Tiffany Haney
Non-stick pans are coated with a substance that prevents food from sticking to the pan's surface. They are available in a variety of materials, including ceramic, stainless steel, and synthetic coatings. Cast iron and carbon steel pans are also naturally non-stick, but many are pre-seasoned with vegetable oil to enhance their non-stick properties. Some manufacturers also use wax or petroleum products as a protective coating to prevent rusting during transport and storage, which must be removed before use.
| Characteristics | Values |
|---|---|
| Purpose of coating | To seal the pan air-tight during storage and transportation, prevent rusting, and make cooking and cleaning easier |
| Types of coatings | Wax, petroleum products (e.g. paraffin), vegetable oil, ceramic, stainless steel, synthetic, natural, PTFE, silicon dioxide, silica, granitium, plastic-based |
| Pans that are coated | New cast iron pans and skillets, non-stick pans, ceramic-coated pans, Caraway cookware, Granitium pans, traditional non-stick pans |
| Care instructions | Avoid sharp objects and metal utensils, follow first-use instructions, season regularly, hand wash |
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What You'll Learn
Some new pans have a wax coating to prevent rusting
New pans are often coated in wax to prevent rusting during transport and storage. Iron rusts when exposed to air and humidity, so manufacturers coat newly-cast pans in wax to seal them airtight. This protective wax coating means that the pans won't rust before they reach the customer.
However, this wax coating is not meant to be permanent. It is intended to be removed before the pan is seasoned and used for cooking. If the wax coating is not removed, it will melt during cooking and mix with the food.
Some manufacturers sell their iron cookware pre-seasoned, which means that the wax coating has already been removed and the pan has been treated with oil to prevent rusting. These pre-seasoned pans can be used straight away without any additional preparation.
If a pan is not pre-seasoned, the wax coating must be removed before use. This can be done by scrubbing the pan with steel wool or a scouring pad and then drying it thoroughly. Once the wax is removed, the pan can be seasoned with oil to create a natural, non-stick coating that will protect it from rust.
It is important to note that not all pans have a wax coating. Some pans are made with stainless steel, which contains chromium, a natural protective coating that prevents rusting. Cast iron and carbon steel pans are also susceptible to rusting and may require additional care to prevent rust formation.
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Non-stick coatings can be synthetic or natural
Another synthetic coating is Xylan, a fluoropolymer-based industrial coating combining PTFE, PFA, and FEP with binder resins for improved adhesion and wear resistance. Natural non-stick coatings, on the other hand, include cast iron and carbon steel pans seasoned with vegetable oil, creating a non-stick surface without harmful substances. These pans can be seasoned repeatedly, and an extra coating of vegetable burn-in oil before first use is recommended. Ceramic coatings are another natural, toxin-free alternative to PTFE, although they may degrade faster and lose their non-stick properties over time. Enamel, a protective layer of glass, is also a natural non-stick coating that is durable and scratch-resistant but susceptible to cracking from thermal shock.
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Ceramic non-stick coatings are non-toxic
Ceramic non-stick coatings are generally regarded as safe and non-toxic when used correctly. They are made from inorganic materials, primarily silica, derived from sand and minerals. They are free of PFOA (perfluorooctanoic acid) and PTFE (polytetrafluoroethylene, commonly known as Teflon), which have been linked to various health issues and environmental concerns. The absence of these toxic chemicals in ceramic-coated cookware makes it a safer alternative for health-conscious consumers.
Ceramic coatings also do not emit harmful fumes, even at high cooking temperatures, as they do not release chemicals associated with non-stick coatings like PTFE. This is a significant advantage, as it ensures that no harmful substances leach into food during cooking. However, it is important to note that the safety of ceramic coatings depends on the quality of the product. Low-quality ceramic coatings may chip, peel, or wear down over time, potentially leading to the release of particles into food.
The benefits of ceramic non-stick cookware include a naturally non-stick surface, excellent heat distribution, and easy maintenance. Ceramic cookware is also versatile and compatible with various cooking surfaces, including induction cooktops, gas stoves, and electric stovetops. Additionally, ceramic cookware is often crafted from natural materials, making it a more environmentally friendly option compared to other cookware types.
