Question 2: Is it harmful to use a non-stick pan? Non-stick pans are mainly made of high temperature resistant coatings, such as PTFE coating and ceramic coating, special craft iron pan and stainless steel pot.
If the wok and stainless steel pot are made by special technology, the material itself is completely harmless, and some iron can be added at the same time;
If it is a real Teflon coating, the composition is PTFE, which is quite stable and not easy to decompose. Even if a small amount falls off, it will not be absorbed by the human body and will be eliminated with the human excretory system.
Qualified ceramic coating materials generally have high melting point (mostly above 2000℃), excellent chemical stability at high temperature, and will not produce substances harmful to human body, but unqualified ceramic coatings are hard to say.
Question 3: Is the non-stick pan safe? Non-stick pan without coating is safer. The non-stick pan of Orix Germany is a non-stick layer of micro-ceramics and does not contain P F O A, so it is a very safe non-stick pan.
Question 4: 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 5: Is it good for your health to use a non-stick pan? Of course it's harmful. The reason why the non-stick pan is not sticky is that there is a coating called Teflon at the bottom of the pan. This substance is the general name of fluororesin, including polytetrafluoroethylene, perfluoroethylene propylene and various fluoropolymers. At high temperature, PTFE will release more than a dozen harmful gases, leading to the death of some animals with sensitive respiratory tract.
Question 6: How about a non-stick pan? When cooking in a non-stick pan, you should also pay attention to the temperature not being too high to avoid dry burning. It is best to stir fry with bamboo utensils to avoid the coating falling off. Non-stick pan can't make sauerkraut, and the non-stick pan sold in the market is rarely marked. Because the main component of the non-stick pan coating is polytetrafluoroethylene, the bonding degree is low, and it can't completely cover the surface of the non-stick pan, which will cause some metal layers to be outside. For sour foods such as tomatoes and hawthorn, or sour dishes such as vinegar-stained Chinese cabbage and sweet and sour fish, a lot of vinegar, especially sweet and sour fish, will be added during cooking, and vinegar will be added first. In the case of high oil temperature, acetic acid will corrode easily. Warm recommendation: Peanut oil with the most toxic fumes is more suitable for China people. In addition, when cooking with a non-stick pan, we should also pay attention to the temperature can not be too high to avoid dry burning. It is best to stir fry with bamboo utensils to avoid the coating falling off as much as possible. If possible, it is best to use the traditional black iron pot at home. Cooking is safe and effective, and it can also supplement iron, which can be described as "killing two birds with one stone".
Question 7: What kind of non-stick pan is the best? At present, kitchen utensils are extremely rich. Three meals a day, you stir-fry in a non-stick pan, cook in a soup pot and cook in a microwave oven ... Experts tell us that we must correctly choose and understand the safe use methods, which will prevent us from absorbing too much lead, copper or aluminum and being poisoned by these heavy metals.
Instructor: Kilwa, Ph.D. in Public Health, Union Medical College.
● Non-stick pan: Do not use for high-temperature frying.
There has been controversy about the safety of non-stick pan. In 2006, the General Administration of Quality Supervision, Inspection and Quarantine found that the contents of heavy metals and chromium in 10% non-stick pans exceeded the standard.
In recent years, most brands of non-stick cookware have improved the adhesion fastness of non-stick coating to metal cookware. If you use kitchen utensils specially made of non-stick coating, the coating will not fall off for many years. There is no need to worry about paint fragments in food, because this substance is inert and harmless and will not be absorbed by the body after eating it.
Safety code for non-stick pan
1. Not suitable for high-temperature frying. The non-stick coating of the non-stick pan is actually a film with a thickness of about 0.2 mm. If it is dried or the oil temperature reaches about 300℃, this film may be destroyed, releasing some heavy metal components, which is harmful to human body. Usually when cooking, the temperature will not be too high. However, if the fried food is always boiling during frying, the temperature of the pot may exceed 260℃, which may easily lead to the decomposition of harmful components.
2. If it is seriously damaged, do not use it. Non-stick pans with some scratches or nicks don't need to be thrown away, and they should be disposed of only when large fragments appear and affect their performance.
3. Use a non-stick pan instead of a shovel to stir-fry to prevent the coating of the non-stick pan from being damaged.
● Casserole: I want to buy it for the kitchen.
Many people will buy beautiful pottery pots when they travel, and it is very dangerous to buy them as soup pots. The national quality inspection department once found that the lead dissolution of some products exceeded the standard during sampling inspection of pottery. Long-term use of pots with excessive lead will lead to lead poisoning, while a small amount of lead will cause nerve and brain damage and weaken immunity. Pottery purchased from professional cookware shelves or counters in supermarkets or shopping malls will be safer.
Safety code for casserole
1. does not contain acidic food to reduce the dissolution of lead and cadmium in acidic environment.
2. The newly bought casserole can be boiled in 4% vinegar water before use, which can dissolve out most harmful substances in advance.
Porcelain also contains lead, so it is better to cook it with vinegar before use.
Stainless steel pot: Don't keep salty food for a long time.
Tableware made of stainless steel is beautiful and durable. But unqualified stainless steel pot will have security risks. Unqualified stainless steel pot is generally chromium exceeding the standard. Chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals.
Stainless steel pot safety code
1. Long-term contact of stainless steel with acid and alkali can also cause chemical reactions.
Learn to react. Therefore, stainless steel tableware containers should not be filled with salt, soy sauce and vegetable soup for a long time.
You can't cook Chinese medicine.
3. Use detergent as little as possible to avoid corrosion of products.
Aluminum pot: No frying, no pickling and no rubbing.
