Nonstick pans are favored by many homemakers for their lightweight design and easy cleanup. However, many overlook a crucial usage restriction: they should never be used to cook meat.Acidic substances like meat corrode metal. Once exposed areas corrode, they expand, causing the coating to peel off. If ingested, this can harm health. Additionally, following Chinese cooking habits, dishes like stir-fried shredded pork require pan temperatures of at least 300°C to 500°C. Combined with meat's high oil content, temperatures can rise rapidly, causing chemical substances adhering to the pan surface to release toxins.Finally, the Chinese habit of using metal spatulas for stir-frying can damage and peel off the pan's coating, allowing it to enter the body with food.
As early as May 1, 1990, the Ministry of Health's approved "Sanitary Standards for Polytetrafluoroethylene Coatings on Food Container Interiors" imposed two restrictions on nonstick pan use: first, they must not be used for acidic foods; second, their operating temperature must remain below 250°C.However, it is understood that nonstick pans currently sold on the market do not label this restrictive condition prohibiting the preparation of acidic foods.
In addition to avoiding meat cooking, nonstick pans should not be used for preparing acidic foods like eggs, white sugar, or rice. Furthermore, acidic foods such as tomatoes, lemons, strawberries, hawthorn berries, and pineapples are also unsuitable for nonstick pan use.
When cooking with nonstick pans, avoid excessive heat and never dry-heat the pan. Use bamboo utensils for stirring to prevent scratching the surface and damaging the coating. Ultimately, we recommend using cast iron cookware, such as traditional black iron skillets. Their slow heat dissipation prevents rapid temperature spikes, ensuring safer cooking for you and your family.