Stainless steel with non-stick coating for use on cooking hobs: one type of stainless steel on the market is the one with a non stick coating. It is generally used for manufacturing frying pans and saucepans that make it easier to cook foods that tend to stick to the surface if cooked using utensils without a non-stick surface. It should be stressed that the combination of a non-stick coating and a material with low thermal conductivity, such as stainless steel, can lead to the overheating of the non-stick coating and cause hot spots.
Stainless steel ovenware with non-stick coating: widely used for oven cooking, this type of stainless steel is firstly given a non-stick coating using coil coating technology and then pressed into the shape of the desired cooking utensil. The basic material used for these utensils is deep drawn carbon steel. This material is not stainless and can therefore corrode if it is not dried immediately after washing. Corrosion appears in the form of rust and these items should therefore not be put in the dishwasher. In any case, this rust (iron oxide) is not dangerous to human health.
PTFE-based non-stick coatings do not contain nickel, heavy
metals or PFOA.
Legislation and regulations concerning non-stick aluminium: Italian Ministry Decree of 21 March 1973 and subsequent updates; Ministerial Decree no. 220 of 26 April 1993 and subsequent updates; EU Directive 2002/72/EC and subsequent updates.
The following link can be used to access the federal
regulations of the US Food and Drug Administration
concerning fluoropolymer-based materials that are intended
to come into contact with food substances.
Via the following link it is possible to download the
recommendation of the German Federal Institute for Risk
Assessment concerning materials that are intended to come
into contact with food substances, particularly polymer
coatings used for cooking utensils.
All the materials mentioned in this guide are regulated by the following laws, directives and guidelines that can be downloaded from the following links of the EFSA (European Food Safety Authority) and the COE (Council of Europe): downloadable at the following link:EFSA COE Download the pdf guide