法國Tefal不沾鍋-是否有含鐵氟龍??

Tefal不沾鍋系列的PTFE(聚四氟乙烯)塗層在350度高溫下是不會產生PFOA(全氟辛酸銨)有毒物質,並附上檢驗報告(PFOA_results.pdf),另外在網路上也搜尋了一下相關資料,其實鐵氟龍(Teflon)是杜邦公司對聚四氟乙烯(polytetrafluoroethylene)這種塑膠材質取的商標名,也就是說其實PTFE可以有多種成分組合,不同成分組合會有不同別名, 差別應該只在耐熱度的差別,在一定安全溫度(攝氏250度),下,是不會產生PFOA(全氟辛酸銨),所以不沾鍋一定不能空鍋乾燒和大火快炒,因為通常以中式炒法,燒鍋再加油爆香,光這樣動作鍋子大概就超過300度了,所以要注意。

支持 :cn08:

我们家一直用这个 全套的 :cn13:

如果真的要吃得健康,还是用铁锅比较好,唯一的问题是不经过表面处理的铁锅不是NON STICK的。而表面处理过的铁锅比较难保养,要防止表面被划坏,影响其NON STICK的效能。我个人比较推荐用陶瓷锅,就是那种用PLASMA SPRAY工艺在锅的表面做CERAMIC COATING,和飞机引擎的TURBINE BLADE用相同的工艺,这样的锅非常的耐用耐磨而且不沾~不过这两种锅都非常的贵~~ :cn15:

这里有个RESEARCH,大家看看吧~~(为了自己的健康,非常推荐看 :cn05: )



A small wok involving thousands of families. Many housewife complained that annoying fume when cooking in the kitchen, also the non-stick pan can only last few months then the chemical TEFLON coating comes off and it will cause cancer, with the iron wok it will rust and the stainless steel wok dissolved toxic metals by the electrolyte electrochemical reaction, even the most expensive brands titanium coating pan will lost its titanium coating after several months if you uses metal spatula.

Oil smoke contents Benzopyrene 188 times more than outdoor fresh air, from the health hazards it equivalent to two packets of cigarettes per day suction and caused 1.6 million deaths annually. Oil smoke can trigger lung cancer, pneumonia, the respiratory illness, asthma, obesity (the chefs mostly are overweight). Fumes cause the facial skin factor activity declined, dark and rough, full of wrinkles, even uses more of cosmetics cannot restore youth skin from the damage of grease. WHO statistics show that the vast majority of Chinese women non-smokers are high-risk population of lung cancer, the medical profession study come up with the terrible conclusion - long-term passive smoking caused their lung cancer and the oil smoke is one of the important causes.

This innovative product which has new improvement design aims at the drawbacks of iron saucepan and ordinary stainless steel pan, its ceramic glaze inner layer does not harm to the human body by any kind of poison as it does not including any chemical substance, it has non- stick and non-smoke dual function, completely surmounted and substituted for the ordinary non-stick pan.



This product is developed completely by the Australian company (New Point Imports Pty Ltd) with our registered trademark and only sells in Australia, Although it is an OEM production in China but it meets the Australian and international standards completely by material quality controls and the production inspection, to ensure our product quality we has acquired international notarization by SGS for the non-toxic examination certificate.



It is recommended by columnist chefs Mrs Lee (also is speak women of this wok), writing for a variety of newspapers and magazines gourmet particular trial proved this wok have non-stick, non-smoke, no burnt, faster heat transfer and other special effects. It also recommended by 2 CR radio program host Deng Zhan Dong (Dong Dong) as Special recommended product. And it also recommended by 2AC Radio “where to eat good foods” program host Pauline (Ah Zhi) and Alain on their radio program and demonstration trade show.

Special Features:



Pan body made by 3003 aluminum alloy – the best material for non-smoke wok, with electro positive oxidation and hardening process to its surface, the heat transfer are 4 times faster than iron wok and heat store capacity are 8 times more than iron wok.



The wok inner body uses the computer numerical control fine vulture micro thread non-stick craft to making wave shape surface, it functions as “micro air cushion” to lift up the foods when water inside reach its boiling point, so it is physically non-stick on the wok body, not like the ordinary non-stick wok relied on chemical (TEFLON) coating. Ceramic glaze inner coating is resistant to high temperature and scratches; it will not come off and will not have toxic to harm human body. The wok body will not consume oil as its ceramic surface.



