D In order to have a good understanding of the quality of cookware, you need to understand how it is made. Unfortunately, not many cookware manufacturers are willing to open their production process due to various reasons. The Scovo company, which owns the largest and most modern plant in Russia for the production of non-stick cookware, abandoned prejudices and spoke in great detail about how the products of the brand of the same name are made.
Production aluminum cookware with non-stick coating is a high-tech event. Despite its apparent simplicity, the process of making frying pans is a rather complex process, which has its own “secrets”. And who can reveal them if not experts?
Let's omit the huge preparatory work in the form of product drawings, marketing elaboration of the assortment, selection of accessories, color, coating, writing and approval technological maps, calculating the cost and its assessment in relation to market expectations... We will not dwell on the intricacies of planning promotion and support events, commercial policy and logistics features. Our story is only about the production of cookware with non-stick coating from extruded aluminum.
Scovo cookware is manufactured in two factories. One of them is the oldest enterprise in Russia for the production of aluminum cookware, located in the Urals, in the city of Kamensk-Uralsky, the second, the largest plant in Europe for the production of non-stick cookware, is in the town of Stupino near Moscow.
Frying pan device
The frying pan consists on average of 11 parts (parts).
Metal preparation
Aluminum comes to the plant in large coils, 3-6 tons each. This is a specially processed strip of food-grade aluminum, certified for the production of cookware.
Reference
Aluminum tape with a thickness of 0.8mm to 2.7mm is traditionally used for the manufacture of economy-class cookware and is suitable for applying non-stick coating using the roller rolling method.
The service life of a product with such a coating is 1-1.5 years.
Aluminum strip with a thickness of 2.7 mm is used for the production of medium and premium class cookware. The non-stick coating is applied exclusively by spraying.
The service life when using this coating is 3-4 years. Regardless of the type of coating, according to hygienic recommendations, pans should be changed every 3 years.
To make frying pans, you need to cut aluminum circles from tape in order to stamp the necessary products from them, having previously applied a non-stick coating (or after stamping, depending on the type of coating).
The coil with the tape is installed in the cutting machine. At Skovo, high-performance Italian machines cope with this task. This device allows, depending on the diameter of the circle, to select the most economical metal “cut” patterns to reduce the amount of cutting residues. Each diameter has its own program.
Finished discs are cleaned in a special apparatus, where burrs are mechanically removed and creating an easy roughness to improve the adhesion of metal to coatings.
In the future, the fate of disks from the economy segment and the middle (premium) segment diverges, since the technology of applying non-stick and decorative (external) coatings to different thicknesses metals are different.
Discs intended for the production of tableware in the economy segment are first painted, and then products are stamped from them; in the middle and premium segments, blanks are first stamped, which are then sent for painting. Again, the products will only be found on the assembly and packaging line.
Coating of economy class dishes.
Painting of discs up to 2.7 mm thick occurs on the line for applying non-stick and decorative coatings using the roller rolling method. The line is a mechanism up to 50 meters long with several coating rollers, pre-drying ovens and a final drying oven.
Reference
Application by roller rolling is carried out in 3-5 layers, resulting in a final coating thickness of 20-25 microns, which is optimal for maintaining the non-stick properties of the product during its intended service life.
The discs (3 pieces in a row) first go into the oven for pre-firing and drying the disc. The remaining oil left over from stamping is burned off from them, and the discs are then heated to apply the first layer of coating. The roller, impregnated with the required layer of non-stick, evenly applies it to a number of disks, after which they enter the preliminary drying of the first layer. Next, apply the second layer and the third in the same way. There can be up to 5 layers in one line, plus an additional decorative layer can be applied on top of the resulting layer.
Reference
The number of layers is established by the specifications of the coating manufacturers. It affects the durability and strength of the coating. The first layer is intended to facilitate the application of other layers, as it serves as the “glue” between the aluminum and the non-stick or decorative layers. The second layer, the thickest, serves as the main one in the coating, carries out the main function of the coating, last layer(finish) secures the middle layers and provides a protective and strengthening function for the coating.
There is a myth that ceramic coating lasts longer than PTFE based coating. This is incorrect, since in the second case the entire layer of coating has non-stick properties, which will serve until it is rubbed down to the metal. In the case of ceramic coatings, only the top film has non-stick properties, after abrasion of which the coating loses its non-stick properties, despite the fact that external changes are not visible.
During the process of annealing the non-stick coating in ovens at a temperature of 450° C, all chemical compounds necessary to “stick” the coating onto the aluminum, making it safe for home use and environmentally friendly.
After coating one side of the discs, they are returned to the beginning of the conveyor, all shafts are washed and the second side of the discs is coated. As a rule, the non-stick coating is applied first, and then the decorative layer. After painting both sides, the discs go to the assembly line.
At this point, let’s pause and consider a similar process, but on mid- and premium-class products, with spray coating.
Coating of medium and premium class dishes.
Coatings applied by spraying are sprayed from nozzles under high pressure onto specially prepared fezzes.
Discs for these classes of cookware are initially stamped with powerful presses, acquiring the required shape.
