Steel Baking Pans: Non-Stick Coating Explained

Non-stick pans are a popular choice for home cooks due to their ease of use and convenience. Non-stick coatings are engineered to reduce the ability of food to stick to the pan's surface, making them ideal for cooking delicate foods such as eggs, crepes, and fish. These pans are typically made from materials such as aluminium, carbon steel, or stainless steel, and then coated with a non-stick material. While non-stick pans offer several benefits, it is important to understand their limitations and proper care to ensure their longevity and safety.

What is a non-stick coating?

A non-stick coating is a surface treatment that prevents other materials from sticking to it. Non-stick coatings are commonly used on cookware to prevent food from sticking to the pan. The most well-known brand of non-stick coating is Teflon, which is a type of polytetrafluoroethylene (PTFE). PTFE was invented in 1938 by Roy Plunkett and was found to have several unique properties, including very good corrosion resistance and an extremely low coefficient of friction.

Non-stick coatings work by reducing the ability of other materials to adhere to the treated surface. This allows food to brown without sticking to the pan and makes the pan easier to clean, as residues do not stick to the surface. Non-stick coatings can be made from a variety of materials, including PTFE, anodized aluminium, silica, enameled cast iron, and ceramic.

It is important to note that non-stick coatings can be fragile and may not be suitable for high-heat cooking or for use with metal utensils. To care for a non-stick pan, it is recommended to avoid heating the pan above 260 °C (500 °F), as this can cause the coating to break down and release toxic chemicals. It is also advisable to use non-metallic utensils, such as those made from plastic or wood, to prevent scratching the coating.

How does it work?

Non-stick pans are coated with polytetrafluoroethylene (PTFE), a synthetic fluoropolymer with the lowest coefficient of friction of any known substance. PTFE was discovered by Roy Plunkett in 1938 and was initially used to make seals resistant to uranium hexafluoride gas during World War II. The brand name for PTFE is Teflon, which was registered by DuPont in 1944.

The non-stick coating on steel baking pans works by reducing the ability of other materials to stick to it. This allows food to brown without sticking to the pan and enables easier cleaning as residues do not stick to the surface.

PTFE is applied by first roughening the metallic substrate of the pan through abrasive blasting, and then spraying or rolling on one to seven layers of PTFE. The number and thickness of the layers, as well as the quality of the material, determine the quality of the non-stick coating. Better-quality coatings are more durable, less likely to peel and flake, and retain their non-stick properties for longer.

To maintain the non-stick properties of the pan, it is important to avoid overheating the pan, as this can cause the PTFE coating to break down and release toxic chemicals. It is recommended to keep temperatures below 260 °C (500 °F). Additionally, using non-metallic utensils such as those made of plastic or wood can help prevent scratching the coating. Proper storage and regular re-seasoning of the pan with oil can also help extend the life of the non-stick coating.

What are the pros and cons?

Non-stick pans are a popular choice for home cooks due to their ease of use and convenience for cooking sticky foods. However, there are some pros and cons to consider when using non-stick steel baking pans.

Pros

• Non-stick pans are engineered to reduce the ability of food to stick to the surface, making them ideal for cooking sticky foods such as eggs, crepes, and pancakes.
• They require less oil or butter during cooking, which can result in healthier meals.
• Non-stick pans are generally lighter and cheaper than other types of cookware, making them a cost-effective option.
• They are also easier to clean as food residue does not stick to the surface.

Cons

• Non-stick pans have a coating that can be fragile and susceptible to wear and tear. Scratching the coating with metal utensils or overheating the pan can cause it to deteriorate and release toxic chemicals.
• Overheating non-stick pans can also be dangerous for pet birds as the released fumes can be lethal to them.
• The non-stick coating may not last long, especially if the pan is not properly cared for, and will need to be replaced every few years.
• Some people also have concerns about the safety of non-stick coatings and the potential release of toxic chemicals during cooking, although this can be mitigated by following the manufacturer's instructions and not overheating the pan.
• Additionally, non-stick pans are not suitable for searing or cooking at high temperatures as it can damage the coating.

In conclusion, non-stick steel baking pans offer convenience and ease of use, but they require careful handling and maintenance to ensure their longevity and safety.

