Seasoning Chinese cooking pans: The nanoscience behind the Kitchen God's blessing  

作　　者：Chenxi Gao Na Yang Cunpu Li Xi Wang Xun Yu Ling Zhang Zidong Wei 

机构地区：[1]School of Chemistry and Chemical Engineering,Chongqing University,PR China [2]Foreign Languages and Cultures School,Chongqing University,PR China

出　　处：《Nano Materials Science》2023年第1期86-90,共5页纳米材料科学（英文版）

基　　金：This work was supported by the National Natural Science Foundation of China(Grant Nos.91834301,21606027,and 21436003).

摘　　要：The Chinese iron pan can function as a nonstick pan even without a polytetrafluoroethylene(PTFE)coating after a“Kitchen God blessing”seasoning process.We simulate this process and disclose the science behind the“Kitchen God blessing,”finding that through repeated oil-coating and heating,the reversible insertion and extraction of oxygen atoms split the surface of the iron pan,gradually producing Fe 3 O 4 nanoballs.These balls give the iron pan a conditional hydrophobicity property,meaning the pan would be hydrophilic when the ingredients contain much water and hydrophobic when they contain less water.The former enables heat to be transferred rapidly through the nanoballs while the latter slows down the heat transference and prevents the pan from sticking.This discovery provides an approach of generating nanoballs on the surface of the metal and also discloses the secret of the fantastic taste produced by cooking with a Chinese iron pan.

关 键 词：Surface treatment Nanoball HYDROPHOBIC Nanoparticle synthesis 

分 类 号：TB383.1[一般工业技术—材料科学与工程] TS914.24[轻工技术与工程]