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Not all non-stick pans use Teflon; other non-stick coatings have become available. For example, a mixture of titanium and ceramic can be sandblasted onto the pan surface, and then fired at 2,000 °C (3,630 °F) to produce a non-stick ceramic coating. [19] Ceramic nonstick pans use a finish of silica (silicon dioxide) to prevent sticking.
It has a 5.5-quart capacity and aluminum walls that are finished with a nonstick ceramic coating, and the whole thing feels flimsy compared to all the other products, as it weighs less than 5 pounds.
Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking, a property that helps to produce lower fat food. On the other hand, some sticking is required to cause sucs to form, so a non-stick pan cannot be used where a pan sauce is desired. Non-stick coatings tend to degrade ...
The other effect that the seasoning oil has is to make the surface of a cast-iron pan hydrophobic. This makes the pan non-stick during cooking, since the food will combine with the oil and not the pan. It also makes the pan easier to clean, but eventually the polymerized oil layer which seasons it comes off and it needs to be re-seasoned. [1]
Cookware That Isn't Non-Stick. Thrift stores are a veritable graveyard of scratched non-stick pans. So opt for stainless steel, cast-iron, and ceramic.
Not only are they nonstick, dishwasher- and oven-safe, they also have an indicator in the center of each pan that shows you when heated and ready to begin cooking. And, yes, these'll work on your ...