Question 2: What is the principle of non-stick pan? Coated or uncoated? At present, 70% of the pots sold in China are aluminum alloy non-stick pots. Compared with the iron pot, this pot has the advantages of good thermal conductivity, non-stick and no oil smoke, and can be used on the induction cooker, which is more convenient and simple to clean. At present, the coatings of various materials on the market are not sticky, but they all have advantages and disadvantages. For example, Korean products generally use ceramics or Tao Jing, but the disadvantage is that it is easy to fall off. Because ceramics are brittle and easy to fall off, Teflon is the most affordable one. It was a misunderstanding that Teflon was toxic before. Because Teflon has a high melting point, the toxicity of Teflon will not volatilize at all in normal cooking. But if it is dried for a long time, it will easily cause Teflon to dissolve, just like we usually use other products. If it cannot be used correctly, it will have bad consequences. So as long as it is used correctly according to the instructions, it will not affect the body. In addition, we must establish an idea that any product has a service life, instead of the iron pot we used before, as long as the bottom of the pot is not burnt through, it can be used all the time. The service life of a non-stick pan is two years. After that, the non-stick effect of the non-stick pan will be reduced more or less, which is normal.
In addition, people should pay attention to the detailed information of products when buying non-stick pans, not just the price, because the pan body and bottom are the most important parts of non-stick pans. At present, the non-stick pots on the market mainly include pull-up pots and die-casting pots. Relatively speaking, the advantages of die-casting pot are more uniform heating and stronger pot body, while the pulling pot is thinner, lighter and cheaper, but the disadvantages are uneven heating and easy deformation. There is also the bottom of the pot. At present, there are three kinds of pot bottoms on the market, one is the ordinary bottom, which can only be used on gas stoves, and the price is cheap. The other is the cold cover bottom, which means that you can see a small circle like a hole at the bottom of the pot. This kind of bottom can be used in gas stoves and induction cookers, but it has the disadvantages of poor heat conduction effect and moderate price. The other is a hot cover bottom (the bottom of the pot is flat and there is no hole like a cold cover bottom).
List the current domestic brands:
1, a brand represented by Supor and Asda, is mainly composed of a lifting pan body and a cold cover bottom combined with Teflon inner coating.
2. Die-casting pots represented by Sanhe and brands with Teflon built in the bottom of hot cover as the main body.
3. Korean brands represented by ceramics (whether it is really imported from South Korea needs everyone's approval).
4. stainless steel pot-based foreign brands represented by Zliren are imported at high prices.
I wonder if the above answer will help you.
Question 3: What do you mean, no, L, the steel pot is not coated? Hello.
That is to say, there is no release coating.
Question 4: What is an uncoated material? It means no coating.
Question 5: What kind of uncoated iron pot is good? As soon as you mentioned the uncoated wok, I ordered the answer. I'm really impressed. SKEPPSHULT's cast iron pot has a good source of uncoated heavy iron. Uncoated pots will take a lot of effort to maintain and cannot be used like coated pots. So, it doesn't matter if many of your cooking habits are changed for health. First of all, uncoated iron pots can only be raised with oil, so be careful not to rust. Of course, the rusty iron pot is normal. Every time you finish cooking, you should dry the water and oil, and then dry the wok you bought. You can't cook noodles and soup. Any kind of coated pan we bought before will do, but your food will taste much better. I recommend it.
Question 6: Is the lampless pan coated or uncoated? Everyone has his own advantages.
Coated ones are easy to wash, non-stick and easy to fall and deform, while uncoated ones will not fall and deform.
The uncoated coating has high hardness, scraping resistance,
I think Supor's is good.
Question 7: Which kind of wok in your house is better with coating or without coating? 》? 50-point coated pots and pans are generally made of Teflon, which is too delicate to be touched by hard objects such as metal spatula.
And once it falls off, it will cause uneven heating of the whole pot; In addition, coated pots and pans are not suitable for high-temperature cooking, because if the temperature exceeds 260 degrees, the coating material will change and produce harmful gases.
Uncoated pan generally refers to stainless steel pot. Stainless steel itself has strong corrosion resistance and acid and alkali resistance, and the pots made of 304 and 18/ 10 are better in the market.
