Non-stick cookware coatings: which polymer is commonly used to provide non-stick surfaces on frying pans?

Introduction / Context:
Non-stick cookware relies on extremely low surface energy to resist adhesion of food. Among polymers, polytetrafluoroethylene (PTFE) stands out for its chemical inertness and lubricity.

Given Data / Assumptions:

• Focus is on the topcoat of frying pans.
• We consider common trade names.
• Thermal stability during cooking is required.

Concept / Approach:
Teflon is the DuPont trade name for PTFE. PTFE has a very low coefficient of friction, excellent chemical resistance, and high continuous-use temperatures suitable for cookware. Bakelite is a thermoset used as handles/insulators, Perspex (PMMA) is an acrylic with poor high-heat performance, and PVC softens/degrades at cooking temperatures and is unsuitable for food-contact non-stick layers.

Step-by-Step Solution:
Match property requirement (low surface energy, heat resistance) to polymer.Select PTFE as the established non-stick coating material.Eliminate Bakelite, PMMA, and PVC for thermal or functional shortcomings.

Verification / Alternative check:
Cookware specifications and materials datasheets list PTFE-based multilayer coatings as the standard for non-stick pans.

Why Other Options Are Wrong:
Bakelite: used for handles, not slick cooking surfaces.PMMA and PVC: inadequate heat resistance and unsuitable for non-stick tasks.

Common Pitfalls:
Confusing brand names with base material; e.g., ceramic non-stick is different and not PTFE but is outside the given options.

Final Answer:
Teflon (PTFE)