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A 'non-stick surface' is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon.
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface.
A process for bonding Teflon to chemically roughened aluminium was patented in France by Marc Gregoire in 1954. In 1956 he formed a company to market non-stick cookware under the "Tefal" brand name. [6] The durability of the early coatings was initially poor, but improvements in manufacturing have made these products a kitchen standard.
Nonstick pots and pans comes in two main types: traditional nonstick (made with PTFE a.k.a. Teflon) or ceramic. Traditional nonstick tends to be slicker and longer lasting than ceramic-coated ...
PTFE-coated non-stick cookware has a polymer coating that prevents food from sticking in the pans while cooking. This material also makes the cookware easy to wash.
Polytetrafluoroethylene (commonly called by its DuPont brand name, Teflon) is a polymer that is used as a coating for non-stick cookware. The polymer is a polyethylene chain with fluorine atoms replacing the hydrogen atoms. The strength of the carbon-fluorine bonds makes it nonreactive to most things.
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