Non stick pans are slightly a bit sticky, why do nonstick pans stick?

1. Before using it for the first time, tear off the label, rinse it with water and wipe it dry, apply a thin layer of cooking oil (except butter and lard) as maintenance, and use it after cleaning.

2. Use heat-resistant nylon, plastic or wooden spatulas when cooking, and avoid sharp spatulas or metal utensils from damaging the surface of the non-stick pan.

3. Non-stick kitchenware has uniform heat transfer, and only needs to use medium to low heat to cook delicious food. When using high heat, there must be food or water in the pot.

4. After use, the temperature must drop slightly, wash with water, and cannot be washed with cold water immediately. In case of stubborn stains, you can use hot water and dish soap to clean with a sponge, and do not use a rough abrasive cloth or metal ball to scrub vigorously.

5. When cooking with non-stick pans, it is best to use medium or low heat. This is because medium heat can achieve the best cooking results. Generally speaking, a high fire does not speed up cooking, it only wastes energy.

If you use a high heat, be sure to have food in the pan and never dry dry in a non-stick pan over high heat.

Extended Information: Instructions for using nonstick pans.

1. Never put the non-stick pan on an open flame or other heating equipment unattended;

2. When using non-stick kitchenware for cooking, the temperature should not exceed 230 degrees Celsius. If it is dry boiled, or fried at high oil temperature, the temperature can exceed 230 degrees;

3. Avoid using metal utensils to scratch the surface of non-stick kitchenware;

4. Pay attention to avoid wear and tear when cleaning non-stick kitchenware (do not use steel wool balls to clean non-stick pans).

Non-stick pans can be non-stick because the bottom of the pot is coated, so you can't use a wire brush when washing non-stick pans, if it has been sticky to the pan, there is basically no way to recover it, because the coating has been washed off.

How to boil a new nonstick pan.

Tools Ingredients: non-stick frying pan, cooking oil, dish soap, dry cloth or kitchen paper, sponge, wind oil, warm water.

Method steps: 1. For the first time you use a non-stick pan, the first step should be to remove all the labels on the body of the pot.

If there is a stubborn label that is not easy to remove, you can drop a few drops of wind oil essence on it, and it will be easier to dispose of the label after the wind oil essence is soaked (if the pot body does not have a label, you can skip this step).

2. Then add some dish soap with warm water, scrub with a sponge (don't forget the bottom part of the pot), then rinse with water, and then wipe the remaining water with a dry rag or kitchen paper.

3. Coat the surface of the non-stick pan with an even layer of cooking oil (it is better not to use butter or lard).

4. Put the non-stick pan coated with cooking oil on the fire and bake until the oil temperature begins to smoke, then turn off the fire (someone needs to watch, don't overbake it, and use low heat to bake it slowly).

5. After the pot cools naturally, clean it again and use it.

The reason why the non-stick pan is non-stick is because of its coating, no matter what material the coating is, if it is decomposed, it will have no non-stick meaning. Many people especially like to stir-fry when cooking three meals a day, and when stir-frying, they will adjust the fire amount of the gas stove to the maximum. Over time, this high-temperature cooking habit causes the non-stick coating of the non-stick pan to break down, thus losing its non-stick properties.

Moreover, in this process, some of the harmful substances in the non-stick coating will be released and mixed into the food during cooking, which will cause harm to our health if used for a long time. Therefore, when using a non-stick pan or frying pan for cooking, try to keep it between low and medium heat to avoid breaking down the coating too quickly. When cooking, if you use some harder material kitchenware, such as iron or stainless steel spatula.

These hard pieces of cooking utensils can easily scratch the coating and then damage the surface of the non-stick pan. Therefore, when using non-stick pans, it is best not to use special material kitchenware, and try to choose some kitchenware that can prevent scratches, such as rubber or wooden kitchenware. DishwasherMany families will install a dishwasher to free their hands for the heavy housework when decorating, although some dishwashers are not clearly marked as damaging to non-stick pans or frying pans.

However, if it is washed and used in the dishwasher for a long time, it will still cause some damage to the non-stick pan to a greater or lesser extent. Therefore, it is recommended that you use a soft cleaning sponge or rag after daily cooking, and let the non-stick pan cool to clean to prevent scratching the surface of the non-stick pan. Cooking oil can also damage the coating of the non-stick pan if the oil used in cooking is different, for example, if the oil residue is used to cook rice with spray oil, the oil residue will stay on the surface and cause damage to the non-stick pan.

