PTFE is the abbreviation for polytetrafluorethylene. This compound is used under various trade names for non-stick coatings on cooking, roasting and baking utensils. The most distinctive characteristic of PTFE-coated frying pans, baking tins and other cookware is the slightly waxy surface. What makes PTFE coatings so special are their durability and outstanding non-stick qualities.
TOP COOKER PTFE coatings are always PFOA-free.
No! The coating consists of plastic (PTFE) - better known as Teflon®. PTFE is a plastic that is to cold, heat and chemical resistant as well as non-stick. It is also used for instance in medicine because it is resistant to chemicals and does not react with bodily fluids. Even if abraded coating particles should get into the body via the food, there is no risk to health because they will be expelled again unchanged.
Furthermore, PTFE coatings can be heated to a maximum sustained temperature of 260 °C/500 °F. Because frying fats and cooking oils burn off well below this temperature is reached, the temperature limit is completely irrelevant to cooking food. When overheated above 360 °C/680 °F, the coating material disintegrates.
Initially, ceramic coatings also have good non-stick properties which can be improved even further by using a little fat or oil. However, over time, the non-stick properties wear off, a process that is accelerated by cleaning in a dishwasher. For this reason, we recommend washing by hand. This is no problem, because the coating ensures even stubborn residues wash off easily.
Ceramic coatings have only been used in cookware for a few years. They are also completely safe for health.
The extremely hard coatings consist largely of ceramic particles which make the sealed-in surface very scratch-resistant and hard. However: similar to enamel, the impact strength of ceramic coatings is limited, particularly on the pot and pan edges. Therefore, please avoid using metal kitchen utensils or cutlery in them. Ideal are kitchen utensils made of wood or plastic.
Ceramic coatings are not directly comparable to non-stick coatings. Although they come with good non-stick properties at first, these decline after a short period of use and cleaning. This is normal! We recommend always using a few drops of oil when cooking, just as you would with stainless steel cookware.
Ceramic-coated cookware is extremely heat-resistant - up to 400 °C/752 °F. It is also very hard and scratch-resistant, although only impact-resistant to a certain extent, i.e. it is susceptible to knocks on the edges. Due to its high acid-resistance, ceramic-coated cookware is ideal for acidic foods such as spinach, curry, tomato or chilli dishes. Searing can be done wonderfully in ceramic-coated cookware too. The degree of browning is comparable to that of stainless steel cookware, but ceramic coatings are much easier to clean. Induction-capable cookware with ceramic coating has the further advantage that the rapid initial heating from one moment to the next by the induction cooker does not damage the highly heat-resistant coating.
It is possible to flambé without any adverse effects on the coating.