Pans with non-stick coating: the pros and cons, the nuances of choice

The kitchen is the main room in each apartment. It is within its walls that all delicacies are born, with which hostesses treat not only family members, but also invited guests. In order for the process of cooking to bring only positive emotions, professional chefs recommend responsibly approaching not only the organization of space and the selection of household appliances, but also the choice of dishes. Modern equipment and innovative technologies allowed manufacturers to put on the pans a special protective layer - non-stick coating.

Non-stick pots are modern kitchen utensils that are in demand not only among professional culinary specialists, but also among ordinary housewives. These containers should be used for the preparation of the first and second courses: cereals, stews, pasta, soups, mashed potatoes and many others. The process of sticking to food is associated with the presence of a high level of porosity of kitchen utensils.

Like any kitchen utensils, pans with non-stick layer have a number of advantages and disadvantages.

Advantages:

• lack of burnt and stuck food;
• the possibility of cooking without vegetable oil and fat;
• ease of operation and subsequent washing;
• no soot on the outside of the tank.

Disadvantages:

• low resistance to mechanical damage;
• high prices;
• the inability to restore the damaged protective layer.

Modern manufacturers use several types of protective layers.

This non-stick coating first appeared on the market of kitchen goods. Teflon cover the bottom and sides of the containers.

Pros:

• affordable price range;
• coating surfaces of different shapes;
• ease of care;
• high non-stick characteristics.

Minuses:

• possibility of use only at a temperature of not more than + 200 degrees;
• release of toxic substances at high temperatures;
• low resistance to mechanical damage;
• inability to use for long cooking;
• lack of recovery;
• unwanted operation of containers with damaged layers;
• inability to pour cold water into heated dishes.

Environmentally friendly protection, which is made of clay, sand and stone. Manufacturers use two methods of applying material - roll and spraying. In the first case, a protective layer is applied to metal sheets, from which dishes are subsequently made, and the technology of the second method provides for coating the finished and finished products from the inside and outside.

Advantages:

• the ability to use at a temperature of + 400 degrees;
• resistance to mechanical damage;
• ease of operation and maintenance.

Disadvantages:

• high price;
• scratches from metal objects;
• the need to wash after each use;
• the inability to use aggressive detergents and hard washcloths.

These are protective coatings from a composite layer consisting of polymers, stone and marble chips or crushed granite. The composition of the material does not include fluoropolymers, which has a positive effect on the safety of products. External distinguishing feature - the presence of small black patches on the entire surface of the pan.

Benefits:

• long period of operation;
• resistance to mechanical damage;
• uniform heat distribution;
• long temperature retention.

Minuses:

• high prices;
• the inability to use aggressive and abrasive detergents;
• violation of integrity with a strong blow or fall;
• undesirable dishwasher-safe.

The most durable coating that extends the operation of containers up to 20 years. The main drawback - dishes with a titanium layer is expensive.

Advantages:

• durability;
• resistance to scratches and soot;
• lack of oxidative processes.

In order to properly select the required size of the pan, It is necessary to rely on the following indicators:

• volume of planned dishes;
• number of family members;
• type of plate;
• diameter of burners.

Experts identify several basic characteristics of this coating.

• Thickness - the characteristic on which the nonstick properties depend. The optimum thickness of the protective layer is in the range from 18 microns to 22 microns. Products of low quality have a protection thickness of less than 15 microns.
• Number of layers - the value that affects the durability of products. High-quality dishes are covered with several layers of spraying, which have different functional significance. Single-layer coatings are used only for inexpensive non-certified products.
• Type and thickness of the base material - indicators that determine the final weight of the product and its thermal conductivity.
• The method of manufacturing the basics - One of the main criteria to which it is necessary to pay attention when choosing pans. The stamped product has a thickness of not more than 0.27 cm, and the cast one - more than 0.30 cm and a multi-layered bottom.
• Outer cover - the final layer of non-stick protection, which may be of cryolite and glass enamel. Cryolite is a colored heat-resistant resin that prevents the accumulation of dirt on kitchen utensils and is easy to clean. Glass enamel - a material that is not afraid of soot, easy to clean and retains its shade when heated. Experts do not recommend to buy pans with acrylic and silicone enamel.

The most optimal total thickness of non-stick pans is:

• bottom - 0.6 cm;
• walls - 0.35 cm.

On the shelves of specialized stores you can see a huge number of pans with non-stick coating, which differ not only in size and material used, but also in price characteristics and country of manufacture. Professional chefs recommend to pay attention to the following brands that have the most positive reviews:

• "Tefal" - the most famous brand whose products are known in all countries of the world;
• "Neva Metal" - a popular brand that produces high-quality and reliable products;
• "Bergner" - a manufacturer who in their products optimally combines the price range, design and quality;
• Gipfel - trademark engaged in the release of goods with granite and marble spraying, having an induction surface of the bottom;
• "Biol" - famous manufacturer of cast iron goods;
• Gastroguss - trademark, which produces professional dishes with a titanium protective layer.

High quality possesses Korean and Japanese products of different brands, but it is better to refuse to buy Chinese colored dishes. Behind the beautiful appearance of cheap pans can hide hazardous products, which include harmful and toxic substances.

Choosing the right cooking utensils depends not only on the aesthetic preferences of the hostess, but also on the type of cooker, the amount and type of food prepared, the comfort of the handle and the shape of the product, as well as the professional skills of the cook. These parameters must be considered when buying pots with a protective layer. It is necessary to choose pots for the kitchen only in large stores that have all the permitting documents and quality certificates for their products. Experts recommend to abandon purchases in dubious retail outlets, as well as not to purchase products that include lead and cadmium.

Professional chefs are advised to have products in the kitchen with different coatings, which should be used depending on their properties. Characteristics of a quality product with a non-stick layer:

• famous trade brand;
• ideally flat surface without bulges and depressions;
• the presence of a tightly fitting glass lid with a steam outlet;
• thick bottom;
• no scratches and various mechanical damage;
• the presence of anti-heating bakelite coating on the handles;
• mandatory availability of quality certificates.

Beginning housewives should know that experts do not recommend using aluminum and cast-iron dishes and carbon steel containers without using a protective coating, due to the porous structure that accumulates old fat, and during subsequent cooking begins to give it to dishes. At the same time, stainless steel and glass products have an absolutely smooth surface and do not need additional protection.

Sets of aluminum pans with a protective layer can be used not only as tanks for boiling and stewing, but also for pre-frying ingredients, as well as for frying.

For maximum long preservation of the integrity of the non-stick coating experienced housewives Recommend using the following tips:

• mix food with wooden spoons and paddles;
• wash only with soft sponges for dishes under warm running water;
• do not use aggressive and abrasive cleaners;
• wipe containers thoroughly after washing;
• protect from sudden temperature fluctuations;
• install only filled containers on fire;
• apply weak or medium power fire;
• Be sure to comply with the temperature regime.

If during operation the non-stick coating is damaged, further use of these cooking containers is strictly prohibited due to possible ingestion of harmful and toxic substances. Store clean and dried dishes in closed kitchen drawers separately from each other. Famous trademarks on the packaging boxes place detailed instructions for the operation and storage of their products, which must be carefully studied and strictly followed. Simple rules will help extend the service of your favorite kitchen utensils.

Review the nonstick pan in the video below.