Non-stick pans are a popular choice, as they are convenient to use. Often known as a kitchen must-have, non-stick pans offer effortless cooking, especially if you are getting late for your morning meeting and don’t have time to carefully season a cast-iron skillet. They also enable cooking with less oil, making them a healthier option.
Moreover, non-stick cookware is inexpensive as compared to the latest triple-ply or cast iron pots and pans, which are considered a healthier and more durable alternative.
Lately, concerns have been raised about the health impact of cooking in a non-stick pan.
However, non-stick cookware is not as bad as people think, though. We separate the facts from the fiction surrounding non-stick pots.
CONCERNS AROUND NON-STICK PANS
It’s common knowledge that non-stick pans and pots are made from Teflon, a brand name for polytetrafluoroethylene (PTFE), a polymer composed of carbon and fluorine that’s renowned for its non-stick properties and heat resistance, often used to coat the inside of frying pans.
If the chemistry is confusing, know that it is found in our day-to-day-use items also such as floor mats, packaging, toys, and machinery.
What’s the problem in using it in our pots? While it is generally stable, it can release toxic fumes if overheated above 260°C.
So, is the real danger high temperature? Doctor and nutrition expert Dr Nandita Iyer replied, saying that “it’s rare to reach that temperature while cooking at home. This temperature is considered extremely high; your oil starts smoking at a temperature below that.
Even appliances, such as air fryers or ovens, may have lower maximum settings (often 400°F–450°F).
So, home cooking involves a lower temperature, and thus it is safe.
What about damaged pots and pans? The worry about exposure to PTFE when food is cooked in damaged or scratched cookware is often talked about. It is advisable not to use damaged cookware, but Teflon is inert [no ability to react with other substances]; even if the coating flakes off, it will pass through you. It doesn’t dissolve in water, and your body will not absorb it.
“However, it’s best to avoid using damaged non-stick pots and pans as a precaution and replace them if you see scratches,” said Dr Iyer.
Another concern around the Teflon coating stems from the agent used to produce it, perfluorooctanoic acid, or PFOA. But this has been phased out of production due to associated health risks.
If you fear that some manufacturers are still using it, it’s better to check and buy from brands that are transparent about their “PFAS-Free” status.
“That is why buying good quality cookware is recommended. Do not buy cheap cookware,” said Nandita Iyer.
The BOTTOM LINE
If you have a non-stick pot, handle it with care – use wooden spatulas and spoons and wash it gently.
Dr Iyer stressed that “if you already have non-stick pans, discarding everything and buying new is not possible; you are adding to the general waste.”
Yet, if you are still concerned and have the budget and bandwidth to replace your cookware, feel free to do so.
Modern kitchenware from good brands provide safer and more durable options, like heavy cast iron, triple-ply, and stainless steel being popular choices. But these often come with drawbacks such as high costs, heavy weights, or requirements for extra care, maintenance, and pre-seasoning, which may not be ideal for beginners.
