What are PTFE non-stick coatings?
PTFE is the abbreviation for polytetrafluorethylene. This compound is used under various trade names for non-stick coatings on cooking, roasting and baking utensils. The most distinctive characteristic of PTFE-coated frying pans, baking tins and other cookware is the slightly waxy surface. What makes PTFE coatings so special are their durability and outstanding non-stick qualities.
BERNDES PTFE coatings are always PFOA-free.
For more information, go to Material und Versiegelungen".
Is the non-stick coating toxic?
No! The coating consists of plastic (PTFE) - better known as Teflon®. PTFE is a plastic that is to cold, heat and chemical resistant as well as non-stick. It is also used for instance in medicine because it is resistant to chemicals and does not react with bodily fluids. Even if abraded coating particles should get into the body via the food, there is no risk to health because they will be expelled again unchanged.
Furthermore, PTFE coatings can be heated to a maximum sustained temperature of 260 °C/500 °F. Because frying fats and cooking oils burn off well below this temperature is reached, the temperature limit is completely irrelevant to cooking food. When overheated above 360 °C/680 °F, the coating material disintegrates.
What are ceramic coatings?
Ceramic coatings have only been used in cookware for a few years. They are also completely safe for health.
The extremely hard coatings consist largely of ceramic particles which make the sealed-in surface very scratch-resistant and hard. However: similar to enamel, the impact strength of ceramic coatings is limited, particularly on the pot and pan edges. Therefore, please avoid using metal kitchen utensils or cutlery in them. Ideal are kitchen utensils made of wood or plastic.
Ceramic coatings are not directly comparable to non-stick coatings. Although they come with good non-stick properties at first, these decline after a short period of use and cleaning. This is normal!
We recommend always using a few drops of oil when cooking, just as you would with stainless steel cookware.
Which non-stick qualities do ceramic coatings have?
Initially, ceramic coatings also have good non-stick properties which can be improved even further by using a little fat or oil. However, over time, the non-stick properties wear off, a process that is accelerated by cleaning in a dishwasher. For this reason, we recommend washing by hand. This is no problem, because the coating ensures even stubborn residues wash off easily.
What distinguishes ceramic coatings?
Ceramic-coated cookware is extremely heat-resistant - up to 400 °C/752 °F. It is also very hard and scratch-resistant, although only impact-resistant to a certain extent, i.e. it is susceptible to knocks on the edges. Due to its high acid-resistance, ceramic-coated cookware is ideal for acidic foods such as spinach, curry, tomato or chilli dishes. Searing can be done wonderfully in ceramic-coated cookware too. The degree of browning is comparable to that of stainless steel cookware, but ceramic coatings are much easier to clean. Induction-capable cookware with ceramic coating has the further advantage that the rapid initial heating from one moment to the next by the induction cooker does not damage the highly heat-resistant coating.
Can i flambe in non-stick coated pans?
It is possible to flambé without any adverse effects on the coating.
Is cookware with non-stick coating harmless for people with allergies?
Yes! Cast aluminium cookware from BERNDES is ideal for people with allergies. The non-stick coating is non-toxic and does not affect the human organism at all. BERNDES pots and pans made of cast aluminium are also practically nickel-free because no nickel is added to the cast coating. There are traces of nickel below the measurable limit in aluminium, just as there are everywhere in the natural world. But these traces do not lead to allergic reactions. This means there is finally a great alternative for the large group of people who are allergic to nickel!
Is it true that the thicker the base the better the heat retention?
Not quite! It's true in principle, but thick bases also have disadvantages. In order to get the food to the right temperature in pans with extra-thick bases, a much greater mass has to be initially heated. So the disadvantages of higher energy requirement and more time quickly cancel out the advantage of heat retention. BERNDES cast aluminium products are an economic compromise here. The intelligent material distribution allows quick heating with low energy consumption and good heat retention at the same time. For further cooking you can use medium or low heat settings. The base is heated evenly and your meat is fried and browned evenly. Because there's nothing worse than individual hot spots in the pan. That would mean the meat was burned on one side and not even cooked on the other.