A while ago, Li Jiaqi recommended non-stick pans because of live broadcasts
But in the live broadcast glued the pot and “overturned” caused heated discussions
Well, the claims on the market today
“Stainless non-stick”, “non-stick” “no (less) oil smoke” iron pot
Do you really have these features?
How should consumers choose?
Don’t panic!!!
Recent
The Consumer Protection Commission of Jiangxi Province conducted a comparative test on 16 samples of iron pots
Subor, Aishida, Podu, Double Crown and other brands of iron pots
What is its quality?
Let’s look down
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Among the 16 samples, 10 uncoated iron pots were included, including Subor, Aishida, Jiaodahuang, Zhensanhuan, Shunda, Qingzhan, Top 100, and Xintian;
There are 6 models of coated iron pots, the brands are Subor, Aishida, Podu, Double Crown, Bonsney, MAXCOOK.
Test results
First, in terms of safety performance, the safety performance of 16 samples all met the national mandatory standard limit requirements, but in the flame retardancy test of the handle, the sub-handle of the Bonsney wok had molten matter dripping, which posed certain safety risks.
At the same time, this comparative test specifically tested the migration of iron. Among the 16 samples, the iron migration values varied greatly, among which the top 3 were Aishida stainless iron pot (1613 mg/kg), Shunda uncoated fine iron wok (976.8 mg/kg), Qingzhan elegant true stainless iron wok(908 mg/kg), and the top 4-6 were Zhensanhuan handmade iron wok (556 mg/kg), Jiao Dahuang free fine iron wok (494 mg/kg), and Top 100 Chinese pig iron pot (102.6 mg/kg). The iron migration of the other 10 iron pots was less than 50 mg/kg. It can be seen that in the actual use process, the migration of iron is still very high.
Second, in terms of performance, “stainless steel”, “non-stick”, “no (less) oil smoke” and “energy storage” and other functions have different performances.
1. “Stainless steel” performance aspect.
Uncoated iron pan only
Astar precision cast iron pan can achieve stainless steel
, the rest failed to achieve stainless steel. Even the stainless Cooking Emperor Fine Iron Wok, Qingzhan Elegant Stainless Stainless No Lidless Wok, Aishida Stainless Iron Pot, and Subor Stainless Iron Stir-fry Iron Pot failed to achieve stainless steel. Coated iron pan removed
Bonsini wok failed to achieve stainless performance
In addition, all other can achieve stainless performance.
2. “Non-stick” performance aspect. Coated iron pans can meet non-stick requirements
。 Some uncoated iron pans can also meet the non-stick requirements, such as Top 100 Chinese Pig Iron Pots, Aishida Precision Cast Iron Pots, Subor Good Helper Precision Cast Iron Pots, and Shunda Uncoated Fine Iron Woks do not claim non-stick, but they are also non-sticky. And uncoated iron pans that claim to be “non-stick”
Zhen Sanhuan handmade iron pan wok
, but failed to achieve its declared non-stickiness.
3. In terms of “no (less) oil smoke” performance,
The test results found that 8 samples achieved “no smoke” or “less smoke”. However, the MAXCOOK non-stick fine iron wok claims to be “less oil smoke”, but there is oil smoke visible to the naked eye in the test.
4. In terms of “energy storage” performance,
Among the 16 samples, only the double-crowned Maifan stone non-stick pan claimed “concentrated energy”, but the test results showed that it could not meet the energy storage requirements. Among the 16 samples, only Subor Helper precision cast iron pot met the energy storage requirements, and the water temperature was 70.4 °C.
Third, in the user experience index, the weight of the pot body (grammage), the heating uniformity of the pot body and the surface temperature of the handle (including the twist of the pot) are quite different.
In the user experience indicators, the torsional strength of the handle and the fit between the lid and the body of the pot of all samples meet the requirements. The coating wear resistance, coating adhesion fastness, and acid resistance of the pot body of the coated iron pan also meet the requirements.
The obvious difference in the test results of user experience indicators mainly lies in the weight of the pot body (grammage), the heating uniformity of the pot body and the surface temperature of the handle (including the twist of the pot). The body of the Zhensanhuan handmade iron wok has excellent heating uniformity, followed by the Cooking Emperor Fine Iron Wok, Subor Stainless Iron Wok and Xintian Pure Iron Wok. The Xintian pure iron wok has the problem that the pot body is too light, and the pot body is relatively thin. In addition, in the surface temperature test of the handle (including pot twist), the temperature of the secondary handle of the Xintian pure iron wok reached 117.5 °C, which was higher than the safety line of the plastic handle not exceeding 70 °C, which was a potential safety hazard.
Fourth, there are many problems with label identification in the sample.
Among the 16 samples, 6 labels lacked some elements required by the Product Quality Law, and there were problems such as failure to mark the main material information, failure to mark the implementation standard, and no product inspection certificate. For example, the labels of Subor Good Helper Precision Cast Iron Pot, Shunda Uncoated Fine Iron Wok, Qingzhan Elegant Stainless No Lidless Wok, and Double Crown Maifan Stone Non-stick Pan do not indicate the main material information; Shunda uncoated fine iron wok, Podu Mai Fan stone non-stick pan did not find the inspection certificate; The Zhensanhuan handmade iron pot wok is not marked with the implementation standard information.
Consumption tips
When purchasing and using iron pots
Note the following:
First, iron pot claims and variety, purchase on demand.
When purchasing, please do not believe the function claims, should be based on brand, word of mouth, price, type of pot and pan and other aspects of comprehensive judgment.
Second, to distinguish the coating, you should also look at the label and instruction manual.
This comparative test found that through the product name, it is impossible to accurately determine whether the pot is an uncoated iron pan, and it needs to be judged by looking at the label and instruction manual. In addition, consumers do not have to worry too much about the safety of coated iron pans. From the perspective of the heating uniformity of the pot body, the uncoated iron pan is better than the coated iron pan; However, from the perspective of “stainless steel” and “non-stick” performance, coated iron pans are generally better than uncoated iron pans.
Third, the uncoated iron pot should be “opened” for maintenance before the first use.
Most of the uncoated iron pans have different degrees of corrosion after the salt water corrosion resistance test, and even if they claim “stainless steel”, they cannot achieve stainless function. therefore
suggestion
Before the first use, follow the instructions in the product manual to “open the pot”.
4. When the coating is damaged, the pot should be replaced in time.
When using a coated pot, avoid damaging the surface of the coated pot with sharp spatulas and other metal utensils. Damage to the coating can lead to a loss of performance by the coating. In addition, the coating material that has fallen off and the substrate of the pot is exposed after the coating is peeled off, which may be a safety risk, so when the coating is damaged, attention should be paid to replacing the pot.
[Source: China Consumer News]
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