The reason why non-stick pans do not stick is that there is a layer of coating on their metal inner walls. This coating has a relatively low coefficient of friction and excellent properties such as resistance to high and low temperatures, corrosion resistance, and non-absorbency of water. Its chemical stability is manifested in being almost inert to all chemical substances, surpassing ceramics, stainless steel, and even gold and platinum. Dishes cooked in non-stick pans have a bright color, a delicious taste without any greasiness, and can stimulate people's appetite. Therefore, once non-stick pans were introduced, they were deeply favored by people.