You could write a whole book about the different coatings that a nonstick pan can have, but it would be boring, so we will try to summarize it a bit. There are many manufacturers, types of coatings, and qualities. But in order not to go on too long, we will talk about the most common: PTFE Teflon, non-stick ceramic, and non-stick coating on stone.
Non-stick PTFE Teflon
The one that has been with us the longest is the PTFE Teflon coating, which would be the non-stick coating of a lifetime, which is commonly called Teflon, although Teflon is a brand, like zeal. A lot has been written about what Teflon and PFOA are, some pretty bad lately, but it’s important to note that a lot of the things that have been said about PTFE Teflon in nonstick pans are not true. Truths and lies aside, what has made PTFE Teflon the most widely used kitchen utensil for so long is the fact that it has the best non-stick properties. And in a country where you have pans that never stick and “ the potato omelet never sticks to me "Is basic, the other coatings on the market have a difficult time taking their place.
ceramic nonstick
The bad press for PTFE Teflon has led to the proliferation of other coatings for non-stick pans. The one that has been talked about the most is non-stick ceramic, which, although it has been on the market for quite some time, had its peak a few years ago. Ceramic cookware was very fashionable for a time as a supposed ecological and innocuous alternative to what is commonly called Teflon, and its manufacturers were able to take advantage of the bad press of Teflon by announcing them as pans free of PFOA and PTFE: ecological pans.
Its main selling point is that it is very resistant, it can even be rubbed with a lullaby! and resists very high temperatures. But all that glitters is not gold. The truth is that a ceramic frying pan sticks in the short or medium term because the non-stick properties of this coating degrade much faster than those of PTFE Teflon, especially if you cook over very high heat so that after a while the tortilla of potatoes will stick for sure. And while it is true that ceramic cookware is widely used in Europe, keep two important things in mind: first, in Europe, a significant amount of butter is added to many dishes, a fact that already creates a non-stick coating, and second, and most important, that they do not make tortilla de patatas.
Non-stick coating on stone
Currently, the non-stick frying pan in fashion is the one with the coating that is commonly called "on the stone”., which is this one that has splashes of another color. It’s not a different coating, but a different process. A non-stick coating on the stone can be made of PTFE, Teflon, or non-stick ceramic. A priori, its main advantage is the “splashes”, which, by creating a small relief on the base layer of the coating, improve the resistance and durability of the coating and, at the same time, lengthen its non-stick properties. Seen this way, from the outset it may seem that the non-stick coating on the stone must be the best because it has this relief -and also cooler, because it has splashes-, but the relief effect can also be created -and is created- at a microscopic level in the higher ranges of PTFE, Teflon, and non-stick ceramic.
And then which non-stick frying pan do I choose?
It depends. If you love scrubbing, add loads of butter to the stir-fry of all your dishes, and have no intention of making omelets in your nonstick skillet, ceramic cookware may be your best bet.
In any case, in general, and if you want to play it safe, we recommend that you choose a PTFE Teflon, the usual one, applied as always, black or the color you like best, or even on the stone. which is what it takes now. But be careful, we have already said that there are very different qualities. The problem is that, unless we are experts in the field, it is impossible to know with the naked eye if a non-stick pan has a good or bad coating until we use it, so if you want it to work you will have to pay a little more. And if you want to know what to do so that the pans do not stick, follow these tips.
On the other hand, in the store, we will have to be guided by the price, the material of the pan, and, of course, the brand. Keep in mind that the nonstick of a low-end stamped aluminum nonstick pan is always far less than that of a high-end cast aluminum nonstick pan. In this sense, trust the best brands on the market, those that have always given you good results, and do not risk it.
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