Personally, I like iron pots, which can supplement iron without worrying about eating other chemicals.
Question 8: What is an uncoated wok? The difference between non-stick pan and uncoated iron pan is that the bottom of the pan is coated with a coating called Teflon. This substance is the general name of fluorine-containing resin. PTFE has a congenital defect, that is, the bonding strength is not high, the non-stick pan is not completely covered with PTFE coating, and there are always some parts touching the metal surface. Acidic substances are easy to corrode the metal body, and once the body is corroded, it will expand, thus expanding the coating and causing the coating to fall off in a large area. However, an uncoated iron pan has no coating. From the health point of view, non-stick iron pan is not as healthy as uncoated iron pan. The main function of coated wok is anti-sticking, but the combination is not reliable because of spraying a layer. Cooking with a shovel is definitely not acceptable. The uncoated iron pan can achieve the purpose of no rust and health without any material. The second generation of innovative "Pure Iron Stiffness Technology" and "Uncoated Iron Pot Stainless Technology" of healthy iron pots enable consumers to ensure good stainless effect no matter what seasonings they use in the cooking process. After the technical upgrade, the second-generation uncoated iron pan is healthier and more durable. When the steel balls are scrubbed and fried at will, the collision of the metal shovel will not damage the pan body, which greatly prolongs the service life. Now buy a pot and choose an uncoated iron pot-Supor really stainless 2 nd generation healthy iron pot!
Question 9: What is the principle of non-stick pan? Coated or uncoated? At present, 70% of the pots sold in China are aluminum alloy non-stick pots. Compared with the iron pot, this pot has the advantages of good thermal conductivity, non-stick and no oil smoke, and can be used on the induction cooker, which is more convenient and simple to clean. At present, the coatings of various materials on the market are not sticky, but they all have advantages and disadvantages. For example, Korean products generally use ceramics or Tao Jing, but the disadvantage is that it is easy to fall off. Because ceramics are brittle and easy to fall off, Teflon is the most affordable one. It was a misunderstanding that Teflon was toxic before. Because Teflon has a high melting point, the toxicity of Teflon will not volatilize at all in normal cooking. But if it is dried for a long time, it will easily cause Teflon to dissolve, just like we usually use other products. If it cannot be used correctly, it will have bad consequences. So as long as it is used correctly according to the instructions, it will not affect the body. In addition, we must establish an idea that any product has a service life, instead of the iron pot we used before, as long as the bottom of the pot is not burnt through, it can be used all the time. The service life of a non-stick pan is two years. After that, the non-stick effect of the non-stick pan will be reduced more or less, which is normal.
In addition, people should pay attention to the detailed information of products when buying non-stick pans, not just the price, because the pan body and bottom are the most important parts of non-stick pans. At present, the non-stick pots on the market mainly include pull-up pots and die-casting pots. Relatively speaking, the advantages of die-casting pot are more uniform heating and stronger pot body, while the pulling pot is thinner, lighter and cheaper, but the disadvantages are uneven heating and easy deformation. There is also the bottom of the pot. At present, there are three kinds of pot bottoms on the market, one is the ordinary bottom, which can only be used on gas stoves, and the price is cheap. The other is the cold cover bottom, which means that you can see a small circle like a hole at the bottom of the pot. This kind of bottom can be used in gas stoves and induction cookers, but it has the disadvantages of poor heat conduction effect and moderate price. The other is a hot cover bottom (the bottom of the pot is flat and there is no hole like a cold cover bottom).
List the current domestic brands:
1, a brand represented by Supor and Asda, is mainly composed of a lifting pan body and a cold cover bottom combined with Teflon inner coating.
2. Die-casting pots represented by Sanhe and brands with Teflon built in the bottom of hot cover as the main body.
3. Korean brands represented by ceramics (whether it is really imported from South Korea needs everyone's approval).
4. stainless steel pot-based foreign brands represented by Zliren are imported at high prices.
I wonder if the above answer will help you.
Question 10: no, l, what does it mean that the steel pot has no coating? Hello.
That is to say, there is no release coating.