Welcome to Zhejiang Donghekang Electrical Appliance Co., Ltd.!

Product Introduction: 

About Customization:Direct from the manufacturer, genuine guarantee, large quantities can be customized with brand LOGO and color box

About shipping:2 boxes or more, can send by logistics. After the goods arrive, you need to pick them up yourself. When you pick up the goods, you will pay the logistics company for the freight (after you make the order, please contact the customer service) Freight charge changed to 0, freight collected by customer upon delivery.

Product images:

Maintenance Instructions:

Why does a low-smoke pan still produce smoke during use? How should it be handled?

First of all, we need to understand that the critical temperature for oil cracking/evaporation is 240°. At this oil temperature, both oil smoke will not be produced and the food will be more nutritious and delicious. When oil has oil lines, it is the appropriate oil temperature.
Smoke is related to oil temperature. If you use a high fire, the oil temperature will be extremely high, which will still produce smoke. Extremely high temperatures will lead to the loss of nutritional value in food. Please adjust the fire power. Because the less smoke pan has even heat conduction, it is recommended to use medium to small fire when using it, and avoid dry burning.

Why is it best to use medium or low heat when cooking with non-stick cookware?

Because medium heat is already sufficient for the desired cooking effect. Generally, high heat does not speed up cooking, but only wastes energy. If using high heat, make sure there is food in the pot; do not dry-heat non-stick pans with high heat.