What are the advantages of non-stick pan?

Non-stick pan is favored by many housewives because it is easy to carry and clean. But many people ignore one of its taboos: no cook the meat. This is because the main component of non-stick pan coating is PTFE, which has a congenital defect, that is, the bonding strength is not high, and it can not completely cover the surface of non-stick pan, resulting in some metal layers exposed. Acidic substances such as meat will corrode metals, and once the exposed parts are corroded, they will expand, causing the coating to fall off, which will be harmful to people. Secondly, according to the cooking habits of China people, the temperature in the pot of dishes like fried shredded pork is at least between 300℃ and 500℃, and the meat itself is high in oil, so the temperature is easy to rise rapidly, which makes the chemicals attached to the surface of the pot release toxic substances. Finally, people in China are used to cooking with shovels, which easily causes the coating on the pan surface to break off and enter the human body with food. As early as 1 May 19901Hygienic Standard for PTFE Coating on the Inner Wall of Food Containers, there were two restrictions on the use of non-stick pans: one was that non-stick pans could not be used to make acidic foods, and the other was that the use temperature should be lower than 250℃. However, it is understood that the non-stick pans currently on the market are not marked with restrictive conditions for the use of acidic foods. Except in cook the meat, it is impossible to make acidic foods such as eggs, sugar and rice without sticking to the pan. In addition, sour foods such as tomatoes, lemons, strawberries, hawthorn, pineapples, etc. Not suitable for non-stick pan. When cooking with a non-stick pan, you should also pay attention to the temperature not being too high, especially dry burning; It is best to stir fry with bamboo utensils to avoid scraping the pot and destroying the coating. Finally, it is recommended that you use an iron cooker, such as a traditional black iron pot, because it dissipates heat slowly and the temperature is not easy to rise too high at once, thus ensuring the healthy diet of you and your family. Precautions for using non-stick pan: "When using Teflon non-stick pan, you must pay attention to the method, such as the wok can't be dry-burned, and you can't use a shovel, otherwise the' non-stick film' may release harmful substances after it is broken." Dong Jinshi, an expert in environmental chemistry, reminded that we must pay attention to the temperature when cooking in a non-stick pan. Dong Jinshi said that ammonium perfluorooctanoate is a synthetic fluorine-containing polymeric acid. Because of its high stability, it is not easy to adhere to food, and it is an essential production material for non-stick pan coating. This non-stick coating is actually a film with a thickness of about 0.2 mm, which may be damaged if it is dry or the oil temperature reaches above 300 degrees Celsius. The average family should pay attention to that if the oil starts to smoke when cooking, it means that the oil temperature is very high, which may reach 300 degrees Celsius. If the cook uses a shovel, it will accelerate the destruction of the non-stick coating, and it is likely to release substances harmful to the human body. Dong Jinshi said that domestic non-stick pans also use Teflon materials, but manufacturers should have instructions for the use of non-stick pans, and consumers should not use non-stick pans like iron pans. In this regard, consumers must have the right to know.