Then the stamped fezzes enter the washing tunnel, where the oils used in the press are washed off with alkaline solutions, the initial roughness is given (remember, this is necessary for the adhesion of the coating and aluminum) and dried. After this procedure, it is prohibited to touch the fez with bare hands, as greasy fingerprints may remain on them, which will result in the coating peeling off from the metal in these places.
As in the roller application method, in this case the coating is applied in several layers with preliminary drying after applying each layer. The fez is placed in a rotating holder and a coating is supplied from the nozzle, which is laid on the surface in an even layer around the circumference, layer by layer.
Reference
The rotation speed of the holder is 120 rpm.
After applying the last layer, the fez goes into the oven for final drying. Then the fez is placed upside down on rotating holders and a layer of coating is applied on the other side using the same technology.
Some design products require a design to be applied to the bottom using silk-screen printing. If such an operation is necessary, a semi-automatic silk-screen printing machine is installed in our production. After applying the design, the fez once again goes into the oven to dry the paint.
After painting, the fezzes are found again on the assembly line.
Assembly
Economy class cookware begins its assembly journey with a press, on which the painted disc is stamped, giving it the required shape. The operator behind the stamp starts the press with two buttons, pressing them with both hands at once, which almost completely eliminates injuries when using the press. The workpiece is placed in the mold and the press squeezes the pan out of it with gentle pressure and not impact, which prevents tearing, chipping, and scratching the coating or metal.
The next operation is similar for all types of products - turning the finished fez. Skovo's assembly lines have two lathes, each with two cutters. Two operations are performed at once: folding the edge and grooving the bottom.
Reference
At modern materials coating, the bottom groove has a purely decorative function. Previously, when using non-stick coatings, it was impossible to make continuous decorative surfaces in places where the bottom of the frying pan was actively heated, due to the fact that large surfaces of the coating cracked when heated due to ruptures as a result of thermal deformation. It was necessary to reduce the surface of the coating by circular grooving. IN modern conditions This measure may not be technologically applicable.
The myth about regulating heating by the size and discreteness of the grooves has no basis in itself, since the heating surfaces of the plates (any) provide uniform heat to the entire bottom of the product, therefore, every square centimeter of the bottom is heated evenly, regardless of the distance from the center of the heating element.
The next operation: installation of the handle, it is carried out in two ways - with riveting and with goujon.
The handle is riveted in one operation using two or three aluminum rivets, depending on the design of the handle. The operation is monotonous, but the quality of the riveting depends only on how “stuffed” the hand of the specialist performing the operation is.
The welded handle design is used on heavy frying pans with solid handles. To attach such a handle to a fez, an aluminum fastener, a goujon, is first welded to it. The goujon has a different angle at the attachment point depending on the shape of the fez; it must be welded exactly parallel to the heating surface of the pan. The cut angle of the goujon is selected for each frying pan individually.
After welding it to the fez, a handle is screwed through the flame-extinguishing aluminum or steel screen. The flame-extinguishing screen protects the plastic of the handle from hot air from the heating surface, and it also serves as a screen to protect the place where the goujon is welded to the fez.
The next operation is the personalization of those types of frying pans on which the SKOVO logo is not stamped. As a rule, these are economy class products, on which our logo is extruded in the center of the groove.
There is just a little bit left until the product is 100% ready for sale.
A label is put on or glued to the frying pan, each product is marked with a barcode label and packed in a protective film or polystyrene foam bag. If necessary, the product is equipped with a lid. We do not screw the boss to the lid, but insert a set of boss, washer and bolt separately.
Reference
Skovo company products are packaged in three types of packaging
1. Label insert + protection with shrink film
2. Open label + polystyrene foam bag
3. Individual box
On mid- and premium-class products, the lid is tightly attached to the product with a heat-shrinkable belt.
Packed in individual packaging The product is placed according to the packaging cards in corrugated boxes for palletizing and transportation to the finished product warehouse.
Petr Cherenkov
Photo - Eduard Milokumov (www.Goodwine.livejournal.com), posudka.ru
Original material -
There are several types of non-stick coatings. All of them are based on polytetrafluoroethylene (PTFE), better known as Teflon. Teflon is a fluoropolymer with unique chemical properties close to those of noble metals. It is insoluble in alkalis and acids, heat-resistant and environmentally friendly. It was invented in 1938 by chemist Roy Plunkett from DuPont (USA). By freezing tetrafluoroethylene under strong pressure, he obtained a very smooth substance that is resistant to any chemical influences and does not collapse under the influence of sun rays and can withstand large temperature changes. PTFE was initially used in the medical, military and aerospace industries, and in 1956, Tefal (France) introduced the first non-stick frying pan to the market.
Frying pan "Smiley", with non-stick coating. Excellent quality.
The name Teflon is used only by cookware manufacturing companies licensed by DuPont. The rest produce dishes with other types of names protective coatings: Diamond Best (Woll, Germany), Hostaflon (Akzo Nobel, Netherlands), Keravis (Ballarini, Italy), Protectal Plus (Fissler, Germany), Titan (TVS, Italy), "Adgelast", "Stalaflon" (both - Russia ), Tefal (Tefal).
