat evenly. When using it, you only need to use medium to low heat to cook delicious food. When using high heat, there must be food or water in the pot.

4. After use, wait until the temperature drops slightly before washing with clean water. Do not wash with cold water immediately. If you encounter stubborn stains, you can use hot water and detergent to clean them with a sponge. Do not scrub vigorously with rough emery cloth or metal balls.

In terms of brands, SUPOR, ASD, Fissler, Zwilling, TEFAL, and Midea are all very good brands. They are all on the list and are not sticky when purchased online. You can refer to the list of the top ten pot brands.

Question 6: Which brand of non-stick pan is the best? New high-quality stainless steel pans often have "physical non-stick" properties. Physical non-stick is not limited by the coating. As long as it is properly maintained, the physical non-stick properties are basically permanent and healthier. Orix non-stick pans are made of food-grade aluminum alloy that meets EU standards and does not contain heavy metal chromium. It is healthy and has good thermal conductivity.

Question 7: Which non-stick pans are of good quality and are made in China? The first is Aistar, the second is Chengchef, and the third is Supor. Aistar is the world’s largest non-stick pan manufacturer and Asia’s largest cookware manufacturer. China's non-stick products R&D base was established at Aistar's headquarters. It has a large R&D team and three national-level high-standard laboratories, ranking first in the industry in sales for 19 consecutive years

Question 8: Which brand of non-stick pans is easy to use in Germany? Zwilling's is better. It is a physical non-stick pan. Coated non-stick pans are toxic. The concept of physical non-stick pan is that the hot pan and the cold food are cold. Just heat the pot first and then cook. Not absolutely non-stick. The coating is toxic because the raw materials of the coating are oxides of rare metals. Although it is very stable, it is not so stable when the temperature is high when heated on an open flame.

There will be problems if used for a long time. Another thing, people who sell non-stick pans must make sure that the spatulas you use are wooden or plastic. You are not allowed to use metal.

Special note: Don’t believe in things like Tmall flagship store. Although they are branded as Zwilling, these products are specially produced for online sales. The quality is still not as good as that of physical stores. Then again. It’s really cheap online, especially during the Double Festival group buying. Just weigh it yourself.

Question 9: What principle is good for non-stick pans? Coated or uncoated? At present, 70% of the pots sold in China are aluminum alloy non-stick pots. Compared with iron pots, the advantages of this kind of pot are good thermal conductivity, non-stick and no fumes, and it can be used on induction cookers, which is more convenient and easy to clean. Very simple. Currently, there are non-stick coatings made of various materials on the market, but they all have advantages and disadvantages. For example, Korean products generally use ceramics or ceramic crystals. The disadvantage is that the layers are easier to peel off. Because ceramics are brittle and easier to peel off, so use The most affordable one is Teflon. It used to be said that Teflon is poisonous. In fact, this is a misunderstanding because Teflon has a very high melting point. Generally, normal cooking will not let the toxicity of Teflon evaporate at all, but if Dry burning for a long time can easily cause Teflon to dissolve, just like we generally use other products. If it is not used correctly, it will have adverse consequences. Therefore, as long as it is used correctly according to the instructions, it will not have any impact on the body. . In addition, we must establish the concept that any product has a service life. Instead of the iron pot we used before, it can be used as long as the bottom of the pot is not burned through. The general service life of a non-stick pot is two years. , if the time is exceeded, the non-stick effect of the non-stick pan will be reduced to some extent, which is normal.

Also, when buying a non-stick pan, you should pay attention to the detailed information of the product instead of just looking at the price, because the pot body and bottom are the most important parts of the non-stick pan. Currently, there are not many products on the market. Sticking pots mainly include pull-up pots and die-cast pots. Relatively speaking, the advantages of die-cast pots are more even heating and a stronger pot body, while pull-up pots have thinner walls, lighter weight, and cheaper prices. The disadvantage is uneven heating. Easy to deform. The other is the bottom of the pot. There are currently three types of pot bottoms on the market. One is the ordinary bottom, which can only be used on gas stoves and is cheap. The other is the cold-coated bottom, which is where everyone can see the small circles on the bottom of the pot. Like holes, this kind of bottom can be used on gas stoves and induction cookers, but the disadvantage is that the heat conduction effect is poor and the price is moderate. There is also a hot bottom (the bottom of the pot is flat, not like a cold bottom) Small holes) have the best thermal conductivity and the fastest heating speed. If matched with the die-cast pot body, it is the best combination, but the price is a little higher than the cold bottom cover.

List the current domestic brands:

1. Brands represented by Supor and Aistar that combine elevating the pot body and cold bottom with Teflon inner coating as the main body

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2. Brands represented by Sanhe, which are mainly die-cast pots and hot-coated bottoms with Teflon inner coatings for removable lids

3. Korean brands represented by ceramics (are It is not really imported from South Korea and needs to be recognized by everyone)

4. Foreign brands represented by Shuangliren, which import high-priced stainless steel pots as the main body

I don’t know if the above answer is right for you Helpful.

Question 10: Which coating is better for non-stick pans? Nowadays, non-stick pan coatings are basically divided into two categories: one is water-based non-stick fluorocarbon coating, which mainly uses PTFE to provide non-stick properties. The other type is ceramic coatings that have only emerged in recent years.

Water-based non-stick paint has very good non-stick properties, but its disadvantage is that its hardness is not high. A hardness of 2H is very good (German pencil), and its wear resistance is limited. Domestic non-stick pans are basically aluminum or stainless steel frying pans exported to Europe and the United States. The most commonly used in China is the inner coating of rice cookers. High-end products generally use three-layer systems, which have better wear resistance than two-layer systems. However, due to media reports in the past few years that PTFE may cause cancer, ceramic coatings came into being. The biggest selling point is that it does not contain PTFE, and its hardness is very high, which can reach more than 5H. It has good temperature resistance and can withstand high temperatures of 400 degrees. However, the disadvantage is that it has poor long-lasting non-stick properties and is inconvenient to apply. At present, the best manufacturer of ceramic coatings is a Korean company.

It is not recommended that you use non-stick pans for woks. Water-based fluorocarbon paint cannot withstand the tossing at all, and even if you use a wooden spatula, it will not last for a few months.

Ceramic coating is better, but its non-stick properties will be greatly reduced over time. But non-stick frying pans are very good. The excellent non-stick properties will definitely satisfy you. European and American families use these to fry steaks, eggs and so on. It is best to use a non-stick rice cooker. A good water-based non-stick coating will never stick to one-pot rice. Try not to use ceramic coatings because they have poor long-term non-stick properties and will stick to the pan after a few months.

The difference between water-based fluorocarbon paint pots and ceramic coatings is that the paint film is very smooth and has a high gloss. The non-stick pan coating brands on the market are mostly chemical coatings, because DuPont was the first to use the Teflon trademark in non-stick coating, so now it has become the general name for traditional non-stick coating.

The safety of Teflon has yet to be determined. In addition to the uncertainty of the product itself, a large number of Chinese non-stick pan companies use domestic low-quality non-stick coatings and the spraying technology standards are not strictly enforced. Non-stick pan products using this coating are widely questioned. Currently, most of the non-stick pans sold in the Chinese market are the lowest-grade non-stick pans.