Non-stick pots: pros and cons, nuances of choice

The kitchen is the main area in every apartment. It is within its walls that all the delicacies are born, which the hostesses treat not only to family members, but also to invited guests. In order for the cooking process to bring only positive emotions, professional chefs recommend taking a responsible approach not only to the organization of space and to the selection of household appliances, but also to the choice of dishes. Modern equipment and innovative technologies have allowed manufacturers to apply a special protective layer to the pots - a non-stick coating.

Non-stick pots are modern kitchen utensils that are in demand not only among professional chefs, but also among ordinary housewives. It is advisable to use these containers for the preparation of first and second courses: cereals, stews, pasta, mashed soups and many others. The process of burning food is associated with the presence of a high level of porosity in kitchen utensils.

Like any kitchen utensil, nonstick pots have a number of advantages and disadvantages.

Advantages:

• lack of burnt and stuck food;
• the ability to cook food without vegetable oil and fat;
• ease of operation and subsequent washing;
• no carbon deposits on the outside of the container.

Disadvantages:

• low resistance to mechanical damage;
• high prices;
• the inability to restore the damaged protective layer.

Modern manufacturers use several types of protective layers.

This non-stick coating was the first to hit the kitchen market. Teflon is used to cover the bottom and sides of the containers.

Pros:

• affordable price range;
• coating of surfaces of various shapes;
• ease of care;
• high non-stick characteristics.

Minuses:

• the ability to use only at a temperature of no more than + 200 degrees;
• the release of toxic substances at high temperatures;
• low resistance to mechanical damage;
• inability to use for prolonged cooking;
• lack of the possibility of recovery;
• unwanted operation of containers with a damaged layer;
• the inability to pour cold water into a heated dish.

Environmentally friendly protection made from clay, sand and stone. Manufacturers use two methods of applying the material - rolling and spraying. In the first case, a protective layer is applied to metal sheets, from which dishes are subsequently made, and the technology of the second method provides for coating on the inside and outside of already finished products.

Advantages:

• the ability to use at a temperature of + 400 degrees;
• resistance to mechanical damage;
• ease of use and maintenance.

Disadvantages:

• high price;
• the appearance of scratches from metal objects;
• the need to wash after each use;
• the impossibility of using aggressive detergents and hard sponges.

These are protective coatings made of a composite layer consisting of polymers, stone and marble chips or crushed granite. The composition of the material does not include fluoropolymers, which has a positive effect on the safety of products. An external distinctive feature is the presence of small black blotches all over the surface of the pots.

Advantages:

• long period of operation;
• resistance to mechanical damage;
• uniform heat distribution;
• long-term temperature retention.

Minuses:

• high prices;
• inability to use aggressive and abrasive detergents;
• violation of integrity with a strong blow or fall;
• dishwasher safe.

The most durable coating that extends the life of tanks up to 20 years. The main disadvantage is that cookware with a titanium layer is expensive.

Advantages:

• durability;
• resistance to scratches and carbon deposits;
• lack of oxidative processes.

In order to select the correct size of the pan, it is necessary to rely on the following indicators:

• the volume of planned meals;
• number of family members;
• plate type;
• the diameter of the burners.

Experts identify several main characteristics of this coating.

• Thickness - the characteristic on which the non-stick properties depend. The optimum protective layer thickness is between 18 µm and 22 µm. Products of poor quality have a protection thickness of less than 15 microns.
• Number of layers - a value that affects the durability of products. High-quality dishes are covered with several layers of spraying, which have different functional significance. Single-coat coatings are only used for inexpensive, non-certified products.
• Main material type and thickness - indicators on which the final weight of the product and its thermal conductivity depend.
• Method of making the base - one of the main criteria that you need to pay attention to when choosing pots. Stamped goods have a thickness of no more than 0.27 cm, and cast goods - more than 0.30 cm and a multilayer bottom.
• Outer cover - the final layer of non-stick protection, which can be of cryolite and glass enamel. Cryolite is a colored, heat-resistant resin that prevents dirt from accumulating on kitchen utensils and is easy to clean. Glass enamel is a material that is not afraid of carbon deposits, is easy to clean and retains its color when heated. Experts do not recommend purchasing pots with acrylic and silicone enamel.

The most optimal overall thickness for non-stick pans is:

• bottom - 0.6 cm;
• walls - 0.35 cm.

On the shelves of specialized stores, you can see a huge number of non-stick pots, which differ not only in size and material used, but also in price characteristics and country of manufacture. Professional chefs recommend paying attention to the following brands that have the most positive reviews:

• Tefal - the most famous trade mark, the products of which are known in all countries of the world;
• "Neva-metal" - a popular brand that manufactures high-quality and reliable products;
• Bergner - a manufacturer that optimally combines the price range, design and quality in its products;
• "Gipfel" - a trade mark engaged in the production of goods with granite and marble spraying, with an induction surface of the bottom;
• "Biol" - a well-known manufacturer of cast iron products;
• "Gastroguss" Is a trade mark producing professional cookware with a titanium protective layer.

High quality possesses Korean and Japanese products of various brands, and here it is better to refuse to purchase Chinese colored dishes... Behind the beautiful appearance of cheap pots, dangerous products can be hidden, which contain harmful and toxic substances.

Choosing the right kitchen utensils depends not only on the aesthetic preferences of the hostess, but also on the type of stove, the amount and type of food prepared, the convenience of the handle and shape of the product, as well as the professional skills of the cook. These parameters must be taken into account when buying pots with a protective layer. It is necessary to choose pots for the kitchen only in large stores that have all permits and quality certificates for their products. Experts recommend giving up purchases at dubious retail outlets, as well as not purchasing products that contain lead and cadmium.

Professional chefs advise having products with different finishes in the kitchen, which should be used depending on their properties. Characteristics of a quality non-stick product:

• famous trade brand;
• perfectly flat surface without bulges and depressions;
• the presence of a tight-fitting glass cover with a steam outlet;
• thick bottom;
• absence of scratches and various mechanical damages;
• the presence of anti-heating bakelite coating on the handles;
• mandatory availability of quality certificates.

Novice housewives should know that experts do not recommend using aluminum and cast-iron dishes and containers made of carbon steel without a protective coating, due to the porous structure that accumulates old fat, and during subsequent cooking begins to give it to dishes. At the same time, products made of stainless steel and glass have an absolutely smooth surface and do not need additional protection.

Sets of aluminum pans with a protective layer can be used not only as containers for cooking and stewing, but also for pre-frying ingredients, as well as for deep frying.

For the longest possible preservation of the integrity of the non-stick coating, experienced housewives recommend using the following tips:

• stir food with wooden spoons and spatulas;
• wash only with soft sponges for dishes under warm running water;
• do not use aggressive and abrasive cleaning agents;
• wipe containers thoroughly after washing;
• protect from sudden temperature jumps;
• place only filled containers on fire;
• use low or medium fire;
• be sure to observe the temperature regime.

If during operation the non-stick coating is damaged, further use of these containers for cooking is strictly prohibited due to the possible ingestion of harmful and toxic substances. Store clean and dried dishes separately from each other in closed kitchen drawers. Well-known brands on the packaging boxes place detailed instructions for the operation and storage of their products, which must be carefully studied and strictly observed. Simple rules will help prolong the life of your favorite kitchen utensils.

An overview of the non-stick pan in the video below.