Chinese name
non-stick pan
Foreign name
non-stick pan
type
Teflon coating and ceramic coating
attribute
kitchenware
function
Cooking won't stick to the bottom of the pot.
quick
navigate by water/air
Common types
national standard
Standard interpretation
Matters needing attention
Development history
The advent of "non-stick pan" has brought great convenience to people's lives. People don't have to worry about cook the meat anymore, but they will burn if they are not careful. When frying fish, the fillets will stick to the wall of the pot. This non-stick pan has nothing to do with the appearance of ordinary pan, but a layer of PTFE is coated on the inner surface of the pan, and this popular kitchen utensil is made by using the excellent thermal performance, chemical performance, easy cleaning performance and non-toxic performance of PTFE. PTFE is known as the "king of plastics", which has good chemical corrosion resistance and aging resistance, and aqua regia is not easy to corrode. Ordinary plastic products are prone to aging. Things that looked good in the past will crack or even break after three to five years or ten years. Products made of "Plastic King" can be placed outdoors, and will not be damaged in 20 or 30 years regardless of sun and rain. Therefore, it is widely used in 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 will be more and more widely used in modern life, agriculture, industry, national defense and science and technology. Non-stick pans have long been widely used in western developed countries. In China, 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 pan in China can be traced back to the end of 1970s. At that time, the Ministry of Light Industry organized a symposium on internal coating and external lining technology of aluminum products attended by aluminum products manufacturers, scientific research units and foreign experts. After the meeting, the subject of developing non-stick pan was put forward, and many aluminum products manufacturers in China 10 began to develop non-stick pan. A number of domestic production enterprises have introduced aluminized products production lines with internal coating and external coating from abroad, with an annual output of about 20 million pieces, and the export volume accounts for more than 50%.
There are about 50 enterprises producing non-stick pans, with an annual output of 654.38+0 billion. Production enterprises are mainly distributed in Zhejiang, Guangdong, Shanghai, Liaoning, Jiangsu and other places.
Pot products mainly include aluminum pot, stainless steel pot, iron enamel pot, iron pot, non-stick pot and so on. These pots have their own advantages and disadvantages, and the advantages of non-stick pots are the most prominent. The following is a comparison of the performance of these pots:
Aluminum pot is characterized by excellent heat dissipation, heat transfer effect is 16 times that of stainless steel pot, and the pot body is lighter. However, aluminum pot is not easy to clean, and it has a large fume after being used for a long time.
Stainless steel pot is characterized by poor heat dissipation, easy to produce hot spots and scorch food. Stainless steel pot pot is heavy, difficult to clean, and easy to smoke when used for a long time.
Iron enamel pot has poor heat dissipation and is easy to paste the bottom of the pot. This kind of pot is not easy to clean, and its surface is easy to be damaged, which leads to the rust of iron substrate.
The heat distribution of iron pot is not good, which is easy to produce hot spots and burn food. The pot is heavy, difficult to clean, easy to rust, and has a large oil smoke after being used for a long time.
The non-stick pan overcomes all the shortcomings of the traditional pan mentioned above, and it is easy to clean and can be cleaned with a light touch. Non-stick pan can easily fry food, does not stick to the bottom, can minimize the use of oil, make the kitchen clean, less oil smoke. It can also help reduce the intake of fat, which is in line with the consumption trend of modern people pursuing low fat and low calories.
Non-stick pan products can be divided into boiling pan, frying pan, frying pan and milk pan according to different functions, and can be divided into one-layer system, two-layer system and three-layer system pan according to the non-stick coating system on the inner surface. Single-layer system refers to a non-stick layer composed of a single coating; Two-layer system refers to a non-stick layer composed of two kinds of coatings: the bottom layer and the top layer; Three-layer system refers to a non-stick layer composed of bottom layer, middle layer and surface layer. According to the external surface treatment of products, it can be divided into enamel, high temperature resistant paint and polished non-stick pan.
Common types
Teflon nonstick pan
Teflon is a transliteration of Teflon. Teflon is a registered trademark used by DuPont in a series of fluoropolymer products.
Subsequently, DuPont developed a series of products except teflon PTFE 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.