Wok outer body are uses the computer numerical control fine vulture micro thread to increase heating area, prevents the heat to disappear, speeds up the thermal conduction, the spiral bottom prevent the skid on stove surface.



Combined with the conformity conduction, the convection, the radiation principle, the thermal conductivity achieve 175, is 4 times more then iron, it transfers heat quickly, being heated evenly, no partial high temperature in the cooking process, maintains within the cooking oil decomposition and the volatility critical temperature (240 degrees), therefore the stir-fried pan does not produce the oil smoke.





Comparison on non-smoke pan

Ceases the air pollution by use our non-smoke pan is your healthy choice!



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.

ComparisonNormal CookwareNon-Smoke cookware

oil smokehave smokeno smoke

technologysimple heat conductthermo control new material

temp. differences centre/edgemore then 100 degreesless then 50 degrees

heat regeneration14,400 cal 114,200 cal - 8 times higher



temp. drops when stir-friesfrom 220 to stainless steel. Silver is too expensive, copper is expensive and also if use it to make wok is a bit of wasting, and there are toxic on copper. Iron will be rust and low thermal conductive, stainless steel will not rust and easy to clean but the thermal conductive even lower. aluminium has good heat conduction velocity with just exactly the right price, it will not rust and heat conduction better then iron and stainless steel, it is an ideal thermal capacity and thermal conductivity of the media as the most suitable to be the wok base material, so now most of non-smoke wok basic materials are use aluminium, but to prevent aluminium harm on human health, it required to seal the aluminium with a good isolation, that will be a electro positive oxidation and hardening process to seal the aluminium surface, while strengthening the surface hardness and strength, after this process with the original white aluminium body has become black, as you can see non-smoke woks are basically black coloured.

2. It require wok body thickness 3 mm or more, 4 mm would be the best, that is because non-smoke wok requires temperature stability as a conductive medium, and this thickness can store massive heat to stabilized the overall temperature prevent suddenly heat up or cool down. Preferably in the inner of the wok coated with a thin ceramic layer by sprayed Ceramic powder on the surface of the wok then sintering with high-temperature to produce inner glaze pottery.

3. Control the fire to suitable temperature, Non-smoke wok need to lock the temperature under the 240 ° C – the oil boiling point, if you set the fire to maximum for long time then the smoke will be generated regardless what kind of wok you used. To be able to control the fire to suitable temperature, the normal operation procedure is set the fire to maximum preheat the wok for 2-3 minutes, and then set the fire to middle level to start cooking.

Family’s Healthy Life Start From Kitchen

The kitchen oil smoke is the hidden killer?



According to the European biggest medical research firm investigation carried on more than 100 countries, in 2004, the disease investigation shown most threatened humanity’s main disease was the cancer, the heart blood vessel of brain disease, the respiratory tract disease, the infectious disease (including AIDS), the plague, these five major kind of diseases were puzzle the human health are the biggest killer, in which are situated the third respiratory tract disease spread tendency not to allow to look down upon, but among this, the kitchen is the most main places initiates one of respiratory tract disease.



At the same time, the domestic related media disclosed that, the cooking smog ingredient is complex, it harm health, it is the suspicious factor to cause cancer. Chinese female smoking rate relative lower then other countries but the lung gland cancer disease incidence rate is actually higher, many local lung cancer research found dangerous factor epidemiology all thought the cooking smog is one of lung cancer dangerous factors, these findings prompts: The cooking smog pollution possibly is one of the reasons cause the Chinese feminine lung gland cancer high yield.



Let’s view from the medical angle, the kitchen is one of most threatens health serious places, the inspiration cooking smog can cause the respiratory tract and the lungs causes certain damage. Big mouse inspiration bean glossy smoke for 2 hours, its lung fills in the cleaning solution the lung macrophage to drop, the neutral granular cell, the lactic dehydrogenise, the acid phosphatise and the alkalinity phosphatise and so on elevate; The mouse inspiration the oil smoke haze for 3 months, the lungs appear disperses in the cell tubercle. The inspiration cooking oil smog has the obvious influence to the healthy person and the chronic bronchitis patient’s lung function, the symptom is pefr, v75, v50, v25 remarkably drops, chronic bronchitis group fvc and fev also obviously reduce, the inspiration appears chokes coughs, the chest is stuffy, pants and so on the symptom, explained the oil smog has the stronger stimulation to the gas channel, causes the breath channel contraction, increase the breath resistance.



