Non-stick cooking utensils are coated with which substance?

Non-stick cooking utensils are coated with Teflon, a synthetic polymer known for its non-reactive and slippery properties. Teflon is the trade name for polytetrafluoroethylene (PTFE), a fluorocarbon-based polymer that resists sticking and ensures that food does not adhere to the surface during cooking.

Teflon is highly valued in kitchenware because it is heat-resistant, chemically inert, and non-toxic under normal cooking temperatures. Its slippery surface reduces the need for oils or fats, making cooking healthier. Teflon’s unique chemical structure contains strong carbon-fluorine bonds, which make it resistant to chemical reactions, corrosion, and degradation, ensuring the durability of the coating over time.

Other substances listed in the options are incorrect. Black paint and PVC (polyvinyl chloride) are not suitable for food contact or high-temperature cooking. Polystyrene is a plastic commonly used in packaging and insulation but cannot withstand cooking temperatures and is not food-safe.

The use of Teflon in utensils is a practical application of chemistry, particularly in polymer science and material engineering. Understanding Teflon’s properties—like non-stick, heat resistance, and chemical inertness—helps students connect chemical knowledge with real-world applications, making it a common topic in everyday science.

In summary, non-stick cooking utensils are coated with Teflon, a polymer that provides durability, safety, and convenience in cooking. This knowledge is important for students learning about polymers, materials, and chemistry in daily life, as it explains how chemical substances improve household products and practical applications.