First place: Supor oil-free pan
Advantages of Supor smokeless pot: 1, Supor alloy pot is generally divided into three layers, five layers and seven layers of stainless steel, each with its own characteristics.
Three layers of stainless steel: stainless steel+aluminum+stainless steel. Adding aluminum can improve the heat transfer effect and solve the problem of pot discoloration;
Five layers of stainless steel: stainless steel+medium (usually carbon steel)+aluminum+medium (usually carbon steel)+stainless steel. The thickness of this pot body is generally1.85-2.3mm;
7-layer stainless steel: stainless steel+aluminum+medium+iron+medium+aluminum+stainless steel. Adding iron can play the role of magnetic conduction, thus facilitating the induction cooker.
2. In the structural design, it adopts humanized design, which is convenient to use.
(1) Supor soup pot has an embedded lid to prevent the water in the pot from overflowing, and both ears have mouths to facilitate the pouring of soup;
(2) Supor pot bottom adopts a unique honeycomb concave inner pot bottom design, or the concave pot bottom design is changed to a flat bottom design, which greatly increases the heating area and speeds up the cooking process;
(3) Supor pot cover is made of tempered glass, which can be seen when cooking; Some pot covers will be closed inside, so that the pot cover and the pot body can be closely combined to ensure that nutrients are not lost during cooking;
Second place: ASD oil-free pan
Advantages of ASD lampblack cooker: it integrates the principles of conduction, convection and radiation, and has high thermal conductivity. It is four times that of 175 iron, with fast heat transfer, uniform heating and no local high temperature. When cooking and heating, the temperature difference in the pot will not be higher than 50℃, so there is no need to increase the heat, and it will only be kept at the critical temperature of cooking oil pyrolysis and volatilization of 240℃? Therefore, there will be no worrying oil fume, which fundamentally eliminates the occurrence of oil fume and avoids the problem of excessive radiation generated during the operation of the range hood. In addition, the inner and outer surfaces of the pot adopt the computer numerical control finely carved micro-thread non-stick process, which has the function of "micro-air cushion thermal slow conduction", so that the pot body is permanently physically non-stick, has no scorch, does not stick to the bottom, and has no carcinogen, and its service life is 5- 10 times longer than that of ordinary pots. Necessary tools for family life. The special one-time precision casting technology of aerospace superhard special ceramic alloy containing magnetized molecules is adopted.
Third place: Shuangliren oil-free pan
The advantage of ZLIREN lampblack pot is that the temperature in the pot will not exceed the temperature of lampblack produced by various methods. When cooking oil is put into a smokeless pot, the oil will heat up evenly with the pot, and the cooking oil fume temperature is about 240℃, while normal cooking only needs 160℃ to 180℃, and the frying temperature is about 200℃, so normal cooking and frying in a smokeless pot will not produce oil fume. When food is put into the pot, the temperature in the pot will drop rapidly, and the temperature in the pot will rise faster than that in the ordinary pot through continuous heating. The pot not only sweeps away the oil smoke from the roots, but also cooks faster than the ordinary pot, and the cooked food is not burnt or burnt, original and original, with higher nutritional value and better taste.
Oil-fume-free pan principle
The principle of oil fume-free frying pan is to make the temperature in the pan not exceed the temperature of oil fume by various methods. When cooking oil is put into an oil-free frying pan, the oil will heat up evenly with the pan, and the cooking oil fume temperature is about 240℃, while normal cooking only needs 160℃ to 180℃, and the frying temperature is about 200℃, so normal cooking and frying with an oil-free frying pan will not produce oil fume.
When food is put into the pot, the temperature in the pot will drop rapidly, and the temperature in the pot will rise faster than that in the ordinary pot through continuous heating. The pot not only sweeps away the oil smoke from the roots, but also cooks faster than the ordinary pot, and the cooked food is not burnt or burnt, original and original, with higher nutritional value and better taste.
In fact, the smokeless principle of oil-free frying pan is not complicated, that is, using the thermal conductivity of superconducting materials to control the oil temperature below the boiling point of oil 240℃, and then using the heat storage characteristics to reach the temperature above 180℃ of fried food, which not only saves energy without destroying the nutrition of food, but also eliminates the generation of lampblack, thus determining the four functions of oil saving, gas saving, health and nutrition.
? Several key points in purchasing oil-fume-free pan
Healthy and unhealthy, the first choice is no coating and oil smoke. The reason why it is called a healthy pot has three meanings. One is to eliminate the harm of oil smoke, the other is not to destroy food nutrition, and the third is that there is no chemical coating to prevent carcinogens from infiltrating into the human body. The first two health meanings of most brands of smokeless pots are easy to realize. The significance of uncoated is to deceive the world and beautify the coated pot into manganese-titanium alloy and black gold sand, so the key to choosing a healthy smokeless pot is uncoated. The identification method is simple. The uncoated pot does not use chemical coating to achieve non-stick effect, and it must rely on finely carved micro-threads on the inner surface to achieve physical non-stick. Therefore, some smokeless pots without microfilament on the market will either stick to the pot or do chemical coating, and the cost of these pots is relatively low, generally not exceeding that of 200 yuan.
The magic micro-thread, which determines the quality of the pot, is very particular about the technology of the internal and external threads of the smokeless pot. There are three kinds of threads: micro-thread and fine thread in the pot, and coarse thread and fine thread transition outside the pot. Among them, ceramic micro-threads have the highest quality, are more delicate than fine threads, and have excellent physical non-stick effect. Its characteristics are: the thread is not obvious visually, and the existence of the thread can be felt by hand. This kind of pot is the most popular product in the market at present, and this technology is unique to the 2005 clean smokeless brand smokeless pot 3 132 series.
Life is not long, dare to fall. Generally, the life of smokeless pot is longer than that of ordinary pot, because the hardness of smokeless material is much higher than that of traditional pot. Hardness of smokeless pots on the market can be roughly divided into 1300MP and 2000MP. 1300MP is made of dark color, with relatively low cost and relatively weak fall resistance, and its service life is generally 5- 10 years; The material of 2000MP is silver blue and bright. This pot can fall from18m without damage, and its service life can reach 15-20 years.
Humanized double handles are scientific and environmentally friendly. Because the material of smokeless pot is 1.5-2.5 times heavier than that of ordinary pot, coupled with fast heat conduction and more heat storage, the pot temperature is high. Therefore, in order to adapt to the use of middle-aged and elderly people, the design of double handles is particularly critical, which is humanized and avoids burns and accidents in the use of middle-aged and elderly people.
Because there are many smokeless pots on the market, sometimes people buy them and find that they are not. Therefore, Bian Xiao suggested that if you need to buy a smokeless pot, you can refer to the above three brands. These three brands are the best smokeless pot brands at present. Not only that, Bian Xiao also teaches you a way to tell whether it is really a smokeless pot, that is, put it directly on the induction cooker to see if there is smoke after firing. If not, it is true.