The thicker the non-stick coating (according to Russian standards it should be at least 20 microns), the longer the frying pan will last. Famous manufacturers apply the composition in several layers. Tefal has recently developed a new Expert coating - a “pie” of five layers, each of which performs a different function.
Manufacturing companies are constantly improving the quality of PTFE to make it more resistant to mechanical damage. Fissler uses Protectal Plus non-stick coating anchorage. The frying pan is placed in an electrolysis bath (salt + water). As a result of a chemical reaction, aluminum oxide is formed on the surface of the cookware; a non-stick composition is applied to it. This method provides high protection for the coating, which makes it possible to use metal blades.
Some manufacturers include reinforcing materials in PTFE- particles of hard metals or minerals. For example, Teflon Infinity (DuPont) has special hard minerals added that are clearly visible on the surface.
The non-stick titanium-ceramic coating is particularly durable. In such cases, the names contain the word “titanium”: “Titan +” (Woll), “TitanPK” (Neva-Metal Posuda, Russia), “Titan AL” (Biol, Ukraine), etc. Titan and ceramic materials applied to aluminum using plasma spraying. The inner surface of the bottom of the frying pan can be either smooth or textured, like a honeycomb. The cells increase the area and make heating more uniform.
Titanium is not added to the fluoroplastic itself; The layer under the fluoroplastic is made of titanium. First, a layer of titanium oxide is sprayed, on top of which is P.T.F.E itself, also known as Fluoroplastic-4. So it looks like .
Opinion. coating "titanium" is the same Teflon, has nothing to do with the metal titanium.... manufacturers no longer know how to pervert and rename already ordinary things with new names.
Cookware base material
The service life of cookware depends not only on the characteristics of the protective layer, but also on the base material - on the metal from which the cookware is made.
There are non-stick frying pans aluminum, steel and cast iron. Most often, aluminum is chosen for the base, as it conducts heat well: 4 times better than cast iron and 13 times better than stainless steel. This saves time and energy, especially if you have an electric stove.
Stamped and cast aluminum non-stick frying pans
Aluminum frying pans are divided into stamped and cast. When stamping raw material- sheets obtained by rolling aluminum ingots.
The service life of stamped pans largely depends on the thickness metal sheet, from which they are made. The bottom of high-quality stamped products must have a thickness of at least 2.7-3 mm. Frying pans with a bottom thinner than 2.5 mm, although they are the most inexpensive, still serve Not long at all - 1.5-2 years. They quickly fail due to bottom deformation and overheating of the coating.
Cast aluminum frying pans are made by pouring molten aluminum into a special mold. This allows you to get dishes with a thickened bottom and edge along the edge and increase its strength. Such products are massive. Cast frying pans with a bottom thickness of at least 6 mm, with walls of variable cross-section minimum thickness 3.5 mm, with multi-layer non-stick coating on the inner surface can last 5-7 years or longer depending on use and care.
Coated steel and cast iron cookware
The most popular imported stainless steel cookware is marked 18/10. The numbers 18 and 10 indicate the percentage of chromium and nickel in the alloy.
Cast iron frying pans are rarely coated with a non-stick compound.
According to statistics, non-stick frying pans are mostly produced today made of aluminum and food grade aluminum alloys. According to professionals, this metal is most suitable for frying pans.
Applying a non-stick layer
Non-stick coatings are applied to the base of cookware in two ways: spraying and rolling.
Spraying: Teflon or other coating is applied to the formed body with an industrial spray gun. After this, drying and sintering of the polymer occurs.
The rolling method (also called roller) is more productive and economical. In this case, the non-stick composition is applied to special rollers, between which the workpiece passes several times.
On cast frying pans, which are much better than stamped ones, a non-stick coating can only be applied by spraying - this is another argument in defense of this technology.
Fakes. Rough or smooth?
Do not buy utensils at markets where sellers quite often pass off the layer of black paint on Chinese frying pans as real Teflon. In fact, such utensils are most often made from non-food metal and are harmful to health. The branded non-stick layer is slightly rough, while the fake one is too smooth.
Classic aluminum frying pan "Pro Induc" with non-stick coating for daily use, from the cookware catalog. Suitable for all hobs, including induction.
The utensil you like should be weighed in your hand. It is better to ignore models that are too light. This dish is made from thin metal, that's why it's cheap. It is unreliable in operation, since very rapid heating of the walls occurs extremely unevenly. As a result, after some time, the dishes may warp or their bottom will bend. Such a model not only does not tolerate the change of cold and heat well, but also deteriorates even if several eggs taken from the refrigerator are poured onto its hot surface at once.
To prevent deformation bottom of quality cookware either they are made more massive than the walls, or they are equipped with so-called anti-deformation discs made of stainless steel.
Opinion. Normal cooks never cleaned frying pan It is either cleaned with salt or wiped with paper. Carbon deposits are a natural non-stick coating. Despite its unpresentational appearance, it is very functional and allows you to use all sorts of Teflon (fluoroplastics) and fry without oil in a regular cast-iron “fried” frying pan.
