nonsticking

Nonsticking refers to materials and surfaces designed to prevent adhesion of other substances, with cookware coatings being the most common example. The goal is easy food release and simple cleaning, achieved by reducing the surface energy or contact area between the food and the pan.

The most widely used nonstick coating is polytetrafluoroethylene PTFE, commonly marketed as Teflon. PTFE coatings create a very smooth, low-energy surface that reduces food adhesion and facilitates release. Modern PTFE products are formulated to be free of PFOA, a processing aid once used in production. Ceramic coatings offer an alternative, using inorganic materials such as silica to form a hard, smooth surface. Ceramic coatings can tolerate higher cooking temperatures but may wear more quickly and require different care compared with PTFE.

Other nonstick approaches include silicone-based coatings and surface texturing designed to minimize contact with food. Traditional cookware like cast iron or carbon steel achieves nonstick properties through seasoning, a polymerized layer of oil built up by heating. This layer provides some release, but is not as uniform or durable as modern coatings.

Use and care for nonstick cookware generally emphasize low to medium heat and a light amount of oil when desired. Avoid metal utensils and abrasive cleaners that can scratch coatings; hand washing is often recommended to extend life. Overheating PTFE-coated pans can lead to fumes in the absence of adequate ventilation, so manufacturers’ heat guidelines should be followed.

Limitations include coating wear or scratching, after which nonstick performance declines and the pan may need replacement. Nonstick surfaces do not alter cooking fundamentals and should be used in accordance with manufacturer instructions and safety guidelines.