How to choose a non-stick skille


Note the thickness of the non-stick coating. The thicker it is, the longer the life of the pan will be. According to Russian standards, this figure should not be less than 20 µm. Eminent manufacturers in the manufacture of dishes use new technologies and cover their dishes with a five-layer composition. Each layer can perform a specific function.


Notice what metal utensils are made of. Non-stick layer pans can be made of aluminum, cast iron and steel. Most often, aluminum is used as a base because it conducts heat perfectly: 13 times more efficient than stainless steel and 4 times better than cast iron. This saves electricity, which is especially important when using an electric stove.


Aluminum pans are divided into cast and stamped. The life of the stamped pan depends largely on the thickness of the metal sheet used. The bottom of the quality product must be at least 2.7-3 mm thick. Tableware whose bottom is thinner than 2.5 mm, although not the most expensive, but also serves not long — from 1.5 to 2 years. It fails as a result of overheating of the coating and deformation of the bottom. The cast pan has a thickened bottom and edge skirting, which increases the strength of the product. Such utensils differ in massiveness. Products with bottom thickness of 6 mm and multi-layer non-stick coating can last 6-7 years.


Used to make non-stick coated pan and stainless steel. Popular imported utensils made of stainless steel are marked 18/10. These figures indicate the percentage content in the chromium and nickel alloy. It is extremely rare to cover cast-iron pans with formulations that protect food from burning. Cast iron is not deformed, but it is crinkled and in case of untidy operation can crack.

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