coatings
Many pans and pots are coated, be it with enamel, with a non-stick coating or with a ceramic coating. Coatings impart many desirable properties to cookware. However, less desirable properties can also be associated with coatings. Detailed information on the different coatings can be found 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 questions associated with non-stick coatings are addressed below.
ceramic (non-stick) coatings
Ceramic coatings have been in widespread use since the beginning of the 21st century.
If ceramic coatings were initially seen euphorically as a replacement for the classic non-stick coating based on PTFE, today you have to take a more differentiated look at them. Learn more about ceramic coatings here.
enamel
Enamel is like a coating of glass. Based on this comparison, many properties of this very old method of sealing cookware, mainly those made of steel or cast iron, become apparent. Here you can find out what needs to be considered when using enamel.
seasoning layer
The seasoning on an iron/carbon steel or cast iron pan is not really a coating per se.
But since the seasoning layer can be seen as an alternative to artificial coatings, we would like to give you some hints and tips at this point.