While ceramic non-stick coatings are generally safe, there are still some concerns regarding the lack of transparency from manufacturers about the materials used in their coatings. This leaves consumers unsure about the potential presence of harmful substances. Therefore, it is recommended to choose ceramic cookware that has been thoroughly evaluated and proven safe against harmful chemicals through rigorous third-party testing, such as the Extrema brand.
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Cast iron pans may be pre-seasoned with vegetable oil
Many new pans have a coating, which can be a protective wax or petroleum product coating, or a pre-seasoning. This coating is to prevent rusting and to create a non-stick surface.
Cast iron pans are naturally non-stick, but many are pre-seasoned with vegetable oil to create a natural, non-stick coating without harmful substances. This process involves heating thin layers of fat (like oil) on the cast iron. As the oil is heated, it bonds to the metal and to itself in a process called polymerization, forming a hard, protective coating.
Some manufacturers use other types of coatings to prevent rust, such as wax or petroleum products. However, these coatings are not meant to be used during cooking and must be removed before use.
Vegetable oil is a popular choice for seasoning cast iron pans as it is readily available and works well. Other options include canola oil, corn oil, grapeseed oil, flaxseed oil, and lard.
To season a cast iron pan with vegetable oil, start by coating the pan with a thin layer of oil using a paper towel. Wipe off the excess oil with another clean paper towel, ensuring the pan no longer looks greasy. Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. Repeat the oiling and heating process three to four times to set a good initial layer of seasoning.
It is important to note that the pan may get a little smoky during the process, so ensure your kitchen is well-ventilated. Once you've completed the seasoning process, your cast iron pan will be ready for use and will develop a better non-stick coating over time with regular use.
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Non-stick coatings can be re-applied by the manufacturer
Non-stick coatings are applied by the manufacturer in a rigorous, four-step process to ensure that the end product is of high quality and durable. The first step in this process is degrading, which involves removing any old coatings or carbon residue from the surface of the material. This is done through pyrolysis, a chemical process where high heat is applied in an oxygen-free environment, causing thermal decomposition and the detachment of organic residue.
The second step is blasting, which is crucial for preparing the base for the new coating. Mechanical key blasting effectively removes dirt and grime, ensuring the surface is ready for the next steps. The third step involves applying a primer, which creates a solid base for the future coatings to adhere firmly. Skipping this step would cause the topcoat to peel off.
The final step is applying the topcoat, which consists of multiple layers to build up the Dry Film Thickness (DFT). The thickness of the coating depends on the intended application of the material. For example, a non-stick baking tray may require a different DFT than a mixing tank for corrosive chemicals. The topcoat application is carefully researched and controlled to ensure the optimal number of layers are applied.
While the above process is commonly used by manufacturers, some pans are naturally non-stick, such as cast iron and carbon steel pans. These pans are often pre-seasoned with vegetable oil, creating a natural, non-stick coating. The advantage of these pans is that they can be seasoned repeatedly, and the natural non-stick coating can be enhanced with an additional layer of vegetable burn-in oil before their first use.
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Frequently asked questions
Yes, new pans can come with a variety of coatings, including non-stick coatings, ceramic coatings, and pre-seasoning. Non-stick coatings are popular due to their convenience and easy cleanup, while ceramic coatings offer a non-toxic and healthy alternative. Pre-seasoning is often done with vegetable oil, creating a natural non-stick surface. Some manufacturers also use wax coatings to prevent rust during transportation and storage.
Coated pans offer several advantages. Non-stick coatings, for example, make cooking and cleaning easier, as food is less likely to stick to the pan's surface. Ceramic coatings are known for their non-toxic properties, ensuring a healthy cooking experience. Pre-seasoned pans provide a natural non-stick surface and can be used right away without the need for additional seasoning.
While coated pans offer convenience, they may not last as long as uncoated pans made from materials like copper, carbon steel, cast iron, or stainless steel. The lifespan of a coated pan depends on the type of coating and how well it is cared for. Non-stick coatings, in particular, have a limited lifespan due to their delicate nature, and may need to be replaced periodically. Additionally, some coatings may release harmful substances when used at high temperatures, so it's important to follow the manufacturer's instructions and use appropriate utensils to avoid damaging the coating.
