Wok and its preparation method

Abstract

The invention discloses a wok and a preparation method thereof, wherein the wok comprises: a wok body, the wok body is formed of an iron-based material, a quasicrystalline coating, the quasicrystalline coating is formed of a quasicrystalline material, and the A quasi-crystalline coating is formed on the inner surface of the pot. Thus, the frying pan of the above-mentioned embodiment of the present invention forms a quasi-crystalline coating on the inner surface, and the quasi-crystalline coating has a good bonding force with the pot body, is not easy to fall off, and the quasi-crystalline coating also has non-stick properties, and then At the same time, it solves the disadvantages that the iron frying pan is easy to rust and stick to the pan. In addition, the inventors also found that the corrosion resistance of the quasicrystalline coating sprayed on the iron wok made of carbon steel is close to that of 304 austenitic stainless steel, which is obviously better than the existing nitriding process. Therefore, the wok of the above embodiment of the present invention can omit the nitriding treatment of the iron wok, and the wok also has good non-stick and corrosion resistance, and its performance is significantly better than that of the existing iron wok.

Description

technical field [0001] The invention belongs to the field of living cooking utensils, in particular, the invention relates to a frying pan and a preparation method thereof. Background technique [0002] People have always been fond of iron woks for a long time, and they all like to use iron woks to cook food very much. However, iron woks are prone to rust during use, which will not only affect the life of the iron woks, but also pollute the cooked food. At the same time, iron pans often have food sticking to the pan 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 scorching, and even produces harmful substances, which will affect human health. In addition, it also increases the difficulty of cleaning the cooking utensils, which brings inconvenience to cooking. The current solution to the rust of iron pans is mainly solved by using liquid nitriding (QPQ process) or atmosphere carburizing proc...

AI Technical Summary

Problems solved by technology

[0002] People have been fond of iron woks for a long time, and they all like to use iron woks to cook food, but iron woks are prone to rust during use, which will not only affect the life of iron woks, but also pollute the cooked food

At the same time, the phenomenon of food sticking to the iron pan 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 scorching, and even produces harmful substances, which will affect human health

In addition, it also increases the difficulty of cleaning the cooker, which brings inconvenience to cooking.

The current solution to the rust of iron pans is mainly solved by using liquid nitriding (QPQ process) or atmosphere carburizing process, but the liquid carburizing process is polluted, the cost is high, and the corrosion resistance of the atmosphere nitriding process is poor; The user uses the traditional method of soaking the pot in oil, but the non-stickiness of this method has not been solved very much. The pot is still sticking to the pot seriously, which brings troubles to the user in cleaning. If you spray non-stick coating on the iron layer, the adhesion is not good, the film is easy to fall off, and the hardness of the non-stick coating is low, it is easy to scratch, and a metal shovel cannot be used

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