Production method of lotus leaf type non-sticking cooking utensils

Abstract

The invention provides a method for manufacturing a lotus leaf type non-sticky cooking utensil, belonging to the technical field of kitchen cooking utensils. The method solves the problems of the prior art that the existing non-sticky cooking utensil has relatively poor non-sticky effect and wear resistance of non-sticky layers and relatively difficult processing. The method for manufacturing the lotus leaf type non-sticky cooking utensil comprises the following steps: (A) drawing and forming; (B) blasting; (C). hard anode oxidation treatment; and (D). spray coating or dip coating and sintering. The cooking utensil achieves a lotus leaf effect of the cooking utensil and has excellent non-sticky effect; the surface of the non-sticky cooking utensil has high hardness, good wear resistance and high temperature resistance; the cooking utensil has excellent electric insulativity and corrosion resistance, long service life, simple manufacturing method and process, and simple processing, and can realize large-scale industrialized production.

Description

technical field [0001] The invention relates to a method for making non-stick cookware, in particular to a method for making lotus-leaf-type non-stick cookware; it belongs to the technical field of kitchen cookware. Background technique [0002] Cookware products mainly include aluminum pans, stainless steel pans, iron enamel pans, iron pans and non-stick pans. Among them, non-stick pans are easy to clean and can be cleaned with a single wipe. The non-stick pan can easily fry and fry food without sticking to the bottom, which can minimize the use of oil, and the kitchen is clean and less oily. It can also help reduce the intake of fat, conforming to the trend of modern people pursuing low-fat and low-calorie consumption. [0003] At present, the non-stick pans on the market are mainly to spray one or several layers of non-stick coatings with polytetrafluoroethylene as the main component on the inner surface of metal cookware, and through high-temperature sintering, the surf...

AI Technical Summary

Problems solved by technology

Although the non-stick cookware has a 60%-80% reduction in the bonding strength and adhesion between food and the pot wall compared with a smooth surface; but first of all, the 20-800 μm unit spherical cap of the cookware does not really realize the micro-nano double structure , so no air cushion can be formed on the surface of the cookware substrate

Secondly, the cookware does not have a waxy layer of amphobic composition, so it does not have non-stick properties

Finally, the micron-scale spherical crown processing of this cooker is very difficult