factory direct sales boutique double-bottom pot wok aluminum alloy pot smoke-free pan non-stick pan

Yongkang Yuchubao Daily-used Kitchen Ware Factory 14yr.

Contacts:Yang LijuanChat

Mobile:86-13325897188

E-mail:1113708729@qq.com

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Description

Zhejiang Yongkang Imperial Chef Treasure Daily Kitchenware Factory

Maintenance Instructions:

Why does a non-stick pan still produce smoke oil during use? How to deal with it?
First of all, we need to understand that the critical temperature for oil cracking/evaporation is 240°. At this oil temperature, both oil smoke will not be produced and the food will be more nutritious and delicious. When oil has oil lines, it means the oil temperature.
Smoke is related to oil temperature. If you use a high fire, the oil temperature will be too high, which will still produce smoke. High temperatures can lead to the loss of nutritional value in food. Please adjust the fire power. Because the non-smoke pan has even heat conduction, it is recommended to use medium to small fire when using it, and avoid dry burning.

Why is it best to use medium or low heat when cooking with non-stick cookware?

Because medium heat is sufficient for cooking. Generally, high heat does not speed up cooking, but wastes energy. If using high heat, make sure there is food in the pot; do not dry-heat non-stick pans with high heat.

* Do not leave the pot empty on the stove; please note for customers using an electric stove: At present, there is no unified standard for cookware in China that is compatible with electric stoves. The electric stove heats up very quickly, which may cause local overheating of the pot, leading to the chipping of the bottom of the pot or deformation of the bottom. This is a normal situation and is not subject to exchange or return. If you are concerned about the above-mentioned situation, please purchase with caution.

Update time：20250801093514