| abstract |
A process for manufacturing a cookware article is described comprising the steps of forming, surface hardening, oxidizing and electroforming of silver or silver alloys to coat the interior part of the article. Silver ensures antibacterial and antiviral properties, improved thermal conductivity allowing to cook under the cracking threshold of oils and greases either added to or present in the substances being cooked, inhibits the sticking of food while cooking and facilitates the detachment from the surface of the articles. |