What non-stick pan is better?
Hello everyone! I’m glad to answer the question “What is the best non-stick pan?” For this question, I have never used a non-stick pan, so many years I have used the iron pan, because the iron pan many benefits, can give the body to supplement the iron, as for “what non-stick pan is better?” I personally think it is better to buy the more expensive or brand name.
Which brand of frying pan is good to use?
Thank you for the invitation, the answer is as follows.
Family frying pan, each family may have several enclosure, the purchase is very careful, the material is divided into two categories, one for the cast iron factory production of white iron, one for the black steel plate in the mold cited pressure completed, and finally coated with non-stick material.
Cast iron pots and pans have been used in China for the longest time, characterized by slow heat transfer, slow heat dissipation, and therefore a wide range of applications, its pointed round bottom to facilitate fast frying, but also conducive to burning stew, iron wrench flat-balanced pans to facilitate frying, frying food, heat transfer, heat dissipation is also fast.
As for the specific brand, I buy things in the farmers’ market to buy, including iron pots and pans, the price is cheap, about what brand, give money away.
What is the best brand of frying pan you have ever used?
The best wok I’ve ever used is not an iron wok but a non-stick wok, I use the T-fal really good, stir-fry is not sticky at all, and very light, good storage. Stir-fry with an iron wok, very heavy and rusty, for the appearance of control of me a little unacceptable. Once also used some big brands have stainless steel frying pan, this pot can be said to be the worst frying pan, fried anything sticky, fried after turning black, super difficult to wash, perhaps these big brands are not born to do Chinese food it!
What are the best frying pans to recommend? Please be specific about the brand?
The popularity of non-stick woks began in the 90s, it is currently a popular cookware, the reason why consumers favor it is its non-stick coating makes fish and other dishes in the process of firing will not stick to the bottom of the pan, can be a good way to maintain the “prototype original taste” of the meal. And it is very easy to clean. Many people think that although non-stick pans are easy to use, but compared to iron, stainless steel pans and other pots and pans more delicate, non-stick coating is often scratched and fall off when frying or brushing. Shedding of the non-stick coating and inevitably mixed with vegetables and rice, once mixed in the meal, after consumption will be detrimental to health. In fact, this need not worry too much, the domestic non-stick pan may indeed exist some substandard phenomenon, after all, is still an emerging product, but Europe and the United States has a long history of non-stick pans, many are strictly in accordance with the U.S. FDA and the EU inspection. Non-stick cookware is a consumable product that can generally be used for as long as 2-3 years, once the coating is off it can no longer be used, and can not be directly placed on a high fire dry burn or dry baking. If you want to find a Chinese non-stick wok suitable for Chinese food, we need to pay attention to whether its coating can really resist high temperatures, we Chinese frying temperature is generally in the 200-150 degrees Celsius, if the coating can withstand this temperature, to frying will not fall off the phenomenon, then this coating we can rest assured to use.