Cookware for induction cookers
Frying pans with a non-stick coating designed for induction cookers are available in the collections of Castey (Spain), Tefal, Vitesse (France), Fissler, Neva-Metal Posuda, etc. The pictogram on the packaging of such a product depicts a stylized induction coil.
The advantage of an induction cooker is that it heats the cookware directly, rather than the surface of the cooker. The principle of its operation: inductors placed under the glass-ceramic panel generate an electromagnetic field above the burner. It induces eddy currents in dishes made of magnetically conductive metals, which heat them up.
Reviews of cookware from different manufacturers
Andrey:
Stainless steel for cookware comes in different varieties; the best is considered to be AISI 304 (USA), the domestic analogue 08Х18Н10 (GOST). In Germany it used to be marked 18/10, now the new marking is 1.4301. So, this steel is not magnetic because it belongs to austenitic steels. This steel is practically chemically neutral and is widely used in the food and chemical industries.
In cheap cookware, AISI 202 and 201 steels are used - in them, expensive nickel is replaced with cheaper copper. Copper is a poisonous metal; remember that copper utensils were always coated with tin (tinned).
Magnetic steel AISI 430 is ferritic, nickel-free, cheaper. Leading European cookware manufacturers use it only for the manufacture of the lower surface of the multilayer bottom - so that it can be used on induction burners.
Inexpensive dishes, for example IKEA, can be made entirely of this steel, which is not fatal, but such “stainless steel” can rust. It has lower corrosion resistance. There are also martensitic steels (such as AISI 430), but they are usually not used for cookware - they release chromium. This steel is suitable for making knives due to its high hardness.
I bought two frying pans 1.5 years ago. One for frying from Gipfel, Platinum coating (iron objects cannot be used), the other VARIO pancake maker with titanium coating (iron objects can be used, as written in the instructions). And then one day I was frying pancakes in both frying pans and was in a hurry, but the dough was very liquid, in some places I had to pick at it with an iron spatula. As a result, Vario has scratches, but Gipfel is at least okay (pah-pah).
I’ve been using Ballarini Professional frying pans for five years; the non-stick coating is at least okay, despite not always careful handling and periodic scraping with spoons and forks. The coating is matted, there are noticeable shallow scratches in places, but overall the coating turned out to be very durable. It turned out worse with the outer coating. It absorbs oil, so one of the pans had permanent brown stains on the gray surface. And the coating of the most frequently used frying pan has already begun to deteriorate: either due to frequent heating, or maybe due to washing in the dishwasher.
With my smooth Balarini, it’s exactly the opposite: everything is wonderful on the outside, but the Teflon on the inside was successfully scraped off with homemade spoons.
I have experience using:
1. Cast iron Soviet
2. Aluminum Soviet
3. Early Teflon Soviet
4. Top Tefals
5. Rondell
6. Bieletti
IMHO, Bialetti is a leader. The next frying pan is only from this office.
Amway Duramic also contains PTFE. Similar to what I read on the TVS website - titanium and ceramic are added for reinforcement, only the base is stainless steel.
Whether it’s Teflon or duramik, it’s all the same: the external substance is polytetrafluoroethylene. Non-stick coating DURAMIC- the same Teflon in essence (PTFE). There is information that nothing new except polytetrafluoroethylene has yet been invented. So they patent all sorts of crap in order to promote their brands and avoid paying for a license. All these coatings are “Titanium”, “Duramic”, etc. just combinations of different layers, where the most important one is the top one and it is PTFE.
About a year ago I bought a Titan frying pan from Neva Posuda. Although the instructions say that the coating is terribly durable and you can freely scrape it with cutlery, I was afraid of this and scraped it either with a special wooden spatula or with a special Tefal spatula.
After the first use, scratches and grooves appeared. It feels like the coating is too soft or the backing is soft. I usually fry on low heat. I rule out overheating 100%.
The Titan series of NEVA-METAL COOKWARE is also ceramic and still Teflon. And whatever one may say, these are all just different substrates under Teflon, which does not affect its properties. Even if the backing is durable, the Teflon itself can still be cut or scraped off.
I’ve been using Swiss Diamond frying pans with a “diamond” coating for a year, until the non-stick layer deteriorates or gets scratched. So far only with the best side have proven themselves. Also, when I was choosing, I really liked the appearance of the German Woll. Before that there were Tefal, Kulinar, they failed after about 2 years.
I decided to save money on the pancake frying pan and bought Neva-metal "Titan". Not a bad frying pan, I must say... But I think, since I always warm it up empty before baking pancakes, it will not last very long...
I have two pancake makers from Neva. I really like the quality. There is only one problem - the pancakes took quite a long time to fry. Previously, there were two thin Tefalki, they fried quickly, the Neva has a thicker bottom, they are heavier, it is generally impossible to overcook the pancakes, it is even difficult to fry them to a crust. Now the pancakes turn out pale. But it doesn’t stick at all, no oil, I fry it in a dry frying pan!
