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"Oil Fume-free Cooking": Impossible, but "Reduced Oil Fume" is Achievable
Time: 2024-02-23

Cooking is an essential activity in our daily lives, yet the oil fumes generated during the cooking process can potentially pose adverse effects on human health. Let's delve into the potential hazards of oil fumes on health and explore ways to mitigate these risks, ensuring a safer and healthier cooking environment.

Cooking fumes increase lung cancer risk

According to a five-year lung cancer epidemiological survey in the United States, it was found that long-term exposure of young and middle-aged women to high-temperature oil fumes while cooking in the kitchen will increase their risk of lung cancer by 2-3 times.

On August 19, 2010, at the lung cancer special session of the World Anti-Cancer Congress, Professor Sun Yan, a leading figure in Chinese cancer and an academician of the Chinese Academy of Engineering, said, "People who have been cooking for 30 years are 10 times more likely to develop lung cancer than ordinary people." Therefore, in patients with lung cancer, Among them, the number of sick people among housewives or housewives is relatively high.

In fact, it's inevitable that a certain amount of oil fume is generated during the cooking process. However, we can take measures to reduce its production and impact. While completely eliminating oil fumes is nearly impossible, we can effectively reduce their quantity by using scientifically designed range hoods, choosing appropriate cooking methods, controlling the heat and oil temperature, among other methods. Therefore, what we strive for is "reduced oil fume" rather than complete "oil-free cooking," in order to create a cleaner and healthier cooking environment.

The harm of cooking fumes to the body

When edible oil cooks food at high temperatures above 220°C, it will produce a large amount of volatile pyrolysis products and part of the volatile edible oil itself. These smoke mixtures generated by edible oil at high temperatures are collectively called cooking fumes. The composition of kitchen fumes is very complex, and more than 200 toxic and harmful substances have been detected, including polycyclic aromatic hydrocarbons, aldehydes, etc. Among them, polycyclic aromatic hydrocarbons such as benzopyrene are known risk factors for lung cancer.

Lung Cancer: Harmful substances in cooking oil fumes can be inhaled into the lungs, leading to damage and mutations in DNA, thereby increasing the risk of developing lung cancer. In recent years, the incidence of lung cancer among women has been rapidly increasing, especially among women aged 40 to 50. The number of female lung cancer patients in this age group has approached that of males, reaching a ratio of 1:1. Among non-smoking female lung cancer patients, over 60% have a history of long-term exposure to kitchen oil fumes.

Respiratory Issues: Cooking fumes contain high levels of fine particles and harmful gases, such as particulate matter, benzene, and formaldehyde. Prolonged inhalation of these harmful substances may lead to respiratory problems, including coughing, asthma, and difficulty breathing.

Cardiovascular Diseases: Cooking fumes contains a lot of cholesterol. The fine particles in cooking fumes can penetrate blood vessel walls and enter the circulatory system, increasing the risk of cardiovascular diseases.

Impact on the Immune System: Harmful substances in cooking fumes may affect the function of the immune system, making individuals more susceptible to infections and weakening their resistance to diseases.

Skin Problems: The harmful substances in cooking oil fumes can also irritate the skin, leading to issues such as itching, redness, and discoloration. Some substances in oil fumes may even accelerate skin aging, causing the skin to lose its natural radiance.

How to Reduce the Cooking Fumes?

Increase pot bottom thickness

The cooking habits often involve heating the pan before adding oil, a practice known as "hot pan, cold oil." Despite maintaining cooking temperatures typically below 250 degrees Celsius, oil fumes can still arise due to two primary reasons: poor thermal conductivity of the cookware and thinness of the pan bottom. When the oil encounters localized hot spots, such as the center of the pan, it can rapidly reach temperatures exceeding its smoke point, resulting in the generation of oil fumes.

So, how can we address this issue? The solution lies in increasing the thickness of the pan bottom. A thicker pan bottom facilitates more uniform heat distribution, ensuring that temperatures remain lower across the surface. With an average pan thickness in the market ranging from 2 to 3.5mm, opting for a pan with a thickness not less than 3.5mm can effectively reduce the production of oil fumes.

Even Heat Conduction:

The combined of aluminum and stainless steel provides even heat distribution. This ensures that ingredients are heated uniformly, allowing for faster and more efficient cooking, thus reducing the amount of oil needed due to shorter cooking times.

Shangwey's cookware feature a three-layer composite structure, comprising 304 stainless steel+Alu+430 stainless steel. This design not only enhances thermal conductivity but also effectively increases the thickness of the pan bottom. As a result, it offers a certain degree of suppression of oil fumes during cooking.

Choose Healthy Non-stick Coating  

Using an advanced non-stick coating minimizes the need for excess oil or fats during cooking. This not only promotes healthier cooking but also reduces the risk of smoke formation.

Our healthy oil smoke-free cookware utilizes Whitfords ETERNA, the words longest-lasting nonstick coating, meeting consumers' every expectation for safety and environmental protection. 

The second coating is KFCC Ceramic Coatings, offering outstanding non-stick properties, preventing food from sticking to the bottom of the pan. This reduces the need for oil during cooking, as ingredients slide easily without adhering to the pan's surface.

Other measures to reduce oil fumes

· Use oil fume purifiers or ventilation fans to eliminate oil fumes in the kitchen in a timely manner;

· Control the heat during cooking to minimize the generation of oil smoke;

· Choose healthy cooking oil and avoid excessive fumes caused by high-temperature heating;

· Clean the kitchen and kitchen equipment frequently to reduce the accumulation of grease and residue.

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