ILAG Basic test - Every non-stick coating must be tested for suitability for food contact by an independent institute after application. A declaration of no objection or a certificate of suitability is mandatory

Procedure:
There are various food contact standards that differ from country to country. The most commonly used and widely accepted are the following standards:
EEC       – Regulation (EC) No. 1935/2004
USA       – FDA CFR Title 21 Food and Drugs
DE         – LFBG and BfR Standards

ILAG Basic test - This basic test is carried out to detect cracks or open pores in the coating

Procedure:
The coating is viewed through a microscope at 30x magnification and examined for cracks.
Assessment:
The coating is visually inspected and assessed for cracks and/or pores.
Conclusion:
The integrity or impermeability of the coating prevents the cooked food from penetrating the substrate and thus prevents infiltration of the test object.

ILAG Basic test - This test is used to determine the coating thickness of the coating

Procedure:
Each system has its own specification defined by the coating manufacturer. Manufacturers of cookware must meet the specifications for the dry film thickness (DFT!). Sometimes it is difficult to measure the DFT directly on the substrate during production, e.g. with cast aluminum, chrome steel and hard substrates. In such cases, the measurement must be carried out on a smooth aluminum sheet in order to obtain a value that is as close to reality as possible.
Assessment:
The dry film thickness (DFT) is tested using electronic measurements at various points on the object or sheet.
Conclusion:
As a rule of thumb, the higher the DFT, the more durable the coating.

ILAG Basic test (based on DIN EN ISO 2409) - This test is a simple way of testing the adhesion of a coating to the substrate

Procedure:
The procedure requires a cross pattern of 100 squares to be carved into the surface. This is done by making 11 parallel cuts approximately 5 cm long and 1-2 mm apart. These 11 cuts are then repeated across the existing lines. The cuts must penetrate the coating down to the substrate. A standardized adhesive tape (adhesive strength of 10 N/cm2) is then pressed onto the entire grid cut and then torn off again with a quick movement. This process must be repeated 5 times in succession - each time with a new adhesive tape.
Assessment:
No square may be detached. To tighten the test, the test specimen can then be boiled in water for 15 minutes and the adhesive tear-off repeated.
Conclusion:
If the coating does not peel off when the adhesive tape is torn off, the coating thickness has been applied sufficiently and the curing temperature has been regulated correctly.

ILAG test AA-068 (according to BS 7069:1988) - The test simulates the cleaning and scrubbing move

Procedure:
A predefined scouring pad (3M Scotch-Brite) is moved back and forth horizontally on the coating by machine under a certain load and with the addition of water and detergent. After a total of 200 individual strokes, with each pad side being changed once, a new scouring pad is clamped in. The process is repeated until 10% of the substrate is visible.
Assessment:
The number of strokes is taken as an absolute value.
Conclusion:
The longer the coating resists abrasion, the longer the life expectancy.

ILAG test AA-076 (based on US Patent 6761964) - The test simulates the cleaning and scrubbing movements

Procedure:
3 ballpoint pen refills are clamped in the "tiger claw" and the pan to be tested is fixed in an appropriate holder on the hotplate. The pan is heated to 200 °C and the ballpoint pen refills are then lowered onto the coating. The first metal contact of the refills with the coating starts the time measurement. As soon as the first metal contact (EMF) is visible, the time is stopped for the final evaluation. The test is ended after the full running time (varies depending on the number of layers), but after a maximum of 180 minutes or when the ellipse has been completely scraped off.
Assessment:
The object is assessed according to both the scratch-off level and the running time.
Conclusion:
The longer the coating resists the abrasion of the "tiger claw", the longer the life expectancy.