It is determined that when frying food with aluminum pot, the oil used contains about 6 micrograms of aluminum per gram before frying, and it increases to 10 ~ 20 micrograms per gram after frying; When steaming rice, the aluminum in the rice will also double.
Some people think that aluminum often accumulates in the brain, which will cause cranial nerve degeneration and seriously affect people's behavior and intelligence. But American experts have ruled out the idea that there is a link between aluminum and Alzheimer's disease. They believe that the amount of aluminum products used in cooking is far less than other substances, such as starters and other food additives.
Safety code for aluminum cans
1. Don't dress up with pickled food. Pickled food is a dish with strong acid and alkali, which is easy to react with aluminum and produce substances harmful to human body.
2. Not suitable for high temperature and cooking with a metal shovel. Frying in aluminum pot at high temperature or colliding with aluminum pot with a metal shovel may release aluminum to some extent, which is best avoided.
● Copper pot: Never use a rusty copper pot.
Copper is an essential trace element for human body, but excessive copper is harmful to human body, causing nausea, vomiting, diarrhea and even poisoning.
Copper cookware specially used for cooking generally has a stainless steel inner layer, and a few have a tin inner layer. Copper has excellent thermal conductivity, and it will react strongly with anything that comes into contact with it, including air, water vapor and food. Stainless steel inner layer can prevent copper
Contact with food or react with food, but the pot with tin inner layer is easy to wear, thus exposing the copper underneath, so it should be used with caution.
Safety code for copper pots
1.......& gt& gt
Question 8: Have you cooked it in a non-stick pan for a long time? When using non-stick pan, the temperature should not be too high, otherwise the coating will be destroyed. A few years ago, the non-stick coatings produced by DuPont in the United States were exposed to high temperature and produced toxic substances, which triggered a heated discussion. However, there has been no sound in recent years, and non-stick pan products are still on sale, but iron pans are still recommended. Experts say that using iron pots is good for health. First, cooking can save fuel. After a long time, the surface will naturally produce a layer of luster, which is basically equivalent to the effect of non-stick pan. Don't put too much oil when cooking, and avoid eating too much cooking oil. In addition, the iron pan does not need detergent, so it can be cleaned with hot water and a hard brush and completely dried. Second, avoid the potential influence of chemicals on the surface of non-stick pan. The surface coating of non-stick pan usually contains carbon tetrafluoride. Studies have shown that when cooking in a non-stick pan, carbon tetrafluoride will evaporate into gas at high temperature and be inhaled by the human body with cooking fumes. In addition, if the surface of the non-stick pan is scraped with a hard shovel, carbon tetrafluoride will fall into the food and be easily eaten directly by the human body. The traditional iron pan does not have this chemical coating, so there is no such danger. Third, iron can be supplemented. At high temperature, a small amount of iron in the iron pot will penetrate into the food, which objectively plays a role in supplementing iron. Proper iron supplementation is beneficial to human health.
Question 9: What kind of coating is better for non-stick pan? At present, there are basically two kinds of non-stick pan coatings: one is water-based non-stick fluorocarbon coating, which is mainly provided by PTFE. The other is the ceramic coating, which has only risen in recent years.
Water-based non-stick coating is very non-stick, the disadvantage is that the hardness is not high, and it will be good if the hardness reaches 2 hours (German pencil), and the wear resistance is limited. Domestic non-stick pans are basically aluminum or stainless steel frying pans exported to Europe and America, and rice cookers are the most widely used in China. High-grade products generally adopt three-layer system, which has better wear resistance than two-layer system. But a few years ago, the media reported that PTFE might cause cancer, so ceramic coatings came into being. The biggest selling point is that PTFE-free, high hardness, up to more than 5 hours, good temperature resistance, can withstand 400 degrees high temperature. But the disadvantage is that the long-term non-adhesion is not good and the construction is inconvenient. At present, the best ceramic coatings are made by Korean companies.
Non-stick pan is not recommended. Waterborne fluorocarbon coatings can't stand tossing at all, even with a wooden shovel, it won't take a few months. Ceramic coating is better, but the non-stickiness will be greatly reduced after a long time. But the non-stick pan is very good, and an excellent non-stick pan will definitely satisfy you. European and American families use these fried steaks and eggs. It is best to choose a non-stick cooker for rice cookers. A pot of rice is water-based and does not stick to the inner coating, and there will never be a grain of rice sticking. Try not to choose ceramic coating, because it won't stick after a long time, and it will stick to the pot after a few months.
The difference between waterborne fluorocarbon coating pot and ceramic coating is that the paint film is very smooth and shiny. Soft and low gloss, basically black, water-based fluorocarbon
Most brands of non-stick pan coatings on the market are chemical coatings, because DuPont first used Teflon trademark on non-stick pan coatings, so it has now become a general term for traditional non-stick pan coatings.
The safety of Teflon is still inconclusive. In addition to the uncertainty of the product itself, China non-stick pan enterprises use a large number of domestic low-quality non-stick pan coatings, and the spraying technical standards are not strictly implemented, which makes the non-stick pan products using this coating widely questioned. At present, non-stick pans with the lowest coating level are basically sold in China market.
Question 10: Can a non-stick pan costing more than 30 yuan be used safely? Is it harmful to your health? A non-stick pan with a price of more than 30 yuan is definitely not safe to use. This non-stick pan can't be really non-stick. Now, the physical non-stick pan is a patented technology, just like the lotus leaf does not stick to water. Only by applying this technology to the pot can it be non-stick, so the price is definitely not tens of yuan. I use richef imported from South Korea, which is referenced on Tmall.