A method for manufacturing a culinary article, comprising a metal support having an internal face intended for cooking food covered with a tie sublayer then one or more layers of a non-stick coating, said method having the following steps:
- i. a step of providing a metal support, comprising two opposite faces;
- ii. a step of shaping said support to give it the shape of a cap which comprises a bottom and a side wall rising from the bottom, and thus define an internal concave face adapted to receive food and a convex external face, said step ii) being carried out either before step iii) of producing the tie sublayer, or after step iv) of producing the non-stick coating;
- iii. depositing, on the internal face or on the bottom of the support, one or more continuous layers of the tie sublayer comprising
- a) between 20% and 80% by weight of the total weight of the sublayer of one or more polymers selected from the group consisting of polyaryletherketones (PAEK), polyethyleneimines (PEI), polyimides (PI), polyamide imides (PAI) and polybenzymidazoles (PBI), with a weight ratio PAEK:
- (PEI+PI+PAI+PBI) of between 1:1 and 15:1,
- b) at least 20%, by weight of the total weight of the sublayer of one or more polymers selected from the group consisting of polyphenylene sulfides (PPS) and polyethersulfones (PES),
- c) less than 40% by weight of the total weight of the sublayer of reinforcing inorganic fillers,
- iv. depositing one or more layers of a non-stick coating based on fluorocarbon resins, preferably two layers, on said tie sublayer deposited in step (iii),
- wherein the process comprises in overall only a single sintering step (v) at T° C.>400° C., after the deposition of the various layers.