ILAG combination test AA-077 - The test assesses the abrasion resistance, durability and non-stick effect of the coating

Procedure:
Part 1 abrasion: The inner base of the pan is divided into four quarters. Three of the four quarters are taped with a pre-defined adhesive tape. The pan is placed on the vibrating machine with a mixture of stainless steel balls, corundum and water prepared according to the recipe. After 15 minutes, the first quarter is uncovered and placed under the vibrator a second time. At the end, 3 of the 4 quarters are rubbed off, the last piece is unloaded. The mixture is sieved, the pan is cleaned with liquid detergent, water and a soft sponge and the abraded surfaces are assessed.
Part 2 scratch resistance: The scratch hardness tester is used to simulate cuts in the unloaded quarter. These cuts are made with different pressures of 3N, 10N and 20N and then assessed.
Part 3 non-stick: The pan, which has already been scraped, is heated to 200 °C without adding fat, oil or butter. Pour the omelette batter made 30 minutes ago into the pan and swirl to distribute evenly. Turn the pan upside down and remove the omelette from the coating with or without the help of a wooden spatula.
Assessment:
The assessment is carried out by visual inspection.
Conclusion:
The less abrasion is visible on the various quarters, the more abrasion-resistant the coating is. The less visible and noticeable the added cuts are, the more scratch-resistant the coating. The omelette test reflects the non-stick effect.

LGA combination test AA-071 and AA-153 (in accordance with TÜV test specification [abrasion and milk]) - The test assesses the abrasion resistance and non-stick effect of the coating

Procedure:
Part 1 abrasion: The inner base of the pan is divided into four quarters. Three of the four thirds are taped with a predefined adhesive tape. The pan is placed on the vibrating machine with a mixture of stainless steel balls, corundum and water prepared according to the recipe. After 15 minutes, the first quarter is uncovered and placed under the vibrator a second time. At the end, 3 of the 4 quarters are rubbed off, the last piece is unloaded. The mixture is sieved, the pan is cleaned with liquid detergent, water and a soft sponge and the abraded surfaces are assessed.
Part 2 non-stick: The pan, which has already been scraped, is heated to 150-170 °C [302-338 °F] without adding fat, oil or butter. The appropriate amount of whole milk is poured into the pan and cooked in the pan until it has reached a dark brown/black color and starts to smoke slightly. Using a wooden spatula, a "path" is pushed out into the milk layer and then the milk is removed with a jet of water at a pressure of 2-3 bar without additional help.
Assessment:
The assessment is carried out by visual inspection.
Conclusion:
The less abrasion can be seen on the different quarters, the more abrasion and scratch resistant the coating is. The better the milk can be removed from the pan, the better the non-stick effect.

LGA test AA-064 (according to AFNOR NF D 21-511 [milk] and BS 7069:1988 [egg, pancake]) - This test is used to assess the non-stick effect of the coating

Procedure:
Heat the base of the pan to 150-170 °C [302-338 °F] and fry an egg in it without adding fat or oil. The egg is released from the pan without mechanical assistance.
The pan is then filled with a predefined pancake mixture. The pancake should have a thickness of 2-3 mm. Without fat, oil or butter, the pancake is baked until dark brown/black and then removed from the pan without mechanical assistance.
The third part of this test consists of filling the pan with approx. 25 cm2 of milk. The milk is boiled until it has reached a dark brown/black color. The milk is rinsed out under the 2-3 bar water jet at an angle of approx. 135 degrees
Assessment:
The assessment is carried out individually for each test medium. This is done both by visual assessment and with the use of aids.
Conclusion:
The easier and residue-free the food can be removed from the pan, the better its non-stick effect.

ILAG test AA-135 (egg test developed in accordance with KFCC) - This test evaluates the non-stick effect in a ceramic-coated pan at 300 °C [572 °C] or alternatively at 350 °C [662 °F]

Procedure:
Part 1 basic rule: Before the first cooking cycle and between each cycle, clean the pan with warm water, a soft sponge and washing-up liquid. Carefully rinse out the detergent residue with clean water and dry with kitchen paper. Then heat the pan in the oven for 30 minutes at 300 °C [572 °F] or 350 °C [662 °F] and leave to cool again. During this time, prepare 10 paper cups with 30g (+/- 3g) egg white from the Tetra Pack.
Part 2: A 10 cm diameter silicone ring is placed in the center of the pan and heated to 180 °C [356 °F]on a glass ceramic stove. When the temperature is reached, fill the silicone ring with 30g of egg white and reduce the heat. Fry the egg white for 100 seconds. The heat around the ring must be kept constant at 160-175 °C [320-347 °F]. After the defined frying time, remove the silicone ring, loosen the egg white from the pan (with or without a wooden spatula) and assess the release. Clean the hot pan with kitchen paper, remove any remaining egg white from the silicone ring and dry. All protein residue must be removed before the 2nd cycle can begin.
After 10 eggs (equivalent to one cycle), the pan must be cooled slowly, but never place it under cold water. The next cycle begins with washing the pan and reheating it in the oven.
Assessment:
The assessment is made on the basis of the notes and pictures after each removal of the egg. The test is considered complete when 2x the egg white remains completely (min. 90%) in the pan.
Conclusion:
The more cycles of protein that can be fried and removed with a minimum of tools, the better and more resistant the coating is in long-term use.

