It's safe to say that most people don't put much thought into the type of coating they have on their non-stick frying pan. When buying new cookware, most of us will look in detail at the design, colour and shape of frying pans, but not usually the specific
non-stick coating covering the cooking surface - but this is an important
factor to consider. With so many chemical coatings with different qualities,
positives and negatives, it really should be a major feature in our decision
making. Higher quality coatings will obviously offer a higher quality product
and service - but what should you be looking for?
Fluoropolymer coatings
Fluoropolymers are essentially thermoplastics, and are used in a number of manufacturing processes and final products, including wire coverings and industrial fuel hoses - however, they are also used as non-stick coatings on cookware. There are a number of types of fluoropolymer used in non-stick coatings - the most common of these is PTFE, also known as Teflon.
Fluoropolymers are one of the most common types of non-stick coating, and they have a number of advantages over other types. For example, as the coating is fired on to the cooking surface of the pan as temperatures exceeding 800°F, it can easily stand the temperatures encountered in everyday cooking. The chemical nature of the compounds also means that when burned, the fumes are not toxic to humans, but can be so to birds. Due to the hardy and resilient nature of the coating, it rarely scratches or burns off, however, if it does it can be expensive or tricky to fix. The waxy finish of the coating also means that there is no need to use oil or butter in cooking, which can reduce fat intake and promote healthier eating.
Sol-Gel "ceramic" coatings
Sol-Gel do no contain fluoropolymers or thermoplastics, but instead are made of liquids which are then made into a gel by a chemical process. Although not technically ceramics, their finish is similar to the texture and chemical structure. They are becoming more popular due to their lack of fluoropolymers and their excellent cooking performance, resilience and hardiness.
Whichever coating you choose when buying a new non-stick frying pan, the main point to remember is not to scrimp on quality. Better quality pans may be more expensive, but will last longer, be safer, and provide a better non-stick cooking service. The old saying that you get what you pay for is no less true for frying pans than it is for cars or larger electronic items. Do your research first and don't default on quality, you'll notice the difference in your cooking.
Fluoropolymer coatings
Fluoropolymers are essentially thermoplastics, and are used in a number of manufacturing processes and final products, including wire coverings and industrial fuel hoses - however, they are also used as non-stick coatings on cookware. There are a number of types of fluoropolymer used in non-stick coatings - the most common of these is PTFE, also known as Teflon.
Fluoropolymers are one of the most common types of non-stick coating, and they have a number of advantages over other types. For example, as the coating is fired on to the cooking surface of the pan as temperatures exceeding 800°F, it can easily stand the temperatures encountered in everyday cooking. The chemical nature of the compounds also means that when burned, the fumes are not toxic to humans, but can be so to birds. Due to the hardy and resilient nature of the coating, it rarely scratches or burns off, however, if it does it can be expensive or tricky to fix. The waxy finish of the coating also means that there is no need to use oil or butter in cooking, which can reduce fat intake and promote healthier eating.
Sol-Gel "ceramic" coatings
Sol-Gel do no contain fluoropolymers or thermoplastics, but instead are made of liquids which are then made into a gel by a chemical process. Although not technically ceramics, their finish is similar to the texture and chemical structure. They are becoming more popular due to their lack of fluoropolymers and their excellent cooking performance, resilience and hardiness.
Whichever coating you choose when buying a new non-stick frying pan, the main point to remember is not to scrimp on quality. Better quality pans may be more expensive, but will last longer, be safer, and provide a better non-stick cooking service. The old saying that you get what you pay for is no less true for frying pans than it is for cars or larger electronic items. Do your research first and don't default on quality, you'll notice the difference in your cooking.
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