Continue to share the last issue, for different aspects of the basic choice of cookware has done some brief introduction for you, this issue officially recommend some I think quite good non-stick cookware.
Non-stick pans, so to speak, have now become almost the mainstream of pans in the home. Non-stick pans do have a lot of advantages over traditional pans. Clean and hygienic, and easy to clean, so it’s good to say that non-stick pans are good overall.
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Cooking Emperor (bamboo lapis lazuli non-stick flat bottom wok)
Always too heavy partners at home frying pan, pick this on the right! Only 2 pounds, feel super easy, frying, frying, stewing, stewing, all proficient.
Non-stick effect is good, the lid also has a micro-pressure design, stew cooked more quickly. The pot is deep enough, double side infusion mouth design, leak-proof not dripping, pour soup pour oil more smoothly it! Do not pick the stove, but also send a wooden spatula.
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Kombach (honeycomb 316L composite stainless steel frying pan)
It has etched non-stick invention patent, honeycomb texture, comprehensive non-stick, stir-fry / frying / cooking soup in one pot, do not fear the steel spatula, stir-fry more worry-free!
Choose 316 medical-grade stainless steel, the bottom of the wok turbo-convex texture, rapid heating, fast heat conduction, energy-saving and time-saving! Also not picky stoves!
Speaking of which, do you know what a non-stick pan is?
A non-stick pan, as the name implies, is one that does not stick to the top of the pan whether we are stir-frying or cooking. This avoids the need to use a brush to brush back and forth when we use traditional pots and pans, otherwise the oil on them can not be cleaned up. And in terms of the nature of non-stick pans, you can understand the following 4 aspects to solve non-stick pans.
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Non-stick Pans Are Non-stick by Coating. That is, a coating is applied to the surface of the original pan base. The coating achieves separation from the food and from the pan.
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The Non-stick Coating Is Made of PTFE with Other Additives Sintered. Of course, this standard is set for testing the quality of the coating.
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Limited Conditions. It is also the usual qualifying condition when using a non-stick pan, which actually shows that there are specific conditions of use for non-stick pans.
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Applicable Conditions. There are two restrictions on the use of non-stick pans: one is that non-stick pans can not make acidic food, and the second is that the use of temperature should be limited to 250 ℃ or less.
Warm tip: This is what we have to pay great attention to when using non-stick cookware, safety is very important, we can not take it lightly.
