What are the existing nonstick coatings? 100

1. Coating: In 2004, there was an outbreak of Teflon in the world, the main reason for which was that perfluorooctanoic acid, the main ingredient in non-stick coatings, and its salt (PFOA) were found to be carcinogenic. Causing people to panic.

And it is very easy to be scratched by metal appliances, and it will decompose and detach when the high temperature exceeds 240 degrees. As a result, countries have begun to look at how to solve the problem.

2. Permeable layer: South Korea's HappyCall products are jointly developed by South Korea's HappyCall Co., Ltd. and Korea National University, using nanotechnology to nanoscale diamonds and platinum at high temperature for penetration, which is simply understood to be fused with each other at the surface microns of the metal. It is more resistant to wear and tear, not easy to delaminate and absolutely harmless.

Verification method: 1. The body of the pot can be burned with high heat without delamination and affect the use effect, 2. Metal tools without acute angles can be used normally (it is recommended to use a wooden shovel to enhance the service life and prevent sharp angle scratches).

The main raw material for non-stick pan coating is PTFE. According to the national mandatory standards, PTFE is used as the main raw material, with certain additives to form PTFE coatings, coated on aluminum, iron plates and other metal surfaces, sintered at high temperatures, as anti-stick coatings in contact with non-acidic food containers, and the use temperature is limited to less than 250.

Don't buy a Korean non-stick pan in TV shopping. I've been fooled. After using it for less than half a year, it is not easy to use. That pot sticky can you off. The things inside the TV shopping are still expensive. They are all **.

Non-stick pans are not uncoated.

I think it's better to use uncoated. There are several reasons for this:

1. At high temperatures, the coating will change and release toxic substances.

2. And with the coating, it may fall off with a metal spatula, which will cause the entire bottom of the pot to be heated unevenly.

3. The use of coated non-stick pans is not suitable for making acidic food, because poor quality coated non-stick pans may cause a large area of coating to fall off when encountering acidic food.

4. The most important thing is that the life of the coated non-stick pan is still short, and the coating will gradually fall off when you use it, and it will start to stick to things after two or three years at most. The uncoated non-stick pan is healthy, hygienic and sturdy, has no requirements for a shovel, and can be used for a long time.

There are now coated non-stick pans on the market that basically do not come off, but they are relatively expensive. In order to save, mothers and grandmothers in many families generally buy cheaper ones, so for the sake of safety, it is personally recommended to buy uncoated ones.

Of course, if you want to make a non-stick frying pan, it must be coated. And at present, most of the pots sold in China are aluminum alloy non-stick pans, and the advantages of this kind of pot are good iron pots with good thermal conductivity, non-sticky and no oil smoke, and can be used on induction cookers, which is more convenient and very simple to clean. The biggest disadvantage of the uncoated non-stick pan is that it is not easy to clean, and it is often rubbed with a steel wool ball for half a day, and sometimes it has to be soaked in water or boiled water to dissolve to clean up the stubbornness.

So sometimes it's still a dilemma when choosing, and at this time, it's up to you to see what you choose! Of course, I personally recommend the uncoated one!

If it is a wok, I personally think that it is better to be uncoated, the reason is. If you forget to dry boil the pan, there may be some problems with the coating.

If it is a soup, stew, it is good to have a coating. There is a coating for easy cleaning, especially the boiling water (steamed vegetables) will be limescale in the pot, boiling noodles and dumplings, and the noodle soup will be knotted on the pot. It's not easy to clean up. With a coating, it's much easier to clean.

Hello hello hello! Non-stick pans are well coated. Non-stick pans are coated with non-stick coatings, and the most common and non-stick properties are Teflon coating and ceramic coating.

Secondly, there are iron pots and stainless steel pots with special processes. Ceramics play an important role in the upgrading process of non-stick pans. Ceramics are stable and have been tested for thousands of years to fully prove their safety.

The use of nanotechnology to make the surface of the product compact and non-porous, to achieve the effect of non-stick. 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 the frying pan and wok is and; The minimum thickness of the base material of the cooking pot and milk pot is and respectively.

Question: Is it harmful to the human body with coatings?

Although the non-stick pan is good with a coating, if the coating is damaged, it will have a negative impact on health.

The coating is basically within the body's tolerance, but once the coating is damaged, it will affect health.

