All coated pans are non-stick pans. Advantages: easy to clean, less oil smoke. But the service life is short. Don't expect to buy a non-stick pan for more than two years. If it is used improperly, it will be reimbursed in a few months. What is not coated will stick to the pot. From a health point of view, an uncoated pot is definitely healthier than a coated pot. I suggest you buy an iron pot, which is absolutely healthy. But the disadvantage of iron pan is that it has lampblack and will stick to the pan. When buying a pot, don't believe the promoter's saying that a hard oxygen non-stick pot won't stick without coating.

The coating material is Teflon, which is a fluorine-containing substance, and the temperature at which the fluorine coating begins to decompose needs to be above 450 degrees Celsius, which is impossible for a domestic pot. The temperature of oil smoke is generally around 150 degrees Celsius; If it reaches above 200 degrees Celsius, vegetables will be burnt. This coating can withstand temperatures above 260 degrees Celsius and will not decompose until 450 degrees Celsius, both of which are much higher than the daily frying temperature.

Therefore, it will not be harmful to health in the process of normal cooking with non-stick pan. Of course, if the material used in the non-stick pan is not qualified Teflon, the safety is hard to say. However, no matter what kind of pot is used to stir-fry with strong fire or the cooking oil is burned too hot, toxic gases that cause cancer will be released in the lampblack. Therefore, avoid using too high a temperature to prevent smoke from escaping. It is most important to ensure adequate ventilation.