Therefore, when cooking, you should also pay attention to your cooking habits, and you can choose to pour oil into a non-stick pan before the pot is hot, the so-called hot pan cold oil is like this. The nature of the food is to cook or steam some acidic foods, such as tomatoes or lemons. These foods can also cause damage to non-stick coatings due to their food characteristics, especially non-stick pans made of ordinary materials may be more harmful.

Therefore, if possible, try to use specific utensils to cook acidic foods. Improper storageWhen the non-stick pan is not in use, other dishes or other items are often placed on top of the non-stick pan. This will also damage the coating of the non-stick pan and may even have some other residues sticking to the surface of the pan.

So, when you're not using a nonstick pan, try to store it on its own, or hang it to make sure there's nothing else on the surface.

Mainly because the coating has fallen off, and there is also the fact that when using a non-stick pan, do not use a spatula, it is better to use a silicone spatula.

There is also a need to pay attention to the pot when using a non-stick pan This can prolong the service life of the pot In the process of using the pot in the future, you can also refer to the happycall non-stick pot raising pot ** to do it, it will really be more useful, just like smearing body lotion on the body, and it will become more and more slippery when you touch it often.

The phenomenon of sticking to the pan during the use of non-stick pans indicates that the bottom of the pan is of poor quality or the oil film is damaged. The so-called non-stick pan is a pot that will not stick to the bottom of the pot when cooking, because the bottom of the pot is coated with non-stick coating, and the common, non-stick performance is Teflon coating and ceramic coating, followed by iron pots and stainless steel pots with special technology. If you don't take good care of the oil film before use, or if you destroy the oil film during use, then the nonstick pan will stick to the pan when you use it.

At this time, it is necessary to return to the factory to repair the oil film or replace it with a new non-stick pan.

The phenomenon of sticking in the non-stick pan during use indicates that it is not a Teflon coated non-stick pan. The so-called non-stick pan is a pot that will not stick to the bottom of the pot for cooking, because the bottom of the pot is coated with non-stick coating, and the common, non-stick performance is the best Teflon coating and ceramic coating. Secondly, there are iron pots and stainless steel pots with special processes.

Therefore, when choosing a non-stick pan, it is necessary to figure out which kind of non-stick pan it is. Iron pots and stainless steel pots made with a special process will definitely stick to the pan when they are used for the first time, which requires "pot raising" so that the oil film formed in the pot is not destroyed.

First, the first use needs to form an oil film in the pot; The method is to heat the pot to remove the water in the pot, pour in a little oil to heat and let it cool, and then heat it to use without sticking.

Second, when brushing the pot, it should be hot, drain the water in the pot after brushing, and let the pot dry at residual temperature.

The third is that you can only use pots and pans to fry and fry, and you must not make soup or cook things, otherwise you can use it for the first time. Sometimes merchants do.

When a non-stick pan sticks, it is often the coating of the bottom layer of the non-stick pan that is destroyed, and it will not play a non-stick role. It's easy to stick to the pan.

The non-stick pan appears to be pasted, indicating that the anti-stick coating has fallen off.

You also don't believe this non-stick pan, it is true that sometimes you buy this product is not very good, he will still stick to the pan, because it is possible that he is a liar.

Non-stick pans mainly rely on the coating on the surface of the pot body, but the use of the coating has a lifespan, and the friction between the spatula or scouring pad and the bottom of the pot will wear out the surface coating during the usual stir-fry process or cleaning process. Or if you often like to "hot pan" cold oil, dry burning non-stick pans for a long time can easily cause damage and peeling off of the coating.

According to the requirements of the national standard, the number of cyclic friction times of the surface wear resistance of the frying non-stick pan must reach 5000 to 15000 times or more.

The Cooking Emperor Plasma Wok has reached the national first-class standard in terms of wear resistance, and the number of frictions has reached more than 15,000 times, which can effectively prolong the use time of non-stick pans.

Non-stick pan sticky pan solution:

1. To clean the non-stick pan, heat the pan, pour a little white vinegar at the same time, continue to heat until it is close to piping hot, and then turn off the heat.

2. Prepare a steel wool ball, use hot vinegar, and scrub the inside of the pot vigorously to remove the dirt and impurities in the stainless steel pores, pour off the white vinegar after brushing, and wipe the pot clean.

