Ancient Greece
Late 1800s to early 1900s
Used predominantly through the late 1800s to early 1900s, cast-iron pans gain non-stick properties the more they are used ("seasoned").
This is since the material is porous and as it is used for cooking, layers of oil form on the pan surface, and are polymerised through high temperatures. The coating is commonly known as its "patina".
This is since the material is porous and as it is used for cooking, layers of oil form on the pan surface, and are polymerised through high temperatures. The coating is commonly known as its "patina".
1938 - Polytetrafluoroethylene
Chemical coatings that provided cookware non-stick properties were later invented.
Cooking pans could be bought with existing non-stick properties, saving time and effort in seasoning cast-iron pans.
The best known one is Teflon (PTFE).
Cooking pans could be bought with existing non-stick properties, saving time and effort in seasoning cast-iron pans.
The best known one is Teflon (PTFE).
1968 - Hard-anodized aluminum
The Hard-anodized aluminum is an upcoming trend of cookware for more durable nonstick surfaces. Mostly, it’s made of aluminum that has been hardened by electric-chemical process to change the surface aluminum oxidation that makes it non-porous, while retains good heat conductivity.
2007 - SOL-GEL
Sol-gel is a hybrid chemical material with a smooth texture and is commonly described as "ceramic-like" since they share similar characteristics.
Sol-Gel coatings became popular due to its high temperature resistance, PFOA-free claims and light, bright colors that can be achieved.
Sol-Gel coatings became popular due to its high temperature resistance, PFOA-free claims and light, bright colors that can be achieved.
2008 - Silicon Coating
Most recently, silicone coatings as a non-stick finish has been adopted into bakeware due to its flexible properties. It allows baked goods to be easily removed from the pan and is dishwasher safe. They are cheaper and are primarily used on bakeware and low-end cookware.