What color is the frying pan

Non-stick pan coating is actually a film, the thickness of about 0.2 millimeters, if the dry burning or oil temperature reaches 300 degrees Celsius or more, this film may be damaged. Generally speaking, when frying, the temperature will not reach 260 degrees Celsius, but if cooking fried food, the temperature may exceed 260 degrees Celsius.

So you can't use a non-stick pan when frying food. Also, don't use a spatula when frying food in a non-stick pan to prevent damaging the coating.

What color is the frying pan2

What kind of 'frying pan' is a good pan

Traditional iron pots:

The thermal conductivity of the speed of the very fast, lightweight and as long as a few hundred dollars to buy, but because of the need for hot oil hot pot and high-fire frying, so the amount of fumes is very large. However, there are still a lot of mothers-in-law who are used to using it.

Cast Iron:

Fast thermal conductivity, stable heat transfer, excellent heat preservation of the cast iron pot, more than the traditional iron pot non-stick pot effect, in Europe is regarded as a family heirloom pot. Cast iron pans are far heavier than traditional iron pans made from a thin piece of iron, but are on par with stainless steel pans.

Stainless steel cookware:

Stainless steel cookware, also known as "white iron cookware," is durable and rust-free, and it's the only cookware that doesn't have the problem of toxins being released from inferior coatings. If you want to cook without staining the pan, you need to heat the pan with hot oil.

Non-stick cookware:

Non-stick cookware refers to coated frying pans, usually aluminum alloy pans as a base, coated with a layer of resin, magnetic glaze, minerals, and other non-stick substances. Non-stick frying pans are also known as "fool's pans", even if you do not know how to cook, you can use a non-stick pan to cook a complete fish or egg, and the weight is also lighter than stainless steel pans, and therefore favored by novices. However, the biggest disadvantage is that you can't use a spatula to stir-fry, as it is easy to scrape off the non-stick substance on the surface. The durability of the non-stick pan depends on the thickness of the non-stick layer, material and process, the thicker the coating, the better the material, the more process the higher the price.

Which pan is better and safer?

First, let's talk about non-stick pans.

Broadly speaking, there are several types of non-stick pans, including coated non-stick pans, physical non-stick pans with special processes, or stainless steel pans.

The non-stick pan here refers to the coated non-stick pan, the physical non-stick pan later table, the most popular is the McRib non-stick pan, I have used several.

The advantages of the coated non-stick pan are first, easy to fry, cold pots and pans, cold oil are not sticky, especially for the kitchen novice, the operation is very convenient, very successful, there will not be scorched sticky bottom, etc., and the non-stick pan is relatively light;

Second, less oil, no smoke, the kitchen is cleaner, and the skin damage to the cooks is small. At the same time to reduce the intake of fat, in line with the modern pursuit of low-fat, low-calorie health concept.

For example, if you fry tofu, you can use a non-stick pan to make it easier to glide.

For example, stir-frying sugar, bean paste, starch and other ingredients, the most suitable non-stick pan, with very little oil on the non-stick, with other pots and pans can not, unless you add more oil and then add kitchen skills.

Disadvantages: non-stick pan surface has a chemical coating, high temperature or permanent easy to fall off. So non-stick pan is not suitable for high-temperature stir-fry, usually pay attention to the use of medium-large or medium-high heat cooking, the correct use, you can greatly extend the life of the non-stick pan.

The most important thing is not sudden cold and heat, such as just after frying, go to the tap directly under the rinse, the damage to the pot is very large, many people's pot is actually dead in this article.

Also, because of the coating, you can't use a spatula or something sharp to wash the pot, use a soft rag, usually use a silicone spatula or a wooden spatula, and you can't fry hard shellfish ingredients.

Summary: non-stick is good to use, but also pay attention to maintenance, generally 1 to 2 years to observe, if the coating has shedding scratch, it is recommended to replace.

(If you buy a pot for the elderly, non-stick pan is not necessarily suitable, because many elderly people like to scrub with steel wool, which can never be used to wash the non-stick pan.)

Second, the iron pot.

Iron pot is our country's traditional pots and pans, there is a period of time the popularity used to decline, but in recent years, with the change in the concept of health, as well as the tongue program appeared in the iron pots and pans, the price soared.

Advantages of iron pot: thin body, fast heat conduction, no coating, so do not have to worry about the coating off.

Iron pot maintenance key: Iron pot is the need to use oil to raise, a long time, the surface of the pot will form a layer of "oil film", the more the pot is used the better the more non-stick. My family has an iron pot, bought at the time of marriage, has been used until now, black shiny, than just bought when much better.

If you use it correctly, you can use it for decades without breaking it, and you can even pass it on to your children as a family heirloom!

Tips: If you want to deep fry or boil lard or something, be sure to use an iron pot, not only cooking, by the way, the pot is still a maintenance Oh! Just like our women do mask, haha, iron pot to do "oil film"!

Disadvantages of the iron pot: easy to rust, consume more oil than non-stick pan, need some kitchen skills.

Note: Iron pots do not use detergent and steel ball cleaning, it is best to do less soup, frying pan on the frying, special pots and pans. Because the detergent wash, the surface of the hard to raise the "oil film" washed away, the iron pot will immediately become dull.

After cleaning the iron pot, and finally dry the surface, small fire drying, no water, will not rust.

Generally the surface of the iron pot is flat and rough, and needs to be raised for a long time before it is smooth.

But there are also iron pots with a concave-convex embossed texture design on the surface, which reduces the contact area with the food, so that some physical non-stick can be achieved.

Of course, just this physical nonstick is not the same as chemical coating nonstick.

Here to teach you another iron pot non-stick tips - hot pan hot oil, that is, the first hot oil, and then turn off a little bit, into the ingredients, even if it is frying tofu, or fried shredded meat, it will not be sticky la!

The third, stainless steel pot.

Stainless steel is a pot containing a certain alloy composition, the surface looks shiny, in fact, the quality of the good and bad with the kind of alloy contained in the content.

The price difference on the market is huge, cheap tens of dollars a, good hundreds to thousands of dollars, but the surface can not be seen. The water is too deep, too deep.

Pros: good stainless steel pots and pans are resistant to acids and alkalis.

Cons: Stainless steel also requires skill in use to achieve physical non-stick.

Tips for use: heat the stainless steel pan first to see small droplets of water standing in the pan without being absorbed by the pan, then add oil and saute.

If you buy your stainless steel pot with the first non-stick pan non-stick effect as good, I suspect that there may be a special coating, haha, personal opinion.

Note: Stainless steel also has a protective film on the surface, so you can't scrub it with a steel wool ball either. (In fact, I suggest that the entire country should ban the production of steel wire ball, that thing with more than human health are not good.)

Also, if your stainless steel pot how to wipe clean, is the so-called drop black powder, the quality may also be general Oh, harmful to health, the previous brand of stainless steel pots and pans have been reported in the news.

Fourth, enameled pots.

Enamel pots are generally referred to as cast iron pots with a layer of enamel coating on the outside, which is harmless to the human body.

You can fry, but if you use it as a specialized frying pan, it may not be very convenient, because it is too heavy, too hot, and after one dish, what about the next dish? Slightly troublesome.

But you can fry the dishes, directly stewed, such as braised dishes, that is very convenient ah!

In conclusion, every pot has its own advantages and disadvantages, the key is to see which you need to use its advantages, and then correctly used, well-maintained, for your kitchen career to add color!

Instead of just saying which pot is better, what do you say? Full of dry goods, it is recommended to collect and often see oh!