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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.
Anodized aluminium has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used for sauté pans, stockpots, roasters, and Dutch ovens. [10] Uncoated and un-anodized aluminium can react with acidic foods to change the taste of the food.
Sulfuric acid is the most widely used solution to produce an anodized coating. Coatings of moderate thickness 1.8 μm to 25 μm (0.00007" to 0.001") [16] are known as Type II in North America, as named by MIL-A-8625, while coatings thicker than 25 μm (0.001") are known as Type III, hard-coat, hard anodizing, or engineered anodizing. Very thin ...
If you do want to continue using nonstick cookware, you should replace items purchased prior to 2014. As mentioned above, the phase-out of PFOA didn't go into effect until 2013, which means that ...
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Unlike commercial non-stick coatings such as Teflon, with which metal cooking utensils are not used because they damage the surface, seasoned surfaces tend to be self-reforming, so they allow the use of such utensils. These are of course much more effective in scraping off food than the softer utensils used with non-stick pans. [34] [page ...