How do you know if the coating has been damaged?

The quality of the uncoated is to buy a better iron pot, and if you don't stick to it for a long time, you buy a coated one, just hope that the pot will not stick.

There are scratches on the coated pot must not have scratches, there is a coating that is recommended to fry with a wooden spatula.

There are many types of pots, and nowadays in order to meet people's needs, most families use non-stick pans, but non-stick pans are also divided into coated and uncoated ones, so which one will be better to use? In fact, some coated non-stick pans will be worn after a period of use, so the degree of non-stick will be reduced, and it will be more troublesome to use.

Therefore, in terms of long-term practicability, it is much better than coated or uncoated, because most of the coated non-stick pans are made of Teflon material, which is not suitable for contact with hard objects, and will fall off if used for a long time, and slowly become sticky.

Uncoated non-stick pans generally refer to stainless steel pots, we all know that stainless steel itself has a strong resistance to acid and alkali, so it can generally be used for a long time, but compared to coated pots, it will be troublesome to clean, but basically not a big problem.

Of course, it would be better if it was uncoated.

Because it is easy to fall off the coating with coating, it is very unhealthy to eat the coating in the stomach, so it is better to choose the one without the coating as much as possible.

If you want a real non-stick pan, then buy a coated one, but the service life will generally not exceed 3 years; If you don't want a coating, but want it to be as non-stick as possible, then an uncoated "non-stick pan" is good, take care of it, and sprinkle it with water for ten years.

A real non-stick pan must be coated.

Of course, the non-stick pan is coated, because in order to make the food non-stick, the surface of the pan must have a coating.

I feel that non-stick pans still prefer uncoated. If there is a coating, it means that the coating will come off later, and the coating can easily mix into the food, which is an unsafe place.

Non-stick pans are better coated than uncoated, which will make our bodies healthier.

Non-stick pans are better coated or uncoated, I think iron pans are not sticky if they are cured, I recommend buying iron pans better.

It is best to buy an iron pot, the coated one is very loose and is made, and the fried dishes will not be so pure.

Yes, but it's a physical non-stick layer, so it's not a true non-stick pan.

There are two kinds of non-stick pans on the market, one with coating, and the other is physically non-stick, like Zwilling and Fissler brand, which belong to the material of medical stainless steel, but it is very expensive. Like Zwilling is good, the characteristics are non-stick pans, smokeless pans, and non-coated pans.

The pot body adopts the process of thickening the bottom, and the heat is evenly transferred and heated at a temperature of 240 degrees Celsius.

No oil smoke is generated below. There is no oil smoke volatilization, which saves about 30% compared with ordinary pots, thereby reducing oil intake and making the diet healthier.

Difference Between Glossy and Honeycomb Nonstick Skillet:

1. Different materials: The main material of the glossy pot is iron-carbon alloy.

It may also contain 1% to 3% silicon, phosphorus and other elements, as well as nickel, chromium, molybdenum and many other elements. The honeycomb pan is mainly composed of steel and some chromium alloy elements, other alloying elements and so on.

2. Different characteristics: the heat transfer of the smooth pot is relatively slow, and the heat transfer is relatively uniform, and there will be no sticking to the pan, but the texture is relatively rough, often cracked, and it is relatively clean to clean. The honeycomb pot has strong chemical stability, and at the same time, it has a certain strength, whether it is at high temperature or low temperature, it will maintain a certain stable state, and it is very corrosion resistant.

3. Different categories: the glossy pot is generally a gray cast iron pot, with a relatively high carbon content, a gray fracture rock, a very low melting point, and a good shock absorption effect. And honeycomb pots, respectively, have chrome-based stainless steel, iron-based stainless steel, and so on, which are two different categories of pots.

There is no such thing as a truly uncoated non-stick pan on the market.

The traditional iron pot has no coating, and after the correct boiling and maintenance, most of it can be done without sticking, and the disadvantage is that the correct maintenance means are required, otherwise it is easy to rust and other problems. The Cooking Emperor Cast Iron Pot has been treated by 3 times of high-temperature nitriding process, which can enhance the corrosion resistance of the material and is not easy to rust. The original cast iron material can absorb excess oil, and after long-term maintenance and use, the pot will become more and more oily and non-sticky.

