buying guide non-stick pans


The non-stick pan – the easy-care all-rounder

In our opinion, a good non-stick pan belongs in every household, because some dishes simply get better if the risk of sticking is excluded. Anyone who has ever made "mac and cheese" knows what is meant.

Also, if you want to fry particularly low-fat, you cannot avoid a non-stick pan.

For the pan (and especially the coating) to last long, however, there are two basic things to consider:

1) Do not overheat the non-stick pan

Especially when heating the empty pan, carelessness can cause temperatures that damage the coating and even destroy it. Particular care should be taken with powerful induction and gas stoves. When oil and food are overheated, persistent residues can occur, which impair the non-stick effect and the appearance of the non-stick coating. Typical traces of repeated overheating are e.g. dark to brownish discolourations, especially in the middle of the frying surface, as well as blistering and peeling of the coating.

2) Do not use metal kitchen utensils

If you are using a fork in your non-stick pan, or if you are cutting on the non-stick surface or use metal kitchen utensils, well, then you will not enjoy your pan for very long, no matter how much money you spend or how good the coating is.


Advantages non-stick pan

+ very easy to clean

+ user-friendly, no sticking of food

+ low-fat frying possible


Disadvantages non-stick pan

- scratch-sensitive, metal kitchen utensils must not be used

- reacts sensitively to overheating

 

Some product recommendations for non-stick pans

e.g. BEKA stainless steel pan CHEF 28 cm with non-stick coating

e.g. CASTEY shallow cast aluminium casserole CLASSIC 28 cm with glass lid

e.g. BONIOTTI cast aluminium frying pan MINERALine 28 cm with detachable handle

 

What are the differences with non-stick coatings?

Non-stick coatings usually look very similar at first glance. However, they differ in their structure.


Simple non-stick coatings

The simplest coatings consist of only one layer, the actual non-stick layer. These coatings are not very resistant, scratches occur quickly, the coating rubs off easily and the cookware does not last long. As specialist retailer, we do not carry cookware with such coatings.


Multilayer non-stick coatings

Higher quality coatings consist of at least 2-3 layers. A primer improves the adhesion and resistance of the coating. Higher quality coatings often have 3-5 layers, depending on how the coating manufacturer counts (primer / intermediate layers).

Multilayer non-stick coatings usually have internal reinforcements. What does that mean? For example, tiny hard ceramic particles are embedded in an intermediate layer. A spatula, for example, glides over the tips of these small hard particles without touching the actual non-stick layer in between. This significantly increases the abrasion and scratch resistance of a non-stick coating. There are coatings that are declared scratch-resistant or safe for metallic kitchen utensils. However, as a user interested in a long product life, you are well advised not to take this too literally.

 

Non-stick coating is not the same as ceramic coating

As specialist retailer, we strictly distinguish between non-stick coatings based on fluoropolymer (PTFE) on the one hand and ceramic coatings with non-stick effect on the other. Experience has shown that utility properties and durability justify this distinction.


Non-stick coating harmful? No!

The fear of non-stick coatings is probably as old as the non-stick coating itself, so, more than half a century. And yes, non-stick coatings can decompose and in extreme cases even go up in smoke. However, they only do this if the pan is overheated extremely. What do we mean, extreme overheating? Well, temperatures above 300-350 degrees Celsius. This may seem a lot to some people, but it can easily be achieved even on old electric cookers if the pan is heated empty for some time.

And that is exactly the point: empty heating must be avoided with non-stick pans. Always add a little oil to the pan, at least by rubbing it out with a little oil, because the smoke point of the oil, 150-220° C depending on the oil, gives you timely information about a possible overheating of the pan long before it becomes too hot for the coating!

If you start frying with care and expertise, you don't have to be objectively afraid of non-stick coatings.

However, if you are afraid of non-stick coatings, you should think about a raw cast iron pan. If such a cast iron pan is well seasoned, carefully used and carefully maintained, a cast iron pan offers very good frying characteristics without much sticking and is suitable for most dishes.