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To find your way around in the jungle of non-stick cookware information we understand ourselves as »pathfinders«: for partners, producers and last but not least for consumers. We are the experts at your side: for your questions about your cooperation with GREBLON® , possible substrates, interior and exterior coating solutions or the correct handling of non-stick cookware.
Baked goods contain a higher or lower percentage of water which escapes when they start to brown. The temperature of the baked goods increases only towards the end of the baking process in the edge zones to over 100°C. For this reason, baking tin coatings are limited to maximum usage temperatures of 180°C.
When baking bread and similar applications, temperatures of over 200°C can also be reached. In such cases, we recommend only GREBLON® non-stick coatings which are used for frying. These coatings can then also be heated to up to 250°C.
The majority of non-stick coatings are in the colour scale from grey (metallic) to black (metallic). With ceramic GREBLON® coatings based on the sol-gel technology and also with our PTFE coatings for cookware colourful tones, even white, can be realised.
In principle, we distinguish between three categories of non-stick coating. The most popular are coatings based on fluoropolymer (PTFE coatings). In recent years, however, PTFE-free coatings have also become more prevalent as these are particularly hard and scratch-resistant. These systems are based on the sol-gel technology. Silicon resin coatings containing solvents are also based on silicon chemistry – these have played a role above all in baking tin coatings.
Coatings which have non-stick coatings based on fluoropolymers can be sensitive to scratches. Fluoropolymers have an unusual chemical resistance, however, are part of the group of thermoplastics and are therefore only partially scratchresistant. It is only through combination with extremely hard fillers that GREBLON® non-stick coatings achieve their mechanical stability and excellent abrasion resistance.
Non-stick coatings are designed in such a way that the underside and top side of the layer have different quantities of bonding agent and non-stick components. Ideally, such a distribution can be shown in a multi-layer system
An important criterion when selecting the right cookware is the heat source you will be using (electric stove, glass ceramic hob, induction stove, gas flame). With electric stoves and glass ceramic hobs, an even pan bottom contributes to an effective transfer of energy. A correspondingly stable, flat bottom, even in a hot stage, would meet this requirement. For an induction stove, only cooking appliances which are either made completely from steel, iron or cast iron are suitable, or where a magnetic plate is built into the bottom (sandwich bottom). In the manufacturers’ product description, you should look out for the information »suitable for induction« or the corresponding symbol when looking at aluminium and stainless-steel cookware. As well as this, the price and frequency of use also play a crucial role.