A non-stick coating

At Sitram, we offer several cookware equipped with non-stick coatings (including pans and pots). Guaranteed without PFOA (a toxic solvent used to fix PTFE in utensils), they present no risk to your health. Our utensils can be equipped with one or more layers of coatings (we speak of multi-layer coatings). The greater the number of layers (up to three layers), the more resistant and durable the utensil is over time.

The best known and most commonly used coating, the non-stick coating (PTFE for Polytetrafluoroethylene, also known as Teflon) offers many advantages. It allows food to be cooked more easily, without it sticking to the bottom of the cooking utensil. It is not necessarily necessary to add fat for cooking, and delicate or fragile foods are preserved (the adhesion of certain utensils tends to break down the food during cooking). A pot or pan with a non-stick coating is also easier to clean.

To preserve the coating and its non-stick qualities, certain usual precautions must be observed. For example, it is strongly recommended not to use metal utensils directly on the coating (food should never be cut directly in the utensil).

On the other hand, it is recommended not to heat the utensil empty: this would result in deforming it or damaging its coating. You must also wait for it to cool before washing it. For long-term use and use, it is recommended to wash the coated utensil by hand. Indeed, repeated use of the dishwasher can accelerate the natural aging of the product, and thus alter its non-stick performance.

Cleaning a pan instruction

Ceramic coating

Some cookware is equipped with a ceramic coating. Robust and resistant to abrasion and scratches, this type of coating supports temperature rises (up to very high temperatures). More adherent than PTFE, it allows food to be seared and to cook with the juices, to give more aromas to the preparation.

In order to avoid adhesions, ceramic coatings, on the other hand, require the addition of fat. It is therefore an ideal coating for searing naturally fatty foods (such as salmon, for example): it helps to brown and crisp the outside.

Rather, handle food with wooden or silicone utensils to avoid damaging the ceramic coating. To preserve your utensil over time, it is recommended to wash it by hand (with a soft sponge and a small amount of washing up liquid). In fact, repeated use of the dishwasher can accelerate the natural aging of the coating, damage your utensil and reduce its usage time. Before washing it, always wait for it to cool. Never heat it empty, you risk burning the coating. Finally, always rinse it with hot water.

Cast iron with lamb chops

An enamel coating

Equipping our cast iron casseroles, for example , the enamel coating is made from glass (it is white or black). This allows it to offer a very smooth surface, ideal for searing food and for traditional simmering. Enamel also offers perfect protection against rust (without this protective layer, steel and cast iron would tend to rust in contact with moisture). Easy to clean, this type of coating finally allows the utensil to resist scratches, abrasion and acidic foods.

The non-stick performance of enamel coatings is poorer. In some cases, cooking in this type of utensil requires the addition of fat. To enjoy your enamel cooking utensil as long as possible, avoid heating it empty (thermal shock and expansion can severely damage the enamel). Prefer cleaning by hand. If your utensil is still hot, wait for it to cool before soaking or rinsing it in cold water.