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

Vapor Degreasing

This is the easiest and most efficient way to remove petroleum-based oils and greases, but could have difficulty effectively removing waterborne, or emulsified oils and some inorganic contaminants, like salts. A degreaser is a chamber into which a solvent is placed, which is then heated at the bottom and cooled at the top. The solvent vaporizes, rises, and condenses on parts that have been placed in the vapor zone of the chamber. It then falls back to the bottom, carrying any impurities with it. The solvent is vaporized repeatedly, and since it vaporizes more readily than oil, any oil and impurities are left behind on the bottom of the chamber.


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