On Oct 18, 7:39 pm, Bill Tuthill wrote:
John Kuthe wrote:
What *I* want to know is:
OK, if Teflon plastic, AKA polytetrafluoroethylene, is a "...is a
white solid at room temperature..." (much like many other polmerized
ethylenes!) as is said he
http://en.wikipedia.org/wiki/Polytetrafluoroethylene
then what's that dark brownish coating on cookware made of? Not JUST
Teflon, I'm sure!! The above page says nothing about cookware coating,
or how they take a white plastic and make it into that brownish
coating. I'm curious!
I can totally understand Teflon's low low frictional coefficient, what
with only fluorine atoms on it's molecular outside. Fluorine is THE
most electronegative atom, I believe, resulting in extremely low Van
Der Waal forces which cause friction. So low in fact that Teflon is
the only substance a gecko lizard can't stick to! Someone tell Geico
insurance, quick! ;-)

LOL, great post. "degrades above 260°C (500°F)," hmmm.

Teflon frying pans must have some coloring agent because a white surface
would get dirty quickly. I have a Creuset pot (enamel inside & out)
with blue exterior and off-white interior, now stained halfway up
from cooking black beans.

Teflon coating on cookware is probably colored due to the stuff they
have to use to get Teflon to stick to the metal of the pan! I doubt
it's for cosmetic reasons. Think about it: Teflon plastic, AKA
polytetrafluoroethylene, is a white plastic, I'd imagine very close in
appeaance and feel to Nylon or polyethylene. You know, white kinda
soft plastic.

So how do they get this super-low coefficient of drag plastic to be
this thin brownish coating that sticks to cookware but little else
once it's on the cookware? I wanna know!

John Kuthe...