Choosing Nonstick Cookware - Part 2

Choosing Nonstick Cookware - Part 2

Nonstick cookware was truly one of the first kitchen miracles of the modern age. The first pans caused such a sensation that Tefal – pioneers of the nonstick skillet – were selling a million units a month only five years after going into business.

Although those first pans made home cooking easier and more convenient than ever before, they weren’t perfect. The technology was new at the time and there was plenty of room for improvement – particularly in terms of durability.

The original nonstick surfaces were notoriously fragile. They had a tendency to scratch when used with metal utensils, bubble up when exposed to high heat, and could crack or chip if dented. Even when cared for, most would eventually wear out over time.

So ever since the introduction of the original Tefal skillet in 1956, the story of modern cookware has largely been one of improving the durability of nonstick surfaces. DuPont (the company behind Tefal), Scanpan, and many others have spent decades working toward the ultimate ultra-convenient cookware.

Consequentially, the number of nonstick options available to consumer today is staggering. Every major brand offers a unique coating that promises to perform better and last longer than any before. So to help you better navigate your choices, we’d like to provide a overview of the basic nonstick surfaces you’re most likely to encounter.

Single-Layer Nonstick Surfaces

If a nonstick pan features only a single-layer nonstick coating, its not likely to announce it. That’s because these pans are made pretty much the same way that Tefal was making them 50 years ago. Unfortunately technology – unlike fine wine – doesn’t generally improve with age.

Most single-layer nonstick pans you’ll find are of the inexpensive, generic variety. They may be cheap, but they don’t remain cheerful very long. Although some chefs recommend buying bargain pans and replacing them after a year, we believe you’ll end up spending less money in the long run buying a pan guaranteed to last for life. You’ll probably see better results in the kitchen too.

Textured Surfaces: The Raised Rings of Circulon

The first nonstick pan to come with a guarantee, Circulon pioneered long-lasting nonstick cookware with their TOTAL Hi-Low system: a pattern of concentric raised rings built into their cooking surfaces. The idea here was logical. Because cooking utensils would only ever come in contact with the tops of these rings, a majority of a pan’s surface would be protected from wear.

Although revolutionary in 1984, we don’t think modern Circulon pans offer any significant advantages over other high-end brands. Their new high-tech surfaces are already highly resistant and don’t gain much in terms of durability from the TOTAL system. However, many people still like the unique results they get from cooking on a textured surface.

DuPont Multi-Layer Surfaces or Tefal Today

DuPont – the chemical company behind the original Tefal pans – were naturally the first to develop the first truly durable nonstick surface. Utilising the latest materials and methods, DuPont have created multi-layer surfaces that stay permanently affixed to pans, resist abrasion, and remain viable when scratched.

DuPont’s state-of-the-art nonstick surface (known by the name Autograph II) utilises three distinct layers as shown above. A primer layer ensures that the nonstick layers firmly adhere to the pan. Two upper nonstick layers – which are reinforced with powdered metals or ceramics – resist wear, are thickly applied, and are difficult to scratch through.

DuPont surfaces are most prominently used on Anolon, Circulon, Tefal, and Jamie Oliver pans. Many other manufacturers such as All-Clad use similar surfaces. Although these pans aren’t recommended for use with metal utensils, they are extremely durable and are guaranteed for life. Additionally, they often rank at the top of consumer reviews for performance. We recommend them highly.

Ceramic Titanium Pans: The SCANPAN Innovation

The most durable nonstick surfaces available are based on a technology developed by Scanpan in 1986. Instead of applying their nonstick coating directly to a smooth interior, Scanpan first fires a rough coating of molten titanium onto their pans. Multiple layers of a nonstick polymer are then used to fill the crevices in this surface.

The result of this process is that tiny points of titanium protrude through the surface of the coating. Being almost diamond-hard, the titanium takes all the abuse from utensils while the nonstick materials remain untouched. A few companies like Woll now make lines with a coating of diamond to achieve the same effect. You can actually cut food in these pans without damaging them – the pans would actually do more damage to your knife.

In our opinion, the primary disadvantage to these types of pans is their price. After making the initial investment, however, you’re guaranteed a lifetime of trusty service in the kitchen. They do require a light oiling at the least to be completely nonstick, but they brown and crisp foods excellently.

But What About PFOAs?

Although the durability of polymer-based nonstick surfaces has been resolved, a new issue has taken centre stage in the controversy. This is the presence of potentially harmful chemicals in the nonstick materials themselves. Next week we’ll discuss PFTEs and PFOA as well as some of the more environmentally friendly options now available on the market.

Warm Regards,

The Kitchenware Direct Team