Speaking of non-stick pan (that is, frying pan), it is so convenient and easy to use. Anyone who has cooked knows that frying anything can be done, and it is definitely a necessary pot for every household. Because of its limited service life (different quality non-stick pans, different use methods lead to different service lives), ranging from two or three years to several months, many families will prepare several easy-to-use flat-bottomed non-stick pans. When the coating of the pot is damaged, it will be replaced immediately.

But most families will have several troubles: 1. The non-stick pan used now doesn't work well. Do you have anything better? 2. Buy a good non-stick pan, expensive or cheap? Can you be greedy and cheap? 3. The coated non-stick pan is basically changed once a year, and the replacement frequency is relatively high. Is there a non-stick pan that is very easy to use and cost-effective? How to choose?

Let's talk about the brand, type and coating type, origin, purchasing skills and recommendation of the flat-bottomed non-stick pan.

brand

How to choose so many brands? Which brand sells the most? That was not the case. If you are an old kitchen driver like me, then many brands of pots should have been bought and used. At least some brands know, and they know more or less about the brand of pots, but they don't know much, so that's not necessarily true.

These brands are mainly divided into several categories:

International brands focusing on kitchen utensils or pots, such as WMF and Fissler;

Mainly domestic products for kitchen utensils or pots, such as Supor, Chudi and Jiuyang.

Do everything, but also make some domestic brands of pots and pans, such as Midea, made in Beijing and Tokyo and so on.

The first international brand is more reliable in making things, both domestic and imported, but some styles are on the high side and the cost performance is insufficient. If you have a favorite model, it is recommended to buy it when the price of double 1 1 is good (please ignore it for local tyrants); There are many kinds of non-stick cookware made by the second domestic cookware brand, including high-end and low-end, almost all of which are made in China, and the sales volume is also the highest in all major platforms, but the quality is only acceptable. Anyway, you get what you pay for. What does the third sign say? There are good and bad non-stick pans, but they are generally low-grade and the quality is not as good as that of professional non-stick pans.

Generally speaking, as far as brands are concerned, try to choose reliable international brands and domestic cookware brands, and recommend WMF, Fissler, Ford, TVS and domestic Supor.

Type and coating type

There are many kinds of non-stick pans. What we are talking about here is a non-stick pan, commonly known as frying pan (not a big non-stick pan). Generally speaking, non-stick pans are divided into uncoated and coated ones.

Non-stick pan without coating: most materials are stainless steel, cast iron, such as the famous Rocky, and copper. Most of these non-stick pans have no coating, which depends on the physical properties of the pan (that is, an oil film is formed on the surface). The advantage is that a metal spatula can be used, and the skin is firm and durable. But the disadvantage is that the non-stick effect is general, it needs frequent maintenance, and it is more troublesome to use.

Coated non-stick pan: it is the mainstream of non-stick pan in the market. There is a non-stick coating on the surface of the pot body to achieve the non-stick effect. The advantages are better non-stick effect and convenient operation. The disadvantage is that the coating has a certain service life. It should be carefully maintained. Hard objects such as shovels should not be used to destroy the coating, otherwise the coating will be easily scratched and peeled off, reducing the non-stick effect and even falling off into food, which may have certain toxicity.

The uncoated non-stick pan is favored by some people because it is healthier without coating, but the main reason is the poor non-stick effect. After I used one, I gave up decisively, leaving only Lodge, which is said to be passed on to the next generation for frying steak.

After decades of development, the coating technology and technology of coated non-stick pan are mature and safe to use (if the coating begins to fall off, it is recommended not to use it again).

Main coating types

1. Ceramic coating

A few years ago, ceramic coated pots were very popular, but we haven't seen them very often in the last two years. Woll did a lot of ceramic pot before, but now it seems that only Lekou, YEATION and several foreign brands are doing it, which is a relatively small group with a low market share.

Generally speaking, the ceramic coating is relatively very thick and has high surface hardness, which can withstand the abuse of metal spatula to a certain extent, and can also be burned in the air for a certain period of time (but it can't be burned in the air for a long time, the temperature is too high, the metal pot will expand thermally, and the ceramic coating will fall off), which is very popular among women. If it is non-sticky, it feels good personally. The disadvantage is that the heat conduction may be worse than that of metal materials, the temperature rises slowly, and the price is slightly more expensive than other non-stick pots.

2. Medical stone coating (actually fake medical stone)

After a casual search on the internet, various brands of medical stone non-stick pans are dazzling, and the product details page is also full of hype. How good the function is, but in fact, the truth is that most non-stick pans of medical stone are made of beautiful patterns of medical stone by spraying process, and the non-stick coating is actually Teflon coating, not real medical stone.