The adjective non-stick allows to qualify what prevents adherence: the physical union of different elements. The term is commonly used in reference to a product or substance.

Non-stickIn general, the concept of non-stick is used in the field of kitchen. Containers such as pans and the pans they are usually non-stick to prevent food from sticking to its surface.

One of the best known non-stick substances is teflon. This is what a polymer which offers great resistance to corrosion and heat.

Scientifically Teflon is called polytetrafluoroethylene. This chemical compound stands out for its impermeability and for presenting a coefficient of friction or very low friction, which means that it exerts minimal opposition to the sliding of the bodies on its surface.

Non-stick pans usually have a structure of aluminum, to which a Teflon-based coating. Then a finish with titanium, stone or other material as a reinforcement of the Teflon.

It is important to mention that, long ago, Teflon presented perfluorooctanoic acid, substance classified as possibly carcinogenic for him International Agency for Research on Cancer of the World Health Organization (who). Faced with this reality, perfluorooctanoic acid was forbidden: In this way, non-stick pans that now have Teflon no longer contain this substance and are therefore safe.

To keep non-stick containers in good condition, the ideal is to use them with silicone or wooden utensils so as not to scratch them and wash them with soap smooth once they have cooled down.