- 1 I. General information about non-stick pans
- 2 II. Things to know about non-stick pans
- 3 III. How to properly use a non-stick pan
- 3.1 1. Wash the pan with coffee when you first get it
- 3.2 2. Pour oil into the pan before the pan is hot
- 3.3 3. Do not use cooking spray
- 3.4 4. Cook on low or medium heat
- 3.5 5. Do not use pans for baking or brazing
- 3.6 6. Do not use the pan in the oven
- 3.7 7. Do not add salt and fish sauce directly while using the pan
- 3.8 8. Use wooden cookware for non-stick pans
- 4 IV. How to properly clean a non-stick pan
- 5 V. Some notes on preserving non-stick pans
- 6 VI. The utility of a non-stick pan
I. General information about non-stick pans
1. Non-stick pan concept
Non-stick pans are familiar household items in every family in each apartment and are used to prepare deliciously stir-fried and fried foods, and you can even use a non-stick pan to make cakes instead of an oven.
2. Information about non-stick materials on non-stick pans
1. Ceramica (Ceramic)
Currently, this is the material used by many famous pan manufacturers when producing a non-stick pan because of its outstanding advantages:
- Ceramic is a material from 100% inorganic minerals and oxides with the following characteristics: scratch resistance, heat resistance, durability, beautiful gloss.
- Can help output non-stick pans withstand high heat and are absolutely safe for health.
- A Ceramic non-stick pan has the ability to distribute heat evenly and does not absorb chemicals.
- This non-stick material does not contain PTFE or PFOA and is also environmentally friendly because less energy is used in the manufacturing process.
The pan surface is pressed with a layer of hardened steel with a marble pattern to help prevent sticking and scratching. Granite pans have a good antibacterial ability, especially since you may not need to add grease when frying and sautéing food.
Besides, the eco-friendly and safe PTFE or PFOA-free non-stick coating is also what makes marble nonstick pans popular.
3. Teflon non-stick
As far as we know, the Teflon mantle was discovered in 1938 by scientist Roy Plunkett. Teflon non-stick has outstanding properties such as anti-corrosion, heat-resistance and smooth non-stick surface.
Teflon is a durable and long-lasting organic substance that decomposes at high temperatures above 300 – 400 degrees Celsius. Normally, the cooking temperature only fluctuates in the range of 130 – 190 degrees Celsius.
Many people think that Teflon non-stick can be harmful to users, but in fact, the part that does harm to users is the glue between Teflon and metal. Therefore, stop using the pan when the non-stick coating is peeling off.
II. Things to know about non-stick pans
Today most pans on the market, from cheap to high-end, are non-stick pans with a black non-stick coating and have become very popular in every home.
Using a non-stick pan is both easy to clean and can reduce the amount of grease used to prevent food from sticking, so it has become a favorite tool in every kitchen.
However, many consumers have recently expressed concern about the safety of the non-stick coating, especially when the non-stick coating is “scratched”, can be mixed with food, or when chemicals in the non-stick coating stick “Volatilize” into the air.
PFOA – A CONTROLLED CHEMICALS IN ANTI-stick
There are also some studies that suggest that the chemical mixture in the non-stick coating (mainly PFOA) may be associated with diseases such as thyroid disorders, liver and kidney disease, cancer, infertility, etc. causing confusion among consumers. As a result, a few well-known non-stick cookware manufacturers have abandoned PFOA from their non-stick formulations.
WHEN COOKING HIGH TEMPERATURE THE NON-stick coating will start to decompose.
However, with or without PFOA, the non-stick coating can still “evaporate” or decompose at high temperatures, resulting in at least 6 toxic gases that can be released into the home’s living space.
So the key to the safe use of non-stick cookware lies in the temperature: as long as the pan doesn’t get hot above 300 degrees Celsius, the non-stick coating is safe and hasn’t decomposed/evaporated with toxic gases. up the air.
