Nonstick Frying Pans: 5 Fast Facts

See The 9 Best Nonstick Frying Pans on Ezvid Wiki ►►
Fact #1. Metal surfaces have pores and grooves in them. This is the same principle as your skin or a sponge. When you get a sponge wet, the sponge and its openings expand. The same happens to your pan when you get it hot. The metal expands along with its pores and grooves. The tendency for those grooves to catch on material is called the coefficient of friction. It determines how well your food slides out of a pan.
Fact #2. Chemical non-stick coatings have only been around since 1938. An engineer for DuPont experimenting with tetrafluoroethylene stumbled upon PTFE. The military quickly applied to everything from parts inside atom bombs to the tips of their missiles. A French fisherman used it to lubricate his lines. One day in the early 1940s, his wife asked him to throw it on the bottom of one of her pots. From there, the culinary application was inevitable.
Fact #3. There are two basic ways to make a non-stick surface. The first is to add a material coating to the metal surface. That fills in the pores. The other is to make it using a certain kind of metal and stone combination. This is often done with titanium and ceramic. That way, the pores are virtually nonexistent. Without the pores, food will not get stuck.
Fact #4. There are questions about Teflon. Some studies indicate that an empty Teflon-coated pan will reach 721 degrees Fahrenheit in five minutes. Decomposition of the non-stick coating begins at approximately 660 degrees. When that decomposition begins, particles and gasses enter the air. When inhaled by birds, these particles cause death within 12 hours.
Fact #5. Most manufacturers don't use the acid that causes these effects. It's referred to as PFOA. Unfortunately, it isn't always clear what it is being replaced with.