I believe that the most troublesome thing for everyone when cooking is the problem of oil fumes. Although technology is becoming more and more developed and range hoods are widely used, there are still many families who cannot afford range hoods.

Moreover, although the range hood can suck away the oil fume, it cannot fundamentally solve the oil fume produced when cooking in the wok. Then, smart people invented the oil fume-free pot, which fundamentally solved the problem of oil fume when cooking.

, so do you know which brand is good? Let the editor tell you.

First place: Supor oil-free smoke pot Supor smoke-free pot advantages: 1. Supor alloy pots are generally divided into 3 layers, 5 layers, and 7 layers of stainless steel, each with its own characteristics.

3 layers of stainless steel: stainless steel + aluminum + stainless steel.

Adding aluminum can improve the heat transfer effect and solve the problem of discoloration of pots; 5-layer stainless steel: stainless steel + medium (usually carbon steel) + aluminum + medium (usually carbon steel) + stainless steel.

The thickness of this kind of pot body is generally 1.85-2.3 mm; 7 layers of stainless steel: stainless steel + aluminum + medium + iron + medium + aluminum + stainless steel.

Adding iron can play a role in magnetic conductivity to facilitate induction cookers.

2. In terms of structural design, it adopts humanized design and is easy to use.

(1) The lid of the Supor soup pot is built-in to prevent the water in the pot from overflowing, and the ears have mouths to facilitate pouring soup; (2) The bottom of the Supor pot adopts a unique honeycomb concave dot-shaped inner pot bottom design, or it can be changed from a concave shape to

The flat-bottom pot design greatly increases the heating area and speeds up the cooking process; (3) Supor pot lids are made of tempered glass, making cooking visible; · Some pot lids are also internally closed, making the pot lid and pot

The body is closely integrated to ensure that nutrients are not lost during the cooking process; second place: Aista oil-free smoke pot. The advantages of Aista oil-free smoke pot: integrating the principles of conduction, convection and radiation, the thermal conductivity is as high as ?175 4 times that of iron, and the heat transfer

Fast, even heating, no local high temperature. When cooking and heating, the temperature difference in the pot will not be higher than 50℃, there is no need to increase the heat, and it is only kept within the critical temperature of 240℃ for the cracking and volatilization of cooking oil, so it will not cause people to worry.

Worrying about oil smoke, it fundamentally prevents the occurrence of oil smoke, and also avoids the problem of excessive radiation generated during the operation of the range hood.

In addition, the inner and outer surfaces of the pot adopt computer numerical control finely carved micro-thread non-stick technology, which has the effect of "micro-air cushion heat retardation", making the pot permanently physically non-stick, without scorching or scorching, and without the generation of carcinogens.

And the lifespan is 5-10 times that of ordinary pots.

Essential tools for family life.

It adopts a special one-time precision casting technology of aerospace super-hard special ceramic alloy containing magnetized molecules.

Third place: Shuwilling oil-free smoke pot. The advantage of the Shuwilling oil-free smoke pot is that it uses various methods to keep the temperature in the pot from exceeding the temperature at which oil smoke is generated.

When cooking oil is put into a smokeless pot, the oil will heat up evenly with the pot. The temperature at which cooking oil emits smoke is about 240°C, while normal cooking only requires 160°C to 180°C. The temperature for stir-frying is about 200°C.

About, so normal cooking and stir-frying in a smokeless pot will not produce fumes.

When food is put into the pot, the temperature inside the pot will drop rapidly. If the pot is heated continuously, it will heat up faster than an ordinary pot. The pot not only removes oil smoke from the source, but also stir-fries faster than an ordinary pot, and the cooked dishes will not burn.

Not mushy, original flavor, higher nutritional value and better taste.

Principle of oil-smoke-free frying pan The principle of oil-smoke-free frying pan is to use various methods to keep the temperature in the pot from exceeding the temperature where oil smoke is generated.

When cooking oil is put into a fume-free frying pan, the oil will heat up evenly with the pan. The temperature at which cooking oil emits fumes is about 240°C, while normal cooking only requires 160°C to 180°C. The temperature for stir-frying is about 200°C.

The temperature is about ℃, so normal cooking and stir-frying in a fume-free frying pan will not produce fumes.

When food is put into the pot, the temperature inside the pot will drop rapidly. If the pot is heated continuously, it will heat up faster than an ordinary pot. The pot not only removes the oil smoke from the source, but also stir-fries faster than an ordinary pot, and the cooked dishes will not burn.

Not mushy, original flavor, higher nutritional value and better taste.

In fact, the smoke-free principle of the oil-free frying pan is not complicated. It uses the heat conduction characteristics of superconducting materials to control the oil temperature below the vaporization and boiling point of the oil, 240°C, and then uses its heat storage characteristics to reach a temperature of over 180°C for cooking food.

, which not only saves energy but does not destroy food nutrition, and also eliminates the generation of oil smoke, thus determining the four major functions of fuel saving, gas saving, health and nutrition.

?A few key points to consider when purchasing an oil-free smoke pot. Whether it is healthy or not, the first choice is an uncoated oil-free smoke pot. The reason why the oil-free smoke pot is called a healthy pot has three meanings.

Firstly, it eliminates the harm of oil fumes; secondly, it does not destroy food nutrition; thirdly, it has no chemical coating to prevent carcinogens from penetrating into the human body.

The first two health implications of most brands of smokeless pots are easy to realize.

However, the meaning of no coating is hidden from the outside world, and the coated pot is beautified as manganese titanium alloy, black gold sand, etc. Therefore, the key to buying a healthy smokeless pot is to be uncoated.