At present, aluminum alloy and carbon steel are the main baking molds.
Carbon steel is a kind of carbon-iron alloy. Its advantages are high hardness, easy smelting and low price. Aluminum alloy has the advantages of good corrosion resistance and good thermal conductivity, and is the raw material used in mainstream baking molds. At present, there is a saying on the Internet that metal residues in aluminum alloy materials are harmful to health, while carbon steel materials are healthier. This statement is unscientific. Aluminum alloy is a metal, so is iron alloy. Generally, the surface of all molds will be treated after they are made, so there is no need to worry that the human body will absorb excessive harmful metal elements.
To judge whether the product is aluminum alloy or carbon steel, just suck it with a magnet. Carbon steel is absorbed and aluminum alloy is not absorbed.
In fact, we should pay more attention to the problem of coating. At present, there are mainly two kinds of mold coatings: anode and non-stick
Anode is to anodize metal and form an oxide film on its surface. After surface anodizing treatment, its corrosion resistance, hardness, wear resistance, insulation, heat resistance and hygiene have been greatly improved. Only aluminum alloy can be anodized, and carbon steel products are not allowed.
Pay more attention when using non-stick household appliances: Precautions for using non-stick products:
1, please do not use sharp metal products, scouring pads and chemical cleaners to wipe.
2. Do not leave baked or unbaked products in the appliance, because the corrosive substances formed by moisture, sugar and starch accumulated in the products will corrode and oxidize the metal materials at the bottom of the coating.
3. Try to avoid collision and friction caused by careless operation, resulting in abrasion or scratch of non-stick coating.
4. When storing and stacking, pay attention to put it down to keep the appliances dry. Don't store and pile up in damp places.
5. When using, handle it gently up and down to avoid wearing or scratching the non-stick coating.
6. When the non-stick coating is operated under the condition of long-term high and low temperature difference, it will produce tiny cracks, which will lead to the erosion of the non-stick coating by residual substances and make the non-stick coating lose its non-stick. In order to avoid this situation, we suggest that the baking temperature of non-stick utensils should be lower than 240℃, which can prolong the service life; Non-stick electrical appliances should avoid uneven heating; Don't burn without touching the appliance.