Precautions For Non-stick Pan

●Why can't non-stick pan make acidic food?

Professor Guan Congsheng, a fluoride expert, deputy secretary-general of the Non-metallic Materials Committee of the Chinese Society for Corrosion and Protection, and director of the Institute of Chemical Engineering of Shandong University, said: "PTFE has a congenital defect, that is, its bonding strength is not high. The non-stick pan is not completely covered with the PTFE coating, and there are always some parts of the metal surface exposed. Acidic substances are easy to corrode the metal body, and once the body is corroded, it will expand, which will expand the coating and cause the coating to fall off in a large area. The relevant standards of the Ministry of Health are formulated based on this principle.” Professor Guan also believes that “the coating is mainly used for anti-sticking, but a thin layer is sprayed, and the combination is not strong, so using a shovel to stir-fry vegetables will definitely not work. ."

●Which are acidic foods?

"Acid foods include all kinds of meat, eggs, sugar, rice, etc." Professor Yu Kang, director of the Nutrition Department of Peking Union Medical College Hospital, explained acidic foods. Whether foods are acidic or alkaline is not distinguished by taste, but Use scientific methods to detect the types and quantities of elements contained in food to make judgments. Many foods eaten daily are acidic foods.

Non-stick pan

●Can't all non-stick pans make acidic food?

Wang Fuhui, director of the State Key Laboratory of Metal Corrosion and Protection of the Institute of Metal Research, Chinese Academy of Sciences, said that it depends on the materials used in the pot.

The non-stick pan body sold on the market is mainly made of 3 kinds of materials:

Aluminum alloy with a thick layer of alumina on the surface;

Stainless steel, with a layer of chromium oxide on the surface, has strong corrosion resistance and slow corrosion;

Iron, iron is easily corroded by acid in a large area, thus lifting the coating. Wang Fuhui emphasized: “Non-stick pans made of easily corrosive metals such as iron cannot make acidic foods. Non-stick pans made of metals with strong corrosion resistance should try not to make acidic foods."

Using nano-ceramics as a non-stick coating, no matter what kind of metal the pot body is used, the effect of corrosion resistance can be achieved, and acidic food can be made with confidence.