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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.
Non-stick coatings tend to degrade over time and are susceptible to damage. Using metal implements, harsh scouring pads, or chemical abrasives can damage or destroy cooking surface. Non-stick pans must not be overheated. The coating is stable at normal cooking temperatures, even at the smoke point of most oils. However, if a non-stick pan is ...
Nothing makes us feel more frustrated in the kitchen than food getting stuck to the pan. It leaves a mess on the surface, not to mention the visceral discomfort that comes with scraping it off ...
Ceramic cookware (as in pans, not baking dishes) is not made of a solid ceramic, but rather is a metal pan, typically aluminum, with a nano-particle ceramic coating. This makes the surface rough on a small-scale and causes solutions to bead up more and not stick to the surface.
Stainless steel and aluminium cookware do not require protection from corrosion, but seasoning reduces sticking, and can help with browning as the seasoning coating has high thermal emissivity. [5] [6] Other cookware surfaces are generally not seasoned. A seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking.
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