Non-stick pan: Difference between revisions
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[[Image:Non stick pan.JPG|thumb|right|A non-stick pan]] |
[[Image:Non stick pan.JPG|thumb|right|A non-stick pan]] |
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'''Non-stick pans''' are [[cooking pan]]s made from or coated with materials designed to prevent food from sticking to their surface during the ==Development== |
'''Non-stick pans''' are [[cooking pan]]s made from or coated with materials designed to prevent food from sticking to their surface during the ==Development== |
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The first non-stick pans were made using a coating of Teflon (polytetraflouroethylene or PTFE). PTFE was invented serendipitously by [[Dr. Roy Plunkett]]<ref>https://www.chemheritage.org/classroom/chemach/plastics/plunkett.html</ref> in 1938, while working for a joint venture of the [[DuPont]] company. The substance was found to have several unique properties, including very good corrosion resistance and the lowest coefficient of friction of any substance yet manufactured. PTFE was used first to make seals resistant to the [[uranium hexafluoride]] gas used in the [[Manhattan Project]] during [[World War II]] and was regarded as a military secret. Dupont registered the Teflon trademark in 1944 and soon began planning for post-war commercial use of the new product.<ref name="IandTmag">{{cite magazine|journal=[[Invention and Technology Magazine]]|author=Anne Cooper Funderburg|title=Making Teflon Stick|series=Summer 2000|volume=16|issue=1|url=http://www.americanheritage.com/articles/magazine/it/2000/1/2000_1_10.shtml|accessdate=2009-05-06}}</ref> |
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By 1951, Dupont had developed applications for Teflon in commercial bread and cookie-making, however the company avoided the market for consumer cookware due to potential problems associated with release of toxic gases if stovetop pans were overheated in inadequately ventilated spaces. Marc Grégoire, a French engineer, had begun coating his fishing gear with Teflon to prevent tangles. His wife Colette suggested using the same method to coat her cooking pans. The idea was successful and a French patent was granted for the process in 1954. The [[Tefal]] company was formed in 1956 to manufacture non-stick pans.<ref name="IandTmag" /> |
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Modern non-stick pans do not necessarily use Teflon. Other non-stick coatings for pans have since been invented. For example, a mixture of [[titanium]] and [[ceramic]] can be [[sandblasting|sandblasted]] onto the pan surface, and then [[pottery firing|fire]]d to {{convert|2000|C|F}}.<ref>{{cite encyclopaedia|encyclopedia=A to Z of Inventions and Inventors: M to P|article=Non-stick pan|author=Pennie Stoyles and Peter Pentland|pages=17|publisher=Black Rabbit Books|year=2007|isbn=1583407898|isbn13=9781583407899}}</ref> |
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== Uses and limitations == |
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[[Image:100 0783.JPG|thumb|right|Food in a non-stick pan]] |
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Non-stick pans are useful in cooking since they require much less [[cooking oil]] to allow the food to be moved about the cooking pan. The cleanup process is also made much easier for foods which leave a residue on the pan. |
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PTFE-coated frying pans usually require the use of a non-metallic (usually plastic) spatula to avoid scratching of the coated surface. |
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Tony Polombo observes that non-stick pans are not a universal panacea. He notes that, in particular, ordinary stainless steel pans are better for producing pan gravy, because the [[fond]] (the caramelized drippings that stick to the pan when meat is cooked) sticks to them, and can be turned into pan gravy by [[deglazing (cooking)|deglazing]] them — dissolving them in liquid. Non-stick pans, according to Polombo, produce inferior pan gravies.<ref>{{cite book|title=Cooking|chapter=Pots and Pans|author=Tony Polombo|pages=20|publisher=iUniverse|year=2006|isbn=0595378668|isbn13=9780595378661}}</ref> |
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{{Expand section|date=December 2009}} |
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== Health concerns == |
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Concerns have been raised over the possible negative effects of using PTFE-coated cooking pans. When pans are overheated beyond approximately {{convert|349|C|F}} the PTFE coating begins to dissociate, releasing byproducts which can cause [[polymer fume fever]] in humans and can be lethal to birds.<ref name="IandTmag" /><ref>{{cite web|url=http://www.teflon.com/Teflon/teflonissafe/keyquestions.html#q2|archiveurl=http://web.archive.org/web/20080117234907/http://www.teflon.com/Teflon/teflonissafe/keyquestions.html#q2|archivedate=2008-01-17|title=Safety of Teflon Non-Stick Coatings for Cookware|publisher=[[DuPont]]|accessdate=2009-05-06}}</ref><ref>{{cite web|url=http://www.ewg.org/reports/toxicteflon|author=Jane Houlihan ''et al.''|title=EWG finds heated Teflon pans can turn toxic faster than DuPont claims|publisher=[[Environmental Working Group|EWG]]|accessdate=2009-05-06}}</ref> Compounds in non-stick cookware may be associated with elevated cholesterol levels in children and teens.<ref name="cholesterol">[http://www.sciencedaily.com/releases/2010/09/100906203040.htm Health Concerns]</ref> |
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== References == |
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{{reflist}} |
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[[Category:Cookware and bakeware]] |
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Revision as of 03:48, 12 March 2011
Non-stick pans are cooking pans made from or coated with materials designed to prevent food from sticking to their surface during the ==Development==