Don’t pour a drop of oil into fried poached eggs and chicken wings, they won’t stick at all. This is something that all stainless steel pots cannot do, whether Zwilling or Fischer. Do not put a drop of oil in. This is not a conventional method for coating non-stick pans (it is OK for advertising, but it is not actually used).

There are several main requirements to achieve non-stick:

1. The surface is smooth and flat, and the friction coefficient (resistance) is small

2. There is a separation between the food and the bottom of the pot (especially those that are easy to stick, such as eggs, fish, and those with high starch content). Oil is the best. If you add too much water, it will look like a soup (but you can use water at the beginning. , because it is simple) Whether it is oil or water, it must be in the right amount, too little, too much is wasted and the oil fumes will be big or it will turn into soup)

3. The temperature of the oil and water must be appropriate, the heat transfer must be uniform, and it must have certain heat preservation capabilities. Therefore, whether it is cold oil, cold pot, medium-low heat, or hot pot (tested with water beads), the ultimate goal is to ensure that the oil and water are in the required working condition.

The key points of the cold pot and cold oil method are 1. Put the food in the cold pan with cold oil (the amount of oil should be moderate, and the food oil that is easy to stick should be a little more), and the food should be filled with water (if it has been left for a while after washing, add some water) 2. Medium to small heat 3. Cover the pot and simmer for a period of time (too long will cause the pot to stick or even scorch due to lack of water)

The key points of hot pot and cold oil are 1. Heat over medium heat, drop water droplets in, they will not evaporate, but will join together and roll into the size of soybean grains, 2. Test several areas of the pot to make sure it is evenly heated. 3. The surface and interior of food should be kept as dry as possible, and special absorbent paper can be placed on the surface. It is really more difficult to cook larger and more hydrated fish, because the water inside the fish cannot be drained well. Therefore, the fish skin will easily stick off due to uneven heating. The only way, apart from controlling the heat and turning it frequently, is to add more oil or water.

Going back to the set of pots LZ mentioned, it is the TWIN NOVA series from Zwilling. Although it is also made of 18/10 stainless steel, it currently uses the least materials, has the thinnest bottom and is the lightest series. . Therefore, it is the cheapest. However, the thickness of the bottom of the pot is precisely the most critical factor in whether the oil temperature can be heated evenly and the heat preservation ability is good. Therefore, if this series is to be completely non-sticky without pouring a drop of oil, you can ask him to do it at your home and see the preparations and small actions of leaving the TV shopping scene. How do you do it in reality?

Zwilling's stainless steel pot is good for stewing and steaming, but it is not suitable for stir-frying and stir-frying, which are traditional Chinese habits.

We recommend WOLL, a German non-stick pan with a titanium alloy or diamond outer layer and a non-chemical non-stick pan. In addition to being suitable for traditional Chinese usage habits (medium-high heat, non-dry cooking, hot pot cleaning...), it also has the following features

1. The use of handmade manufacturing can exceed the limit of machine pressing, making the bottom of the pot as thick as 7~10mm, and the wall thickness of the pot as high as 4~6mm. Even if it is heated unevenly, it can transfer heat quickly and evenly, so that the oil temperature can be heated evenly without being affected by it. The local high temperature reaches the smoke point, thereby achieving the effect of reducing oil smoke.

2. The design exclusively uses a plasma flow hardening process at a high temperature of 20,000 degrees to cast titanium alloy or diamond on the pot body. The smoothness and wear resistance ensure a good non-stick effect.

3. It has less oil fume and good non-stick effect. You don’t need to use a lot of oil (even some dishes don’t use oil) to cook well.

You can check out my WOLL Baidu space for details. You can exchange and discuss some non-stick pan information