What are the precautions for non stick pans？

Why can't non stick pans make acidic food

Professor Guan Congsheng, a fluoride expert, deputy secretary general of the Non Metallic Materials Professional Committee of the Chinese Society of Corrosion and Protection, and director of the Institute of Chemical Engineering at Shandong University, said: "Polytetrafluoroethylene has a congenital defect, which is that its bonding strength is not high. Non stick pans are not completely covered with polytetrafluoroethylene coatings, and some parts of the metal surface are exposed. Acidic substances are prone to corrode metal bodies, and once the body is corroded, it will expand, causing the coating to expand and fall off on a large scale. The relevant standards of the Ministry of Health are formulated based on this principle." Professor Guan also believes that "coatings are mainly used for anti sticking, only sprayed with a thin layer, and the bonding is not reliable. Using an iron shovel to stir fry vegetables is definitely not acceptable

What are acidic foods

Acidic foods include various meats, eggs, white sugar, rice, etc. "Professor Yu Kang, director of the nutrition department at Peking Union Medical College Hospital, explained that whether a food is acidic or alkaline is not determined by taste, but by scientific means of detecting the types and quantities of elements contained in the food to make a judgment. Many of the foods consumed in daily life are acidic.

All non stick pans cannot be used to make acidic foods

Wang Fuhui, director of the State Key Laboratory of Metal Corrosion and Protection, Institute of Metal Research, Chinese Academy of Sciences, said that it depends on the materials used in the pot.

The non stick pot bodies sold in the market are mainly made of three materials:

Aluminum alloy with a thick layer of aluminum oxide on the surface;

Stainless steel, with a layer of chromium oxide on the surface, has strong corrosion resistance and slow corrosion;

Iron, iron is easily corroded by acid on a large scale, which can lift up the coating. Wang Fuhui emphasized, "Non stick pans made of easily corrosive metals such as iron should not be used to make acidic foods. Non stick pans made of highly corrosion-resistant metals should try not to make acidic foods

By using nanoceramics as a non stick coating, the pot can achieve a corrosion-resistant effect regardless of the type of metal used, allowing for the safe production of acidic foods.