Also according to the parties concerned statistics, the kitchen oil smoke has gone far beyond the automobile exhaust to bring the pollution to the atmosphere the harm, its pollution degree even surpasses automobile tail destiny certain many times. Now the entire society all is summoning “the circulation economy” the time arrival, but kitchen oil smoke are still a big difficult problem.



Teflon raw material PFOA “very possible to cause human cancer”



Long reached the nearly two years argument finally to come to the conclusion, US environmental protection bureau subordinate’s the scientific advisory board to confirm that, company DuPont and so on produced “Teflon” non-stick material use the chemistry raw material entire fluorine bitter ammonium (PFOA)“to be very possible to cause the human cancer”. This announcement, gave the non-stick pan market a near deconstruction attack without doubt.



The reason non-stick pan will not stick, all lies in the bottom of the pot that so called “Teflon” coating. “Teflon” is the DuPont Company researches and develops contains the fluorine resin always to state that, including the Teflon, gathers the entire fluorine second grade propylene and each kind contains the fluorine copolymer. These compound because have resistance high and the low temperature, self lubricant merit and so on natural, chemical stability, it has been widely uses in non- stick cookware. China was the great nation used “Teflon” material production and applies, the cooking utensils, lives at home, the medical service and so on many domains has used “Teflon” material. “Teflon” the achievement produces the stainless pan the important raw material, after 1995 only then introduced China, but because its price was high, mostly used on the high end product. in year 2004, “the Teflon crisis” causes the non-stick cookware industry a heavy losses, the non-stick cookware coating safety has been widely questioned, the consumer is unable to get rid off the fear from the chemistry coating used on cookware.



Kitchen’s exhaust fan electromagnetic radiation is 300 times more then a mobile phone



At the end of year 2003, the Swiss country laboratory issued a new test report for electromagnetic radiation of electrical appliances, it stated the common exhaust fan uses in the kitchen which drains the oil smoke are release radiation 300 times more then a mobile phone. In other words, if some one cooking in front of the exhaust fan for 1 minute, it is equal to use a mobile phone handset for 300 minutes. The kitchen’s exhaust fan’s reliability and the safety issue become the focal point immediately which the consumer pays attention, but there is no substituted or replacement machine for the exhaust fan product so far.



Non-smoke cookware product superiority



The non-smoke cookware occupy the completely superiority by its mysterious smokeless effect, unique special material physics coherency non-stick, safe and reliable non-toxic health product, does not consumes electricity, no radiation, no kitchen noise, no environmental pollution, 5-10 time longer life spin then normal cookware, environment friendly and energy saving, multi-purpose product can use for steam, cook and stir-fries.

A small wok involving thousands of families. Many housewife complained that annoying fume when cooking in the kitchen, also the non-stick pan can only last few months then the chemical TEFLON coating comes off and it will cause cancer, with the iron wok it will rust and the stainless steel wok dissolved toxic metals by the electrolyte electrochemical reaction, even the most expensive brands titanium coating pan will lost its titanium coating after several months if you uses metal spatula.

Oil smoke contents Benzopyrene 188 times more than outdoor fresh air, from the health hazards it equivalent to two packets of cigarettes per day suction and caused 1.6 million deaths annually. Oil smoke can trigger lung cancer, pneumonia, the respiratory illness, asthma, obesity (the chefs mostly are overweight). Fumes cause the facial skin factor activity declined, dark and rough, full of wrinkles, even uses more of cosmetics cannot restore youth skin from the damage of grease. WHO statistics show that the vast majority of Chinese women non-smokers are high-risk population of lung cancer, the medical profession study come up with the terrible conclusion - long-term passive smoking caused their lung cancer and the oil smoke is one of the important causes.

This innovative product which has new improvement design aims at the drawbacks of iron saucepan and ordinary stainless steel pan, its ceramic glaze inner layer does not harm to the human body by any kind of poison as it does not including any chemical substance, it has non- stick and non-smoke dual function, completely surmounted and substituted for the ordinary non-stick pan.



This product is developed completely by the Australian company (New Point Imports Pty Ltd) with our registered trademark and only sells in Australia, Although it is an OEM production in China but it meets the Australian and international standards completely by material quality controls and the production inspection, to ensure our product quality we has acquired international notarization by SGS for the non-toxic examination certificate.



