page_title: Cookware and bakeware
section_title: PTFE non-stick
hierarchical_section_title: Cookware and bakeware / Cookware materials / Coating / PTFE non-stick
caption_attribution_description: 中文: 鋁製平底鍋，由Wilfred S Pau拍攝。
context_page_description: Cookware and bakeware are types of food preparation containers, commonly found in a kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are considered both cookware and bakeware.
  Cookware and Bakeware are extremely broad and particular materials can widen this spectrum as it affects both the quality of the item as well as the food that comes out of it, particularly in terms of thermal conductivity and how much food sticks to the item when in use. Some choices of material also require special pre-preparation of the surface—known as seasoning—before they are used for food preparation.
  Both the cooking pot and lid handles can be made of the same material but will mean that, when picking up or touching either of these parts, oven gloves will need to be worn. In order to avoid this, handles can be made of non-heat-conducting materials, for example bakelite, plastic or wood. It is best to avoid hollow handles because they are difficult to clean or to dry.
  A good cooking pot design has an "overcook edge" which is what the lid lies on.
context_section_description: 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 coatings tend to degrade over time and are susceptible to damage. Using metal implements, harsh scouring pads, or chemical abrasives can damage or destroy cooking surface.
  Non-stick pans must not be overheated. The coating is stable at normal cooking temperatures, even at the smoke point of most oils.  However, if a non-stick pan is heated while empty its temperature may quickly exceed 260 °C (500 °F), above which the non-stick coating may begin to deteriorate, changing color and losing its non-stick properties. Above 350 °C (662 °F), the non-stick coating will rapidly decompose and emit toxic fumes, which are especially dangerous to birds, and may cause polymer fume fever in human beings.
caption: Skillet with non-stick cooking surface
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