During the tail end of the 1960s, TVS and a few other companies were testing and beginning to use a cookware coating with a high level of chemical inertia and a low friction coefficient, able to withstand high temperatures and to prevent the materials with which it came into contact from sticking. The result was a new type of cookware that revolutionised kitchens all over the world: non-stick.
Not only does non-stick cookware have excellent characteristics that make it a fantastic choice for cooking, but it is also safe when it comes to the health of users. First of all, it is slippery and also benefits from excellent resistance to heat (continuously stable to 260°C) and chemicals (acids and alkalis). It does not deteriorate over time, will not change the flavour of foods and cannot be attacked by microorganisms. In short, it is not only perfect for boosting cookware performance, but is also guaranteed to protect the wellbeing of those who use it.
Aluminium with non-stick coating will distribute heat evenly, cutting the danger of localised overheating, meaning balanced cooking results that respect the quality and flavour of the foods. It also means healthier cooking because it needs no extra fat and is extremely easy to clean, both by hand and in the dishwasher.
Non-stick cookware is versatile and adapts to any type of cuisine and use. This is why it is now undergoing a complete re-evaluation, even by great chefs and lovers of good food.
It doesn’t need much care; just a little attention to keep them looking good and performing well over time.
After tests and scientifically argued research, the EFSA (European Food Safety Authority), the AFSSA (French agency for food safety) and US agencies such as the Food and Drug Administration (FDA) have all stated that non-stick coatings made with fluoropolymers are safe for their intended use in the kitchen.
Non-stick features absolute chemical inertia and therefore, any chips from a layer that may have become damaged, which are inadvertently swallowed, present no danger.
A scratched pan is therefore no threat to health, although it is a good idea to replace it since the removed coating exposes the food to contact with the metal underneath, and that is where foods will have a tendency to stick.
It is important to stress that all coatings used by TVS are completely free from PFOA, lead, and cadmium as well as being perfect for people with nickel intolerance. In the name of sustainability, all of our cookware is made using only 100% recyclable aluminium.
Moreover, all of TVS’s coatings are regularly subjected to the most stringent food safety tests performed by Europe’s major certified laboratories (SGS, LGA, CSI, Technolab).
The lifetime and performance of a non-stick pan essentially depends on the thickness of the pan (a high-gauge aluminium means less danger of localised overheating that can damage the coating) and on the quality of the coating (total thickness and number of layers).
An important aspect to assess in terms of choice are the layers that comprise the covering on the aluminium body: the coating is in fact applied in different layers to guarantee improved resistance to stress, wear and tear, maximum performance and extreme easy-clean surfaces after use.
Choosing lines coated with more layers, especially if applied with technologies such as Titan Plasma Technology, means choosing perfect, long-lasting items.
It is good to know that the choice of colour for the non-stick coating is just a question of taste, because adding colour to the coating will not change its characteristics or food safety in any way.
Non-stick coatings are traditionally black but following the latest trends, TVS also offers different ranges with coloured coating: from white to a warmer palette, including terracotta or champagne gold, the appeal of our items is always original and eye catching, thanks to careful aesthetic research.