However, it should be noted that the iron pot still needs long-term maintenance, if improper maintenance leads to rust and other problems in the iron pot, you can wipe off the rust on the surface and reopen the pot.

Ceramic coatings do not contain PTFE and use food-grade coatings, which are generally safer.

A non-stick pan is a pan that does not stick to the bottom of the pan for cooking, because the bottom of the pan is coated with a non-stick coating, and the common ones with the best non-stick performance are Teflon coating and ceramic coating.

The advent of "non-stick pan" has brought great convenience to people's lives, people no longer have to worry about cooking meat will burn carelessly, and the fish fillets stick to the wall of the pan when frying fish. This non-stick pan has nothing to do with the appearance of ordinary pots, except that an extra layer of PTFE is applied to the inner surface of the pan, and this popular kitchen appliance is made by using PTFE's excellent thermal properties, chemical properties, easy cleaning properties and non-toxic properties.

PTFE is known as the "king of plastics" and has good chemical and aging resistance, and "aqua regia" is also difficult to corrode. Ordinary plastic products are prone to aging, the original look good things, after three or five or ten years will produce cracks, or even breakage, but the "plastic king" made of products in the outdoors, let the sun and rain, twenty or thirty years without damage. 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. In developed countries in the West, non-stick cookware has long been widely used. In China, the popularity of non-stick pans began in the 90s, and its unique properties have been recognized by more and more consumers.

Summary. Pro, pro, a true non-coated non-stick pan usually refers to the use of special materials or treatments that allow food to be cooked so that food can be avoided from sticking inside the pan without the need for any surface coating. Here are some common types of uncoated nonstick pans:

1.Cast Iron Pots: Traditional cast iron pans can be achieved by heating them slowly, maintaining a stable temperature, and having the right seasons (pre-treatment).

When seasoned correctly, a hard, non-stick layer forms on the surface of a cast iron pan that prevents food from sticking to the bottom of the pan. 2.Stainless steel pots:

The stainless steel pan has a smooth surface, and the food does not stick easily, and it can be guaranteed to stick to the pan by proper heating and adjusting the temperature. 3.Stone pot:

The surface of the stone pot has been specially treated to make the bottom of the pot very non-stick, which is suitable for dishes such as grilled meats and fried eggs. 4.Ceramic pot:

The ceramic pot is made of natural non-metallic materials, with a smooth surface and no harmful substances, which can achieve a non-stick effect that does not require coating. However, care needs to be taken when heating to avoid rapid heating or sudden cooling that may lead to rupture.

What are some truly uncoated nonstick pans?

Pro, pro, a true non-coated non-stick pan usually refers to the use of special materials or treatments that allow food to be cooked so that food can be avoided from sticking inside the pan without the need for any surface coating. Here are some common types of uncoated nonstick pans:1

Cast Iron Pots: Traditional cast iron pans can be achieved by heating them slowly, maintaining a stable temperature, and having the right seasons (pre-treatment). When seasoned correctly, a hard, non-stick layer forms on the surface of a cast iron pan that prevents food from sticking to the bottom of the pan.

2.Stainless steel pot: The stainless steel pot has a smooth surface, and the food is not easy to stick, and it can be guaranteed to stick to the pan through operations such as proper heating and adjusting the temperature.

3.Stone pot: The surface of the stone pot has been specially treated to make the bottom of the pot have good non-stickiness, which is suitable for making dishes such as grilled meat and fried eggs.

4.Ceramic pot: The ceramic pot is made of natural non-metallic materials, with a smooth surface and no harmful substances, which can achieve a non-stick effect that does not require coating.

However, care needs to be taken when heating to avoid rapid heating or sudden cooling that may lead to rupture.

I asked which brand which pot it was, and you told me a whole bunch of that.

The real non-coated non-stick pan has a casting smell, ironwork, cooking emperor, Zhen Sanhuan, pawn craftsman, drilling skills. 1. Zhuwei Zhuwei belongs to the cast iron pot brand of Foshan Zhuweibao Kitchenware ******, adhering to the concept of insisting on innovation, focusing on the research and exploration in the field of cast iron kitchenware. 2. Iron Workshop Iron Workshop Iron Workshop brand belongs to Shijiazhuang Bai Kitchen ******, established on February 20, 2014, is a focus on the development of pots and pans, the first enterprise.