non-stick pan

1. material of non-stick pan: the inner surface of non-stick pan is covered with a layer of coating material, which is a kind of fluorine-containing resin, including polytetrafluoroethylene, perfluoroethylene propylene and various fluorine-containing polymers. The material is not sticky, but it is not resistant to scratching and high temperature.

2. Material of non-stick pan: At present, the main materials of non-stick pan are aluminum alloy, stainless steel and iron. Under normal circumstances, if cooking with gas, choose aluminum alloy or iron pot; If you use an induction cooker to cook, it is better to use stainless steel.

3. Advantages of the non-stick pan: the non-stick pan is not easy to stick to the bottom when frying and frying food, and it is easy to clean. It can be cleaned by washing it with water and then gently wiping it. It can also minimize the use of oil and minimize the pollution of kitchen fumes.

4. Disadvantages of non-stick pan: Because the coating material on the inner surface of non-stick pan is fluorine-containing resin. This substance has a congenital defect, that is, its binding strength is not high. Therefore, the disadvantages of non-stick pan are mainly caused by the defects of this material. First, you can't make acidic foods, such as meat, eggs, sugar, rice, etc. Second, it is not suitable for high-temperature heating. It is recommended to maintain a medium temperature or a low temperature to avoid dry burning. Third, it is forbidden to use metal utensils to cook food or scrub the inner surface of non-stick pan with steel wire balls, which is easy to scratch the coating. It is recommended to use wooden or silicone kitchenware. Fourth, after many practical experiences in life, it can be concluded that if the non-stick pan is used for more than one year, the non-stick of the general non-stick pan will be greatly reduced, and the use experience will become worse. Cast iron pot

1. Features of cast iron pot: Cast iron pot is made of iron-carbon alloy with carbon content above 2%. It has the characteristics of slow and uniform heat transfer. But its pot ring is thick, the grain is rough and it is easy to crack.

2. advantages of cast iron pan: cast iron pan has slow and uniform heat transfer. When the temperature exceeds 2℃, it will emit a certain amount of heat, so it is easier to master the temperature. Because its main material is iron, it has no effect on health. Moreover, the cast iron pot can meet all the cooking needs of frying, frying, stewing, boiling and baking.

3. Disadvantages of cast iron pots: cast iron pots are easy to rust, so they need to be boiled when they are just bought. Keep it dry and clean during use.

4. Pot-opening method of cast iron pot: Pot-opening method 1: Wash the pot first, and then dry it with low fire. Never use big fire. After the pan is dried, pour in an appropriate amount of vegetable oil or animal oil, evenly spread oil around the inner surface of the cast iron pan, and then slow-fire for 2-3 minutes, during which time it is necessary to ensure that there is oil on the inner surface of the pan. After turning off the fire, let it stand for at least 3 minutes to cool the pot to normal temperature. When the pot is completely cooled, add a proper amount of hot water (about 1/2 of the pot volume), hold the soft cloth with chopsticks (don't use steel balls), and circularly wipe it on the inner wall of the pot in a spiral way from the inner ring to the outer ring. Wipe for about 2 seconds, then pour out the hot water, and repeat this step for 3 times, taking care not to use any chemical detergent in the process. Method 2: Wash the pot first, and then dry it on low heat. Then cut a piece of fat pork into large pieces, put it in a drying pot, and fry the pig with a small torch. After the temperature of the pot comes up, turn on medium heat, and wipe the inner surface of the pot twice with a spatula according to the fat pork, so that the inner surface of the pot is completely soaked by lard. Then continue to burn for a few minutes, and let the pot continue to heat for a few minutes under the infiltration of lard. Turn off the fire and keep the lard in the pot. After 24 hours, you can cook in the pot.

5. Maintenance of cast iron pan: Clean the pan in time after each use, and dry it with low fire. It is best to put a little oil into it for oil sealing after drying. Relevant suggestions

It is suggested to choose cast iron pan, which is economical and practical and has no influence on the body. The cost performance ratio is higher than that of the non-stick pan. After all, the non-stick pan should be used very carefully, and it is not as good as the cast iron pan.