The History Of Non-stick Pans
The advent of the "non-stick pan" has brought great convenience to people's lives. People no longer have to worry about the fact that when cooking meat, they will burn accidentally, and when frying fish, fish fillets stick to the wall of the pot. This kind of non-stick pan has nothing to do with the appearance of ordinary pans. It just coats an extra layer of PTFE on the inner surface of the pan, making use of the excellent thermal properties, chemical properties and easy cleaning properties of PTFE. and non-toxic properties make this popular kitchen appliance. PTFE is known as "the king of plastics" with good chemical resistance and aging resistance, and "aqua regia" is also difficult to corrode. Ordinary plastic products are prone to aging. Things that look good in the past will crack or even break after three to five years or ten years. However, the products made of "Plastic King" can be placed outdoors, regardless of the sun and rain. , twenty or thirty years without damage. Therefore, 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 developed Western countries, non-stick pans have long been commonly used. In my country, the popularity of non-stick pans began in the 1990s, and its unique properties have been recognized by more and more consumers.
The production history of non-stick pans in my country can be traced back to the late 1970s. then. The Ministry of Light Industry organized a technical symposium on interior and exterior enamel aluminum products attended by aluminum product manufacturers, scientific research units and foreign experts. After the meeting, the subject of developing non-stick pans was put forward, and more than 10 domestic aluminum product manufacturers started the research and development of non-stick pans. A number of production enterprises across the country have successively introduced production lines for interior-coated and exterior-enamelled aluminum products from abroad, with an annual output of about 20 million pieces, with exports accounting for more than 50%.
There are more than 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.
Pot products mainly include aluminum pots, stainless steel pots, iron enamel pots, iron pots and non-stick pots. Each of these pans has its pros and cons, with non-stick pans being the most prominent. Here is a comparison of the performance of these types of pots:
The characteristics of the aluminum pot are that the heat distribution is excellent, the heat transfer effect is 16 times that of the stainless steel pot, and the pot body is lighter. However, the aluminum pan is not easy to clean, and the oil fume will be large when the oil is used for a long time.
The characteristics of stainless steel pans are that the heat distribution is not good, and it is easy to generate hot spots and burn the food. Stainless steel pots are heavy, difficult to clean, and easy to smoke when oil is 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 type 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, and it is easy to generate hot spots and burn the food.
Non-stick pans overcome all the shortcomings of the above traditional pans, are easy to clean, and wipe clean. 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, which conforms to the trend of modern people's pursuit of low-fat and low-calorie consumption.
Non-stick pan products can be divided into cooking pots, frying pans, frying pans and milk pans according to different functions. According to the non-stick coating system on the inner surface, they can be divided into one-layer system, two-layer system and three-layer system pot. The one-layer system refers to the non-stick layer composed of a single coating; the two-layer system refers to the non-stick layer composed of the bottom layer and the surface layer; the three-layer system refers to the bottom layer, the middle layer and the surface layer. Non-stick layer. According to the surface treatment method of the product, it can be divided into enamel, high temperature resistant paint, polished non-stick pan.
