Coatings
Many pans and pots are coated, whether with enamel, a non-stick coating or a ceramic coating. Coatings give cookware many desirable properties. However, coatings can also have less desirable properties. You can find detailed information on the various coatings here...
Non-stick coatings (PTFE)
Non-stick coatings have been one of the most popular coatings for cookware for decades and offer the user many advantages.
Some of the recurring issues associated with non-stick coatings are discussed below.
Ceramic (non-stick) coatings
Ceramic coatings have been widely used since the beginning of the 21st century.
While ceramic coatings were initially seen euphorically as a replacement for the classic PTFE-based non-stick coating, today we need to take a more differentiated look at them. Find out more about ceramic coatings here.
Enamel
Enamel is a kind of coating made of glass. This comparison reveals many of the properties of this very old method of sealing cookware, mainly steel or cast iron cookware. Find out what you need to know about enamel here.
Seasoning layer
The seasoning layer on an iron/carbon steel or cast iron pan is not really a coating in the strictest sense.
However, as the seasoning layer can be seen as an alternative to artificial coatings, we would like to give you a few tips and hints here.
