Currently, a non-stick pan is in great demand among buyers. It has some advantages in comparison with ordinary models. For example, such a pan will help to cook food with a minimum amount of oil, and now, as practice shows, many people try to adhere to proper nutrition, which implies less consumption of fatty foods, in addition, oil is saved.
A frying pan with a non-stick coating does not require complex manipulations in the process of caring for it. Subject to all the rules for its use, it will serve its owners for quite some time. A non-stick pan does not need to be washed. Simply wipe it with paper towels and a soft cloth after cooking is complete.
The coating of the pan itself can be divided into several types, which basically consist of polytetrafluoroethylene. But manufacturers replaced such a long and complex name with a simple and understandable every word teflon.
Domestic standards imply that the thickness of the non-stick coating layer should be at least 20 microns. If these parameters are observed, the pan can serve much longer. The real Teflon coating should be a little rough, and its perfect smoothness indicates low quality and fake goods.
A frying pan that has a non-stick coating is very easy to scratch, so stirring food or turning food on it should be done using a silicone or wood fixture. If the coating is damaged, it begins to delaminate. Scientists have long been unable to agree on the harmlessness of food cooked in a Teflon pan at a temperature of more than 200 degrees. Some believe that at such a high temperature regime, Teflon decomposes harmful volatile components.
The non-stick coating of the pan is usually covered in two ways - this is spraying with a spray gun and knurling, during which the composition is placed on the rollers, which travel a certain number of times over the surface of the future pan. Knurling is considered an economical and more productive option, but in connection with obtaining a thin coating layer, the pan will serve much less.
Most often, non-stick pans are made using aluminum or stainless steel, and each of these materials has its own advantages and disadvantages.
Pans made of aluminum can be both cast and stamped. For stamping, an aluminum sheet is taken, a disk is cut from it, which is subsequently given the desired shape using a special press. The service life of stamped models is not very long and it completely depends on the thickness of the sheet taken. With a bottom thickness of less than two and a half millimeters, the pan does not last more than two years. Thin models are very easy to deform, which is why the non-stick coating also crack. The best thickness is considered to be a thickness of three millimeters. Cast models of pans are made by pouring pre-expanded aluminum into molds. This production method helps to get a thicker bottom of about 6 - 7 mm. The life of these models leaves at least five years.
Stainless steel pans are quite heavy, and therefore stable. Still, experts do not recommend leaving them on fire without food, as it may form stains of a blue-green hue.
Now in the markets you can encounter a lot of low-quality fakes that are harmful to health, so you should buy frying pans in stores where a certificate confirming the quality is attached to them. The more the pan weighs, the longer it will last and the more the price is set for it.
