1. Imported medical stone coating, non-sticky and healthier The medical stone non-stick frying pan adopts imported medical stone non-stick material, light oil is non-stick, easy to clean, wear-resistant and durable. 2. Lightweight pot body, girls can easily turn the pot The body of the Maifanshi non-stick wok is made of lightweight aluminum alloy by die-casting,…
The aluminum alloy non-stick pan itself is non-toxic, but if the temperature exceeds 260 degrees, the coating on the non-stick pan will cause carcinogens. But generally speaking, even if it is fried in a large oil pan, it can only reach 200 degrees at most. As long as the cooking temperature is properly controlled, there…
1. Visual glass lid Constant temperature heating, good internal circulation effect, visual glass to keep abreast of the cooking progress. 2. The bottom of the pot with multiple heat gathering rings The bottom of the Enteng non-stick wok is heated by a reunion heat ring, which makes the heat conduction faster and even more energy-efficient.…
Non-stick pan is one of the great inventions in the history of kitchenware development. It greatly reduces the threshold of cooking and allows more people to cook easily. I think if you want to find a balance between the health and willingness of daily care, non-stick pan is the best choice. It is true that…
There are four types of non-stick pan materials: iron, aluminum, stainless steel and alloy steel. 1. There are two types of iron products: pig iron and wrought iron. Pig iron products are cast, thick and heavy, but have a large heat capacity and are not easy to overheat; wrought iron products are thinner and have…
The thermal conductivity of the non-stick pan determines the heating speed, the heat dissipation speed of the pan, and the heat capacity of the pan at high temperatures. The better the thermal conductivity of the material, the faster it heats up, and the faster it dissipates heat. Conversely, a material with poorer thermal conductivity will…
1. Remove all the labels on the pan before using it for the first time, wash and wipe dry with warm water containing detergent with a sponge, dry the water over a fire, pour in an appropriate amount of cooking oil, and then wipe the oil with a cloth, or after washing the pan Put…
The main materials of the wok are: iron, stainless steel and aluminum. One, iron pan The iron pan is a traditional kitchenware for cooking food. It is a safe pan at present; it does not contain other chemical substances, does not oxidize, does not dissolve, and does not have the problem of shedding. Two, stainless…
The reason why the non-stick pan is not sticky is that there is a layer of paint on the inner wall of the metal. This layer of paint has a small friction coefficient. It has excellent characteristics such as high and low temperature resistance, corrosion resistance, and no water absorption. Its chemical stability is shown…
The cleaning of stainless steel pans and pans also needs to pay attention to the method and timing. If you have a cooking expert, you will find a method that is the best and commoner: rag + baking soda + a little hot water. This method can not only reduce stains, but also damage the…
