To solve the problem of easy sticking of traditional frying pans, manufacturers of cooking utensils have added non-stick coatings to stainless steel pans to achieve the non-stick effect. Pans with such coatings are called non-stick pans. There are two types of non-stick materials available on the market. One is the ceramic non-stick pans that have emerged in recent years - a water-based nano-ceramic non-stick layer is coated on the surface of the metal base through the sol-gel method using silica sol and silane monomers. The ceramic non-stick layer is composed of inorganic materials, but the non-stick effect is not ideal. The other is polytetrafluoroethylene, which has strong chemical stability and is widely used. With the advancement of coating materials, polytetrafluoroethylene without PFOA has become the preferred non-stick layer for non-stick pans.
Although the emergence of non-stick cookware has eliminated the problem of sticking in frying pans, the use of kitchen utensils such as spatulas and steel wool can accelerate the shedding of the non-stick coating. On one hand, this significantly reduces the non-stick effect; on the other hand, it can easily lead to health problems caused by people accidentally ingesting the shed coating.