Articles

Non-stick coating: find out what’s fact and fiction

Unlike what you might think, the nonstick pan is a specialist...
perfect for gently cooking fish, vegetables, leguminous and grains without browning them.
They’re also perfect for simmering, reheating pre-cooked dishes and cooking sauces, all without altering tastes, colours or flavours.

They’re not an all-purpose pan: for searing, browning or grilling, choose a steel pan.

Popular misconception

“PTFE nonstick coatings are dangerous for people and the environment.”

In fact,

the nonstick coatings used by de Buyer are guaranteed to be safe for use in standard conditions. The manufacturing process is environmentally friendly: no harmful particles are released into the atmosphere when the coating is applied during production. What’s more, nonstick cookware cooks food gently, preserving vitamins without the need to use a lot of fat.

Popular misconception

“nonstick pans can’t withstand intense heat.”

In fact,

nonstick cookware can withstand temperatures of up to 250°C (482°F). This is well above the temperature required for reheating, frying, simmering or cooking in the oven. However, it is not advisable to overheat nonstick cookware when empty as this may damage the surface and shorten the pan’s lifespan. What’s more, a nonstick pan is perfect for gently cooking delicate products. For searing, browning or grilling, choose a steel pan.

Popular misconception

“nonstick coatings wear out very quickly.”

In fact,

the nonstick coating for our CHOC range is the most scratchresistant, the most long-lasting and the most efficient on the market. The applied coating is very thick and reinforced. A nonstick coating cannot be guaranteed for life but its lifespan depends on the quality of the coating and how the cookware is used and maintained. By following our recommendations, your de Buyer pan will last for a very long time.

Popular misconception

“ceramic coatings and “green” pans are safer and more efficient than nonstick coatings.”

In fact,

ceramic coatings are not long-lasting; they are fragile, they crack with the heat and food can soon stick to their surface. This means that they have to be replaced more often, which results in buying more and polluting more. What’s more, ceramic coatings don’t have the same advantages when it comes to cooking: it’s difficult to cook delicate products in ceramic pans and the cooking process requires more fat.

Popular misconception

“there are nonstick pans made from natural stone which are environmentally friendly.”

In fact,

no pan anywhere in the world is made of stone or granite; these are nonstick pans with a PTFE coating for a “stone effect”. Nothing more, nothing less.

Popular misconception

“nonstick cookware isn’t for professionals.”

In fact,

de Buyer’s CHOC nonstick pans are a must-have for food service professionals and are suitable for intensive use on all cooktops.
11 Liked
Related posts