I’m very pleased with the De Buyer blue steel frying pan (sold in Metro SS). It’s cheap, and if used correctly, nothing burns. The only drawback is that you need to care for it like cast iron, do not leave food residues for a long time, do not wash it in the dishwasher, wipe it dry after washing and preferably lubricate it with oil or grease.
My Woll frying pans with the usual coating peeled off... or rather, they probably “got exposed” after a year, and for some reason it wasn’t even the frying pan that failed first, but the saucepan. And when the coating comes off smoothly, it just burns to death. - it became impossible to stew anything properly in the pan... everything went to waste.
I've been using Woll for a long time. I usually buy their stewpans (frying pans with very high sides) so that it is convenient to stew and fry. There is, however, one more low frying pan. Titanium plus coating. A juice bottle usually lasts for two years with regular use, but certainly not for a year.
Titanium frying pans - what the heck. Although some aluminum ones contain titanium, this is more often the name given to an aluminum frying pan with a Teflon coating. What to buy (still figured out, but not completely):
From aluminum - Woll (Wol), but not the cheapest (so without Teflon) and you can’t buy it anywhere (they say there are fake Chinese ones made of stainless steel).
Cast iron without coating - SKEPPSHULT
Cast iron enameled - STAUB or Le Creuset (Le Croisier). These are the best. Which of them will come across? There is no need for cheaper ones, because... there will be uncertainty about the strength of the enamel (and it’s unclear about these).
Staub and Le creuset are good, but they are cast iron - too heavy for a home and difficult to use - they rust. If you drop it on the floor it will crack. The coating is enamel or not at all. For the home, cast aluminum with a good coating made in Europe is better. I have Italian Risoli and German AMT at home - I’m very pleased.
Wholesale saucepan 24 cm with ceramic coating, cast + lid
Casserole with glass lid Pomi dOro, model CL2461, Diamante collection. Diameter 24 cm, beige Kerano™ ceramic coating inside, external surface - super durable and wear-resistant coating of brushed anodized dark gray aluminum. Steel handles with two-point fastening and rubber inserts. Casting in a special mold with a thickness of side walls - 3 mm, bottom - 5 mm, top edge - 5 mm. Unique steel induction bottom for even heat distribution. Kerano™ is a unique ceramic nano-coating produced by Kerano Prudizione SPA, Via Dei Mille 40, 80121 Naples, Italy, which is applied without the use of perfoctanoic acid (PTFE), used in traditional non-stick coatings, which enters into chemical reaction with food during cooking. In addition, Kerano™ has a special nano-finish coating that allows you to cook with virtually no oil. The absence of PTFE and the super-smooth surface make the cookware P
Wholesale (from 6 pieces) – 1350 rub.
Retail – 2000 rub.
wholesale frying pan with ceramic coating, cast
Pomi d'Oro frying pan, Diamante collection. Beige Kerano™ ceramic coating inside, the outer surface is a super-strong and wear-resistant coating made of brushed anodized aluminum in dark gray color. Steel handles with two-point fastening and rubber inserts. Casting in a special mold with thick sides walls - 3 mm, bottom - 5 mm, top edge - 5 mm. Unique steel induction bottom for uniform heat distribution. Kerano™ - a unique ceramic nano-coating produced by Kerano Prudizione SPA, Via Dei Mille 40, 80121 Naples, Italy, when applied which does not use perfoctanoic acid (PTFE), used in traditional non-stick coatings, which chemically reacts with food during cooking.In addition, Kerano™ has a special nano-coating finish that allows you to cook virtually without the use of oil.No PTFE, and also the super-smooth surface makes Pomi d'Oro cookware an eco standard
Diameter 22 cm Wholesale (from 6 pieces) – 740 rub. Retail – 1100 rub.
Diameter 24 cm wholesale (from 6 pieces) – 830 rub. Retail – 1250 rub.
Diameter 26 cm wholesale (from 6 pieces) – 910 rub. Retail – 1350 rub.
Diameter 28 cm wholesale (from 6 pieces) – 980 rub. Retail – 1450 rub.
Rostov-on-Don +7-904-44-25-119 Denis
I've been using a Castey frying pan for two years now. It is made of cast aluminum with a durable non-stick coating, proven in practice! I fried everything on it: meat, fish, vegetables, and pancakes - not a scratch on the coating, nothing sticks. Of course, I try to use it carefully: I don’t use metal utensils and wash it by hand so that the dishes last longer. Excellent price-quality ratio. I recently saw a Castey pancake maker on the Internet and will definitely buy it!
My Ukrainian Biol completely burned out in two years... Everything sticks. The frying pan is cast aluminum and has a non-stick coating... Somehow quickly, even though they didn’t scrape anything...
We recently bought two new ones like this
Excellent - I fry both pancakes and cutlets on them, nothing sticks at all, I especially like the light one.