ILAG test AA-079 - This test is used to check the non-stick effect in the baking pan

Procedure:
After heating the fan oven to 180 °C, pour the prepared butter cake batter into the ungreased baking tin. The baking time depends on the stick test. There must be no baking residue or crumbs sticking to the wooden stick. Remove the baking tin from the oven and leave to cool for 5 minutes. Turn the tin upside down and unmold the cake. After removal, wash the tin by hand with washing-up liquid and warm water. Repeat the baking process 10 times, cleaning in the dishwasher after the 4th and 8th cycle.
Assessment:
After each baking process, a note is made of how the cake can be removed from the mold and how much residue is left in the baking mold. A defined factor is used to calculate both the demolding process and the cleanability.
Conclusion:
Poor demolding indicates insufficient layer thickness or non-stick effect.

ILAG test AA-156 - This test is used to test the non-stick effect of sweet dough in various waffle irons

Procedure:
Heat the waffle iron etc. according to the manufacturer's instructions or until the green ready indicator lights up. Then pour a portion (approx. 160 g [+/- 10 g]) of the batter prepared in advance according to the recipe onto the surface of the waffle iron. The waffles are baked with the lid closed for about 7 minutes. After the baking time, remove the waffles with a fork and check the waffle irons for any remaining batter. Clean the plates with a soft sponge, washing-up liquid and warm water and then dry thoroughly with an absorbent cloth. The baking process should be repeated 9 more times. The evaluation is carried out after 10 cycles.
Assessment:
The assessment is carried out on the basis of the notes and images after each removal of the wafer. The result is calculated using a defined factor.
Conclusion:
The main focus here is clearly on the non-stick effect and perfect removal of the waffle. Cleanability plays a subordinate role.

ILAG test AA-164 - This test is used to test the coating for adhesion to starchy foods

Procedure:
Remove the removable pot from the rice stove and clean under warm water with a soft sponge and washing-up liquid and dry with kitchen paper. Rinse the rice in a sieve under cold tap water for 1 minute to prevent foaming during the swelling process. Place the pot with the rice in the rice stove and cook for approx. 16 - 17 mins. or until the rice is cooked. After cooking, remove the rice from the pot with a wooden spatula and assess the coating. Leave the rice stove to cool for approx. 30 minutes and in the meantime clean the container with warm water, washing-up liquid and a soft sponge and rub dry with kitchen paper. The cooking cycle must be repeated 9 times.
Assessment:
The coating is assessed for rice sticking (non-stick) and cleaning after each cycle. The formation of stains on the coating is also assessed.
Conclusion:
Very starchy foods such as rice can have a negative effect on the non-stick effect and cleaning.

ILAG test AA-062 - This test checks the stain resistance in the mold

Procedure:
Season the chicken leg with Maggi (Aromat), pepper, paprika and rosemary needles. Preheat the fan oven, place the prepared leg in the baking dish, sprinkle with diced bacon and place in the oven. Cook the food at 220 °C [428 °F] for 15 minutes, turning once. Reduce the temperature to 180 °C [356 °F] and bake the chicken leg for a further 30 minutes. Once the roasting time has elapsed, use forks to lift the food out of the baking dish. The dish is cleaned
by hand with a brush under warm water and dried. The test is repeated 15 times and after every 5th time the dish is cleaned in the dishwasher for one cycle.
Assessment:
After each cycle, the adhesion, stain resistance and surface destruction are assessed. The result is calculated using a defined factor.
Conclusion:
The better and thicker the coating, the less susceptible the mold is to non-stick and staining.

