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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Coating Curriculum Product knowledge Miscellaneous Information
 
 
 
 
 
The Curing Process

Air Flow

This is a critical factor in all ovens. Proper circulation of air not only helps maintain the same temperature throughout the oven, it also eliminates any "dead" zones that can damage the cure. The air flow must be controlled so that all fumes are emitted through proper exhaust systems and do not escape into the workplace, where they could cause a health hazard or in some cases unpleasant odors.


 

 
 
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