Non Stick Coatings

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Coatings

Coatings used in the cookware industry are made from either a silicone base or a fluorocarbon (P.T.F.E.) base. Fluorocarbon coatings (think ozone layer) are applied in a 2 or 3 coat process, consisting of 1 or 2 layers of the non-stick material, plus a "sealer" or topcoat. This is the process generally used on interior coating. A reinforced coating is one that utilizes the application of stainless steel particles in a molten state to the surface of the pan prior to coating with the nonstick material. The main differences in different quality levels are in the formulas of the liquid coating, the number of layers of coating, and the thickness of each layer. "Generic" or non-branded coatings are generally used on low end frypans, and will usually be a formula that has less durability and release qualities than branded coatings.

Exterior Coatings

Exterior coatings are usually use a 1 coat silicone based process. Fluorocarbons have a serious drawback if accidentally overheated, the fumes will kill household birds. Probably not too good for us humans (especially if someone has asthma or other breathing problems), or other pets.

Non-stick Coatings

Non-stick coatings have varying qualities of non-stick coatings are manufactured for bonding to the surface of utensils. Their advantages include considerable ease in cleaning and reduction of the need for grease in your cooking. Their disadvantages are that they may become too easily damaged by spatulas, spoons, forks, etc., especially metal ones, and that their durability has a short life expectancy. Even the newest non-stick coatings will begin to lose their resistance to sticking after only a few years; sooner if the pan is constantly overheated or cleaned in the dishwasher or with harsh detergents. Be sure to follow the manufacturer's instructions on using and caring for your non-stick pan; you may be surprised to learn that the warranty may be voided if the utensil is overheated or cleaned in the dishwasher.

What To Look For In Buying Nonstick Cookware

One of the biggest problems faced while selecting nonstick cookware is that in most every pan the nonstick coating always seems to scrape off despite using all the cooking and cleaning instructions. So I decided to so some online research, and picked up some pointers on how to pick up a really good nonstick pan.

It seems that all good nonstick coatings are made with the basic ingredient, PTFE, or polytetrafluoroethylene. Though this is supposed to have excellent nonstick properties, it's also very soft and therefore scratches easily. Which is why it has to be mixed with other materials in order to make it harder. The difference between different nonstick brands lies in the proportions in which PTFE is blended with other materials.

And that's where manufacturers can cut costs. For instance, PTFE has to blended with an ingredient that helps it stick to the cookware. Cheap nonstick cookware tries to compromise by using just one layer of material, which is mixed with enough other ingredients to stick onto the steel or aluminum, and loses a lot of its non-stickiness in the process. This usually has to be rolled onto the steel before the pots and pans are formed.

Better cookware, on the other hand, starts with a similar blend which sticks to the pot, but then adds extra layers where the proportions are changed. The second layer is formulated to stick to the first layer, but has improved nonstick properties. The third layer is enhanced even more, so that it sticks to the second layer, and has even better nonstick properties. Three layers is supposed to be the minimum for good, long-lasting nonstick cookware. The very best nonstick cookware in the world has seven layers.

You don't need to be an expert to tell how good the nonstick coating is in the cookware you're choosing. All you have to do is rub your fingers back and forth along the surface. If you feel tiny ridges, put it back on the shelf. Those ridges indicate that the manufacturer rolled the coating on, so there's probably one layer. A good nonstick finish is absolutely smooth, because it's been sprayed on in the correct sequence and properly cured.

PTFE-based nonstick coatings are always matte. If it's shiny, that means it's been coated with silicon - an absolute no-no. Silicon is okay for bakeware, but it reacts badly with animal fats.

Cooking With Non-stick Cookware

When you buy a nonstick pan, three things should come along with it. A wooden spatula, a nylon sponge and a short booklet that initiates you into the care of your new product. If you take the trouble to read the booklet, you'll know that before you use your nonstick for the first time, you have to wash it thoroughly in hot soapy water with a sponge or dishcloth. Then rinse it in hot water and dry thoroughly. Next, wipe the nonstick surface with a small amount of cooking oil on a paper towel and wipe off the excess oil. Your pan is now seasoned to use. Incidentally, a heat setting higher then medium is rarely necessary and certainly not advisable. Since one of the advantages of a nonstick pan is that it requires very little oil, you could try using a cooking spray instead of pouring from a can. A cooking spray works best with olive oil, not a staple with Indian cuisine, but we're sure you could innovate. The spray itself isn't easily available in India - but you could try making your own by converting an empty spray can you'd usually use to clean windows. It just might work!

Use The Right Utensils

When you're cooking with your nonstick pan, use plastic, rubber, silicon, and wood utensils. Avoid anything sharp, though scratches will not affect the nonstick properties, it can certainly disfigure the surface of the pan.

Cleaning Nonstick Cookware

As a seasoned nonstick user, I'd say handle your pan like it's made of crystal. It's important to thoroughly clean it after use. Often, oils are not removed by hand washing, and thus bake into the pan surface the next time it is heated up, which retards the non-stick effect. Never use steel wool, steel scourging pads or harsh detergents Nylon scrubbing pads are safe. It is best to use warm water and mild detergent.

Dangers Of Nonstick Coating

Heating nonstick coatings such as the Teflon on pots and pans can generate a chemical compound that persists in the environment indefinitely, research has found. At temperatures over 400 degrees the heat caused a gradual breakdown of the fluoropolymers into a variety of other compounds that were released into the air. The researchers said the compounds are also released, though more slowly, at normal cooking temperatures. They examined the effects on the environment and did not look at whether the compounds also get into food during cooking.

Among the compounds released were a witches' brew of environmentally suspect chemicals. Besides trifluoroacetate they included:

• Polyfluorocarboxylic and polyfluorocarboxylic acids, a family of chemicals that includes one being phased out of Scotchguard and other products because it accumulates in the human body.
• Ozone-destroying CFCs.
• Fluorocarbons, which contribute to global warming by trapping heat in the atmosphere.
• Trifluoroacetate, or TFA, is known to be mildly toxic to some plants. Because it takes decades or centuries to break down, some scientists have speculated that it could accumulate and cause harm in certain locations, such as wetlands.