The food does not stick in a pan with a non-stick bottom. What does that layer consist of? Can that be explained scientifically? However, the pan should not be heated too hot, because that is harmful to this layer. The pan does not have such a long lifespan.
Answer
Best,
The non-stick layer in a Pan consists of Teflon (= PTFE, polytetrafluoroethylene). It is the fluorine atoms on the polyethylene chain that provide the non-stick properties.
Meat sticking to a pan is the result of a chemical reaction that occurs between the surface of the pan and the meat. Electrons are needed for this chemical reaction to continue. If the pan is covered with a Teflon layer, these electrons are not available for other chemical reactions. This is due to the large electronegative value of Fluorine. The fluorine atoms attract the electrons so strongly that they are no longer available for other chemical reactions.
When you scratch such pans, you damage the protective Teflon layer, and the meat can react with the underlying metal of the pan and therefore stick to the pan. If you let the pan get really too hot, the teflon layer will also release from the metal and you will therefore also damage the teflon layer.
Answered by
ing Bart Buffalo
industrial chemistry, plastics processing, properties and structure of plastics
Old Market 13 3000 Leuven
https://www.kuleuven.be/
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