2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Teflon-coated dishes are used all over the world. They are very popular because they do not burn, and sell well, although they are quite expensive.
The inner Teflon coating is smooth or in cells. The cells help to increase the surface area of the heated area. They provide more even heating.
When buying a Teflon container, you must make sure that its bottom is flat on the outside - it is checked with a ruler. This ensures a reduction in energy costs for cooking.
Teflon is very convenient because it can be fried without fat. Teflon does not change at temperatures up to 270 degrees. It has perfect insulating properties.
Teflon is very stable, it does not break down under the influence of acids and bases. It is destroyed by some metal alloys. In 1945, the French physicist Marc Gregoire came up with the idea of applying Teflon to an ordinary frying pan, and his invention became a real hit.
The big disadvantage of Teflon is its softness. When using Teflon-coated dishes, you should not use sharp cutting tools, except in cases where Teflon is more special and allows metal utensils.
If a scratch forms on the protective Teflon coating, grease and acids from the products pass through it to the metal base of the container. This accelerates the peeling of the Teflon coating.
New Teflon containers are not eternal, they can be used daily for up to five years. This applies to pans, and pots with a thick rough bottom can last up to ten years.
At elevated temperatures - over 270 degrees Teflon decomposes and the products of its chemical decomposition fall into the food. When heated to high temperatures, the Teflon coating releases a harmful substance known as C-8. It disintegrates in a few hundred years.
It is present in the blood of many middle-class people, according to studies conducted in the United States, which show that this occurs with regular use of Teflon containers, without following the instructions for their use.
It is believed, but not yet proven, that when heated, Teflon raises cholesterol and triglycerides in food that is prepared in a dish with such a coating.
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