ILAG test AA-136 - This test is used to assess stain resistance

Procedure:
The chicken wings to be tested are marinated in advance with 1 teaspoon of lightly sweetened or unsweetened soy sauce. Heat the pan to 220 °C and place a marinated chicken wing in the center of the pan. Fry for 2.5 minutes on each side and repeat a second time. After this time, the chicken is in the pan for a total of 10 minutes (5 minutes on each side). The temperature of the pan should be kept constant between 220 °C [428 °F] and 240 °C [464 °F]. After roasting, remove the wing from the pan and assess the non-stick effect of the coating. To remove the encrusted fat, pour hot water into the pan and remove the fat with a nylon brush. Fine cleaning is carried out with hot water, washing-up liquid and a new nylon brush. Then rub the pan dry with a paper towel. The test is carried out 20 times in succession before the final assessment is made.
Assessment:
After every 5, 10 and 15 passes, the coating is visually assessed for non-stick and discoloration. After 20 passes, the base is also checked for cracks using a microscope.
Conclusion:
Discoloration is more visible with light shades in particular. If the discoloration is more pronounced, the non-stick effect is also worse for the most part.

ILAG test AA-080 (based on EN ISO 13834:2007) - This test is used to test the coating for stain resistance

Procedure:
Place an unfrozen, raw piece of rump steak with no visible fat (weighing approx. 100 g and 1 cm thick) in the middle of the baking dish. Place the dish with the steak in a fan oven preheated to 180 °C [356 °F]. After 1 hour of cooking time, remove the dish from the oven and check whether the meat is sticking to the coating. After removing the meat from the pan, pour off the meat juices and immerse the pan in water at 60 °C [140 °F] with a splash of washing-up liquid for a certain amount of time. Clean the mold with a natural sponge or the soft side of a household sponge. Then rinse with hot then cold water and dry. A total of 5 cycles are carried out before the final assessment.
Assessment:
An assessment is determined for each cycle in accordance with a defined system. This assessment is carried out on a visual basis.
Conclusion:
Both the non-stick effect, stain resistance and cleaning are covered by this test.

ILAG combination test AA-054 (according to AFNOR NF D 21-511, resp. DIN EN ISO 4628-2) - This test is used to check the coating for blisters and infiltration

Procedure:
The pan is half filled with a mixture of tap water and cooking salt. The liquid is then boiled for 5 hours with the lid closed. After this time, the pan is removed from the hob and cooled at room temperature (23 °C +/- 5 °C) [73 ° F +/- 41 °F]and left to stand overnight. The contents are poured out and collected and the pan is assessed without cleaning. The liquid set aside is reused and the loss of liquid is replenished with water. This process is repeated for the following 3 days. At the end of the test of 4 days of cooking for 5 hours each, the contents of the pan are poured out and cleaned with a standard washing-up liquid.
Assessment:
The bubbles in the complete pan (base and wall) are measured after each cycle and the quantity of bubbles is noted. The result is calculated using a defined factor.
Conclusion:
Bubble formation indicates a porous coating.

LGA combination test AA-081 - This test is used to test the coating for corrosion caused by acidic foods

Procedure:
A 2 mm cross-cut is made on the sheet to be tested and torn off 3 times with adhesive tape. The 3% acetic acid is heated in a pot at >95 °C. The test sheet is immersed in the slightly boiling acetic acid so that the cross-cut remains completely immersed for the entire duration of the test. After 10 minutes, remove the sheet from the solution, allow to cool for 5 minutes and tear off the cross-section 3 times with adhesive tape. Place the sheet back in the acetic acid solution. Repeat the procedure and note the results after 30 min. and 60 min. respectively.
Assessment:
The result is calculated visually and on the basis of a defined factor when the cross-section is assessed and the intermediate results noted.
Conclusion:
Acidic foods do not cause any problems, even if the coating is slightly damaged.

LGA test AA-138 - This test is used to test the coating for iron content

Procedure:
The preparation of the sample wells for determining the iron content is very complex. A test formulation for determining the iron content, consisting of distilled water and citric acid, is filled into the coated wells. After the well has been heated in a glass beaker filled with water for 2 hours in boiling water with the lid closed, it can be carefully removed from the glass. It must be allowed to cool briefly before a predefined test strip is briefly immersed in the solution. After 20 seconds, the iron content in the coating can be read on a color scale. This test is carried out 3 x 2 hours and each time the wells must be filled with new Simulant solution.
Assessment:
The result of the color scale is noted after each run. According to the instructions, the sum of the 1st and 2nd migrate must not exceed 7 times the limit value. The 3rd migrate must comply with the limit value. The limit value for iron is 40 mg/kg food simulant.
Conclusion:
Too high an iron content in the coating is not permitted and the coating must not be placed on the market.

