korean grill tray/non-stick bakeware/portable gas stove baking tray/barbecue aluminum baking pan

 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°C. 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 is the appropriate oil temperature.
Smoke is related to oil temperature. If you use a high fire, the oil temperature will be extremely high, which will still produce smoke. Extremely high temperatures will 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.