Don't worry about the gas stove at full power! How does this cast iron non-stick pan achieve "zero burn"?

1. Why are ordinary non-stick pans afraid of high flames on gas stoves?

Fatal flaws of ordinary non-stick pans

Low temperature resistance limit: Teflon coating will decompose and release harmful substances when it exceeds 260℃.

The base material is too thin: the aluminum alloy pan body has uneven heat conduction, and local overheating under high flames causes the bottom to burn.

Not scratch-resistant: the spatula can easily damage the coating, forming a "dead corner" for sticking to the pan.

The solution to the cast iron non-stick pan

Thickened cast iron base material (5mm+) → Strong heat storage, more uniform temperature

Physical + chemical double non-stick layer → No fear of metal spatulas and high temperatures

Honeycomb relief structure → Food suspension, reducing contact surface

2. Analysis of the 6 core advantages of cast iron non-stick pans

Super Durability

Thickened cast iron substrate (5mm+): Anti-fall, anti-deformation, and service life far exceeds that of aluminum alloy non-stick pans (ordinary non-stick pans are usually scrapped after 1-2 years, while cast iron non-stick pans can be used for 5-10 years).

Military-grade non-stick coating: plasma sprayed ceramic alloy layer, high temperature resistance of 450℃ (Teflon is only 260℃), hardness of 9H (close to sapphire), and scratch resistance increased by 300%.

Comparison:

rue high-temperature non-stick

Physical + chemical double non-stick technology:

Honeycomb relief structure: Reduce food contact area and achieve physical anti-stick.

Micron-level ceramic coating: Still maintain non-stick properties at high temperatures, stir-frying, frying fish, and pancakes are non-stick.

Actual test results:

Fried eggs can be oil-free and non-stick (ordinary non-stick pans require a small amount of oil).

Fried starchy foods (such as shredded potatoes) will not stick to the pan.

Stable heat storage and uniform heating

The natural advantages of cast iron:

Slow heat conduction but strong heat storage, it can still keep warm after turning off the fire, suitable for cooking that requires constant temperature such as frying steaks and pancakes.

With aluminum interlayer (some high-end models), further optimize the uniformity of heat conduction and avoid local overheating.

Applicable scenarios:

Stir-frying (concentrated firepower)

Frying (stable temperature)

Stew (good heat preservation)

Healthy and safe, no chemical release

Food grade safety:

No PTFE (Teflon) coating, no harmful substances released at high temperature.

Cast iron itself contains trace iron elements, which can increase the iron content in food (suitable for people with iron deficiency).

3. Frequently Asked Questions (FAQ) about Cast Iron Non-Stick Pans

• What is the difference between a cast iron non-stick pan and an ordinary non-stick pan?

Material: Cast iron non-stick pans are based on thickened cast iron (5mm+), while ordinary non-stick pans are mostly aluminum alloys.

Coating: Cast iron non-stick pans use ceramic alloy coating (resistant to 450℃ high temperature), while ordinary non-stick pans are mostly Teflon coating (resistant to 260℃).

Durability: The life of a cast iron non-stick pan is 5-10 years, while that of an ordinary non-stick pan is only 1-2 years.

• Is a cast iron non-stick pan really non-stick?

Yes, but the following conditions must be met:

Open the pan correctly: For the first use, use fat pork or vegetable oil to maintain it and form an oil film layer.

Hot pan and cold oil: Preheat on medium or low heat first, then pour the oil, and finally add the ingredients.

Avoid acidic foods: such as tomatoes and lemons, which may damage the oil film.

• Why are cast iron non-stick pans heavier than ordinary pans?

Cast iron has high density and thickened design (usually more than 5mm) to make it have strong heat storage, suitable for stir-frying and frying, but it is heavy (about 3-5kg).

• How to clean and maintain?

Cleaning: warm water + soft cloth, no steel wool and detergent (destroy the oil film).

Drying: dry on low heat after washing, and apply thin oil to prevent rust.

Long-term storage: wrap kitchen paper after oiling to avoid moisture.

• Which stoves are suitable?

Compatibility: gas stove, induction cooker, electric ceramic stove, oven (some models).

Note: Induction cooker needs to choose a style with optimized magnetic conductivity.

• Will cast iron non-stick pan rust?

It may rust, but it can be avoided by proper maintenance:

Short-term: Minor rust can be wiped with salt + warm water and reopened.

Long-term: Severe rust requires professional repair or replacement.