What pan works best without sticking? Which is better for non stick pans

As a food self-leading author for many years, I have been in contact with a lot of pots and pans, and today I will talk about the advantages and disadvantages of several types of woks that are common on the market!

At present, the more common woks on the market include non-stick pans, iron pots, stainless steel pots, and enamel pots, of which the first 3 are more, and the enamel pot is called the noble pot, which can be fried, but it is not common only as a wok.

First, let's talk about non-stick pans. Broadly speaking, there are several types of non-stick pans, including coated non-stick pans, physical non-stick iron pans or stainless steel pans with special processes.

The non-stick pan referred to here refers to the coated non-stick pan, the physical non-stick pan and so on, the most popular one at present is the Maifan stone non-stick pan, I have used several.

The advantages of coated non-stick pans are first, easy frying, cold pan and cold oil will not stick, especially for kitchen novices, the operation is very convenient, there is a sense of success, there will be no burnt sticky bottom, etc., and the non-stick pan is relatively lightweight;

Second, less oil, no fumes, cleaner kitchen, less damage to the chef. At the same time, reducing fat intake conforms to the modern people's pursuit of low-fat, low-calorie health concepts.

For example, to fry tofu, it is easier to use a non-stick pan and glide easily.

For example, fried sugar, fried bean paste, starch and other ingredients are the most suitable non-stick pan, with very little oil will not stick, with other pans will not work, unless more oil is added and kitchen skills are added.

Disadvantages: The surface of the non-stick pan has a chemical coating, which is easy to fall off at high temperature or permanently. Therefore, non-stick pans are not suitable for high-temperature stir-frying, usually pay attention to cooking over medium or medium heat, and use them correctly can greatly extend the life of non-stick pans.

The most important thing is not to flash cold and heat, for example, just after frying, go to the tap to rinse directly, the damage to the pot is very great, many people's pots actually die from this.

Also, because of the coating, you can't wash the pot with a shovel or a sharp object, but use a soft rag, use a silicone spatula or a wooden spatula, and don't fry hard shellfish.

Summary: It is easy to use non-sticky, but also pay attention to maintenance, generally 1 to 2 years to observe, if the coating has peeling off scratches, it is recommended to replace.

Teflon coated non-stick pan , commonly known as Teflon non-stick pan. This non-stick pan is less expensive. Teflon has an ultra-low coefficient of friction, so the non-stick properties of this pot are very good.

I think the polyethylene pan works best now because it is non-stick, and the iron in it is also good for our body.

Personally, I think that as long as you go to the specialty store and buy a non-stick pan, the effect will be very good, and it will not stick to the pan when you use it.

Personally, I think that the effect of iron pot non-stick is the best, so try to learn some pig iron or wrought iron pot when buying a pot again.

1. Supor:Supor is the largest R&D manufacturer of cookware in China and the second largest in the world. With trustworthy quality, ingenious design and technological innovation, we have helped millions of consumers around the world embark on a healthy, comfortable and innovative modern home life.

For example, Supor colorful easy-to-clean non-stick wok, the inner surface is non-stick material, non-sticky, non-burnt, and easy to clean. The exterior surface is colored with high-temperature resistant paint to decorate a stylish kitchen.

2. Aishida ASD: Aishida is at the leading domestic and international advanced level in the manufacturing technology and processing and manufacturing capabilities of cookware and small kitchen appliances. The non-stick cookers and pressure cookers produced by Aishida are China's famous brand products, and have become the "red list" enterprises for import and export of the General Administration of Customs, and the only brand on the list in the cookware industry recommended by the China Chamber of Commerce for Import and Export of Machinery and Electronic Products.

3. Fissler: Founded in 1845, Fissler is one of the world's famous manufacturers of pots and kitchenware. All Fissler products have passed European certification standards.

The excellent quality and simple and elegant design of the products have made Fissler have many users and collectors around the world. Fissler Cooker combines high quality, versatility and outstanding design.

4. Tefal; Tefal is the world's first manufacturer of non-stick pans and is committed to making life easier for everyone who cooks. Tefal non-stick pans are available in the Kitchen Intelligence series, with the new Expert Pro professional coating ceramic mineral hard bottom, which can protect the aluminum alloy bottom layer from scratching or wear during cooking, and the bottom is equipped with an ADD anti-deformation disc to prevent the bottom from being deformed when heated, and the food is evenly heated.

5. Midea non-stick pan: This Midea aluminum alloy is very cost-effective, with a diameter of 32cm, a high face finger, high temperature resistance, and it is not easy to produce oil smoke for stir-frying, and it is more convenient to clean.

The above content refers to Encyclopedia - Non-stick pans.

The following will give you an analysis of the non-stick pans currently on the market from the process and coating.

There are three main types of pot manufacturing processes.

The first is the stretching pot, which has the simplest manufacturing process and the lowest cost. It is used to make non-stick pots and pans, which are generally made by using aluminum sheets and stretching machines with stretching machines. The most in the domestic market is the stretching pot, which is low and has a low production threshold.

It can be made in a family workshop. The body of the pot is thin, and the bottom of the pot will even be deformed and convex after burning for a long time.

The second is the imitation die-casting pot, the process is generally similar to the stretching pot, the same aluminum sheet is used, but the aluminum sheet of the imitation die-casting pot is thicker, and the cost and threshold are increased by using a forging press, and it can be manufactured in general small and medium-sized factories. The thickness of the pot body is significantly higher than that of the stretch pot, which is similar to the thickness of the real die-casting pot. It is more common in the domestic mid-end market and the Americas.

The third is the die-casting pot, the process is relatively complex, the aluminum ingot needs to be melted into molten aluminum, and then injected into the die-casting machine, through the mold integrated molding, the pot body has no rivets, the general stretching pot and imitation die-casting pot body have rivets, which is also the most intuitive way to judge. It is most commonly found in European non-stick pans, which are relatively expensive to process, thicker, evenly heated, and will not deform. Generally, only large factories have the strength to manufacture, and most of them are used for export.

Of course, the production process is only one aspect, and it cannot directly explain the quality of the pot, and the non-stick pan also depends on the technical level of coating and spraying coating.

Non-stick pan coating.

At present, the non-stick pan coating on the market is mainly divided into fluorine-containing coating and ceramic coating.

At least 80% of nonstick pan coatings on the market are fluorinated coatings, PTFE, or silicone resins, including the hottest maifan stone non-stick pans right now, most of which are also such coatings, not stones. Of course, you don't need to worry about it being toxic, as long as it is a regular brand of fluoride coating, it is harmless. For example, DuPont, Huafu, and ILAG are all good coating brands, and as far as I know, like WOL and WMF are all coated with DuPont's high-end series.

The use of fluorine-containing coating can not exceed 260 degrees, which will destroy its stability, for normal cooking, there is no need to worry, if the food reaches 200 degrees, it will have already been burned into charcoal

The other is ceramic coating, using nano ceramic technology, relying on molecular tightness to achieve non-stick effect, truly free of PTFE PFOA, high temperature resistance, corrosion resistance, wear resistance, high hardness, the only drawback is that the non-stick effect is not good, the sustainability is not good.