The use of non-stick coating in professional cooking

Thanks to its many positive properties and advantages, non-stick coating is popular today not only among housewives but also among highly respected professionals in the circle of professional chefs.

Currently, there are many varieties of such coatings. They are all created based on a special polymer – fluoroplastic, or polytetrafluoroethylene (PTFE), invented in the late 1930s by American chemist Roy Plunkett of DuPont. This material has unique chemical properties: it does not degrade under ultraviolet light, is highly heat-resistant – capable of withstanding significant temperatures, is inert – does not react with acids and alkalis, and is also completely safe for human health.

Initially, the polymer was used in various industries: medical, military, automotive, etc. In 1956, the company Tefal released the first frying pan with a non-stick coating.

Note! It was DuPont that officially patented the name of this material and called it Teflon. Only those manufacturers who obtained a special license from DuPont have the right to name their products with this specific coating as Teflon. Other manufacturers produce cookware with similar non-stick layers that have various names: Tefal, Keravis, Whitford, Hostaflon, Greblon, etc.