Some controversy has emerged in the European market of frying pans and kitchenware since serious problems has been detected on the use of “Teflon” coatings, which are the most widely used to get non-stick performance at the moment. This controversy is mainly caused by two reasons:
- The first one is that the vapors released when the material reaches temperatures around 400-500ºC are toxic and therefore harmful for health.
- The second reason is that such Teflon coatings tend to detach small particles of the material from their own composition, which remain adhered to the cooked food and they are also toxic and harmful for health. In addition, they removal from human body is negligible and the accumulation of these particles can end up in serious health problems, according to some studies which have been carried out lately.
For this reason, the recent trend of the market has been to gradually replace the Teflon coatings by ceramic coatings which, in principle, would avoid the problems/drawbacks before mentioned. However, this type of ceramic coatings have other disadvantages such us its high cost and the intrinsic fragility of the material. Thus, the use of metallic elements to cook such as forks or spoons can cause deterioration of the coating and therefore the loss of non-stick properties. In the same way, any small impact or hit can cause the coating to peel.