Frying pan with non-stick coating is now a very in demand item of kitchen equipment. What are its advantages over conventional frying pans? Firstly, it allows you to cook with minimal oil, and now it is fashionable to lead a proper diet and a healthy lifestyle, in addition, oil is so saved. Secondly, it is easy to take care of: when properly used, it can not be washed, it is enough to simply wipe it with a paper towel at the end of cooking.
The non-stick coating itself can be of several types, but all of them are based on polytetrafluoroethylene (PTFE). For commercial use, this name is not suitable, so its second name is Teflon. This material from the family of fluoropolymers has valuable chemical properties: it is environmentally friendly, does not react with food, heat-resistant, is not affected by acids and alkalis. It was discovered by chemist Roy Plunkett from the United States, who worked for DuPont. Often we use the word "Teflon" instead of "non-stick", considering them synonymous, but it's not. I am proud of the inscription Teflon can be found on the products of only those companies that received a license from DuPont. Other companies produce kitchen utensils with other covers. According to Russian standards, the thickness of the non-stick coating should be at least 20 μm, then it will last longer. The actual Teflon coating should be rough, a smooth glossy coating - a fake.
All probably know that a skillet with non-stick coating can be scratched, so you can use preferably wooden or silicone spatulas. If the coating is damaged, it will begin to peel off throughout the frying pan. There is no uniform opinion about the harm or harmlessness of food cooked in pans with such coating at a large (over 200 degrees) temperature. Someone thinks that PTFE then starts to decompose into volatile constituents, someone claims that for this it is necessary to heat the frying pan to 450 ° C, while the comforts can only be heated up to 300 ° C. Who is right in this dispute, time will tell.
The same coating can be applied to the frying pan 2 in the main ways: by spraying with an industrial spray gun, after which the polymer "cakes" and knurling, when the composition is fed to rollers that several times pass through the workpiece. Nakatka is a more economical and productive option, but due to the thin coating, such a frying pan will live a shorter period.
How to choose a frying pan with an anti-stick coating? Pans with non-stick coating are often made of aluminum, stainless steel, cast-iron frying pans are also considered non-stick, although they have no special coating. But the material is different from the material, each has its advantages and disadvantages.
Aluminum. Aluminum frying pans can be stamped and cast. Stamping is done from a sheet of aluminum, from which a disc is first cut, which is then shaped into special presses. Stamped pans have a short service life, which directly depends on the thickness of the sheet: if the bottom of the frying pan is less than 2.5 mm, it will serve only a couple of years. A thin frying pan easily deforms, which causes the non-stick coating to crack. The optimum thickness is 3mm. Cast pans produce, as the name implies, by pouring molten aluminum into the molds, which makes it possible to make the bottom thick, 6-7 mm, so that such a frying pan will last about 5-7 years.
Steel. Stainless steel cookware has a lot of fans who support the fact that steel does not interact with products, and therefore is safe. That's why steel tools, by the way, are used in surgery. On steel quality dishes you can often see the mysterious figures 18/10. They denote the percentage in the steel additives: chromium and nickel. Such frying pans are heavy, stable, but they are not advised to leave them on fire blank, as blue-green stains may appear.
Cast iron. The cast iron frying pan has been used for cooking since time immemorial, and probably will not lose its popularity in the future. Cast iron is unique in its thermal conductivity: it is slowly heated, it also slowly but evenly distributes heat. Cast iron can be heated to a high temperature, and it will not be deformed. But cast iron can not be used in a microwave oven. In addition, he is very fragile, and with a bad move, he can just crack.
There are many fakes in our market that can be just dangerous for health. Therefore, try to buy pans in specialized stores, where you will be provided with a hygienic certificate of quality. When buying, pay attention to the weight: the frying pan is heavier, the more durable, but also more expensive. You can buy a frying pan for 200 rubles, but keep in mind that it will last only for a couple of months.