Hi everyone!
In response to the request from the audiences
I'm going to introduce you my own nonstick pan today
I feel like people had some confusion and misconception when it comes to the nonstick pan
So let's start with the basics of the nonstick pan
First, these nonstick pan with the coating on the surface
The most common coating is the Teflon
Teflon is the brand name
The chemical name is Polytetrafluoroethylene
The abbreviation would be PTFE
Most nonstick pans use Teflon as their coating
But there were some negative reports on Teflon
Few years ago
Which made people distrust this chemical
Actually, Teflon will only become unstable
When it reaches 260℃
When unstablelized, it releases a kind of nocuous gas
According to the report
This kind of gas could kill birds
As for human
It is still unanswered
I don't really care much for things that are not confirmed.
But I understand that this worries a lot of people
For it's potentially toxic
So there are something to be aware of
When using Teflon
In recent years
There is this kind of ecological nonsticking coating
For example, this pan right here
doesn't use Teflon as its coating
But it doesn't mean
It does not contain polytetrafluoroethylene
Because Teflon is just a product
Manufactured by certain company
They applied for the patent and named it as Teflon
And my pan right here
The coating is another patent from another company
So even though it is not called Teflon
It could still contain polytetrafluoroethylene
And why is it ecological
Because it had improved the process of manufacture
The traditional Teflon usually contains another kind of
nocuous material which is potentially toxic
That particullar kind of material could do harm to the environment
And possibly toxic to human body
It's called PFOA
So the ecological pan normally doesn't contain PFOA
But it still contains PTFE
I hope this clears up some ot the misconceptions
And besides all the traditional Teflon
And the upgraded version of Teflon
Now there is a newer type of nonsticking pan
Which is the pan over here
It is said that the coating on it is Titanium
By Minimizing the metallic titanium into very fine powder
And the use of high temperature spraying on the inner side of the pan
To form the coating
It has a competitor which is called the diamond coating.
It is said that diamonds were processed
by high temperature technique in order to form the coating.
Although these techniques sound very cool
But basically,
both titanium and diamond coating
Didn't really give up using polytetrafluoroethylene
If you feel this pan with your hands,
The titanium nonsticking pan doesn't feel any different
Apart from the traditional Teflon pan
Because it used the metal titanium
To reinforce the performance of polytetrafluoroethylene
There is another flaw when it comes to Teflon:
The hardness isn't impressive
This is why you don't use metal spatulas
With most nonsticking pans
Only wooden or plastic spatulas are accecptable
This titanium coated pan right here
Is highly reinforced in terms of hardness
of the Polytetrafluoroethylene
So it claims that you can use the metal spatula with it
But of course I wouldn't do that
Anyways, these two pans are the representative of
The non-sticking pan collection
There aren't so many differences between the two per se
As long as it is nonsticking coating
There will be Teflon or something similar to Teflon in it
Actually you can see this on the product introduction
Because the boundary between the stable and unstable
Of Teflon is 260℃
So if you read the introduction saying the pan
Can bear up to 260℃
Then you know Polytetrafluoroethylene is in it
So pay more attention
When using nonsticking pans
First, don't overheat the pan
Don't heat the pan over high heat for no reason
No matter what you cook
You better cook it over medium heat
So nonsticking pan is not so suitable
For Chinese fried dish
Nor is it good for cooking steak
Like I said before
You need to preheat the pan to a very high temperature
before you cook a steak
And this will definitely destroy
The nonstick coating of the pan
Besides the coating in the inside of the pan
The coating outside the pan is also very important
Because now we know that
There are some temperature demands
To the nonsticking pan when it comes to coating
So the body of your nonsticking pan
Goes better if it's made from materials that can be heated evenly
So when you are heating the pan
The bottom of the pan won't be overheated
It could extend its life
Like this pan over here
The body is completely made with aluminum
The heat conduction of aluminum is very good
So it will be heated evenly
And the bottom of the pan is this kind of stainless steal
With layers
The benefit of it is that you can also use this
Aluminum nonsticking pan on the induction cooker
And the layers help to heat evenly
This pan over here
The body of this pan is made out of stainless steel
And it has layers covering the entire pan
There is one layer of aluminum between stainless steel
To reinforce the heat conduction
About the conduction of the stainless steel
And the function of layers of stainless steel
I will go in depth later when we discuess more about
The stainless steel pot
Anyways, when you are selecting a nonsticking pan
Besides looking for the right coating,
it is advised that you also pay attention to the body of the pan
The body shouldn't be too thin
At least the bottom of it shouldn't be too thin
The pan with certain thickness at the bottom
Promises the evenness of heating
And the last but not least,
no matter which nonsticking pan you choose
You have to be aware of the fact that
nonsticking pans are expendable
No matter how careful you are when using it
The nonsticking coating will be wore down
And it looses its non-sticking ability gradually
The basic nonsticking pan will start to be less
consistent in terms of nonsticking after half a year
But the improved coating like this
Will be worn down about a year later
And the coating with new technique like this
Will probably last for 2-3 or even 3-4 years
No matter which coating the pan uses, there is a certain life span to it
So keep this in mind
When you are looking for a non-sticking pan
Lastly, I'm going to talk about the very popular
Ceramic coating for a bit
I bought a nonsticking pan with ceramic coating
Few years ago
But I didn't really enjoy using it
Because this ceramic coating is actually a kind of gel
That simulats the texture of ceramic
It's not the real ceramic
It's hardness only goes as far as vitreous enamel goes
The vitreous enamel coating in the vitreous enamel pan
It is very hard and wear-resisting
But not so impressive in terms of non-sticking
It will probably stay in good condition during the first few months
But it wouldn't take long before you find out its inconsistency
Personally, I prefer to use this kind of nonsticking pan
With nonsticking coating
Let me demonstrate what a good nonsticking pan
Should be like
I preheated this nonsticking pan over medium heat
Before using it
But don't preheat it for too long
And toss in an egg without adding oil
Alhough it is said that my pan could be used
With metal spatula
But I prefer to use the wooden spatula
Or this kind of heat resistant plastic spatula
Take a look
I didn't add any oil and the egg doesn't stick on the pan
You can move it freely in the pan
This is what a good nonsticking pan should look like
Generally speaking, every nonsticking pan
Would perform like this when it's first bought
The problem how long would it last
I think we are almost done here
Hopefully after introducing these basic knowledge
Of the nonsticking pan
you will be able to choose a right one for yourselves
I will be introducing other pans and pots with different materials in the future
Like the stainless steel, copper, and casting iron pan
As for this show, Amanda's Taste,
I will try my best to update the latest episode
On every Wednesday night
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Thank you for watching
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See you next week!