Substrates

Today there is a big variety of cookware on the market. The broad range of products varies from different substrates with uncoated surfaces through nicely decorated finishes to high-performance Non Stick coatings. This brief introduction is aimed at giving you some orientation in this complex market.

Material thickness, heat capacity, type of material, conductivity, process ability, surface pre-treatment and last but not least pricing has led to a broad range of very different products.

Furthermore, the type of heating source can play an important role as well. Whether it’s a gas flame, a hot plate, a microwave oven, convection heating, induction heating or a glass ceramic stove top panel, they can all influence the cookware or bakeware design.

Cookware can be manufactured from:


Aluminium
The most commonly used material for cookware today is Non Stick coated aluminium in various forms and thicknesses. Aluminium offers many advantages. It absorbs heat very fast, is easy to handle because of its light weight and can be shaped to various forms. But for daily use, this metal has to be protected by a coating. In principle the following aluminium substrates are used:

Rolled Aluminium
Blanks are cut from coils. Depending on aluminium alloy, thickness of substrate, the panels are pressed to the final shape and coated afterwards, or the discs are pre-coated and then post-formed. Conclusion: nearly all quality levels of cookware can be
produced from rolled aluminium

Cast Aluminium
Aluminium is melted and cast into a mould in which it is allowed to cool down. After surface treatment, it is finished with a multilayer spray coat. Conclusion: ideal for robust premium cookware

Special processes for surface treatment:

Hard Anodized Aluminium
A special process of surface treatment is the chemical conversion of the aluminium by electrolytic oxidation. This leads to a harder and more scratch resistant surface. A further improvement is achieved by using a Non Stick or dishwasher safe exterior coating.

Aluminium with a Plasma Hard Coat
A ceramic plasma is sprayed onto the aluminium surface at a temperature of 30.000 °C. This inorganic primer layer is sealed with a PTFE multilayer coating. The result is an extremely hard and scratch resistant cookware.

Steel
Mankind has known steel, consisting mainly of iron and small amounts of carbon, for more than 3.000 years. But carbon steel plays only a minor role in the cookware business. Stainless steel, on the other hand, is, along with aluminium, one of the most favoured materials in the modern kitchen.

Stainless Steel (SS)
Stainless steel is a high-alloy steel that contains nickel and chrome in addition to iron. Though stainless steel is a quality connotation, the possibility of corrosion cannot be fully excluded. Therefore, the best choice is an abrasion-resistant, multilayer, Non Stick coating with an uncoated exterior surface so as to maintain the attractive appearance of this material. Conclusion: ideal for durable premium cookware

Electrolytic chromium coated steel (ECCS or Tin free Steel TFS)
Used mainly for producing bakeware by the coil coating process. Conclusion: ideal substrate for baking tins and trays

Porcelain on Steel
Porcelain enamel on steel or cast iron has been used in the kitchen for a long time to protect from corrosion. The interior of cookware can be converted into a modern surface by applying a vitreous enamel frit and a non stick coating. Conclusion: suitable for robust, long-lasting cookware

Cast Iron
Fry pans, casseroles and woks made from cast iron are characterized by durability and high heat retention. However the ease of corrosion needs special provisions. In the classical cuisine this problem is met by applying fat or oil on the surface. But this obviously is a disadvantage for the tableware hygiene. By using a ceramic coating the practical value of such robust cookware can even be increased. Conclusion: suitable for heavy durable tableware

Mild Steel (QS)
One of the drawbacks of carbon steel is its tendency to corrode and to oxidise at higher temperatures. Therefore, mild steel is mainly used for woks, pans or coated baking tins. Conclusion: suitable for low-cost bakeware and some special cooking items

Ceramic and Glass
Ceramic and fireproof glass is commonly used in the kitchen. With a multilayer Non Stick coating and a colourful decoration, the attractiveness of such cookware can even be enhanced.

Copper
Copper or tin-plated copper is appreciated in the area of professional cooking by many chefs because of the excellent heat conductivity. The low stability of this thin-walled material, poor abrasion resistance and the lack of any Non Stick properties as well as the cost limit the use of this metal.

Background

See how easily GREBLON® coatings blend into a logical framework.

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