Notes for Teflon coated non-stick POTS

Non-stick pot use temperature can not exceed 260℃, more than this temperature will occur chemical composition decomposition and melting, so can not dry burning;

Non-stick wok use temperature can not exceed 260℃, beyond this temperature will occur chemical composition decomposition and melting, so can not dry burning;
The temperature of fried food is likely to exceed this limit. The oil temperature of fried dishes usually exceeds 260℃. Common Sichuan dishes, such as sweet and sour tenderloin, fried crispy meat, hot kidney, chicken with chili sauce and so on, which are prepared with "rich oil", may exceed this temperature. So try not to use non-stick pan to do this kind of food, not only damage the coating, but also may be harmful to health;
Non-stick wok used for cooking rice, soup and so on generally will not cause harm to human body. But if it is used. And some people like to put the pot dry and red when cooking, so the temperature in the pot must be more than 260 degrees Celsius, so the use of non-stick pan must eliminate this behavior.
In order to ensure the fast and uniform heat conduction of the wok, aluminum alloy is often used as the raw material for making the wok. After the coating falls off, the directly exposed aluminum alloy part will come into contact with the ingredients, resulting in local high temperature, burnt, soot, sticky pot, overflow pot and other phenomena. Aluminum in the case of excessive high temperature, will precipitate heavy metal elements. Experts say that avoiding direct contact between aluminum and food can ensure the health of food.