What is the difference between a nonstick pan and a frying pan?

Frying pans and non-stick pans actually refer to two types of products. Generally speaking, there are also non-stick products in frying pans. For the actual purchase situation of users, you can consider your own demand budget and market reputation and sales. performance to decide. So about the purchase of frying pans and non-stick pans, there are many things that need to be analyzed, including material and modeling factors, which are the key parts that affect the actual effect in the later stage.

Difference between frying pan and non stick pan

The main difference is the depth. The depth of the frying pan is generally between 3-5 cm, and the depth of the frying pan is generally more than 9 cm.

Different from the shape of the pot, the frying pan is flat bottom, and the frying pan is divided into flat bottom and round bottom. What I have to say is that non-stick pans are synonymous with coated pans. Even if you use them carefully, even if it is a brand-name pan of hundreds of dollars, the coating will still fall off easily. Once it comes off, the pan will stick to the pan very easily. Delamination of the pot often occurs, resulting in a short life, so it is not recommended to buy. It is recommended to choose an authentic cast iron pan with a turtle back pattern, which is the best choice.

Which frying pan is better?

The pots and pans in the modern kitchen are becoming more and more diverse. The frying pan is favored by everyone because of its convenient frying, simple operation, and both Chinese and Western cooking. Frying pans are made of various materials and brands. How to choose a frying pan and what kind of frying pan is good?

Aluminum frying pan: The characteristic is that the heat conduction distribution is excellent, the heat transfer effect is 16 times that of the stainless steel pan, and the pan body is lighter. However, the aluminum frying pan is not easy to clean, and the fumes will be large when the oil is used for a long time.

Stainless steel frying pan: The characteristic is that the heat conduction distribution is not good, and it is easy to generate hot spots and burn the food. Stainless steel pots are heavy, difficult to clean, and easy to smoke when oil is used for a long time.

Iron enamel frying pan: Poor heat distribution, easy to burn the bottom of the pan. This type of pot is not easy to clean, and the surface is easily damaged, causing the iron substrate to rust.

Iron frying pan: The heat distribution is not good, and it is easy to generate hot spots and burn the food.

Non-stick frying pan: easy to clean, can fry and bake food without sticking to the bottom, can minimize the use of oil, and can also help reduce the intake of fat, which conforms to the modern consumer trend of pursuing low-fat and low-calorie. And it has no harm to human body.

However, if you choose a low-quality stainless steel frying pan, the outer coating may fall off after a long time, which not only affects the use effect but also is inconvenient and beautiful.

As can be seen from the above comparison, non-stick frying pans overcome most of the shortcomings of traditional pans, and thus become the most popular pan products at present.