My dears! Has anyone read about the dangers of Teflon coating? When heated, it releases such “yummy”! The West has long abandoned Teflon cookware, due to the younger “CANCER”.eco-skovoroda.ru/articles/opasnost-teflonovykh-skovorodok/- read, and take care of each other! Health to everyone!
And here Teflon doesn’t seem to be sold anymore, unless it’s the cheapest one. Ceramic coatings mainly. Pans with this coating are simply excellent.
I found out about the Le Creuset coating. Ceramic coating releases lead and cadmium. Maybe in small quantities, but still. And not only that - the exterior is painted in colorful colors also highlights and to a greater extent. The manufacturer Le Creuset is silent about this. I was about to buy coated cast iron for 14,000, but I found an article in English, where a man studied this issue very carefully. It turns out that all ceramics emit lead, if such expensive and high-quality ones emit it!
Does all ceramics highlight? That's news! I thought ceramics were relatively safe.
True, of all my cookware, I just like stainless steel the most. But you can’t fry pancakes on it, for pancakes I have ceramic frying pans. And the pots and other frying pans are stainless steel. Are there any problems with stainless steel?
Stainless steel releases some nickel, chromium and copper. It is better to buy a frying pan that does not contain nickel with the inscription “nickel free”. In general, all frying pans highlight something. I also used to think that ceramics and enamel were safe. But it turned out - not at all. Especially if it’s made in China, it doesn’t inspire any confidence. It's obvious that best option- this is uncoated cast iron made in Europe (Skeppshult). Even though it releases a little iron into food, this is beneficial for many. To emit less, you need to pour more oil, and, of course, wash such a frying pan well so that excess old oil does not accumulate and cause harm.
Take a magnet and test the stainless steel. If it is magnetized from all sides - good. If not, then get rid of such a frying pan or pan, because it contains too much nickel, chromium... maybe something else. All these metals will be washed into the body. If the dishes were made in China, don’t even think about it - throw it away immediately.
Chinese stainless steel, even from premium manufacturers, does not pass any tests: neither for uniform heat distribution, nor for wall thickness, nor for steel quality.
I read English-language forums on choosing a frying pan, many articles. When people see something made in China, they simply gag. And there is a reason for this (translated from English): “Many companies, even famous ones, simply import products from Chinese factories for resale, and often do not spend enough resources to check the quality after the first batch. Cookware made in the USA and EU is a constant guarantee that the products do not contain harmful or radioactive chemical contaminants, are properly polished, and high quality stainless steel is used. There are many examples of Chinese and Indian cookware containing toxic or radioactive chemicals, and even more examples of Chinese cookware falling apart. In contrast, chemical contamination and structural failure are virtually unheard of in cookware made in the US and EU."
One of the safest frying pans is stainless steel. Unfortunately, we sell almost everything from China. If you want a truly high-quality and safe frying pan with a lifetime guarantee, then pay attention to All-Clad (USA) - one of the best stainless steels in the world. Americans use only their own steel, not Chinese. Naturally, All-Clad is not sold in our country, even via the Internet. I ordered All-Clad 4110 26 cm from Amazon. Three-layer. Don’t take the five-layer D5 - you won’t feel the difference, and what’s more, it will take longer to heat up. Avoid All-Clad Emeril - this is a cheap line from China. Also, the less expensive Calphalon (USA) comes across made in China. (It is advisable to check each frying pan on different resources and see where it was made). Here is another very high quality Belgian frying pan - Demeyere Proline.
I went to check all my stainless steel: it is magnetic to all the bottoms, it is not magnetic to the walls of any frying pans, ladles, or pots. I have a lot of stainless steel at home, there is something to test on, but this is the case with all the dishes. All-Clad is magnetic even on the side walls??
But it's interesting Russian production steel cookware - how is it? I don't have it, I don't have it different manufacturers, China, of course, too, and the EU, but I saw our steel utensils from different factories in stores, how are things going with them? She must pass all our tests, right? Maybe it is quite comparable to the American All-Clad? It’s just that Americans don’t know our brands, of course?..
All-Clad is magnetic on all sides. I read about the magnet on American resources. Some people even go to the store with a magnet and feel all the pans and pots. But low-quality metal can also become magnetic. Therefore, there is still no need to buy cheap.
I don’t know anything about Russian-made dishes. All-Clad produces cookware - three-layer tri-ply, five-layer D5, seven-layer D7 and with a copper core Copper Core. Do ours do anything similar? Or do we only have a single layer? Then what comparison with the Americans is worth talking about?
According to tests, Copper Core is in 1st place, D7 is in 2nd place, and tri-ply is in 3rd place, ahead of D5. Copper Core and D7 will cost a pretty penny, of course. Tri-ply is the most optimal for purchase.
I read with interest literally kilometer-long discussions on YouTube under the video from All-Clad. Americans are simply obsessed with health. And yes, many people cook only on stainless steel. Shown and described how to make stainless steel non-stick and other things.