Speaking of this, you may think, you never cook above 300 degrees Celsius, so don’t worry. However, take a look at the situations below, you will be surprised to see that your pan can go up to 300 degrees Celsius very quickly if you are not paying attention:
For a thin non-stick pan, light pan weight (about 450g): if you put the pan on the stove (no oil) at high heat, the pan will reach 300C after only 1 minute 45 seconds. If the pan has 2 tablespoons of oil available on the stove on high heat, the pan will reach 300C in 2 minutes 30 seconds.
For medium-thick non-stick pan, medium weight pan (about 900g): when used to fry meat at high heat, after 5.5 minutes, the pan has not reached 300 degrees Celsius (the pan will be hot at about 240 degrees). After that, the heat of the pan will gradually increase and can reach 300C.
For thick non-stick pans, heavy pan weight (> 1kg): when used to fry meat at high heat, the pan will reach 300 degrees Celsius in 8.5 minutes.
It should be noted that when the non-stick pan is heated to a high temperature of 350°C or higher, the non-stick coating will decompose a lot and produce smoke dense enough (including at least 6 toxic gases) to cause the symptom of “polymer cold”. ” – a flu-like symptom, including headache, chills, and fever. This smoke can kill smaller animals such as domestic birds because they have weaker respiratory systems. However, to be poisoned at this level, you have to breathe a lot of smoke and in a very closed environment.
III. How to properly use a non-stick pan
1. Wash the pan with coffee when you first get it
For non-stick pans when newly purchased, you should wash them once with dishwashing liquid to clean the dirt on the surface of the pan, then heat the pan with a moderate amount of coffee and then wash it with water. for clean. This method not only helps the pan to be clean but also effectively eliminates the unpleasant odor of the non-stick coating.
2. Pour oil into the pan before the pan is hot
When using a non-stick pan, you should note that you should pour oil into the pan ( which has been dried ) first, then put it on the stove. Do not wait until the pan is hot before adding the oil because it will strip the non-stick coating, which is toxic to the user and reduces the life and quality of the pan.
In addition, when frying with a non-stick pan, you should use less fat and reduce the amount of fat to protect the health of the whole family. You can even fry eggs or toast directly in the pan without the use of oil, fat or butter.
3. Do not use cooking spray
Cooking sprays currently on the market are typically made from a variety of oils, anti-foaming agents, propellants, and emulsifiers. After a period of use, the emulsifier and many other additives will be accumulated as residue on the surface of the pan.
This layer of residue not only affects the non-stick ability of the pan but also harms the user’s health and it is very difficult to clean them. Therefore, to give flavor to the dish, it is necessary that you can apply a thin layer of butter or oil before cooking.
4. Cook on low or medium heat
To use the pan properly and safely, you should note that you should not leave the pan at high temperatures because it will cause the non-stick coating to decompose, which is toxic to the health of the user. Therefore, during the cooking process, use low or medium heat and lower the temperature if the pan is too hot or smoking.
Using at medium and low temperatures will best ensure the non-stick coating does not reduce its life.
5. Do not use pans for baking or brazing
Using a non-stick pan to cook dishes such as baking or stocking will make the pan’s non-stick coating worse, even this non-stick layer is quickly damaged and peeled off due to high temperatures. Therefore, you need to pay attention to this issue so as not to affect the quality of the pan and the safety of the dish.
6. Do not use the pan in the oven
According to the manufacturer’s recommendations, non-stick pans are completely unsuitable for high temperatures. If cooking at a high temperature, especially using a pan in the oven, it will cause the non-stick coating of the pan to peel off, seeping into the food, endangering the health of the user.
7. Do not add salt and fish sauce directly while using the pan
Seasoning directly while using the pan is one of the mistakes that many housewives often make. Adding fish sauce and salt directly to the pan when the pan is hot will cause the non-stick layer to quickly pit, reducing the non-stick ability and longevity of the pan.
