Non-stick cooking pots, pans, and pans today are all coated with a layer called Teflon, also known as polytetrafluoroethylene or PTFE. This is a transparent substance invented by accident in 1938 for military use. But by 1951 Teflon was used to coat metal pots and pans, creating a smooth, waxy surface that was easier to clean, bringing great convenience to cooking.
Coatings on non-stick pans that meet quality standards on metal cooking utensils are not a dangerous problem. Even if this non-stick layer peels off, if we ingest small pieces of Teflon, it will still be excreted through anal excretion.
But cooking when the pan is too hot is a different matter. Scientists also recommend that you should not use a non-stick pot or pan for too long, and should only use it for a maximum of 2-3 years.
Apply the simple tips below to ensure 100% of dishes do not break even if the non-stick pan layer is damaged:
Step 1: Place a non-stick pan on the stove, dry and heat the pan, test by pouring a spoonful of water, see the water boils and then dries.
Step 2: Pour cooking oil into the pan, wait for the oil to bubble.
Step 3: Pour eggs or food like fish… into the pan and start frying.
Note: Your piece of fish must be dry and no longer sticky with water. If it gets wet when frying the fish, oil will splatter.
Tips for turning regular pans and old non-stick pans into new non-stick ones
Use potatoes
– Materials:
+ 1 potato.
+ Table salt.
– Carrying out:
Step 1: Peel a potato, wash it and cut it in half.
Step 2: Cover the surface of the potato with salt and then rub it on the pan to remove rust stains caused by food. Next, use the remaining half of the potato to rub vigorously on the bottom of the pan or on areas where the non-stick layer is peeling off.
Step 3: Rinse the pan with clean water and dry.
Use cooking oil
– Materials: Cooking oil.
– Carrying out:
Step 1: Wash the pan and place it on the stove, then pour oil and spread it all over the pan and wait for the oil to boil.
Step 2: After the oil boils, pour the entire head into the pan and add cold oil. So you have an extremely effective anti-epidemic pan.
Use vinegar
– Materials:
+ Vinegar.
+ 1 clean sponge.
+ Cooking oil.
– Carrying out:
Step 1: Wash and dry the pan, then place it on the stove and add vinegar and turn on the stove to heat the pan.
Step 2: Use a clean sponge, dip it in vinegar in the pan and rub a few times around the surface of the pan.
Step 3: Turn off the stove and pour out all the vinegar in the pan and rinse with clean water.
Step 4: Continue to place the pan on the stove and turn on the stove until the pan is dry, then pour in a sufficient amount of oil to evenly coat the pan, wait 2 – 3 minutes for the oil to boil, then turn off the stove, wait for the pan to cool and pour the oil in the pan away.
Step 5: After pouring oil, wash the pan with clean water and use as usual.
Use coconut oil and salt
– Materials:
+ Coconut oil.
+ Salt.
+ Paper towels.
– Carrying out:
Step 1: Pour coconut oil into the pan, heat it and spread the oil evenly across the pan.
Step 2: Let the oil boil for 2-3 minutes, pour out all the oil in the pan and cover the pan with a layer of salt.
Step 3: Use a paper towel to rub the salt on the surface of the pan a few times and use another paper towel to completely remove the remaining oil and salt from the pan.
How long should a non-stick pan be replaced?
After a period of use, non-stick pans are no longer as good as new and their quality also decreases, easily generating toxic substances when used. If you find that the pan is scratched or has food stuck to it, it is best to replace it to ensure health safety.
At the same time, the best time to use non-stick pans is:
3 – 6 months: With a regular pan.
2 – 3 years: For high-end pans.