It is recommended by columnist chefs Mrs Lee (also is speak women of this wok), writing for a variety of newspapers and magazines gourmet particular trial proved this wok have non-stick, non-smoke, no burnt, faster heat transfer and other special effects. It also recommended by 2 CR radio program host Deng Zhan Dong (Dong Dong) as Special recommended product. And it also recommended by 2AC Radio “where to eat good foods” program host Pauline (Ah Zhi) and Alain on their radio program and demonstration trade show.

Special Features:



Pan body made by 3003 aluminum alloy – the best material for non-smoke wok, with electro positive oxidation and hardening process to its surface, the heat transfer are 4 times faster than iron wok and heat store capacity are 8 times more than iron wok.



The wok inner body uses the computer numerical control fine vulture micro thread non-stick craft to making wave shape surface, it functions as “micro air cushion” to lift up the foods when water inside reach its boiling point, so it is physically non-stick on the wok body, not like the ordinary non-stick wok relied on chemical (TEFLON) coating. Ceramic glaze inner coating is resistant to high temperature and scratches; it will not come off and will not have toxic to harm human body. The wok body will not consume oil as its ceramic surface.



Wok outer body are uses the computer numerical control fine vulture micro thread to increase heating area, prevents the heat to disappear, speeds up the thermal conduction, the spiral bottom prevent the skid on stove surface.



Combined with the conformity conduction, the convection, the radiation principle, the thermal conductivity achieve 175, is 4 times more then iron, it transfers heat quickly, being heated evenly, no partial high temperature in the cooking process, maintains within the cooking oil decomposition and the volatility critical temperature (240 degrees), therefore the stir-fried pan does not produce the oil smoke.





Comparison on non-smoke pan

Ceases the air pollution by use our non-smoke pan is your healthy choice!



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.

ComparisonNormal CookwareNon-Smoke cookware

oil smokehave smokeno smoke

technologysimple heat conductthermo control new material

temp. differences centre/edgemore then 100 degreesless then 50 degrees

heat regeneration14,400 cal 114,200 cal - 8 times higher



temp. drops when stir-friesfrom 220 to stainless steel. Silver is too expensive, copper is expensive and also if use it to make wok is a bit of wasting, and there are toxic on copper. Iron will be rust and low thermal conductive, stainless steel will not rust and easy to clean but the thermal conductive even lower. aluminium has good heat conduction velocity with just exactly the right price, it will not rust and heat conduction better then iron and stainless steel, it is an ideal thermal capacity and thermal conductivity of the media as the most suitable to be the wok base material, so now most of non-smoke wok basic materials are use aluminium, but to prevent aluminium harm on human health, it required to seal the aluminium with a good isolation, that will be a electro positive oxidation and hardening process to seal the aluminium surface, while strengthening the surface hardness and strength, after this process with the original white aluminium body has become black, as you can see non-smoke woks are basically black coloured.

2. It require wok body thickness 3 mm or more, 4 mm would be the best, that is because non-smoke wok requires temperature stability as a conductive medium, and this thickness can store massive heat to stabilized the overall temperature prevent suddenly heat up or cool down. Preferably in the inner of the wok coated with a thin ceramic layer by sprayed Ceramic powder on the surface of the wok then sintering with high-temperature to produce inner glaze pottery.

3. Control the fire to suitable temperature, Non-smoke wok need to lock the temperature under the 240 ° C – the oil boiling point, if you set the fire to maximum for long time then the smoke will be generated regardless what kind of wok you used. To be able to control the fire to suitable temperature, the normal operation procedure is set the fire to maximum preheat the wok for 2-3 minutes, and then set the fire to middle level to start cooking.

Family’s Healthy Life Start From Kitchen

The kitchen oil smoke is the hidden killer?



According to the European biggest medical research firm investigation carried on more than 100 countries, in 2004, the disease investigation shown most threatened humanity’s main disease was the cancer, the heart blood vessel of brain disease, the respiratory tract disease, the infectious disease (including AIDS), the plague, these five major kind of diseases were puzzle the human health are the biggest killer, in which are situated the third respiratory tract disease spread tendency not to allow to look down upon, but among this, the kitchen is the most main places initiates one of respiratory tract disease.