1954, Colette, the wife of French engineer Marc Gregoire, had a whim that Teflon, a non-stick material used by her husband to coat fishing lines to prevent knots, would have a good effect if it could be used in frying pans. The "non-stick pot" that saved countless modern housewives was born.
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Ceramic coated non-stick pan
Ceramics played an important role in the upgrading process of non-stick pan. The performance of ceramics is stable, and its safety has been fully proved after thousands of years of use. Nano-technology is used to make the surface of the product dense and pore-free, so as to achieve the effect of non-sticking.
national standard
For the purpose of the national standard, researcher Han of the Standards Department of the Health Supervision Center of the Ministry of Health, who is responsible for the interpretation of the standard, affirmed: "The standard has two restrictions on the use of non-stick pans. One is that the non-stick pan cannot be used as acidic food, and the other is that the use temperature should be limited below 250℃. The coating of non-stick pan is sintered by PTFE and other additives. This standard is formulated for testing coating quality. At the same time, the conditions it defines are also the limiting conditions when using non-stick pans. "
Standard interpretation
First, the appearance quality
The standard requires that the non-stick coating in the pot should be smooth, with uniform color, hiding power and luster, no bubbles and no shedding. It is also required that the coating should be completely hot-melted, without obvious defects such as dirt, cracks and explosion points.
Second, the handle load strength
The standard requirements are double-handle boiler W= 1/2W 1+3/2W2, and single-handle boiler W=W 1+3W2 (note: W= load force, Wl= self-weight of specimen, W2= maximum water-holding gravity of specimen. ) After the test, the handle bracket has no looseness or deformation, and the handle has no cracks.
Third, the thickness of the matrix material.
The matrix 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 substrate of the frying pan and frying pan is 2.0mm and 2.5mm respectively; The minimum thickness of the base material of the cooking pot and the milk pot is 1.6 mm and 1.8 mm respectively. There are two considerations in specifying the thickness of the matrix material: one is to consider that the product has a certain strength; The second 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 decrease, resulting in uneven heat distribution and hot spots. If these hot spots exceed the tolerance of the coating, it will cause permanent damage to the coating of the non-stick pan and shorten the service life of the non-stick pan.
Third, the thickness of the non-stick coating.
The standard requires that the average thickness of frying pan and frying pan is greater than or equal to 25 microns; The average thickness of the boiling pot and the milk pot is greater than or equal to 20 microns. This is an important index of non-stick pan, which will affect the service life and performance of non-stick pan. In addition, the surface of the non-stick pan needs to be cleaned by sandblasting before painting to increase the roughness of the surface and increase the adhesion, thus increasing the adhesion fastness and scratch resistance.
Fourth, the adhesion fastness.
The standard stipulates that:
1. Soak the sample in boiling water 15 minutes, take it out, naturally cool it to room temperature, and dry it with a soft cloth.
2. Draw 1 1 parallel scratches with a distance of 2.4mm and a length of 38mm on the coating with a sharp single-sided blade tip and a steel ruler or a special grid template, and then repeat the above steps in the direction perpendicular to the above scratches. The tip must penetrate the coating to reach the metal.
3. Use single-sided transparent pressure-sensitive adhesive tape to stick it in the scraping area, and the sticking direction of the tape is parallel to a set of scraping lines. Rub the adhesive tape with your nails to drive away the air at the adhesive place of the adhesive tape and make it adhere to the coating to the greatest extent.
4. Pull one end of the adhesive tape with your fingers, and pull it up quickly at a right angle of 90 degrees for 3 times in a row, using a new adhesive tape each time.
5. Rotate the scratch by 90 and repeat steps 3 and 4 with a new tape.
After the test, the coating in the partitioned area fell off. This test is mainly to prevent the coating from falling off, thus affecting the non-stick effect.
Verb (abbreviation for verb) scratch resistance
This is an index to test the ability of the coating to resist various hard substances and the hardness, curing degree and adhesion of the coating itself.
Six, non-stick
Non-stickiness is an important index of non-stick pan, which is related to the performance of coating itself and the curing quality of coating. According to the standard, gently wipe the surface of the non-stick coating with a soft cloth stained with vegetable oil, clean it with warm water and detergent, and then clean it with clear water. After drying, the test of frying eggs was carried out to identify the advantages and disadvantages of non-stick pan.