Editing Cookware and bakeware (section)

==== {{anchor|Non-stick}} PTFE non-stick ====
{{See also|Non-stick surface}}

[[File:frying pan.jpeg|thumb|right|Skillet with non-stick cooking surface]]

Steel or aluminum cooking pans can be coated with a substance such as [[polytetrafluoroethylene]] (PTFE, often referred to with the [[genericized trademark]] Teflon) in order to minimize food sticking to the pan surface.  There are advantages and disadvantages to such a coating.  Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking, a property that helps to produce lower fat food.  On the other hand, some sticking is required to cause [[Sucs (food)|sucs]] to form, so a non-stick pan cannot be used where a pan sauce is desired. Non-stick coatings tend to degrade over time and are susceptible to damage. Using metal implements, harsh scouring pads, or chemical abrasives can damage or destroy cooking surface.

Non-stick pans must not be overheated. The coating is stable at normal cooking temperatures, even at the [[smoke point]] of most oils.  However, if a non-stick pan is heated while empty its temperature may quickly exceed {{convert|260|C}}, above which the non-stick coating may begin to deteriorate, changing color and losing its non-stick properties.<ref name=Teflon>{{cite web |url=https://thekitchenbest.com/ceramic-pan-vs-teflon-pan/ |date=October 17, 2020 |first1=Paula |last1=Deen |title=Ceramic Pan vs Teflon Pan – Which Pan is Better? |website=The Kitchen Best |url-status=dead |archive-url=https://web.archive.org/web/20230821085610/https://thekitchenbest.com/ceramic-pan-vs-teflon-pan/ |archive-date=Aug 21, 2023 }}</ref>