Where did it all begin?

Nonstick coatings hit the selling floors in the early 1960s.

The first nonsticks were made primarily of polytetrafluoroethylene (PTFE). PTFE has the lowest coefficient of friction (CoF) of any known solid. In other words, the majority of materials (in this case foodstuffs) do not stick to it.

PTFE's low CoF "releases" the materials, making it easy to separate them from the coating. Therefore, on nonstick pans, most substances are easily removed from the surface.

Unfortunately, PTFE is also very soft and, if unprotected, wears quickly. While early nonsticks had good release, they were soft and wore out after little use. The result: nonstick-coated cookware earned the reputation of being "disposable".
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Surface Preparation

Getting the Most Out of Substrate Preparation

Preparing a substrate properly is the first step toward a successful coating. Proper preparation can vary, depending on the substrate, the end use of the coating and the cost. Reputable coating manufacturers outline all details of the recommended surface preparation on the product data sheet included with the coating shipment. Here's a brief summary of some of the basic steps to achieve ideal preparation:

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