The advent of non-stick frying pans has brought great convenience to people's lives. People no longer need to worry about accidentally burning meat while cooking or fish sticking to the pan when frying.
These non-stick frying pans have little to do with the appearance of ordinary pans; the only difference is that the inner surface is coated with a layer of polytetrafluoroethylene (PTFE). Utilizing PTFE's excellent thermal properties, chemical properties, and easy-to-clean properties, this popular kitchen utensil was created.
PTFE is hailed as the "King of Plastics" due to its excellent resistance to chemical corrosion and aging; even aqua regia is difficult for it to corrode.
Ordinary plastic products are prone to aging. Things that seem fine at first will develop cracks or even break after three to five or ten years.
However, products made of the "King of Plastics" can be left outdoors, exposed to sun and rain, for twenty or thirty years without damage. Therefore, they are widely used in both domestic and chemical industries.
The production history of non-stick frying pans in China can be traced back to the late 1970s. At that time… The Ministry of Light Industry organized a symposium on the technology of internally coated and externally enameled aluminum products, attended by aluminum product manufacturers, research institutions, and foreign experts.
Following the symposium, the topic of developing non-stick frying pans was raised, prompting more than ten domestic aluminum product manufacturers to begin research and development work on non-stick frying pans. Several manufacturers across the country subsequently imported production lines for internally coated and externally enameled aluminum products from abroad, with an annual output of approximately 20 million pans, of which exports accounted for more than 50%.