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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The 3 Keys to Proper Coating Application

Introduction

This section discusses the ABCs of Applying Nonstick Coatings. What causes the most common problems with nonstick interior coatings, how to avoid them, and how to make sure coatings perform as designed.

So much of what we do in product development, once an order is placed, is reacting to a variety of circumstances, most of which can be prevented or better planned for with the right product knowledge.

In the problems faced with nonstick coatings (chipping, peeling, blistering, etc.,) there is always one recurring theme: proper coating application is critical to the finished product.

This is even more critical with all the new coatings and technology, including sol-gel "ceramic" coatings. In fact, the application is as important as the coating formulation itself. The application instructions must be followed precisely. Improper application directly impacts the durability and performance of the coating. Only if a coating is applied properly, will it perform as it was designed (and will you get what you paid for).

 
 
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