Material introduction 0 1 aluminum
The heat conductivity of aluminum frying pan is good, because the internal materials are well distributed, so the heat transfer effect is also good. Compared with stainless steel iron pan, it can achieve as much as 16 times the heat transfer effect, and its own quality is relatively light, but the oil smoke is relatively large when cooking.
Many people also like to buy iron enamel frying pan, but the heat conduction effect of iron enamel frying pan is not very good, and the bottom of iron enamel frying pan is easy to burn, and it is also troublesome to clean iron enamel frying pan, and the coating on the surface is also easy to damage.
Stainless steel frying pan is the best seller, because it is not sticky, so many people like it, but from a professional point of view, the thermal conductivity of stainless steel frying pan is not very good, and it is easy to gather heat at a single point, food is also easy to burn, and the quality is heavy, and the oil smoke is also large when cooking.
Precautions for use 0 1 When using a frying pan, no matter what material it is, Although it has certain acid-base resistance, it is not recommended to use these frying pans to store strong acid-base foods, such as salt or vinegar, for a long time, which will damage the surface material of the pan and shorten the service life.
In the process of using the frying pan, it must be remembered that no matter what material you buy and use, you must not burn the frying pan empty for a long time. If you burn it empty for a long time, the contents of the frying pan will change, which will easily lead to the deformation of the frying pan and accelerate the damage of parts.
In the process of using the frying pan, we should pay attention to the use of the handle. Although the handle is basically designed by spot welding, it does not mean that the handle can completely isolate the heat transfer, so it is recommended to wear anti-scalding gloves when using the frying pan.
When cleaning the frying pan, it is necessary to pay attention to one thing, that is, it is best not to clean the frying pan when there is still residual temperature. Occasionally, once or twice, it will have no effect, but it can be cleaned faster. However, if this happens for a long time, the coating on the surface of the frying pan will accelerate the damage.
In addition, salt must not be added in the process of hot pot emptying, because plaque will appear at the bottom of the frying pan after long-term use. If salt is added at this time, the plaque will become more serious and it will be more troublesome to clean it.