Perhaps many people don't know that the market for "non-stick pans" is far larger than the market for traditional iron pans.
Because, the average lifespan of a non-stick pan is only 8 months(Data from the "2022 China Kitchen Kitchenware Market Analysis Report"). Buy it bad, buy it if it's broken, and then buy ......And so on and so forth.
On the other hand, the service life of traditional iron pots can be as little as three or five years or as many as decades, which is the underlying reason why iron pots will not be "repurchased".
As a home blogger and food lover, there's no denying that I change pots no less than twice a year. And when I experienced all kinds of non-stick pans, I finally switched back to the "iron pan". In this issue, Meijia will combine its own experience and the feedback of many fans to talk about those things about non-stick pans and iron pans
It must be admitted that in almost every family, there is a non-stick pan. Putting aside the advantages and disadvantages of non-stick pans, the pots that are mainly promoted by merchants on the market belong to themThe proportion of "non-stick pans" is the largest
After all, there are so many types of non-stick pans :
Like the "Maifan Stone Non-Stick Cooker", "Honeycomb Non-Stick Cooker" and "Ceramic Non-Stick Cooker" that we commonly see, all belong to the category of "non-stick pan".
"Penetrating" non-stick pan, of course, can attract the attention of users the most, plus ** is not expensive, so more and more people are beginning to invest.
Of course, in my opinion, the "pleasing" of non-stick pans is inseparable from the following 4 advantages:
It's really "non-sticky"; (Whether it's stir-frying, stewing or grilling, the biggest advantage of a nonstick pan is that it's very smooth and can do everything without sticking).
The pot body is relatively thin, relatively light in the hand, and more friendly to female users; (This is also an indisputable fact.) It is undeniable that female users are still the "main force" of the kitchen, and the "weight" of the pot body has become one of the factors influencing investment decisions. In particular, "Maifan stone non-stick pan", the most popular)
Here, by the way, popular science:
I believe that people who have used the "Maifan Stone Non-stick Cooker" know that in fact, its weight is "lighter" than the traditional non-stick pan, so the sales volume in the market is also considerable. And at the end of the day, it's because Maifan Stone is"Aluminum alloy" + "Teflon".of the combination.
The traditional non-stick pan is a combination of "iron", "stainless steel" + "Teflon". Even Xiaobai knows that aluminum alloy is of course the lightest. So this is also the reason why Maifan stone is so popular.
Heating is relatively fast; (Because the body of the non-stick pan is thinner, it heats up faster, and the cooking efficiency will be higher).
Easy to clean. (This is also an advantage of nonstick pans.) Because the non-stick pan can "keep out" the grease and ingredients, every time you finish frying and cooking, the inside of the non-stick pan is still kept clean as new, and you only need to scrub or even rinse it gently).
The "4 advantages" of the non-stick pan mentioned above are the key to its love. However, as the frequency of going to the kitchen increases, those who come to understand that the disadvantages of non-stick pans seem to be more obvious.
Compared with the advantages of non-stick pans, only after really using them for a long time will you know that the "disadvantages" of non-stick pans will gradually be exposed. And this is also the main reason why people who come to buy pots again will not choose non-stick pans:
There are requirements for spatula; (I don't know if you have noticed that when choosing a non-stick pan, merchants generally come with a silicone spatula .......)To put it bluntly, I am afraid that you will destroy the coating with a shovel or stainless steel shovel).
The coating is easy to peel off; (It is an indisputable fact that the coating itself is attached to the surface of the pot body, so it is easy to fall off during daily use).
Peeling off and decomposition of the coating, affecting food safety; (Although the critical decomposition temperature of Teflon is 350, general stir-frying and frying will not cause its decomposition, but if it is accidentally dried and burned, it will complete the decomposition in a very short time, which will affect the safety of the diet).
After the coating comes off, it will become "sticky" and difficult to clean; (Even a little peeling off of the coating can lead to sticking to the pan and is very difficult to clean).
The service life is too short; (As I mentioned at the beginning, industry data shows that the average lifespan of a nonstick pan is only 8 months, which means that it has less than a year to replace.) If used properly, the service life may be extended, but generally not more than 2 years, which means that the input cost will continue to increase).
The "chicken ribs" of non-stick pans, I believe everyone has experienced it. Compared with non-stick pans, the advantages of "iron pans" are more obvious.
In the past, to tell you the truth, I wouldn't use an iron pan, but I bought a non-stick pan again and again, and I felt that I had been spending money in vain. Later, I had to choose an iron pot. Because under the premise of proper use, the iron pot not only does not stick to the pan, but also the more you use it, the better it is! This is also the feeling that many fans have brought to me.
First of all, let's talk about the "iron pot":
In fact, not all iron pots on the market are worth investing in, because at least there are "pig iron pots" and "wrought iron pots".
The picture shows a "cast iron pot" (cast iron pot).
In fact, "pig iron pot" and "wrought iron pot" are very easy to distinguish. The former is made of molten iron melted at high temperatures and cast into a mold, so it is also called a "cast iron pot". The characteristics of this pot are:
Heavy (not easy to carry with one hand); Poor thermal conductivity but good heat retention; Prone to rust.
The "wrought iron pot", in fact, is also called "fine iron pot", simply put, it is completed through calcination, forging, forging, hammering and other processes. The characteristics of this pot are:
Thin; Fast heat conduction (suitable for stir-frying); After boiling, properly maintain the "non-stick pan".
In fact, from the above analysis, it can be seen that for most people, "wrought iron pot" is more worthy of investment than "pig iron pot". And the daily maintenance is not complicated. The once smash hit Zhangqiu iron pot is a typical "wrought iron pot".
The reason why wrought iron pan is irreplaceable is not only because it is used properly "non-stick pan", but also has the following advantages:
There is no requirement for a spatula, no need to deliberately choose a silicone shovel or a wooden shovel, an iron shovel or a stainless steel shovel can be used;
Because there is no coating, the service life is very long;
Under the premise of proper maintenance, the more you use it, the better it will be. (I believe that people who have been using wrought iron pots for a long time will feel the same way).
As an indispensable kitchenware in the kitchen, the "pot" is not only related to the taste of cooking, but also affects the kitchen experience. Therefore, it is also recommended here that when buying pots, you must not be careless.
A durable and easy-to-use pot is the most worthy of investment. In particular, the "iron pot" has a degree of practicality that cannot be replaced by a non-stick pan.