At the same time, the domestic related media disclosed that, the cooking smog ingredient is complex, it harm health, it is the suspicious factor to cause cancer. Chinese female smoking rate relative lower then other countries but the lung gland cancer disease incidence rate is actually higher, many local lung cancer research found dangerous factor epidemiology all thought the cooking smog is one of lung cancer dangerous factors, these findings prompts: The cooking smog pollution possibly is one of the reasons cause the Chinese feminine lung gland cancer high yield.



Let’s view from the medical angle, the kitchen is one of most threatens health serious places, the inspiration cooking smog can cause the respiratory tract and the lungs causes certain damage. Big mouse inspiration bean glossy smoke for 2 hours, its lung fills in the cleaning solution the lung macrophage to drop, the neutral granular cell, the lactic dehydrogenise, the acid phosphatise and the alkalinity phosphatise and so on elevate; The mouse inspiration the oil smoke haze for 3 months, the lungs appear disperses in the cell tubercle. The inspiration cooking oil smog has the obvious influence to the healthy person and the chronic bronchitis patient’s lung function, the symptom is pefr, v75, v50, v25 remarkably drops, chronic bronchitis group fvc and fev also obviously reduce, the inspiration appears chokes coughs, the chest is stuffy, pants and so on the symptom, explained the oil smog has the stronger stimulation to the gas channel, causes the breath channel contraction, increase the breath resistance.



Also according to the parties concerned statistics, the kitchen oil smoke has gone far beyond the automobile exhaust to bring the pollution to the atmosphere the harm, its pollution degree even surpasses automobile tail destiny certain many times. Now the entire society all is summoning “the circulation economy” the time arrival, but kitchen oil smoke are still a big difficult problem.



Teflon raw material PFOA “very possible to cause human cancer”



Long reached the nearly two years argument finally to come to the conclusion, US environmental protection bureau subordinate’s the scientific advisory board to confirm that, company DuPont and so on produced “Teflon” non-stick material use the chemistry raw material entire fluorine bitter ammonium (PFOA)“to be very possible to cause the human cancer”. This announcement, gave the non-stick pan market a near deconstruction attack without doubt.



The reason non-stick pan will not stick, all lies in the bottom of the pot that so called “Teflon” coating. “Teflon” is the DuPont Company researches and develops contains the fluorine resin always to state that, including the Teflon, gathers the entire fluorine second grade propylene and each kind contains the fluorine copolymer. These compound because have resistance high and the low temperature, self lubricant merit and so on natural, chemical stability, it has been widely uses in non- stick cookware. China was the great nation used “Teflon” material production and applies, the cooking utensils, lives at home, the medical service and so on many domains has used “Teflon” material. “Teflon” the achievement produces the stainless pan the important raw material, after 1995 only then introduced China, but because its price was high, mostly used on the high end product. in year 2004, “the Teflon crisis” causes the non-stick cookware industry a heavy losses, the non-stick cookware coating safety has been widely questioned, the consumer is unable to get rid off the fear from the chemistry coating used on cookware.



Kitchen’s exhaust fan electromagnetic radiation is 300 times more then a mobile phone



At the end of year 2003, the Swiss country laboratory issued a new test report for electromagnetic radiation of electrical appliances, it stated the common exhaust fan uses in the kitchen which drains the oil smoke are release radiation 300 times more then a mobile phone. In other words, if some one cooking in front of the exhaust fan for 1 minute, it is equal to use a mobile phone handset for 300 minutes. The kitchen’s exhaust fan’s reliability and the safety issue become the focal point immediately which the consumer pays attention, but there is no substituted or replacement machine for the exhaust fan product so far.



Non-smoke cookware product superiority



The non-smoke cookware occupy the completely superiority by its mysterious smokeless effect, unique special material physics coherency non-stick, safe and reliable non-toxic health product, does not consumes electricity, no radiation, no kitchen noise, no environmental pollution, 5-10 time longer life spin then normal cookware, environment friendly and energy saving, multi-purpose product can use for steam, cook and stir-fries.





有一点要指出一下,PTFE在很大程度上会夹杂Cl 这种元素。 C-F的BONDING远比C-Cl 强,如果PTFE不是用极高纯度的会影响DEGREE OF CRYSTALLINITY(简单的说就是弱化的POLYMER CHAIN之间的力),虽然楼主说用中式做法的高温会产生PFOA,但是在这之前PTFE的碎片会剥落进食物,然后就已经产生对人体的危害了. :cn15: