What kind of pan is in line with our modern health requirements of pan, after all, clothing, food, housing and transportation is the vast majority of our lives, eating is the most important. Today, we will start to understand the types and characteristics of pans.
 
According to the function of the cooker, have pressure pan, frying pan, wok, stockpan, steamer, milk pan, multifunctional pan, etc.
 
According to the material, have stainless steel pan, iron pan, aluminum pan, casserole pan, copper pan, enamel pan, non-stick pan, composite material pan, etc.
 
Here to give you a brief introduction to the non-stick pan.
 
Non-stick pan beautiful shape, novel, non-stick, not paste, easy to clean, easy to wash, tasteless. Common non-stick pan substrates are aluminum, iron, stainless steel and alloys. The non-stick layer is coated, cast film, etc. The materials of non-stick coating mainly include ordinary non-stick coating and advanced silverstone non-stick coating, and good non-stick coating can make the pan cook food without putting oil at all or only putting a little oil. The cast membrane is mainly made of PTFE, the same material used in heart bypass surgery. The cast film non-stick pan has the functions of frying, frying, stewing, roasting, etc., and does not produce oil smoke under normal cooking conditions, and does not add water when stewing meat.