Cast iron is also very popular in the USA. Cast iron releases ferric iron, which supposedly cannot be absorbed. Egg cooked in cast iron frying pan, contains approximately 2mg more iron than cooked in regular frying pan. The iron level in pancakes increases from 0.81mg to 1.31mg. Excess iron is very harmful. A new pan produces more iron than an old one. One woman wrote that after cooking in a cast iron skillet, her iron levels went through the roof. Others write that everything is normal. It probably depends on the body. In short, you need to get tested for iron when using cast iron. This, of course, is expensive.
Ours, of course, do it, everything is about the same, of course there is a multi-layer, Ashinsky plant
my-shop.ru/shop/producer/14225/sort/a/page/1.html
They even have solid stainless steel
Neva dishes
my-shop.ru/shop/producer/17580/sort/a/page/1.html
And there are others
I would like to know about them. The American thing is understandable, but it seems to me that the same thing could happen with our manufacturers, it’s just that on our forums people don’t discuss everything as meticulously as on American ones.
For example, sometimes Americans and Europeans strongly praise our products (microscopes, for example). But they simply don’t know our stainless steel.
And it also seems to me that testing with a magnet is not quite right, the walls may well not be magnetic, and not only because of bad impurities, but also for other reasons, you need to ask our factories.
There are quite a lot of negative reviews about Amet and Neva. I wouldn't buy it. Amet pans crack, food cooked in the pan has a distinct metallic taste. The Neva has a low-quality non-stick coating (again, Teflon. It’s more expensive for your health to cook on such a coating) and often swells.
The quality of the metal varies from batch to batch. I read all this in 5 minutes based on people’s reviews and this is enough to draw a conclusion.
And the magnet should stick to the walls. I have an Arcos Forza frying pan (Spain), but it is made in China. The magnet sticks very well to the walls.
I bought the first pancake makers from Neva, with a ceramic coating, not Teflon, 5 years ago, and a couple more that year, excellent.
In general, you really upset me. All my dishes are stainless steel, different brands, including expensive ones, and none of them have magnetic walls. If I change all of it, then I simply don’t have that much money; the dishes have been assembled for about 15 years. Changing is for the next 15 years, and you still need to understand what to change for. ☹
Here's what they write in the States:
"There are two main types of stainless steel, magnetic and nonmagnetic. The nonmagnetic form has a very high nickel content, and nickel is allergenic and carcinogenic. It is much more toxic than iron or aluminum. You can use a little "refrigerator magnet" to test your pans. The magnet will stick firmly to the safer type of pan."
And this is what we have:
“Checking the material of pans with a magnet will not tell you anything about the quality of the steel or its grade. In this way, you can only check what class the stainless steel belongs to and whether the pan can be used on an induction cooker. If the magnet is not attracted, then this steel belongs to the austenitic class; if it does, then it belongs to the ferritic or martensitic class.”
“If the magnet doesn’t stick, then it’s the cheapest material.”
When I read about this, I immediately applied the magnet to the Tescom frying pan. Doesn't magnetize at all!
The walls of the Tescom pan are magnetic very weakly, the magnet even slips. Tescoma is made in China. And in general, we simply don’t have good tableware in our regular stores! The brand is European, but everything is made in China. European dishes and prices will be appropriate, few will buy, so only cheap China and our production is often of dubious quality.
These brands are all magnetic - All-Clad, Demeyere Proline, Sur La Table, Calphalon...
The inexpensive All-Clad Emeril, already made in China, is not magnetic.. How can you ask?
Therefore, the conclusion suggests itself - if the magnet does not stick, then it is cheap steel with excess nickel and it is not clear why and it is unsafe to use.
Here is a good and not expensive dishware made in China. Magnetic. Reviews on Amazon are good.
Farberware Millennium - set of 10 pieces. About $90.
Set of All-Clad Tri-Ply pr. USA of 10 pcs. It's already worth... $614. What a difference in price! The cookware has a lifetime warranty.
Here's a man unboxing the All-Clad D5 kit. Well... few people will refuse this.
www.youtube.com/watch
Bottom line - good dishes must be ordered from the USA. From the same Amazon, for example. We have exorbitant prices for it or are not on sale at all. Direct delivery from Amazon to Russia costs more than $80, which, you see, is just a robbery, and besides, they ship by UPS - many people have problems at customs. Therefore, it is better to buy through an intermediary - and delivery prices are 2 times lower and big choice carriers.
Farberware Millennium is okay, but I can't stand it glass lids. I like it when they are steel too. Of course, I like All-Clad, I love good tableware, just as much as jewelry, but it’s so priced that I don’t even know when I’ll be able to buy it. ☹
I periodically order from the States, in 5 years there was a problem with customs only 2 times - once it didn’t go through, I don’t remember what (it was a long time ago), the second time they didn’t let the microscope through. They return to Amazon and get their money back. Everything else went through without any problems, and this is more than a dozen parcels, so I think the intermediary is superfluous.
I pawned myself All-Clad, now I’ll be licking my lips for a long time (
Demeyere Proline, I looked, it’s even more expensive, it feels like it. Sur La Table and Calphalon seem to be cheaper, maybe I’ll take a closer look at them...
