Non-stick at high temperatures may produce toxic gases?
Nonstick Cookware is dry, if sustained, reaching a high temperature, non-stick coating may smoke, gives rise to a temporary flu-like symptoms, but not long-term impact on the body. In fact, if the cooking oil and fat food is heated to 200 -220 Celsius, while in non-stick coating started smoking before the food edible oil and fat will be burned, smoke, fumes will be produced irritate the eyes and throat. If you can keep cooking when cooking place with proper ventilation and cooking methods, the above situation can be avoided.
DuPont recommended by the manufacturer to license the 260 degree temperature mean? Why set at 260 degrees?
DuPont to 260 Celsius, the normal cooking as a family the maximum temperature, it is recommended to the global family. This temperature is recommended in Europe and the
Aluminum Casting have been adopted in many markets. Meanwhile, DuPont and our Nonstick Cookware Manufacturers are also subject to license the country's relevant standards and regulations.
DuPont produces Teflon brand non-stick coating, supplied to different Nonstick Cookware manufacturers its own brand of Nonstick Cookware products. We will use the Celsius temperature of 260 to provide recommendations to the use of Teflon? Non-stick coated cookware franchise manufacturer as a reference. We believe that our manufacturers will license them in the best way to communicate with consumers. We need to emphasize that: Do not Nonstick Cookware dry on the fire. This will not only undermine the dry non-stick coating, will also cause damage to the cooker.
260 Celsius under use, you can maintain a permanent non-stick performance Nonstick Cookware.
Teflon non-stick coating was first used in cooking in Europe, the now nearly 50 years history of safe use. Now, in the United States, with non-stick coated cookware rate to 90%.
Metal Halide Lamp, Teflon non-stick coating line with the U.S. Food and Drug Administration (FDA) and the U.S. Consumer Product Safety Commission (CPSC) strict product safety requirements. Teflon non-stick surface in the last century the late 80s into the Chinese market for domestic family health, natural, relaxed way of life made their own contribution to the formation.
The use of DuPont Teflon non-stick coating was very strict licensing manufacturers, the choice of materials from the kitchen to the product design, process technology, has a strict quality control standards to ensure that Teflon? Non-stick coated cookware in families in the use of security. As long as consumers follow product instructions for use do not have to have security concerns.
With Nonstick Cookware popular in Chinese households, the majority of consumers want to know the relevant scientific knowledge and use of common sense. DuPont special in the following virtual question and answer form, to provide consumers with some useful information.
Nonstick Cookware you can use how long?
Nonstick Cookware life depends on the
Coach Bags of use, cooking of the base material, and the use and maintenance. For example, European consumers can often continue to use pans with for many years.
Do you consider the Chinese culinary habits? Why can not non-stick and dry?
With Teflon non-stick non-stick coating is suitable for Chinese food cooking needs. "Dry" refers to the pot did not put anything, neither oil or water, no food, but the empty pot on the fire heat. In the non-stick pan is preheated and then added the oil is completely no problem. We need to emphasize that: Do not Nonstick Cookware dry on the fire. This will not only undermine the dry non-stick coating, will also cause damage to the cooker.
Our DuPont Teflon Shenzhen Technology Center conducted a test of the kitchen. We are licensed manufacturers in China have also been testing Chinese-style cooking. These test results show that Chinese dishes such as fried pork cooking , fried fish, fried meat and
Surface grinding machine, soup, fried eggs, etc. temperatures are 100 to 250 Celsius between. From a temperature point of view, Chinese cuisine and Western cuisine is insignificant, the normal Chinese cooking does not make the temperature high enough to damage Nonstick Cookware level.
At the same time, we draw the consumers attention, edible oil at 200 -220 Celsius when the general began to release a lot of smoke, to stimulate the eyes and throat were cooking. At this point, who should be cooking the food or the pot off the fire or extinguish small. Therefore, normal cooking does not make the temperature rise to the extent of damage to cookware. Of course, if improperly used or destructive use of Nonstick Cookware, not only will burn food, reach the purpose of cooking, and will
Valve manifolds the cookware.
