Introduction Of Non-stick Pan

A non-stick pan is a pan that will not stick to the bottom of the pan for cooking, because the bottom of the pan is coated with a non-stick coating. The common ones with the best non-stick performance are Teflon coating and ceramic coating.

Development History

The advent of the "non-stick pan" has brought great convenience to people's lives. People no longer need to worry that the meat will be burnt accidentally when cooking, and the fish fillets will stick to the wall of the pan when frying. This kind of non-stick pan has nothing to do with the appearance of ordinary pans, only a layer of polytetrafluoroethylene is coated on the inner surface of the pan, using the excellent thermal, chemical and easy-to-clean properties of polytetrafluoroethylene. And non-toxic properties make this popular kitchen utensil. Polytetrafluoroethylene is known as the "Plastic King" with good chemical resistance and aging resistance, and "Aqua regia" is also difficult to corrode. Ordinary plastic products are prone to aging. Something that looks good will crack or even break after three to five years or ten years. Products made by "Plastic King" can be placed outdoors and exposed to the sun and rain. , There is no damage in twenty or thirty years. So it is widely used in life and chemical industry.

"Plastic King" is also widely used in industrial absorption towers and corrosion-resistant containers. With the improvement of "Plastic King", its use in modern life, agriculture, industry, national defense, and science and technology will become more and more extensive. . In Western developed countries, non-stick pans have long been widely used. In my country, the popularity of non-stick pans began in the 1990s, and its unique performance has been recognized by more and more consumers.

The production history of non-stick pans in my country can be traced back to the end of the 1970s. then. The Ministry of Light Industry organized a technical symposium on internal coating and external enamel aluminum products attended by aluminum product manufacturers, scientific research units, and foreign experts. After the meeting, the topic of developing non-stick pans was put forward. As a result, more than 10 domestic aluminum product manufacturers began the research and development of non-stick pans. Many production companies across the country have successively introduced production lines for inner-coated and outer-lined aluminum products from abroad. The annual output is about 20 million, and the export volume accounts for more than 50%.

There are about 50 companies producing non-stick pans with an annual output of 100 million. Production enterprises are mainly distributed in Zhejiang, Guangdong, Shanghai, Liaoning, Jiangsu and other places.

The pot products mainly include aluminum pots, stainless steel pots, iron enamel pots, iron pots and non-stick pots. These pots have their own advantages and disadvantages, of which the advantages of non-stick pots are the most prominent. The following is the performance comparison of these types of pots:

The characteristics of aluminum pots are excellent heat distribution, the heat transfer effect is 16 times that of stainless steel pots, and the pot body is lighter. However, the aluminum pan is not easy to clean, and the oily smoke becomes large when the oil is used for a long time.

The characteristic of the stainless steel pot is that the heat distribution is not good, and it is easy to produce hot spots and burn food. Stainless steel pots are heavy, not easy to clean, and smoke when used for a long time.

The heat distribution of the iron enamel pot is not good, and the bottom of the pot is easy to stick. This kind of pot is not easy to clean, and the surface is easily damaged, causing the iron substrate to rust.

The heat distribution of the iron pan is not good, it is easy to produce hot spots and scorch the food. Its weight is not easy to be cleaned, it is easy to rust, and the oil smoke is large when the oil is used for a long time.

The non-stick pan overcomes all the shortcomings of the above traditional pan. It is easy to clean, and it will be clean with a light wipe. The non-stick pan can easily fry and fry food without sticking to the bottom, which can minimize the use of oil, and the kitchen is clean and less oily. It can also help reduce fat intake, conforming to the consumption trend of modern people pursuing low-fat and low-calorie consumption.

Non-stick pan products can be divided into boiling pans, frying pans, frying pans, and milk pans according to different functions. According to the internal surface non-stick coating system, they can be divided into one-layer system, two-layer system and three-layer system. One-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 coatings: bottom layer and surface layer; three-layer system refers to a three-layer coating composed of bottom layer, middle layer and surface layer Non-stick layer. According to the surface treatment method of the product, it can be divided into enamel, high temperature resistant paint and polished non-stick pan.