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How to choose non-stick pan, which is better?
Date: 2018/8/19 hits: 1894
1. The manufacturing process of the pot is mainly divided into three types.
The first one is a stretching pot, which is the simplest and lowest cost. It is used to make non-stick pans. It is usually made of aluminum and stretched with a stretching machine. The most popular in the domestic market is the stretching pot, the price is low, and the production threshold is low. Home workshops can be made. The pot body is thinner and burns for a long time and even deforms the bulge.
The second type is the imitation die-casting pot. The process is similar to that of the stretching pot. The aluminum sheet is also used. The aluminum sheet of the imitation die-casting pot is thicker and is pressed by a forging press. The cost and the threshold are improved. Generally, small and medium-sized factories can manufacture. . The thickness of the pot is significantly higher than that of the stretch pot, which is similar to the thickness of a real die-cast pot. The domestic mid-end market and the Americas are more common.
The third type is a die-casting pot. The process is relatively complicated. It is necessary to melt the aluminum ingot into aluminum water, and then inject it into the die-casting machine. The mold body is integrally formed, and the pot body has no rivets. Generally, the stretching pot and the imitation die-casting pot body have rivets. This is also the most intuitive way to judge. The most common in Europe is non-stick cookware, the process cost is relatively high, the pot body is thick, the heat is even, and it will not be deformed. Generally, large factories have the strength to manufacture, and they are mostly used for export.
Of course, the production process is only one aspect, and it cannot directly explain the quality of the pan. The non-stick pan depends on the technical level of the coating and the spray coating.
2. Non-stick coating.
As far as the non-stick coating on the market is concerned, it is mainly divided into a fluorine-containing coating and a ceramic coating.
At least 80% of the non-stick coating on the market is a fluorine-containing coating, polytetrafluoroethylene PTFE, or silicone resin, including the hottest maifan stone non-stick pan, most of which are also such coatings, not stone. Of course, you don't need to worry about it being toxic, as long as it is a regular brand of fluorinated coating, it is harmless. For example, DuPont, Huafu, and ilag are all good coating brands. As far as I know, like woll and wmf are DuPont's high-end series coatings. The use of fluorinated coatings should not exceed 260 degrees, which will destroy its stability. For normal cooking, there is no need to worry. If the food reaches 200 degrees, it will burn coke for a long time~~
The other is ceramic coating, which adopts nano-ceramic technology and achieves non-stick effect by molecular tightness. It is really free of PTFEPFOA, high temperature resistance, corrosion resistance, wear resistance and high hardness. The only drawback is that the non-stick effect is not good. Poor continuity.

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