Ceramic cookware are all the latest craze in regards to safe cookware. However, they tend to lose their non stick properties within a year or so. From what I can understand, the nonstick property is derived from a surface layer glaze on the ceramic that smooths and fills micropores in the base layer metal or ceramic, and excessive heating and heating cycles cause the glaze to change. Is the general root cause of failure the failure of the glaze to adhere and remain rigid, failure of a primer, or just surface scratches?
Ceramic is also a poor conductor of heat, so has there been research on dispersing metal particles within the glaze or ceramic?
Also, has anyone heard of research on nano-textured non stick coatings?
It's all much easier. Ceramic has no anti-stick properties, which are only available at teflon (PTFE) and other fluoropolymers. The non-stick "ceramic" coating on cookware always consists of a porous ceramic layer (TiO2 plasma sprayed) and one or more layers of teflon on top. On a rough and porous ceramic layer teflon keeps better than directly on aluminium (teflon also fills the pores), therefore the anti-stick properties in "ceramic" cookware remain something longer than normal (black) teflon pans. Moreover, hard ceramic underlying layer is significantly better scratch-resistant than aluminium.
New research on synthetic diamond (carbon thin films) based oliophobic and hydrophobic coatings are being worked on. These are to be used in cookware (already some products are available with diamond coatings) and machining tools.
Hi
Mechanical is in coating the container with a substance or polishing the surface so that there is no porosity
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