Stainless steel for cookware comes in different varieties; the best is considered to be AISI 304 (USA), the domestic analogue 08Х18Н10 (GOST). In Germany it used to be marked 18/10, now the new marking is 1.4301. So, this steel is not magnetic, because it belongs to austenitic steels. This steel is practically chemically neutral and is widely used in the food and chemical industries. In cheap cookware, AISI 202 and 201 steels are used - in them, expensive nickel is replaced with cheaper copper. Copper is a poisonous metal; remember that copper utensils were always coated with tin (tinned).
Magnetic steel AISI 430 is ferritic, nickel-free, cheaper. Leading European cookware manufacturers use it only for the manufacture of the lower surface of the multilayer bottom - so that it can be used on induction burners. Inexpensive dishes, for example IKEA, can be made entirely of this steel, which is not fatal, but such “stainless steel” can rust ☺. It has lower corrosion resistance. There are also martensitic steels (such as AISI 430), but they are usually not used for cookware - they release chromium. This steel is suitable for making knives due to its high hardness. Something like this. It was possible to tell more, but there is no more time or space.
Yes, this experience is very clear.
What do you think? www.ceramcor.com/cookware/
As they say, this is the most environmentally friendly tableware in the world. 100% ceramic. It is also recommended and sold on his website by Dr. Mercola, popular in the States.
Before we talk about restoring the non-stick coating, it’s worth talking a little about why this restoration is necessary at all and why you can’t use equipment with a damaged coating. Damage the non-stick coating, especially if we're talking about about Teflon, very easy.
Using a knife or fork instead of a wooden or silicone spatula can lead to scratches; cleaning the surface with a metal sponge, accidentally dropping equipment - all this leads to cracks and chips, which are dangerous.
Teflon, having many advantages, has a significant drawback. When the coating is damaged and heated, substances hazardous to health begin to be released. Therefore, using equipment with damaged coating is harmful. Throwing away expensive and convenient frying pans, molds, baking sheets and other equipment is also unprofitable.
An excellent solution would be to restore (apply Teflon coating) the non-stick layer.
Restoration of Teflon coating
Often we become so accustomed to familiar and convenient kitchen utensils that for a long time we cannot find a replacement for damaged utensils. Now there is no need for such searches, since your inventory can be restored. The Teflon layer can be applied efficiently and in the shortest possible time; for this you just need to contact the Food Equipment Center company. In addition to restoring damaged coatings, we provide Teflon plating services for new equipment.
In our production we use Teflon coating “GREBLON” - an innovative development of German scientists - high-quality and inexpensive coating. If you need to renew the Teflon coating or apply Teflon to new dishes, you can always contact our company.
Is it possible to restore Teflon yourself?
We strongly do not recommend that you attempt to restore the non-stick coating yourself without the appropriate equipment and experience. Even if you manage to completely remove the previous non-stick coating, it is very difficult to apply a new layer at home. Possessing all the necessary technical equipment and having qualified specialists, we will quickly and efficiently replace the Teflon layer of your equipment.
Restoring non-stick coating is a job that is best left to professionals!
The basis of modern non-stick coatings is the polymer polytetrafluoroethylene (or PTFE). In its properties, the compound approaches noble metals; those. does not react with the majority aggressive environments. Moreover, PTFE is non-toxic. Today there are two main methods of applying non-stick layers.
Roller roll
This method is characterized by short time production cycle. The thickness of the applied layer is adjusted to 25 microns. Roller rolling is considered an economical method; Products processed in this way belong to the economy class and are available to most consumers. How does the process happen?
First, blanks are prepared in the form of aluminum disks up to 2.7 mm thick. The production line is a mechanism with a length of up to 50 meters. This includes coating rollers, pre-drying oven and final drying oven. First, the discs (3 in a row) are fed into a pre-firing and drying oven. Here, the remaining technical oil remaining during the stamping of discs is burned off; Along the way, the workpieces are heated to desired temperature. Next, the first layer of non-stick coating is applied using rollers. The discs then go into a pre-drying oven. Thus, up to 5 layers can be applied. Sometimes a coating is applied over the latter.
According to technology, the number of layers cannot be less than three. The first layer makes it easier to apply subsequent ones; the second, thickest, is the main one, the third – consolidates the previous ones and carries out protective function. At the end of the line, a product is obtained with a layer thickness of up to 25 microns, which is sufficient to maintain non-stick properties during the service life declared by the manufacturer (usually 1 year).
Sputtering
The main advantage of this method is obtaining a thicker non-stick layer (up to 60 microns), which increases the service life and increases the strength of the coating. Dishes processed by spraying are considered elite, their service life is 3-4 years. How does spraying occur?
The stamped discs are fed into the tunnel, where, using special detergents Remains of oil and other contaminants are removed from them; at the same time roughness is added (for better adhesion). After the washing procedure, the workpieces must not be touched so as not to leave traces of fat. Next, the discs are installed in a rotating holder (120 rpm), and PTFE is supplied to them from nozzles under pressure. As in the roller rolling method, each layer is dried and finally heated up. If necessary, a drawing or pattern is applied to the last layer using silk-screen printing.