How does Teflon work, anyway?
Teflon was discovered by Roy Plunkett in 1938 while he was attempting to develop a new kind of refrigerant (remember CFC’s). One of the compounds polymerized while in a storage container and its non-stick properties were soon recognized as unlike any other chemical. The official patent was acquired by DuPont in 1941. Structurally, Teflon consists of a chain of carbon atoms which, if they are not sticking to eachother, are stuck to fluorine atoms. The flourine atoms are stuck so tightly to the carbon chain that virtually nothing can detach them. As a result, nothing can attach itself to the molecule — nothing. One of the initial problems manufacturers of non-stick cookware had was how to make the Teflon stick to the pan. The early process called for the metal pans to be sand blasted, creating microscopic pits and grooves for the Teflon to grip. Later a “glue” was made from the Teflon and three layers were applied, then baked on the metal. This newer process goes by the name Silverstone
