Teflon Coated Pans

Teflon Coated Pans

Increase In Usage

Good quality Americanmade Teflon utensils first came on the market in 1961, but many improvements have been made since then. Teflon is inactive to practica lly all chemicals and solvents and does not react with food and water. It is nonflammable and has no melting point. It is tough and flexible and absorbs little, if any, moisture and is safe to use. The quality of teflon can be no better than the quality of the pan on which it is used.! The Metal Cookware Association has adopted a standard for teflon utensils which is also the standard for manufacturers. Sauce pans can be no lighter than 18 gauge. Ten to 12 inch fry pans must be 14 gauge or heavier. Griddles must be 10 gauge or heavier. This is the weight or gauge of good quality utensils. Lighter gauge utensils are not suitable for teflon coafr ing. There is a wide variety of teflon utensils on the market at reasonable prices and in colors ranging from coal black to cocoa brown, beige, grey and dusty rose. Teflon utensils should be con ditioned the first time they are used by wiping with unsalted cooking oil or shortening. After this treatment, the use of fat is optional with top of range utensils. With the newer teflon utensils^ conventional metal spatulas and spoons may be used. A few scratches do not spoil the no-stick performance of the pan; and even with scratch es, a pan can be expected to give years of good service. However, a variety of spoons and spatulas made of nylon, rubber, wood, all teflon, and plastic coated metal are now available. Often a frypan becomes staini ed if high heat is used to fry meats, causing fat spatters to burn on the surface. These stains can be removed by boiling one cup of water, 1/2 cup of liquid laundry bleach, and two tablespoons of baking soda in the pan. After the stains are removed, wash it and wipe the teflon coated surface with cooking oil to recondition it. There are several commercial types of teflon cleaners

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