Cooking utensils with a special non-stick coating appeared about 25 years ago. It is worth noting that advertising campaigns for such products are completely based on the fact that a relatively small amount of oil is required for frying, and the products do not stick to the dishes.
For the same reason, many people around the world believe that food cooked in Teflon pans contains less cholesterol and is therefore healthier.
American experts have refuted this information, noting that a frying pan with a ceramic coating can serve as an excellent alternative to a teflon frying pan, which, in addition to being opposed to burning, can reduce the amount of harmful cholesterol.
The fact is that the composition of the Teflon non-stick coating includes some chemical compounds that pass to the food cooked in such dishes during thermal exposure, which can lead to an increase in the amount of cholesterol in the body. The accumulation of cholesterol causes the so-called perfluorooctanoic acid in Teflon.