Non-stick
<h4 >Non-stick</h4>
<div class="thumb tright" >
<div class="thumbinner" ><a href="http://en.wikipedia.org/wiki/File:Frying_pan.jpeg" class="image" ><img src="/37080693-0d8d-502d-a5e7-b67939e11beb.jpeg"/></a>
<div class="thumbcaption" >
<div class="magnify" ><a href="http://en.wikipedia.org/wiki/File:Frying_pan.jpeg" class="internal" title="Enlarge" ><img src="/f6973ce5-8ff7-5f80-9ab0-15697107a59e.png"/></a></div>
Teflon coated frying pan</div>
</div>
</div>
<p >Steel or aluminum cooking pans can be coated with a substance such as <a href="http://en.wikipedia.org/wiki/Polytetrafluoroethylene" title="Polytetrafluoroethylene" >polytetrafluoroethylene</a> (PTFE) in order to minimize food sticking to the pan surface.</p>
<p>
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.</p>
<p>
On the other hand, some sticking is needed to cause <a href="http://en.wikipedia.org/wiki/Sucs_(food)" title="Sucs (food)" class="mw-redirect" >sucs</a> to form, so a non-stick pan cannot be used where e.g. a pan sauce is desired. And non-stick pans must not be overheated (see below). Nonstick coatings tend to degrade over time. In order to preserve the coating, it is important never to use metal implements or harsh scouring pads or chemical abrasives when cleaning.</p>
<p>
There is a potential danger in the use of PTFE-based coatings: while decomposition of the coating does not occur at normal cooking temperatures (below about 465 °F/240 °C),<sup id="cite_ref-11" class="reference" ><a href="http://en.wikipedia.org/wiki/Cookware#cite_note-11" >[12]</a></sup> overheating can produce decomposition products that are toxic to humans<sup id="cite_ref-12" class="reference" ><a href="http://en.wikipedia.org/wiki/Cookware#cite_note-12" >[13]</a></sup> and fatal to birds.<sup id="cite_ref-13" class="reference" ><a href="http://en.wikipedia.org/wiki/Cookware#cite_note-13" >[</a><a href="http://en.wikipedia.org/wiki/Cookware#cite_note-13" >14]</a></sup> Unfortunately, overheating is relatively easy.<sup id="cite_ref-14" class="reference" ><a href="http://en.wikipedia.org/wiki/Cookware#cite_note-14" >[15]</a></sup> Fortunately, there are alternatives such as <a href="http://en.wikipedia.org/wiki/Seasoned_pan" title="Seasoned pan" class="mw-redirect" >seasoned</a> or enameled cast iron.<sup id="cite_ref-15" class="reference" ><a href="http://en.wikipedia.org/wiki/Cookware#cite_note-15" >[16]</a></sup></p>
<p>
The main difference in quality levels of the coatings is in the formulas of the liquid coating, the thickness of each layer and the number of layers used.<sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a></i>]</sup>Higher quality nonsticks use powdered ceramic or titanium mixed in with the nonstick to strengthen them and to make them more resistant to abrasion and deterioration.<sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a></i>]</sup> Some nonstick coatings contain hardening agents. Some coatings are high enough in quality that they pass the strict standards of the National Sanitation Foundation for approval for restaurant use.<sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a></i>]</sup></p>