Nonstick

Nonstick refers to surfaces engineered to resist adhesion of substances, particularly foods, enabling easy release and straightforward cleaning. In consumer products, it most often describes cookware and bakeware coated with low-friction layers, though nonstick properties also appear in industrial applications to prevent sticking in molds and components. The main nonstick chemistries today are fluoropolymer-based coatings, such as polytetrafluoroethylene (PTFE), and ceramic or inorganic formulations; each has different durability, heat tolerance, and care requirements.

Polytetrafluoroethylene (PTFE) coatings are the most common nonstick finishes on metal cookware. They are typically bonded to aluminum or stainless steel in multiple layers and are designed to release food with little or no fat. Modern PTFE coatings are made without PFOA, a processing aid once used in manufacture. Performance depends on proper use: overheating, scratching, or age can lead to reduced nonstick performance and, if the coating becomes damaged, flakes or chipping may occur.

Ceramic or inorganic nonstick coatings use silica- or oxide-based formulations and are marketed as ceramic. They do not rely on fluoropolymers and can withstand higher cooking temperatures, but their nonstick performance may degrade more quickly with regular use and cleaning. They are more susceptible to wear from abrasive utensils or cleaners and may require gentler care and adherence to manufacturer guidelines.

Care and safety considerations include avoiding overheating and leaving pans empty on a heat source, using wooden or silicone utensils, and following manufacturer instructions for cleaning, preferably by hand or gentle cycles. If the coating is scratched, chipped, or peeling, replacement is advised due to reduced performance and potential ingestion of coating material. Overheating PTFE coatings can emit fumes harmful to birds; ensure good ventilation and adhere to temperature recommendations.