How do you care for a non-stick pan?

Non-stick pans are a convenient kitchen essential, but they do require some special care to keep them in good condition. Here are some detailed instructions on how to care for your non-stick pans:

Before First Use

Before using a new non-stick pan for the first time, wash it with warm, soapy water and dry it with a soft towel. This will remove any dust or dirt from the manufacturing and shipping process.

Cooking

When cooking with non-stick pans, always use a low to medium heat setting. High heat can damage the non-stick coating and cause it to degrade, reducing its effectiveness. Avoid overcrowding the pan, as this can lower the temperature and make it harder to cook food thoroughly.

It is also important to use the right utensils when cooking with non-stick pans. Only use wooden, silicone, nylon, or plastic utensils as metal utensils can easily scratch and ruin the non-stick surface.

Additionally, it is recommended to add a little oil or butter to the pan before cooking to help prevent food from sticking. However, avoid using cooking sprays as they can leave a residue that is difficult to remove and can shorten the lifespan of the pan.

Cleaning

Always allow the pan to cool down completely before cleaning. Submerging a hot pan in cold water or running cool water over it can cause the metal to warp. Never put non-stick pans in the dishwasher, as the high temperature and harsh chemicals can damage the coating. Instead, hand wash the pan with warm water and a mild dish soap, using a soft sponge or cloth. Avoid using scouring pads, steel wool, or any abrasive materials that can scratch the coating. Completely dry the pan with a soft towel before putting it away.

For burnt-on food or discolouration, create a mixture of baking soda and vinegar and boil it in the pan. Let it cool, then skim away any residue and wash the pan with warm, soapy water. Alternatively, you can sprinkle baking soda on the bottom of the pan, add hot water, let it sit for 30 minutes, and then scrub the pan in a circular motion.

Storage

When storing non-stick pans, avoid stacking them directly on top of each other. This can cause scratches on the surface. Instead, place a piece of paper towel, a cloth napkin, or a pan protector between each pan. Store the pans away from sharp objects, abrasive materials, and metal utensils that could damage the surface.

Other Tips

• Do not use non-stick pans for acidic foods like tomato sauce, as this can promote flaking of the coating.
• Do not cut or carve food in the pan, as it can scratch the surface. Use a cutting board instead.
• Do not store food in the pan in the fridge. Use a storage container instead.
• Regularly check the coating for any signs of damage or discolouration. Replace the pan if the coating is severely scratched, discoloured, or peeling.

What are the alternatives?

If you're looking for alternatives to non-stick pans, there are a few options to consider. Here are some detailed suggestions:

Carbon Steel Pans

Carbon steel pans are a great alternative to non-stick pans. They are similar to cast iron pans but are made from thinner metal, making them lighter and easier to manoeuvre and clean. Carbon steel pans can be pre-seasoned, which means you won't have to worry about the laborious task of seasoning them yourself. They are durable, inexpensive, and excellent for high-heat searing. Additionally, they can be used in the oven to finish off dishes and can last a lifetime with proper care.

Cast Iron Pans

Cast iron pans are another viable option. While they are heavier than carbon steel pans, they have excellent heat retention properties, making them ideal for slow cooks or deep frying. Cast iron pans require seasoning before use and should be hand-washed. With proper maintenance, they can last for generations.

Stainless Steel Pans

Stainless steel pans are also an alternative to non-stick pans. They are durable and long-lasting. However, they can be prone to sticking, so it's important to prepare the pan properly before use. For example, bringing ingredients to room temperature before cooking and preheating the pan before adding oil can help reduce sticking. Stainless steel pans are safe to use in the oven and over high heat.

Enameled Cast Iron Pans

Enameled cast iron pans have a glossy interior that provides a smooth cooking surface. They are relatively easy to clean and can be used safely in the oven and over high heat without damaging the glaze. However, it's important to avoid using metal utensils or abrasive sponges to prevent damaging the enamel coating.

Ceramic Pans

Ceramic pans are another option, but they have a shorter lifespan than traditional non-stick pans. The ceramic coating can start to degrade after about a year of regular use. Additionally, they may not perform as well at high temperatures. However, they are a viable alternative if you're concerned about the environmental and health impacts of PTFE-coated pans.

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