In particular, you should also note that you should not use the pan to hold or store food, the surface of the pan in contact with food for a long time can also cause the non-stick coating to peel off faster.
8. Use wooden cookware for non-stick pans
Cooking utensils such as spoons, chopsticks, racks, and shovels, … made of metal will bring more convenience to the user in the cooking process, but it makes the non-stick surface of a scratched pan. As for plastic material, it is completely unsafe at high temperatures.
Therefore, cooking utensils made of wood are the best material that users should choose to protect the pan’s non-stick coating from peeling, and at the same time ensure the quality and safety of the dish.
IV. How to properly clean a non-stick pan
1. Clean when the pan is cold
To protect the non-stick coating better, you need to note that after using the pan, let the pan cool completely before cleaning. However, you should also not soak the pan for too long and need to clean it immediately after the pan cools down to avoid food residue sticking for a long time, difficult to clean.
Absolutely do not wash the non-stick pan when it has just finished cooking because the sudden temperature change will cause the pan to be deformed and the non-stick surface to be peeled and damaged.
2. Clean the pan with a soft cloth or a soft dishcloth
The use of a brush or a metal dishcloth to clean the non-stick pan will facilitate the non-stick coating of the pan to be scratched, peeled and easily absorbed into the food when cooking, affecting health. user. To be on the safe side, it’s best to clean the pan with a soft cloth or a soft dishcloth.
3. Do not put the pan in the dishwasher
According to the recommendations of experts, do not put the non-stick pan in the dishwasher for cleaning, because the high temperature and strong detergent of the machine will peel off the non-stick layer and reduce the life and quality of the pan.
To easily remove grease, fish sauce, salt and food stains in the best way, you should clean the pan with warm water , this not only helps the pan clean but also helps the pan’s non-stick ability effectively. more effective, ensuring safety for users’ health.
Read more: How to properly clean a non-stick pan
V. Some notes on preserving non-stick pans
1. Do not stack pans without a protective layer
Stacking non-stick pans on top of each other is one of the causes of the non-stick coating of the pan being scratched, reducing the non-stick ability when cooking. To keep the non-stick surface working properly, you should not stack pans without a protective layer between the tools.
2. Store the pan on high
Installing separate overhead racks for non-stick pans is one of the best ways to properly store pans. Do not hang other pots and pans on top of the pan to avoid affecting the non-stick coating of the pan.
3. Replace the pan when necessary
After a period of use, if the non-stick pan is degraded, the non-stick surface is peeled and damaged. Ideally, you should consider buying a new non-stick pan to ensure safety for the health of your family.
VI. The utility of a non-stick pan
The bottom of the pan has a 3-layer structure to help absorb heat quickly and evenly distribute heat over the entire surface. So a food that is fried, fried on a pan will cook faster, more evenly, ensuring the color and nutrients of the dish. In particular, because the heat is evenly covered and the heat level is always maintained stably, the food does not burn during the cooking process, keeping the flavor of the dish.
2. Good for users’ health
The surface of the pan is covered with a high-grade non-stick layer, helping users to comfortably fry dishes without worrying about the food being damaged, so the food will look more attractive, the food will be easier to cook. With the non-stick coating on the pan, you save a lot of cooking oil or you may not need cooking oil, but the dish is still delicious and good for your health.
3. Easy to clean
Because of the non-stick coating, when frying food on the surface of the pan, it will limit the adhesion and burning of food, so cleaning after cooking becomes very easy and quick.
4. Fuel economy
Unlike other conventional pans, non-stick pans have the ability to evenly distribute heat over the entire surface. This is extremely important to cook food faster and help save fuel, reduce living costs for the family.
5. Handy and easy to use
The pan has a sturdy, heat-insulating, fire-resistant plastic handle that is convenient to move as well as limits the risk of burning your hands when accidentally touching the pan. All the designs of the pan bring you many benefits, taking advantage of more time so that you can cook more dishes, and bringing a cozy and happy space for your family.