3. Continue to heat, and at the same time pour in the cooking oil usually used in stir-frying, shake the pot, and let the oil ensure that each side of the pot is sticky to the oil, that is, the pores on the surface of the stainless steel can absorb the oil and achieve the effect of non-stick pan.

The non-stick pan is starting to stick to the pan, but you can still use it.

In general, when the non-stick pan sticks, either the non-stick layer is damaged, or the surface material of the non-stick layer is not cleaned. Don't throw away the non-stick pan immediately when it appears round and coarse, use a scouring pad to wipe some dish soap to clean the pan, and then stir-fry to try its non-stickiness, if the effect is obvious, you can continue to use it.

The correct way to boil a non-stick pan in Orange Hill:

1. Preparation: Tear off the label of the pot first and clean up the dust in the pot.

2. Boiling: Add half a pot of water to the pot, cover the pot and put it on the stove to boil the water, then turn to low heat and continue to cover and cook for 10 minutes.

3. Burning: Turn off the heat and pour out the water, put the pot back on the stove, and wipe the remaining water clean. Pour a little cooking oil into the pan, **heat the oil, then turn the heat to low so that the oil fully touches every part of the pan.

4. Cleaning: Pour out the oil, clean the pot and open it successfully.

Precautions for the use of non-stick pans:

1. It is not recommended to clean the non-stick pan before it cools down to avoid cracks or peeling of the coating due to the sudden change of heat to cold.

2. When using a non-stick pan, pay attention not to use sharp utensils when cleaning, so as not to damage the coating. <>

Yes, but the non-stick coating will reduce the use effect of the pot, and the original non-stick effect will be greatly reduced, and the phenomenon of sticking to the pot will begin to appear, which will not only affect the feeling of using the pot when stir-frying, but also increase the difficulty of cleaning the pot.

Here's how: The coating of a non-stick pan is powerful, but not wear-resistant. After eating for a long time, it will fall off, which will affect human health. Therefore, it is recommended to replace the non-stick pan used at home once a year.

If it has been used for more than a year, or if the coating comes off in a short period of time, it is recommended to reduce the frequency of use. In addition, it is recommended to choose a wooden or synthetic spatula when using a non-stick pan to reduce damage to the pan when cooking.

Methods to prevent the non-stick pan coating from peeling off;

1. Do not dry boil, usually when stir-frying, you must drain the liquid shed oil first, otherwise the temperature of the pot will rise, resulting in the instability or even decomposition of the coating.

2. Don't clean in a hot pot or cold water, many people wash dishes as soon as they finish stir-frying. As we all know, thermal expansion and contraction can easily separate the coating from the pan.

3. Do not use hard cooking utensils or cleaning spine silver utensils, such as metal scrapers or cherry blossom burial steel balls, which will damage the coating.

4. Keep it dry when not in use. When not in use, dry with a soft cloth. Water stains are not allowed to prevent damage to the coating. <>

1. You can heat it up a little first, then pour a small amount of oil into it, and shake it a few times from side to side, so that each part can be stained with oil, and then there will be no more sticking to the pan.

2. You can clean the pot with detergent, then pour an appropriate amount of white vinegar into it, heat it, and turn off the fire when it is hot. Then use a brush to put the pot out and spread evenly, all parts need to be applied, and finally rinse with water.

3. You can also use ginger slices to solve the problem, first cut the ginger into slices, and then use ginger slices to smear the inner wall of the pot, each part needs to be smeared in place, and then pour in an appropriate amount of cooking oil, so as to avoid the phenomenon of sticking to the pan.

Precautions for the purchase of non-stick pans:

1. Non-stick pan coating material selection.

For non-stick pans, the first thing to pay attention to when purchasing is the coating, and the Teflon material should be chosen, because it has good stability, not only high and low temperature resistance, but also has good corrosion resistance and non-stick advantages.

2. Non-sticky and easy-to-clean performance inspection.

When buying a non-stick pan, you also need to pay attention to its non-stick to see if the non-stick is qualified. You can do a test yourself, beat the fresh eggs into a non-stick pan, don't put oil, wait until it solidifies and then flip it, if the eggs can fall directly it is qualified, if not, it is unqualified.

3. Check the adhesion and scratch resistance.

For non-stick pans, its adhesion and scratch resistance are very important, and the coating must have the ability to resist all kinds of hard scratches. You can make moderate scratches such as tapping and pressing on the pot, but do not use anything very sharp or brute force.