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Why does oil fumes still form during the use of a non-smoke pot? How should it be dealt with?
First, we need to understand that the critical temperature for oil cracking/vaporization is 240°. At this oil temperature, neither油烟 is produced nor the food becomes more nutritious and delicious. When oil streaks appear, it indicates the presence of oil temperature.
Oil fumes are related to the oil temperature. Whether using high heat or extremely high temperature will result in oil fumes. Extremely high temperatures can cause nutrients in food to be lost. Please adjust the heat level. Since the non-fume pot has uniform heat distribution, it is recommended to use a moderate or low heat setting, and dry burning should be avoided.
Why is it best to use medium or low heat when cooking with non-stick cookware?
Because high heat can achieve the desired cooking results. Generally, high flame does not speed up cooking; instead, it wastes energy. When using high heat, there must be food in the pot, and do not use high heat to dry the non-stick surface.
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