The reasons why I am very satisfied with this pan
Problems with non-stick pans (including famous brands):(1) The non-stick coating will fall off after a short time and the pan will stick;(2) The pan is easy to deform;Problems with iron pans:(1) The temperature of the entire bottom of the pan must be at least 200 degrees Celsius, and oil must be added to prevent the pan from sticking. This is because temperatures above 200 degrees Celsius will cause the small holes on the pan surface to open and then fill with oil, preventing the food from contacting the surface of the iron pan. However, if a part of the pan does not meet this condition, the food will contact the iron pan and cause it to stick;(2) The smoke point of oil is generally below 200 degrees Celsius, so cooking not only fills the room with oil smoke, but also destroys the nutritional content of the oil and produces carcinogens;(3) After washing with detergent, the pan needs to be maintained, otherwise it will rust. If it is just rinsed with hot water and wiped dry, there will be a lot of bacteria and carcinogens in the pan;There is nothing wrong with this pan:(1) I think the coating and base material of this pan are both aviation aluminum. The coating should be "aviation aluminum + some kind of ore" (their patented technology?) sprayed onto the surface of the pan body, which is also aviation aluminum. This completely solves the problem of easy wear and peeling of the coating, so it can be used for 200 years (Figure 4);(2) As long as it is used normally (for example, do not add cold water to the hot pot and let the hot pot cool naturally), the bottom of the pot will not deform. Since the bottom of the new pot is very flat and fits perfectly with the glass surface of the electric stove without any gaps, all the heat enters the pot body, which is a bit like the high heating efficiency of an electric kettle in water. I am now using medium heat, which is equivalent to the high heat of the pot with a deformed bottom before;Actual use cases:(1) Yangzhou fried rice (medium heat). Rice has a lot of starch and is easy to stick to the pot. Fresh shrimp has a lot of protein and is also easy to stick to the pot. Frozen corn kernels, peas, beans, and spinach chops will release water after heating and are also easy to stick to the pot. My new pan does not stick at all (Figure 1a shows the pan when frying rice, Figure 1b shows the pan after frying rice), but my other brand-name non-stick pan with some non-stick coating peeling off sticks badly (Figure 1c);(2) Frying fish (medium heat). Fried fish easily sticks to the pan. The new pan does not stick during the frying process (Figure 2a), and nothing in the pan does not stick after the bean curd fish is cooked (Figure 2b), bean curd fish (Figure 2c);(3) After I boil water in a frying pan and pour it out, there is not a drop of water in the pan. It is completely dry, just like a pan that has been wiped dry (Figures 3a and 3b)!