Cookware with nonstick technological coatings

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New technologies for the coverage of non-stick pans, with high thermal conductivity and uniform distribution of heat, cooking for a more appropriate and healthy.

Cookware with nonstick technological coatings
Arch. Valentina Caiazzo
Arch. Valentina Caiazzo

Today pans and pots are renewed continuously, using more advanced materials and technologies that make possible to obtain non-stick coatings and solutions of high quality.

pentolame Diadem Plus Who does the cooking knows that a good deal of merit they take the pots. The right pan can help tremendously to the success of a dish.
The choice is extensive and includes products that are more reliable and valuable, allowing for proper cooking, uniform and targeted food and in the case of non-stick cookware, also use it to predict the'use very little fat, if not without.

But the choice of the right pot must be dictated not only by convenience, also by two fundamental aspects, which make a pot, quality: uniformity of heat diffusion and thermal conductivity, which determines the speed with which heats the object and the equally rapid cooling.

Coatings Technology

Once there were non-stick cookware. And enough. Today when you are going to a purchase of this kind, the variety is wide and one differing in the type of coating. Ceramic, non-stick, steel or still in Teflon Platinum, or a surface with several layers, which, on the contrary of the first non-stick cookware, easily withstands even the scratch and abrasion produced by the tools of everyday use, even steel.


Not all coatings are equal. The differences are not only in price and function. But even in the satisfactions that damage over time, in terms of performance, durability and resistance, even in case of intensive use.

One of the most powerful and new upholstery is Teflon, or polytetrafluoroethylene, a substance very slippery plastic, discovered in the '40s, it was not until 1960 was adopted for use in contact with food.

pentola in teflon Ballarini The pots and pans coated with Teflon are exceptionally efficient and very durable. On the market today there are different types of Teflon coating, including the Teflon Platinum, with a version also Pro, or Teflon Classic and Autograph, the latter especially suitable for professional use and for its durability and wear resistance.

But the use of pans and pots Teflon, even if the material is particularly resistant, also requires some care in maintenance and care, so that these will last even more, and especially, if they are in possession, do not release substances over time harmful, once scratched.
First, the 'use of the tools. It' s true that Teflon Pro with other types is particularly suited to withstand scratches, but in general, as well as with the classic non-stick, it is preferable to use tools made of wood or plastic, so as to avoid any case abrasions.

Moreover, to cut the food, once cooked, best to proceed out of the pan, always for the same reason.
Finally, some tips on cleaning the Teflon non-stick cookware. If washing by hand, do not need steel wool. As well as for detergents and soaps, which must not be of the type abrasive. As regards the use in a dishwasher, there are no problems, even if it is indicated for use by washing cycles with water temperatures around 50 ° C.

Titanium coating and copper

pentola Wok in titanio Have been around for a short time, but already one of the most functional. Are the pots with titanium coating, non-stick and light, easy to clean and with a large heat capacity, which helps in even cooking of food.
In reality, the coating is carried out using a titanium alloy, which however is very hard and extremely resistant, with a high heat conductivity, as well as a natural non-stick.

In this case, with the pots with titanium coating, there are no problems in the use of metal tools. By contrast, however, that they can not be used on electric plates, in addition to having very high costs.
Another material used to coat pots and pans from above cost is copper. Preferred by numerous chef cry, copper is characterized by a 'high thermal conductivity, uniformly spread, very suitable for cooking of very foods.

pentole in rame ballarini As for the household, cookware coated with copper, are very expensive and require special maintenance, sometimes a bit 'too complicated for the kitchen every day.
The copper fact, with time, may form on the surface of the oxide toxic, called verdigris. Why this does not happen, the cookware should be done periodically stagnate. Moreover, when used at high temperatures, without due attention in handling tools and instruments can happen that the coating is damaged, causing the contact of food with copper, which hired large amounts, can be harmful and toxic to the body.
For this reason there are on the market for domestic use, also copper pots that have however the 'inside is lined with stainless steel or even copper pans and pots trimetallic, ie formed by three layers in different metals: copper, steel and aluminum.

Ceramic coating

pentole in ceramica, Berndes Another great type of coating for pots and pans is ceramic, which is a technology used as an alternative to Teflon non-stick.
The ceramic coating is highly resistant to scratches and allows even cooking of foods with fat content really changes effectively. Furthermore the nanoceramiche used not release substances with the heat of cooking and indeed, keep the temperature constant throughout the pan or pot, allowing also to lower the flame. Not being a porous material, also allows a classic washing, either by hand or in the dishwasher.

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