Coated aluminum frying pans are the most basic kitchen utensils, featuring light weight and low production costs. In addition, aluminum pans use less oil than expensive cast iron or stainless steel pans, making fish, egg rolls and pancakes much lower in fat, which also satisfies the modern consumer who is conscious of a healthy diet demand. But aluminum pans have long had an Achilles' heel: poor heat resistance. That's why discerning cooks prefer to choose other metal pans when making dishes that require high-temperature cooking, such as pan-fried steak. In this regard, however, aluminum pans are constantly improving: usually the inner surface is coated with Teflon, also known as Teflon, and the outer surface is coated with a silicone polyester resin.

During the baking process, after the moisture in the coating evaporates, the coating is heated continuously at a temperature of 250 °C to 280 °C for about 10-15 minutes to complete the crosslinking reaction. Silicone is used as a binder to encase the solid particles in the coating  —— pigments and fillers —— , making them bond firmly to each other and to the substrate, resulting in a strong coating that protects the product from subject to external influences.

Silicone coatings without organic components have even better heat resistance: with the addition of pigments and fillers, these coatings can even withstand high temperatures above 650 °C for short periods of time. With unmodified silicone, the heat resistance of the coating is unmatched, and this coating can be used on engine components. However, cooking utensils and other household items are used in far less harsh environments than engines, so pure silicone is completely unnecessary, and because pure silicone is more expensive, it will not be the preferred base for cookware coatings.