Non-stick pan is one of the great inventions in the history of kitchenware development. It greatly reduces the threshold of cooking and allows more people to cook easily. I think if you want to find a balance between the health and willingness of daily care, non-stick pan is the best choice. It is true that it is not suitable for Chinese stir-fry, but compared to the wok-iron wok without cleaning for a long time, the oil film that has been oxidized, and it is very simple to burn, it is difficult to control the heat. For the non-stick pan, it is healthier and better. use.
The non-stick pan with medical stone coating, its raw material is a kind of natural silicate mineral, which is not only beautiful in appearance, but also resistant to high temperature, but also non-sticky, even when frying fish, it will not stick to the skin. Oh! And the medical stone pot is very wear-resistant and durable, even if it is less fried, it will not stick to the pot. Such pots and pans are very suitable for household use, and even the cleaning time is effortless and saves a lot of time.
Boil the non-stick pan to 150oC to 170oC, then beat the fresh eggs into the pan without putting any oil, turn the pan over until it is condensed and the eggs can fall freely, it is qualified; otherwise, it is unqualified non-stick pan . National standards require non-stick frying pan and frying pan base materials to have a minimum thickness of 2.0 and 2.5mm, respectively. Considering that the non-stick pan is used on a gas stove, if the base material is thin, the lateral heat conduction area of the metal at the bottom of the pan will be reduced, resulting in uneven heat distribution, and then hot spots will appear. If these hot spots exceed the acceptance level of the coating, they will pose a permanent hazard to the non-stick coating and shorten the service life of the non-stick pan.