LGA combination test AA-134 (based on EN 12875-2:2001) - This test can be used to assess the adhesion, blistering, loss of gloss or fading of a coating

Procedure:
The dishwasher must be prepared in advance in accordance with EN standard 12875. Ensure that the defined detergent, rinse aid and the required wash program are used.
This test requires 3+1 identical parts. Light deposits on the items to be tested should be removed with a cloth. The items to be tested must be positioned in the dishwasher in such a way that the items are evenly wetted with water, detergent and rinse aid. The test lasts a maximum of 125 wash cycles. If the maximum permissible average value is reached before this, the test is aborted.
Assessment:
The assessment is carried out by visual inspection. The mean value of the individual evaluations is determined for each of the 3 parts and a predefined evaluation system is used.
Conclusion:
The more cycles the items are put through in the dishwasher, the more resistant the coating is to cleaning agents and corrosion.

ILAG test AA-057 - This test checks the coating for bubbles and infiltration

Procedure:
A 2 mm grid cut is made in advance on the base and inner wall and torn off 3 times with adhesive tape. Fill half of the pan with the test medium (peeled tomatoes, salt, acetic acid, mixed). Close the pan with a lid and cook at 80-85 °C [176-185 °F] for 4 days. After 1, 2, 3 and 4 days, empty the pan and collect the contents. The coating is assessed without cleaning. Refill the pan with the liquid set aside and compensate for the loss of liquid with water. Check the temperature. After 96 hours, empty the pan and clean the object in the dishwasher at 65 °C with a normal detergent. After removal, tear off the grid cut 3 times again and assess.
Assessment:
The bubbles in the complete pan (base and wall) are measured after each cycle and the quantity of bubbles is noted. The result is calculated using a defined factor.
Conclusion:
Blistering indicates a porous coating.

ILAG test AA-059 (in accordance with DIN CEN/TS 12872.2) - This test is used to test the coating for the durability of acidic ingredients, salt and starch

Procedure:
A 2 mm grid cut is made in advance on the base and inner wall and torn off 3 times with adhesive tape. Fill 1/3 of the pan with the predefined test medium (pureed tomatoes, canned tomatoes, salt, brown rice). Close the pan with a lid and cook for 20 minutes. Switch off the hob and leave the pan and its contents to cool on the hob at room temperature for 2 hours. Heat and cool the same contents in the same pan for 20 minutes 3 times a day. This test procedure is repeated for 5 consecutive days. The loss of liquid is compensated with water. After 5 days, the pan and its contents are left to stand for 48 hours before being emptied after 7 days. Clean the object in the dishwasher at 65 °C [149 °F] with a commercially available detergent.
Assessment:
During the full test period, the coating is assessed three times for bubble size and quantity. Dishwasher cleaning is also assessed at the end. The result is calculated using a defined factor.
Conclusion:
Blistering and infiltration indicate a porous coating. Staining is also assessed, as tomatoes are highly discolored by nature.

ILAG test AA-061 - This test checks the coating for bubbles and infiltration

Procedure:
A 2 mm grid cut is made in advance on the floor and the inner wall and torn off 3 times with adhesive tape, and the convection oven is preheated to 200 °C [392 °F]. The test consists of 4 different solutions (meat stock, ketchup mixture, washing-up liquid solution and 5% acetic acid solution). Each test solution is boiled in the oven for 45 minutes and then poured out again before the new solution is poured in. After pouring out the last test solution, the mold is cleaned in the dishwasher and the grid cuts are torn off 3 times with adhesive tape. The complete cycle with the 4 solutions is carried out 4 times and takes a total of 5 days.
Assessment:
The bubbles in the complete pan (base and wall) are measured after each cycle and the quantity of bubbles is noted. The result is calculated using a defined factor.
Conclusion:
Blistering indicates a porous coating.