Testing methods

GMM invests a very significant portion of our revenues in research and development to ensure that our products are always on the cutting edge. We have technical development centers in China and India, where our technical teams work diligently on coatings that can truly last a lifetime in the kitchen.

Below are videos and brief descriptions of some tests that GMM runs in order to assess the quality of our nonstick products. After you read about the tests below, please visit the TEST RESULTS section to see how GMM coatings stack up against the competition.

At the bottom of the page you will find downloadable information about the additional tests that our quality control teams runs on our manufactured batches to ensure that they meet our customers exacting specifications.

Scotch-Brite Abrasion Test

The GMM Scotch-Brite Abrasion Test Machine measures a coatings resistance to constant scrubbing with a standard abrasive scouring pad. The vertical load on the scouring pad is set at 10 pounds (4.54 kg), and the scouring pad is changed every 10,000 strokes. GMM technicians document the number of cycles that are required to scrape the coating down to bare metal in order to gauge the abrasion resistance of the non-stick system.The presence of bare metal on the abraded wear track is detected by GMM technicians by placing chemicals on the pan that react with metal. In this way, even flaws that are not detectable to the naked eye are accounted for.

Scotch-Brite Release Test

The Scotch-Brite Release test is run in conjunction with the Scotch-Brite Abrasion Test Machine. Every 10,000 strokes the abrasion machine is stopped and an egg is fried on the “wear track” created by the scouring pad to measure the extended food release properties of the non-stick system. Many non-stick coatings show very good release when the cookware is new, but over a few years the release properties diminish very rapidly. GMM scientists document the number of cycles that a coating can endure before the egg sticks to the wear track to determine the quality of a given non-stick system.

Stainless Steel Spatula Test

The GMM Stainless Steel Spatula Machine provides an accelerated test of a coatings resistance to the constant scraping of a stainless steel spatula that would be seen in an actual kitchen environment during food preparation. The downward pressure applied on the spatula is controlled electronically, and the pan is maintained at a constant temperature of 400° F (204° C) during the test. GMM documents the number of cycles needed to scrape the coating completely down to bare metal for research and development purposes.

PSI Scratch Resistance Test

The PSI Scratch Resistance Test is an accepted industry standard for determining the hardness of a coating surface. A ball-point stylus is set at a pre-determined air pressure level, and is then scraped across the surface of the coating film. If the stylus does not penetrate the surface of the coating to bare metal, the coating has “passed” the test. The air pressure level (PSI) is then slowly increased until the non-stick system is penetrated to bare metal, and this level is documented by GMM technicians to gauge coating film hardness.

Hot Oil Tiger Paw Test

The hand held “Tiger Paw” device is an industry accepted standard which was designed to test the resistance of a non-stick coating to long-term kitchen abuse. GMM research and development scientists have developed a unique accelerated performance test using this Tiger Paw device. The cookware which is being tested is filled with a thin layer of cooking oil, and heated to 400° Fahrenheit (205° Celsius.) The Tiger Paw is rotated over the non-stick surface in a circular fashion 2000 times, changing direction every 100 rotations. After completion of the test, the coating is examined for any fraying, blistering, or penetration to bare metal.

Mechanical Tiger Paw Machine

The Mechanical Tiger Paw is a new testing machine designed by GMM R&D scientists in an effort to standardize the Hand Held Tiger Paw device, and eliminate any testing subjectivity. The machine consists of the standard Tiger Paw stylus, which rotates in 2 directions uniformly over the surface of the cookware. The pan is heated to 400° Fahrenheit (205° Celsius) with a hotplate, and is filled with a thin layer of cooking oil. To gauge coating performance, GMM measures the time (in minutes) that it takes for the Tiger Paw to penetrate the coating film to bare metal.

Accelerated Cooking Test

The GMM Accelerated Cook Test attempts to try and replicate the wear and tear of normal cooking, but in a heightened fashion. A single cycle of this test involves cooking beef patties, frying eggs, and then manually rotating the Tiger Paw device in the pan while filled with salty tomato sauce. GMM technicians monitor the degradation of the coating caused by each cycle, and pans are considered a "failure" when the metal substrate becomes exposed. Though this test involves some subjectivity, GMM continues to utilize it because of its "real world kitchen" similarity.