What do you mean it’s not Teflon??

Firstly, what is Teflon, PTFE and PFOA?

Teflon is the brand name for a plastic product called polytetrafluoroethylene (PTFE).  It’s often used interchangeably with PTFE but now you know the difference. Think Kleenex instead of tissues.  

PFOA (Perfluorooctanoic Acid) is was another chemical used in the process of making PTFE. It is NOT the same as PTFE.

PFOA is burned off during the process and no significant amount remains in the final product.

Previously, all nonstick coating manufacturers used PFOA in the manufacture of nonstick. There were concerns though.

PFOA lasts forever (a forever chemical) and was found to have an adverse effect on human health and the environment.  Meaning it’s both a pollutant and a toxin. 

So the EPA decided to step in.   In 2006, they launched the PFOA Stewardship Program.  The mandate was to eliminate the use of PFOA by 2015. 8 global companies agreed to this mandate. Some of them transitioned to alternative chemicals (known as GenX chemicals…doesn’t really solve the problem, does it?), others exited the industry altogether.  This means that as of 2015, most of the reputable non-stick coating manufacturers are producing coatings made without PFOA. This includes Chemours, makers of Teflon.

So when you see a cookware advertising ‘PFOA’ free, it simply means the PTFE was made without the use of the chemical PFOA in the manufacturing process. In light of the EPA stewardship, it’s little more than a marketing ploy. [Tweet This!]

Why is PTFE non-stick?

PTFE is a waxy solid that is the most slippery substance yet discovered. By some accounts, it is even more slippery than wet ice! 

The nonstick nature comes down to the chemical structure of PTFE.  

Without going into organic chemistry, here’s a simplified explanation. There is no adhesive force between the PTFE molecules and anything that comes into contact with them. Chemically speaking, PTFE is an ‘introvert’.  So nothing sticks and this is what gives traditional non-stick cookware its ability to release food. 

How is PTFE applied to a metallic pan?

Non-stick coatings can’t be applied directly to a metal pan because, as we’ve learned, they won’t stick. So the pan has to initially be treated to roughen its surface.

Then the PTFE is mixed with a binder that helps it stick to the pans surface.

The nonstick coating is applied to the pan with the help of a ‘carrier’ (formerly PFOA) that helps create an even coating.  The coating is then ‘cured’ at high heat. Think of this like baking on the coating. This carrier evaporates once the coating is cured. 

There are 3 techniques for applying non-stick coatings to pans.  

1. Sprayed
2. Curtain Coating
3. Roller Coating

Sprayed coatings have the smoothest finish and are more likely to be used by the higher quality cookware.

One, two or three Layers?

Non-stick coatings can be applied in 1, 2 or 3 layers. It stands to reason that the more coatings, the more costly to produce and therefore the more expensive the pan.

It also stands to reason that the more layers, the better the quality (yes, more is better!).

3 layer coatings are the highest quality and logically, provide a much higher level of performance than 2 layers. You can expect any high end cookware to have a 3 layer non-stick coating. The 3 layers consist of a primer which helps stick to the metal, a midcoat that provides durability and the final topcoat that provides the easy food release.

2 layer coatings provide better quality than 1 layer coatings. The first layer is the primer that sticks to the metal. The top layer provides the food release. You can expect a mid-level cookware to have 2 layers of non-stick.

For cheap, low quality non-stick pans, you can expect they are using just one layer of non-stick. These are usually light weight pans that wear out rather quickly.

The quality (i.e. how long will the nonstick last) of a nonstick pan depends not just on how many layers of nonstick but on the reinforcements.

What do you mean reinforcements?

You’ve heard about them…cookware that is infused with titanium or granite or stone or even diamonds.

Are they for real?  

Surprisingly, yes!

Tiny particles of a hard substance are added to the middle layers of a multi-layer nonstick coating.  Never on the outermost layer for obvious reasons. This makes the nonstick coating more resistant to wear, without compromising the smooth outer layer needed for non-stick release.

Generally, a pan has to have at least 3 layers of non-stick coating for it to be reinforced.

Aluminum or Stainless Steel?

As a matter of interest, it is mostly aluminum cookware that has a non-stick coating applied. Stainless steel is harder to coat because the surface needs a lot more extensive preparation. Plus people generally buy stainless steel for its shiny surface.  

Having said that, I’m all for consumer choice and there’s nothing wrong with having options to choose from. Here are my top 2 recommendations for nonstick pans in each category:

1. Hard anodized aluminum non-stick: Rachael Ray PlatinumShield(tm) Technology enhanced nonstick
2. Stainless steel non-stick: Made in Cookware nonstick collection

What to look for when buying a PTFE non-stick pan?

You want a pan that will last, though be warned, the average life of a non-stick pan, depending on its quality, is 1-3 years. There are 3 things you want to look out for:

1. The pan material: Circuloncanada.ca did an abrasion test and found that the same coating applied to a hard anodized aluminum pan lasted 3 times longer than on a plain aluminum pan.  Look for hard anodized if you are opting for an aluminum pan.
2. The pan thickness. A heavier pan will have even heat distribution with no hot spots.  This protects the non-stick surface.
3. The number of layers of non-stick. Most brands don’t advertise that but look for a reputable brand name that has good reviews.