Did you know that the global nonstick cookware industry was worth a whopping $19.6 billion in 2018? What’s more, experts believe that this will continue to grow by 4.1%, reaching a value of $28.1 billion come 2027!
All these show how big and popular non-stick pots, pans, and skillets are. Especially in the US, where over eight in 10 consumers now prepare meals at home.
If you plan to join the bandwagon, it’s important to invest in the best non-stick cookware. While these utensils are generally affordable, some wear and tear faster than others. The last thing you want is to keep buying new ones to replace flimsy and low-quality cookware.
Ready to learn all about the top non-stick coating materials used by the best pans and pots out there? Then let’s dive right into it!
Teflon or Polytetrafluoroethylene (PTFE) Coating
We’ll start off with this one since it’s one of the oldest types of non-stick cookware materials. Since its discovery in 1938, the list of Teflon coating applications has grown. Aside from pots and pans, you’ll also find Teflon in cars, electronics, and even medical devices!
Teflon is actually the brand name of the non-stick coating material itself. The coating itself is “polytetrafluoroethylene” (PTFE). Its main characteristic is that it’s slippery, hence its use in cookware.
Now, you may be wondering, “Is Teflon safe?” In a nutshell, it is, so long as you don’t heat it to over 500 degrees Fahrenheit (or 280 C). Otherwise, the material may start to break down at a molecular (or microscopic) level.
That said, use Teflon pots and pans only over low to medium heat. Don’t heat an empty PTFE-coated pan as this will speed up the overheating process.
Scientists also recommend sticking to high-quality cookware coated with Teflon. According to them, it’s the low-quality ones that are more likely to break down and flake off.
It’s also best to use non-abrasive utensils (such as silicone or wood) while cooking with Teflon. All these will help prevent the coating from breaking down or scratching.
Uncoated Cast Iron Coating
Many say that cast iron (CI) is the first-ever non-stick type of cookware. After all, its first known use dates back to 220 A.D., during the time of the Chinese Han Dynasty.
Today, it’s still one of the favorites of even the most popular chefs, such as Jamie Oliver.
What’s so special about cast iron though? For starters, you can use it for almost any type of cooking method, from searing to frying and even baking. You can even braise or grill with cast iron pans or skillets!
Cast iron cookware is also exceptional when it comes to retaining heat. So, even if it takes a longer time to completely heat up, it spreads the heat in an even manner.
Some uncoated CI cookware may already come in a “preseasoned” form. This means you can use them immediately. Others require seasoning (by the owners themselves) prior to their first use.
Uncoated cast iron is extremely durable, so it can last for many generations with proper care. Even if the seasoning does sustain damage over time, you can have it re-seasoned.
A downside to using this type of CI is that it loses its stick-resistance if you add more seasoning. It’s also heavier and requires more careful maintenance than most other cookware types.
Enameled Cast Iron
Enameled cast iron gives you almost all the same benefits as the uncoated ones. The biggest difference is that you’d never need to season an enameled CI. Some are also dishwasher-safe, making their clean-up a breeze.
The biggest downside is that unlike uncoated CI, you can’t “reseason” the enameled type. Once the coating has cracked or chipped, enamel CI is no longer fit for cooking.
Hard-Anodized Aluminum Coating
Hard anodized aluminum is aluminum that has undergone an electrolyte process. This involves giving the aluminum material an “acid electrolyte bath“. An electric current is then passed through the metal.
Anodizing allows for aluminum surfaces to become resistant to corrosion. This then helps prevent acidic foods from reacting with and damaging the metal. The process also makes it more durable, and yes, pretty!
The term “hard anodize” is pretty much the same as anodizing, but it takes the process to the next level. It involves the use of lower temperatures and higher voltages. This then results in the metal becoming even harder, more durable, and corrosion-resistant.
Note, however, that hard-anodized aluminum is more “stick-resistant” than completely non-stick. As such, some food may still stick to the bottom of a hard-anodized pot or pan. The good news is, you can use any type of utensil in it without worrying about scratching or denting it.
Superhydrophobic Coating
In cookware, superhydrophobic coatings aren’t as common as the four above. You’ll mostly find them in the automotive and medical industries. They’re applied to metals like aluminum, copper, magnesium, steel, titanium, and zinc.
The biggest reason for their use is their water-repelling property. This reduces corrosion that metals are susceptible to. In superhydrophobic coated-cookware, this repellant effect makes them non-stick.
Silicone Bakeware
We’re adding this to the list just in case you’ll be baking as much as you’ll be cooking. Silicone is a synthetic rubber, consisting of silicon (a natural crystalline) and oxygen. It’s non-stick, heat-resistant, and safe for use in temperatures of up to 500 F.
So long as you stick to temps below 500 F (check the product manual for exact specs), silicone won’t melt. Neither will it affect the flavor or the odor of the food. Since it’s rubber and non-stick, cleaning it is very easy too — simply wipe with a damp cloth or sponge.
Start Making Delish Meals With the Best Non-Stick Cookware
There you have it, your ultimate guide on the best non-stick cookware to get for your kitchen! With these utensils, you’ll spend more time eating tasty meals than cleaning up. Just make sure that you invest in high-quality products, so that you can make the most and longest use out of them.
Ready for more useful shopping guides like this? Then be sure to check out the rest of our posts filed under the Gadgets section!
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