- The surface coatingof pot should be smooth, the color and shine should be fitting, no bubble, no dust, no crack, and no obvious flaw.
- About the thickness of coating,fry pan and wok should more than or equals to 25 microns, casserole and saucepan should more than or equals to 20 microns. This is an important standard of non-stick pot that has influence on lifetime and performance of non-stick cookware.
- We’ve donesome tests to check the quality as below:
- Put the non-stick pot in boiling water,take out after 15 mins, and then dry it by soft cloth when the pot temperature equals to the room temperature.
- Carve the inner coating should have11 stripes with a sharp blade and a steel ruler, each stripe 2.4mm apart, and 38mm length. Repeat the step above. And the tip of blade should be through the coating and reach to the aluminum.
- Glue the special tape to the scratched area. The tape should be in line with the scratches.Then use your fingernail to rub on the tape to let the tape cement the coating.
- Pull one side of the tape,and pull up quickly in 90°angle, do it three times, every time should use new tape.
- Carve 11 stripes again but turn 90°angle ,then use new tape to do the same test three or four times.
If no any pieces of coating on the tape, it means the coating is good.
- This is one of theway to test the coating hardness and degree of cure.
- Non-stick performance is an important standard to check if it’s a good non-stick pot.Take a soft cloth with oil and gently wipe on non-stick coating surface, then clear the coating with warm water and detergent, and then fry some eggs after dry by soft cloth. Finally you can judge the non-stick quality is good or not by if the egg has adhibit pot.
- Certainly,we can choose other test to check, such as boiling milk with sauce pan, boiling salt water with casserole, putting steel ball in fry pan to check abrasion resistance, and so on. All of the testing will be done to the sample before making order and during production to make sure a good quality.
