Influence of heating temperature and time on mechanical-degradation, microstructures and corrosion performances of Teflon/granite coated aluminum alloys used for non-stick cookware

Abstract

This study explores the functional characteristics (erosion, corrosion, mechanical damage, and microstructural features) of non-stick cookware made from aluminum alloys. Typically coated with polytetrafluoroethylene (PTFE-Teflon) or ceramic for non-stick properties, we conducted a systematic investigation using corrosion, abrasion, and mechanical tests on six types of cookware from different manufacturers (Manuf-1-6). The cookware was heated at various temperatures [Room temperature (RT), 100, 175, 250, & 350 °C] and times (45 & 120 min). Tests included Taber wear, Adhesive Pull-off, hot & RT corrosion, and surface roughness measurements. Characterization involved optical microscopy, scanning electron microscope (SEM) with electron backscattered diffraction (EBSD), and x-ray diffraction (XRD). Ceramic-coated cookware from Manuf-4 demonstrated superior mechanical strength, wear, and corrosion resistance due to refined microstructures. Manuf-1's PTFE-coated cookware also performed well. Optimal results were observed when heating below 250 °C for up to 45 min. Prolonged heating and temperatures beyond 250 °C adversely affected internal structures of all cookware. Thus, it is advisable to use Al-based non-stick cookware below 250 °C for a maximum of 45 min.