Is this coating safer than Teflon? Do I have to be worry about heating the pan for too long as I would with a Teflon pan to avoid poisoning?
Actually I think that is a pretty good analogy.This will not be a perfect analogy, but consider Teflon like breading on a cutlet. It is a stuck on layer and can flake off. Think of anodizing like browning meat. The surface of the browned meat has been changed, but it is still the same piece of meat. Browning uses heat; anodizing uses an electrochemical reaction to make the surface of the metal hard and scratch resistant.
i agree!! perfect analogy!! and welcome from me alsoActually I think that is a pretty good analogy.
Welcome to the site.
Actually I think that is a pretty good analogy.
Welcome to the site.
i agree!! perfect analogy!! and welcome from me also
you're welcome. i am looking forward to reading you and looking at pics of your dishes.Wow, this is a friendly place.
Thanks to both of you for your kind and welcoming comments.
To get really silly with the analogy, multi-layer PTFE coatings are like multi-layer breading. The flour sticks to the meat, the egg sticks to the flour and the bread crumbs stick to the egg, resulting in a better coating than you could get with one layer, like the way Teflon sticks to the pan, but the food does not stick to the Teflon.
I hope you would find my cooking to be equally as enjoyable as my analogies.
Bruce
...I hope you would find my cooking to be equally as enjoyable as my analogies.
Bruce