Nonstick Surfaces

Nonstick surfaces vary in their durability, but some crack and peel, and most scratch after repeated use. Because they are extremely poor at conducting heat (refer back to Table 2.2), nonstick surfaces such as Teflon act as insulators between the source of heat and any food placed in the pan. This means cooking is slower, making it more difficult to brown foods. However, nonstick saucepans may be acceptable wherever fast heating is not needed.