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The SITRAM lab
A lab to test the performance and durability of Sitram products
Discover the tests we perform in our laboratory on a daily basis
Hover over the numbers of the legend to learn more
about the various tests conducted
Cookware interior
• Anti-adhesion before/after abrasion
• Heat distribution
• Boiling time
• Useable capacity
• Heating surface
• Corrosion resistance
• Interior scratch resistance
Cookware exterior
• Exterior scratch resistance
• Cookware thickness
Cookware base
• Thermal shock resistance
• Base thickness
Cookware handle
• Fatigue resistance
• Torque resistance
• Bending strength
The mission of our in-house laboratory is to improve our product lines with respect to:
The mission of our in-house laboratory is to improve our product lines with respect to:
- performance (for example: the time it takes to boil 1 liter (4.22 cups) of water),
- durability (for example, the wear resistance of the coating).
To help our customers find the right product to suit their needs and budget, we have provided visual indicators based on the results of various tests;
This indicator represents the score achieved by a product on a given test protocol, to help customers compare different product lines and better understand the quality/price ratio offered.
The closer the indicator is to the right, the higher the score. The closer the indicator is to the left, the lower the score (which is still however within the requirements of the Standard).
| Tests de « durabilité » | Objectif consommateur | Méthode de test |
|---|---|---|
| Anti-adhesion after abrasion (clause 8.4.3 of the pr NF EN 12983-1 Standard, 2020 Edition) |
A pan that will remain nonstick after many uses. | This involves measuring how easily cooked crêpe batter releases from new cookware after 5 successive abrasion tests (1 test = 500 abrasion cycles of the coating with a scouring pad). |
| Corrosion resistance (clause 8.4.4 of the pr NF EN 12983-1 Standard, 2020 Edition) |
A coating that retains its nonstick properties over time. | This is to confirm the absence of excessive blistering of the nonstick coating after 15 cycles of cooking a corrosive mixture of rice and tomatoes (1 cycle = 3 times a day for 5 days). |
| Interior scratch resistance (clause 8.4.2 of the pr NF EN 12983-1 Standard, 2020 Edition) |
A nonstick coating that retains its interior scratch resistance over time. | This is to confirm the absence of excessive peeling of the coating when adhesive tape is applied to the interior coating that has been cross-cut in squares. |
| Exterior scratch resistance (clause 8.3.1 of the pr NF EN 12983-1 Standard, 2020 Edition) |
An exterior coating that is resistant over time. | This is to confirm the absence of excessive peeling of the coating when adhesive tape is applied to the exterior coating that has been cross-cut in squares. |
| Cookware thickness (internal protocol) |
Cookware of a sufficient thickness to avoid any deformation in the event of thermal shock, impact, or being dropped. | This involves measuring the thickness of the cookware sidewalls. |
This indicator represents the score achieved by a product on a given test protocol, to help customers compare different product lines and better understand the quality/price ratio offered.
The closer the indicator is to the right, the higher the score. The closer the indicator is to the left, the lower the score (which is still however within the requirements of the Standard).
| Tests de « performance » | Objectif consommateur | Méthode de test |
|---|---|---|
| Anti-adhesion before abrasion (clause 8.4.3 of the pr NF EN 12983-1 Standard, 2020 Edition) |
A new pan that will remain nonstick from the first time it is used. | This involves cooking a crêpe in the new pan and verifying that it releases easily with a spatula. |
| Heat distribution (clause 9.3 of the pr NF EN 12983-1 Standard, 2020 Edition) |
An even cooking temperature over the entire surface. | This involves calculating the temperature difference between the first point having reached 190 °C (375 °F) and the last point having reached 190 °C (375 °F), without ever exceeding a difference of 100 °C (212 °F). |
| Boiling time (internal protocol) |
A saving of time and energy. | This involves determining the boiling time of a liter (4.22 cups) of water in a 20 cm (3-quart) saucepan on an induction cooktop with a diameter of 18 cm (7.1 inches). |
| Thermal shock resistance (clause 9.2 of the pr NF EN 12983-1 Standard, 2020 Edition) |
No product deformation that could hinder the cooking process (poor distribution of fat, oil, or crêpe batter). | The concavity of the cookware base is measured before and after 40 thermal shocks on an aluminum block heated to 350 °C (662 °F) while verifying that it never becomes convex. |
| Useable capacity (internal protocol) |
A sufficient useable capacity consistent with the diameter indicated on the package. | This involves measuring the cookware capacity (compliance with the construction regulations). |
| Heating surface (internal protocol) |
A sufficient cooking surface consistent with the diameter indicated on the package. | This involves measuring the inside diameter of the cookware base. |
| Base thickness (internal protocol) |
A sufficiently thick base to ensure that the cookware does not warp during cooking. | This involves measuring the thickness of the cookware base. |