Non-stick pans: pros and cons, the nuances of choice

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

Non-stick pans are modern kitchen utensils that are in demand not only among professional cooks, but also among ordinary housewives. It is advisable to use these containers for the preparation of first and second courses: cereals, stews, pasta, mashed soups and many others. The process of burning food is associated with the presence of a high level of porosity of cookware.

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

Advantages:

• lack of burnt and sticky food;
• the ability to cook without vegetable oil and fat;
• ease of operation and subsequent washing;
• lack of carbon from the outside of the tank.

Disadvantages:

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

Modern manufacturers use several types of protective layers.

This non-stick coating first appeared on the market for kitchen products. Teflon covers the bottom and sides of tanks.

Pros:

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

Minuses:

• the ability to use only at a temperature of no more than + 200 degrees;
• toxic substances release at high temperatures;
• low resistance to mechanical damage;
• inability to use for long cooking;
• lack of recovery;
• unwanted operation of containers with a damaged layer;
• 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 the material - rolling and spraying. In the first case, the protective layer is applied to the metal sheets from which the dishes are subsequently made, and the technology of the second method involves coating the inner and outer sides of the finished products.

Advantages:

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

Disadvantages:

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

This is a protective coating of a composite layer consisting of polymers, stone and marble chips or crushed granite. The composition of the material does not include fluoropolymers, which positively affects the safety of products. An external distinguishing feature is the presence of small black spots on the entire surface of the pots.

Benefits:

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

Minuses:

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

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

Advantages:

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

In order to choose the right pan size, It is necessary to rely on the following indicators:

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

Experts highlight several basic characteristics of this coating.

• Thickness - characteristic on which non-stick properties depend. The optimal thickness of the protective layer is in the range from 18 μm to 22 μm. Poor quality products have a protection thickness of less than 15 microns.
• Number of layers - a value that affects the durability of products. 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 base material - indicators on which the final weight of the product and its thermal conductivity depend.
• A method of manufacturing the basics - One of the main criteria that you need to pay attention to when choosing pots. The stamped product has a thickness of not more than 0.27 cm, and cast - more than 0.30 cm and a multilayer bottom.
• Outdoor coating - the final layer of non-stick protection, which can be from cryolite and glass enamel. Cryolite is a color 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, is easily cleaned and retains its color when heated. Experts do not recommend purchasing pots 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 pots 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 paying 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 makes quality and reliable products;
• Bergner - a manufacturer who optimally combines the price range, design and quality in their products;
• Gipfel - a trademark engaged in the production of granite and marble sprayed goods having an induction bottom surface;
• "Biol" - A well-known manufacturer of cast iron products
• Gastroguss - A trademark producing professional cookware with a titanium protective layer.

High quality Korean and Japanese products of different brands, but it is better to refuse to purchase Chinese colored dishes. Behind the beautiful appearance of cheap pots can be hidden dangerous products, which include harmful and toxic substances.

The choice of the right kitchen utensils depends not only on the aesthetic preferences of the hostess, but also on the type of stove, the quantity and type of food being cooked, the convenience of the handle and 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. You need to choose pots for the kitchen only in large stores that have all the permits and quality certificates for their products. Experts recommend abandoning purchases at dubious retail outlets, as well as not purchasing products that include lead and cadmium.

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

• famous brand;
• perfectly flat surface without bulges and depressions;
• the presence of a tight-fitting glass lid with steam;
• thick bottom;
• lack of scratches and various mechanical damages;
• the presence of an anti-heating bakelite coating on the handles;
• mandatory availability of quality certificates.

Novice housewives should know that experts do not recommend using aluminum and cast-iron cookware and carbon steel containers without a protective coating, due to the porous structure, which accumulates old fat in itself, and during subsequent cooking it starts 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 containers for boiling and stewing, but also for preliminary frying of ingredients, as well as for deep fat.

For the longest possible preservation of the integrity of the non-stick coating experienced housewives recommend using the following tips:

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

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

Review the non-stick pan in the video below.