If nothing ever sticks to Teflon?

Question

how do they make Teflon stick to the pan?

Answer 1

The basic non-stick molecule is a polymer, or chain, of fluorine atoms and additives such as carbon and hydrogen. The longer this chain, the tougher it is; but a molecule that's too long gets viscous and hard to handle.
To move beyond mere mechanics, the frying-pan engineers added a sticky molecule to the non-stick molecule. Non-stick was now applied in coats, with the bottom coat containing the sticky additive that held to both the metal pan and the non-stick molecules. A coat of non-sticky non-stick went over that, non-stick and non-stick clinging together lovingly. A final non-stick layer, spiked with teensy bits of ceramic or other tougheners, protected the softer guts.

This is how lots of non-sticks are made still: Grit-blast the pan; spray on a sticky primer coat, a midcoat, and a tougher top coat; and bake. Oh, yeah: Add colors if you like -- the fluoropolymer is naturally white, but cooks prefer somber saucepans. You may also add a handful of mica, a sparkly rock, to glimmer up the finish.

But the latest non-stick revolution, probably lost on cooks, is a non-mechanical means of sticking non-stick to aluminum. In this method, which DuPont calls "smooth technology," new-and-improved sticky molecules in the primer coat sink as the pan bakes and chemically lock themselves to smooth, unmolested metal. The upper layers fuse together better, and you get a tougher pan.

There is more on the website.

Answer 2

I don't know and I don't care, will not use Teflon coated stuff, it's unhealthy and hazardous if the pan is heated too high. I like my stainless steel pans and I use BUTTER and Olive Oil.
Has anyone ever wondered why there is such an increase in cancer? I mean figure it out ,with all the new stuff that's coming out and I am not saying Teflon is new, it begs to differ that in a lot of things you buy they put stuff that's not healthy. Whats wrong with the olden days when we greased our pans. It's been done for centuries.

Answer 3

Actually, it won't stick to stainless steel, so if you see a pan claiming to be teflon-coated stainless steel, that's not entirely true. Teflon will bond to aluminum and aluminum will bond to stainless steel, so teflon-coated stainless steel actually has a layer of aluminum between the teflon and the steel. I'm not sure the teflon is simply "stuck against" the aluminum like food is "stuck against" a non-coated pan. I think it's "bonded" more like chemicals are bonded together to make a molecule. I have a feeling the precise process is a trade secret so a google search might not yield much

Answer 4

It's Teflon sticking to "the pan", not the pan sticking to Teflon...

Answer 5

The teflon isn't stuck to the pan, the pan is made of teflon.

Answer 6

Scientifically speaking, Teflon will not chemically bond to anything, but can be forced mechanically into small nooks and crannies. This slippery substance adheres to their surfaces once manufacturers sandblast them to roughen them, apply a primer, and embed the Teflon into the primer.

Answer 7

I think you missed the point of Teflon but that is OK

Answer 8

The Teflon is liquid when it is applied.




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Answer 9

It is a paint like substance before it sets hard.

Answer 10

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