ILAG test AA-136 - This test is used to assess stain resistance
Procedure: The chicken wings to be tested are marinated in advance with 1 teaspoon of lightly sweetened or unsweetened soy sauce. Heat the pan to 220 °C [428 °F] and place a marinated chicken wing in the center of the pan. Fry for 2.5 minutes on each side and repeat a second time. After this time, the chicken is in the pan for a total of 10 minutes (5 minutes on each side). The temperature of the pan should be kept constant between 220 °C [428 °F] and 240 °C [464 °F]. After roasting, remove the wing from the pan and assess the non-stick effect of the coating. To remove the encrusted fat, pour hot water into the pan and remove the fat with a nylon brush. Fine cleaning is carried out with hot water, washing-up liquid and a new nylon brush. Then rub the pan dry with a paper towel. The test is carried out 20 times in succession before the final assessment is made.
Assessment: After every 5, 10 and 15 passes, the coating is visually assessed for non-stick and discoloration. After 20 passes, the base is also checked for cracks using a microscope.
Conclusion: Discoloration is more visible with light shades in particular. If the discoloration is more pronounced, the non-stick effect is also worse for the most part.
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