A kind of high hardness composite ceramic non-stick pan and preparation method thereof

Abstract

The present invention provides a high-hardness composite ceramic non-stick pan, comprising a pan base, a buffer layer and a zirconium-aluminum composite ceramic layer, wherein the buffer layer includes 20-30 parts by weight of titanium aluminide, 40-50 parts of strontium carbonate, 10-15 parts of calcium carbonate, 70-90 parts of bismuth oxide, 20-30 parts of graphene, 50-60 parts of neodymium oxide and 20-30 parts of barium carbonate; the zirconium-aluminum composite ceramic layer includes 50-60 parts by weight Zirconia, 20-30 parts alumina, 5-10 parts chromium oxide, 1-5 parts cerium oxide, 3-5 parts montmorillonite. In the high-hardness composite ceramic non-stick pan provided by the present invention, the buffer layer can have a good heat conduction effect, so that the temperature of the surface of the pan body is kept consistent, and the coating material obtained by the non-stick pan replaces the existing coating material. Teflon non-stick coating not only has good mechanical properties, but also wear-resistant, scratch-resistant, antibacterial, non-toxic and environmentally friendly.

Description

technical field [0001] The invention relates to the field of non-stick pans, in particular to a high-hardness composite ceramic non-stick pan and a preparation method thereof. Background technique [0002] People have been using traditional metal pans (cast iron, stainless steel, aluminum and aluminum alloys) to cook food for a long time, but the phenomenon of food sticking often occurs during the cooking process. This not only destroys the appearance of the food, but also the food that sticks to the pan is prone to scorch, and even produces harmful substances, affecting human health. In addition, the difficulty of washing the cooker is also increased, which brings inconvenience to cooking. Therefore, since the invention of non-stick pans, they have been well received because they are easy to clean, can easily fry and fry food without sticking to the pan, can minimize oil fumes, and meet modern people's pursuit of green food, low-fat, and low-calorie performance. the publi...

AI Technical Summary

Problems solved by technology

[0003] However, the current mainstream non-stick pans in the market rely on spraying a layer of polyfluororesin non-stick coating on the surface, relying on its strong hydrophobicity and low friction coefficient to achieve non-stick food. It can indeed satisfy people's cooking needs. There is no requirement for food to stick to the pan during the process, but it has the defect of low hardness and the problem that the non-stick coating is easy to fall off