Comparison on non-smoke cookware
The cooking oil in the cooking temperature achieved 240 degree then can produce massively irritate the nose by the smell haze, in addition other factors, form the gas, the fluid, the solid 3 states pollution. Uses kitchen's exhaust fan can only shift 70% of oil smoke from the room environment to the atmospheric environment, it cannot the thorough settlement oil smoke contamination concern.
The non-smoke pan applies with the high tech heat conductivity technology, it change the ordinary pan heat transfer way, automatically controls temperature, the cooking oil temperature constantly keeps within the decomposition and the volatility critical point, achieved the non-smoke the effect when stir-fried dish, ceased the pollution from the source. after examination, ordinary pan stir-fried dish discharges the oil smoke density to be more than 58.0 mg per cubic meter, when non-smoke pan stir-fried dish, the oil smoke discharges the density to be smaller than 3.0mg each cubic meter, there is 19 times differed.
In the cooking oil smoke composition compound at least 300 different kinds of virulent chemical composition which holds the lots of proportion, it has the lung toxicity, the immunity toxicity, it will suddenly cause cancer to the human organ, it is not allow to neglect to the human body health harm. The medical research indicated that, the Chinese overwhelming majority housewife does not smoke, but actually the lung cancer high yields the crowd. Easy to be senile, contracts the cardiovascular disease, blood vessel of brain sickness, the digestive tract disease and so on, this all is because year to year the tired month and the oil smoke has the social dealings, frequently in the inspiration oil smoke the fat oxide compound and so on the deleterious substance result; In the cooking profession, the pharyngeal cancer disease incidence rate is higher than other occupations; The expert studies also indicated, prepares in meal time in the kitchen, in the inspiration oil smoke includes one kind of carcinogen DNP, is 188 times breathes the outdoors air. If used the non-smoke pan stir-fried dish, can effective avoid smoking the cooking oil cigarette, the enhancement physique, enhances prevents disease the disease-resistant ability.
With the non-smoke pot, the cooking oil will not carbonize, and decomposition volatility, greatly reduces the amount of oil used: Fries the green vegetables to be possible to save oil 30%; Fries the egg to be possible to save oil 45%; Fries peanut to be possible to save oil 60%; The wheat pancake may save oil 90%. The non-smoke pot also has the heat storage function, its thermal efficiency reaches as high as 114,200 cal, 8 times as ordinary pot, the consumption greatly reduces. Air is more fresher, the kitchen is clean, also may save the big bugs on the clean expense. The multiple benefit, the economy also is materially beneficial.
The normal stir-fried dish maintains at 200 degrees about the best stir-fried dish temperature. The cooked food not burnt and does not stick, will not carbonize, will not badly changes nutrition ingredient and so on vitamin, chlorophyll cannot destroy, the foods are fresh and tender, fragrant crisp is delicious, keeps the ordinal juicy and tastes.
| Comparison | Normal Cookware | Non-Smoke cookware |
| oil smoke | have smoke | no smoke |
| technology | simple heat conduct | thermo control new material |
| temp. differences centre/edge | more then 100 degrees | less then 50 degrees |
| heat regeneration | 14,400 cal | 114,200 cal |
| temp. drops when stir-fries | from 220 to <100 degrees | from 220 to 205 degrees |
| oil consumes when cook | 100% | 50% |
| stir-fries food | stick and stain | no stick no stain |
| fries fish skin | stick the skin pill off | skin stay and no stick |
| fries vegetables | loss water integregents | no loss water intergregent |
| fries meat | Outside ripe inside is rotten | Outside fragrance inside tender |