Advantages of smokeless cooking pot

Generally speaking, people who cook know that they are particularly afraid of too much smoke when cooking, especially if the fire is too high. The smoke produced by the high oil temperature is particularly unpleasant and makes the kitchen very dirty. Everyone knows that the smell of smoke can also have an impact on the human body. At this time, it would be very good to have a smokeless frying pan, but there are a lot of smokeless frying pans on the market. So, are smokeless frying pans good?

The smokeless pot is a pot made using a special aerospace super-hard special ceramic alloy containing magnetized molecules through one-time precision casting technology. The inner surface of the pot is made of computer numerically controlled micro-threaded non-stick technology, which has a "micro-air cushion heat-relief" effect, making the pot body permanently physically non-stick, without scorching or sticking to the bottom, and without producing carcinogens. The lifespan is 5-10 times that of an ordinary pot. Compared with ordinary woks, the "Clean Smokeless" wok saves oil and energy, and can save a series of related expenses for range hoods. Its unique non-coated design of the wok body eliminates the harm of chemical coatings to the human body, allowing the whole family to enjoy health and deliciousness without destroying the nutritional components of the dishes.

What is the principle of smokeless pot

The principle of a smokeless pot is to use various methods to ensure that the temperature inside the pot does not exceed the temperature at which smoke is generated. When cooking oil is put into a smokeless pot, the oil will heat up evenly with the pot. The temperature of the cooking oil when it emits smoke is about 240℃, while normal cooking only requires 160℃ to 180℃, and the temperature for stir-frying is about 200℃. Therefore, using a smokeless pot for normal cooking and stir-frying will not produce smoke. When food is put into the pot, the temperature inside the pot will drop rapidly, and continue to heat the pot body faster than an ordinary pot. The pot not only eliminates oil smoke from the source, but also stir-fryes faster than an ordinary pot. The cooked dishes are not burnt or mushy, and keep their original flavor, with higher nutritional value and better taste.

Is the smokeless pot good?

1. Environmental protection - fundamentally solve the problem of oil fume pollution, which is beneficial to plant growth and air quality improvement.

2. Save fire - This wok has a fast heat transfer speed and a long heat storage time, which can save more than 20% of gas.

3. Save electricity - When using this pot to cook, you generally do not need a range hood, which can save more than 40% of electricity.

4. Save oil - the amount of oil used when cooking can be reduced, and the cooking oil can still be clear and clean and can be saved for next use, saving up to 50% of cooking oil.

5. Save water - This pot is non-sticky and non-scorching, and is extremely easy to clean. No detergent is needed when washing the pot, which can save water and washing supplies and reduce sewage discharge.

Is smokeless pot harmful to the body?

The oil fume frying pan is made of special alloy material and is harmless to the body. The pot body can make the cooking oil temperature rise evenly during the cooking process and control the cooking oil temperature within the cooking oil cracking temperature. No matter frying, deep-frying, stir-frying or baking, no oil smoke will be generated. Fundamentally cut off the source of oil smoke.