existential dilemma

How do non-stick coatings stick to non-stick pans?

Non-Stick Pan ruin Olive Oil.

Olive Oil is an oil best served cold, so i was told.

I use these "granite" skillets, they're non-stick enough for rock n roll:

The pan ususually wins.

The pan material has to be clean and chemically more active than you generally find in nice metals. So, you rub the aluminum pan with sodium. Then the PTFE sticks to that surface.

I think that the sodium then reacts with the adjacent Teflon, pulling the fluorine atoms off the Teflon polymer, yielding something that will stick to clean aluminum.

This comes from what I saw at RCA in the 1960s, where Teflon-insulated hookup wire was treated using metallic sodium dissolved in some kind of non-aqueous solvent. Also treated Teflon tubing intended to be slipped over solid wire that way. The white Teflon insulation turned light brown, and urethane conformal coat and the like would now stick to the wire or tubing.

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Joe Gwinn

snipped-for-privacy@highlandsniptechnology.com wrote in news: snipped-for-privacy@4ax.com:

They get pot stuck.

Back in the non-non-stick days, a half inch of vegetable oil was the rule.

Pot stickers become pop unstuckers.

Gotta keep 'em separated...

One would think that the name refers to the cooking action, but it does not. It is actually a translation of a chinese term by a chinese dude who wrote a cookbook with his wife back in 1945 for English speaking folks.

whit3rd snipped-for-privacy@gmail.com wrote in news: snipped-for-privacy@googlegroups.com:

They have inproved both the non-stick medium and the attachment/cladding method vastly in the last ten years.

Chefs all still used stainless for decades because the teflon pans shed particulate scrapings into the food. Not the stuff nowadays. Especially the ceramic coatings.

Yes, they have come a very long way since the stuff that only lasted through 6 meals worth of cooking.

torsdag den 26. august 2021 kl. 16.37.14 UTC+2 skrev snipped-for-privacy@decadence.org:

and be like cooking on plastic, not hot enough to actually fry anything or burned off

Someone gave us a set of the dark red Curtis Stone things. They are super non-stick and really thick aluminum so are basically isothermal.

We hung them overhead and they looked so good they made the rest of the kitchen look drab. So we had to refinsh the cabinets and tile all the walls and replace the light fixtures.

snipped-for-privacy@highlandsniptechnology.com wrote in news: snipped-for-privacy@4ax.com:

That's funny. Did you fit out the house with LED lighting yet?

There is one incandescent in use still. It's the dimmer ballast on a string of small LED spots. The bulb in the cave under the garage is probably an incandescent, but it's only used a few minutes a year.

A few old CFs have been on for years. They will go LED when they finally die.

It was a joke, sigh, in the same tradition of George Carlin that I believed John was adopting.

This is a deadly serious issue. I was frying some up and I asked Mo "Why are they called pot stickers?" and she said "Because they stick to the pot" and then...

As the song says, "Something's got to give, something's got to give."

Cheers

Phil Hobbs

The pan does usually win. BUT, if you put the pan on a low heat without oil and cover the pan with the lid, it won't stick. For example. you can cook chicken breast in a non-stick pan at a low heat without the chicken burning or sticking to the pan. Issue only comes up when you put the pan on a high heat without oil.

I used to use "Tetra-Etch" for such purposes. It is an organo-sodium compound. Another way of achieving a similar result is to heat the surface very briefly with a hot flame (with good ventilation). John

I think that's what I saw used, back in the day.

This is very dangerous. The smoke is quite toxic. Do outside, with a positive-pressure supplied-air mask.

Joe Gwinn