Title: Frying pan
Content: non-stick cookware under the "Tefal" brand name. The durability of the early coatings was poor, but improvements in manufacturing have made these products a kitchen standard. The surface is not as tough as metal and the use of metal utensils (e.g. spatulas) can permanently mar the coating and degrade its non-stick property. For some cooking preparations a non-stick frying pan is inappropriate, especially for deglazing, where the residue of browning is to be incorporated in a later step such as a pan sauce. Since little or no residue can stick to the surface, the sauce will fail for lack of

Title: Non-stick surface
Content: Non-stick surface A non-stick surface is a surface engineered to reduce the ability of other materials to stick to it. Non-stick cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is "Teflon." In the twenty-first century other coatings have been marketed as non-stick, such as anodized aluminium, ceramics, silicone, enameled cast iron, and seasoned cookware. Superhydrophobic coating is the newest non-stick coating for sale. The Mycenaean Greeks might have used non-stick pans to make

Title: Non-stick surface
Content: toxic gases if stove-top pans were overheated in inadequately ventilated spaces. While working at DuPont, NYU Tandon School of Engineering alumnus John Gilbert was asked to evaluate a newly- developed material called Teflon. His experiments using the fluorinated polymer as a surface coating for pots and pans helped usher in a revolution in non-stick cookware. A few years later, 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

Title: Cookware and bakeware
Content: Steel or aluminum cooking pans can be coated with a substance such as polytetrafluoroethylene (PTFE, often referred to with the genericized trademark Teflon®) in order to minimize food sticking to the pan surface. There are advantages and disadvantages to such a coating. Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking, a property that helps to produce lower fat food. On the other hand, some sticking is required to cause sucs to form, so a non-stick pan cannot be used where a pan sauce is desired. Non-stick

Title: Non-stick surface
Content: 1954. The Tefal company was formed in 1956 to manufacture non-stick pans. Not all non-stick pans use Teflon; other non-stick coatings have become available. For example, a mixture of titanium and ceramic can be sandblasted onto the pan surface, and then fired at to produce a non-stick ceramic coating. Polytetrafluoroethylene (PTFE) is a synthetic fluoropolymer used in various applications including non-stick coatings. Teflon is a brand of PTFE, often used as a generic term for PTFE. The metallic substrate is roughened by abrasive blasting, then sometimes electric-arc sprayed with stainless steel. The irregular surface promotes adhesion of the PTFE and

Question: What is the trade name for the non-stick material used for coating cooking pans?
Answer: Teflon