SPECIFICATIONS

Applicable Stove: General Use for Gas and Induction Cooker
Brand Name: NONE
Certification: CE / EU,CIQ
Choice: yes
Diameter: 28cm
Feature: Eco-Friendly,Stocked
High-concerned chemical: None
Material: Stainless steel
Metal Type: Stainless steel
Origin: Mainland China
Pans Type: Chef's Pans
Pot Cover: no
Pot Cover Type: Without Pot Cover
Type: Pans
Wok type: Non-coating

How Stainless Steel Pans Achieve Non-Stick Performance (Not Absolutely Non-Stick)
Stainless steel pans provide conditional physical non-stick performance (without any chemical coatings), not permanent or complete non-stick properties. They have clear usage boundaries. The core mechanism and limitations are as follows:
I. Core Non-Stick Mechanisms
Oil Film Isolation
Stainless steel surfaces have microscopic uneven textures invisible to the naked eye. When the pan is fully preheated to the "water bead test" standard (a drop of water rolls quickly into a bead and evaporates completely within 3-5 seconds), poured cooking oil spreads evenly under surface tension, filling all microscopic gaps. This forms a continuous isolation oil film that prevents direct contact and chemical bonding between food proteins and the metal surface.
Steam Cushion Suspension
When the pan temperature is sufficiently high, moisture on the food surface vaporizes instantly upon contact with the hot pan, creating an extremely thin steam cushion beneath the oil film. This further reduces the actual contact area between food and the pan surface, achieving a dual non-stick effect.
II. Why It Is Not Completely Non-Stick?
Non-stick effect entirely depends on usage methods
If the pan temperature is insufficient, oil quantity is too low, or food is added to a cold pan with cold oil, the oil film cannot form or will rupture, inevitably causing food to stick.
Weak resistance to high-protein foods
Protein-rich ingredients such as eggs, fish, and chicken breast are more likely to stick than vegetables and fatty meats even with correct operation, especially delicate parts like fish skin and egg liquid.
Pan surface condition significantly impacts performance
When the pan surface has scratches, burnt residue, or oxidized yellowing oil stains, the microscopic surface is damaged. The oil film cannot adhere evenly, and non-stick performance will decline significantly.
Prolonged high temperatures destroy the oil film
Long-term dry heating or oil temperatures exceeding the smoke point will carbonize and decompose the oil film, losing its isolation effect and causing severe sticking.
Specifications: 22cm/24cm/26cm/28cm/30cm
Packing list: 1* Frying pan
Note:
1. The size is measured manually, and there will be an error of 0.5cm-2cm. Please refer to the actual product.
2. Due to different monitors, there will be a slight color difference. Please refer to the actual product.
3. This pan is not completely non-stick. It simply improves the non-stick functionality through physical properties. This depends on your cooking skills and type of food. This is a characteristic of stainless steel pots. If you are very worried about this, please place an order with caution. Thanks.


• 316 Stainless Steel Construction :Crafted from high-quality 316 stainless steel, this frying pan offers superior durability and resistance to rust and corrosion, ensuring long-lasting performance.


• 2MM Thickness :With a thickness of 2MM, this frying pan provides excellent heat distribution for even cooking, enhancing the taste and texture of your dishes.


• Eco-Friendly Material :This frying pan is made from eco-friendly materials, making it a safe and environmentally friendly choice for your cooking needs.


• Versatile Use :Designed for general use, this frying pan can be used with both gas and induction cookers, offering versatility and convenience in the kitchen.

Cooking tips:
There are some dishes that are easy to stick to the pan, such as stir-fried shredded pork, fried eggs, etc. We
will teach you some tips.
Turn on the heat (medium heat) and heat the pan (three to five minutes). Heat the oil (turn to low heat) and
heat the oil for about 10 seconds before serving.
Three factors are important:
1. Only when the pot is fully preheated can it exert its perfect physical non-stick properties: many people miss
the very important step of "preheating the pot over medium-low heat for three to five minutes" during use. They
pour oil directly and only Preheating the oil without preheating the pan may cause a little sticking to the pan.
2. Failure to turn down the heat in time when frying: Be sure to turn down the heat when you start frying. When
the fried vegetables no longer stick to the bottom, you can flip them back and forth, and then turn up the heat
slightly.
3. Don't rush to turn the food over. You can use a shovel to pile it lightly and move it back and forth before
turning it over. Food will shrink only when it is cooked, so it no longer sticks to the pan and is much easier to turn.
Of course, this is also required for frying vegetables that are easy to stick. For other vegetables, just use cold pan
and cold oil for frying. Starches are also used in cold pans and cold oils. It is difficult to master a new pot. If you
use it a few times, you will get better at it over time.
Attention:

Physically non stick, it is necessary to control the temperature of the cookware. For ingredients that are prone to sticking to the pot, such as eggs, meat, fish, tofu, shredded potatoes, etc., be sure to preheat the cookware for 1-3 minutes before pouring oil or preheating it together with oil. Wait for the oil to form oil streaks before adding the ingredients.
Multi-functional cooking -
it can cook Western dishes such as omelets and steaks, as well as Chinese stir-fries and stews.
Less oily smoke -
Uniform heat conduction can better control the oil temperature and reduce the generation of oily smoke from the source.
A daily must-
have for the family - one pot meets a variety of cooking needs and is a practical tool frequently used in the kitchen.