Scope of application: induction cooker, gas stove, universal.

Use skills of non-stick pan

Non-stick pan products can be divided into boiling pan, frying pan, frying pan and milk pan according to different functions, and can be divided into one-layer system, two-layer system and three-layer system pan according to the non-stick coating system on the inner surface. Single-layer system refers to a non-stick layer composed of a single coating; Two-layer system refers to a non-stick layer composed of two kinds of coatings: the bottom layer and the top layer; Three-layer system refers to a non-stick layer composed of bottom layer, middle layer and surface layer. According to the external surface treatment of products, it can be divided into enamel, high temperature resistant paint and polished non-stick pan.

When purchasing non-stick pans, consumers can choose the varieties and styles of non-stick pans according to their own needs. Consumers should pay attention to the surface quality of non-stick layer when choosing. The surface should be smooth, uniform in color, free of bubbles, shedding, dirt, cracks and explosions. The outer surface of the non-stick pan should be smooth, uniform in color and free from defects such as falling off. Non-stick pan handle should be firm. In addition, consumers should choose products produced by well-known enterprises.

First, how to use and maintain the non-stick pan?

1. Before the first use, tear off the label, rinse it with clear water, dry it, coat it with a thin layer of edible oil (except butter and lard) for maintenance, and then clean it before use.

2. When cooking, use a heat-resistant nylon, plastic or wooden spatula to avoid sharp spatula or metal utensils from damaging the surface of the non-stick pan.

3. Non-stick kitchenware has even heat transfer, and can be cooked with small fire when used. When using fire, there must be food or water in the pot.

4. After use, be sure to rinse with clear water after the temperature drops slightly, but not with cold water immediately. If you encounter stubborn stains, you can use hot water and detergent and sponge to clean them. Don't use rough emery cloth or metal balls to clean them vigorously.

Second, how can we avoid stains from staying in the pot? If the stain has formed, what should I do?

1, long-term use of fire. These stains can't be removed, but they won't affect the non-stick effect of the non-stick pan.

2. Residual food and grease accumulation. These are usually not real stains and can be thoroughly cleaned with hot water, detergent and sponge.

Third, when cooking with a non-stick pan, why is it best to use medium fire or small fire?

Because medium fire can achieve the best cooking effect. Generally speaking, strong fire will not speed up cooking, but will only waste energy. If you use a big fire, there must be food in the pot. Don't use a big fire to dry the pot.

Fourth, will the non-stick layer of the non-stick pan fall off, and how can we avoid falling off?

In addition to improper long-term use, such as frequent scraping with sharp and hard instruments or strong fire drying, the coating will also fall off. The non-stick layer of qualified non-stick pan generally does not fall off.

5. Is the non-stick pan suitable for cooking all foods?

The non-stick layer of qualified non-stick pan is a very stable substance, which is acid-resistant and alkali-resistant, and it is not easy to react with other substances, so you can cook all kinds of food with confidence.

6. Why are some pots and pans coated with non-stick paint?

The outside is coated with non-stick paint, so it is as convenient and quick to clean the pot inside and outside. When cooking food, even if the food juice spills outside, it will not bring trouble to cleaning.

Seven, there are scratches on the non-stick surface of the non-stick pan, will it affect the non-stick effect?

Slight scraping will only affect the appearance of the surface, and will not seriously damage the non-stick performance or affect the continued cooking of food. In order to prevent further scratching of the non-stick pan, it is only necessary to avoid using sharp instruments during cooking.

Eight, when cooking, do not stick to the surface and fall off, mixed with food harmful to the human body?

The non-stick surface of qualified non-stick pan is absolutely safe and non-toxic. Even if you accidentally eat it, it will not be absorbed by the human body, and the original will be excreted, so it is extremely safe. Generally speaking, as long as it is used properly, the non-stick coating is not easy to fall off

Nine, why does the non-stick pan have non-stick performance?

Non-stick pan is made by coating a layer of non-stick coating with fluoropolymer such as PTFE as the main component on the substrate and sintering at high temperature. The coating has good non-stick performance.