Coated Pans: Safe Or Not?

Non-stick pans are a common feature in most kitchens. But are they safe? The short answer is yes, but only up to a certain temperature.

Non-stick pans are coated with a chemical called polytetrafluoroethylene (PTFE), also known as Teflon. This coating provides a smooth, even surface for cooking, preventing food from sticking to the pan. While PTFE is considered safe and stable when used properly, it can begin to lose stability and release toxic fumes if heated above 500°F (260°C).

There have been concerns about the safety of non-stick pans due to the presence of perfluorooctanoic acid (PFOA) in older pans, which has been linked to various health issues. However, PFOA has been phased out of production since 2014 in the US and 2008 in Europe.

While modern non-stick pans are generally accepted as safe by health authorities, there are still some precautions to take, such as avoiding overheating and using metal utensils, which can scratch the coating.

Are coated pans safe for humans?

Non-stick pans are popular because they are easy to clean, produce great results, and last quite a while. However, there are concerns about the safety of Teflon, the chemical most commonly used to coat non-stick pans.

Non-stick cookware has been around since the 1930s, and for the first few decades of its manufacturing, it was created using a chemical called perfluorooctanoic acid (PFOA), which today is suspected to be carcinogenic. Modern non-stick cookware has phased out the use of this chemical completely.

PTFE, the chemical predominantly found in modern non-stick coatings, is considered safe and stable when used properly. However, concerns about current non-stick cookware revolve around heat levels. When cooking at 500°F (260°C) or lower, there's nothing to worry about, but if PTFE heats to over 500°F (260°C), the chemical begins to lose stability. When heated to 600°F (315°C) or higher, PTFE may release toxic fumes that can cause physical symptoms such as fever, chills, and headaches when inhaled.

The US FDA has approved Teflon non-stick pans as safe food processing equipment. However, the Environmental Protection Agency has established new safety guidelines for the level of certain PFAS in drinking water, and studies have shown that millions of deaths are correlated with PFAS exposure.

To use non-stick pans safely, it is recommended that you avoid heating them on your stove's highest setting and never heat them when empty. You should also avoid using metal utensils with them, as they can scratch the non-stick coating, and replace them if you see the coating is chipping away.

If you want to avoid the risks associated with non-stick pans altogether, you can opt for ceramic, carbon-steel, or cast-iron skillets, which are PFAS-free.

Are coated pans safe for birds?

As a bird owner, it's important to know what kind of cookware is safe to use. Generally, ceramic, cast iron, and stainless steel cookware are safe for birds, but there are a few things to watch out for. Firstly, avoid non-stick cookware as they have a coating (PFASs, Teflon, PFOA, PFOS, and PTFE) that, when heated, releases toxic fumes harmful to birds. These fumes can cause hemorrhage and fill their lungs with fluid, leading to suffocation. Even if your bird doesn't show any symptoms, the fumes can be fatal within 24 hours or even sooner.

Therefore, when shopping for pans, it's crucial to determine whether any components contain PTFE and/or PFOA. Be cautious of deceptive labelling and contact the manufacturer directly if needed. Some safe alternatives include:

• Stainless steel (uncoated)
• Copper-clad stainless steel
• Corningware
• Cast iron (pre-seasoned)
• Ceramic cookware
• Glass cookware

Additionally, avoid high heat, especially when leaving the pan unattended without oil, as this can also produce harmful fumes.

What are coated pans made from?

Coated pans are typically made from a chemical known as polytetrafluoroethylene (PTFE), which is often referred to by the brand name Teflon. PTFE is a synthetic fluoropolymer with a unique combination of properties, including very good corrosion resistance and the lowest coefficient of friction of any substance yet manufactured.

PTFE was first used to make seals resistant to uranium hexafluoride gas during the development of the atomic bomb in World War II. It was regarded as a military secret until Dupont, the company that invented it, registered the Teflon trademark in 1944 and began planning for its post-war commercial use.

In the 21st century, other coatings have been marketed as non-stick, such as anodized aluminium, silica, enameled cast iron, and seasoned cookware. Ceramic-coated pans, for example, are made by applying a thin ceramic layer on top of a metal pan, usually through a sol-gel coating containing silica (sand) and other inorganic chemicals.

While PTFE is considered safe and stable when used properly, concerns have been raised about the potential release of toxic fumes if PTFE-coated pans are overheated. Therefore, it is recommended to avoid heating PTFE-coated pans above 500°F (260°C).

How to care for coated pans

Coated pans are safe to use, but there are some precautions you should take to care for them properly and avoid any potential health risks. Here are some tips on how to care for your coated pans:

General Care Tips:

• Always use wooden, silicone, or plastic utensils when cooking with coated pans. Metal utensils can scratch the coating, causing it to deteriorate and lose its non-stick capabilities.
• Avoid using cooking sprays as they can leave residue that is difficult to remove and may require the use of harsh chemicals, which can damage the coating. Instead, use a small amount of oil or butter to coat the surface.
• Do not stack coated pans directly on top of each other without protection. Use cloth dividers or paper napkins between the pans to prevent scratching.
• Wash coated pans gently by hand with a soft sponge or dishcloth and warm soapy water. Avoid using abrasive cleaning tools or harsh scrubbing, as this can damage the coating.
• Allow the pans to cool down before washing to avoid sudden temperature changes, which can cause warping and accelerate the wear of the coating.
• Do not heat the pans above 500°F (260°C). At higher temperatures, the coating may start to break down and release toxic fumes.

Ceramic-Coated Pans:

Ceramic-coated pans have their own specific care instructions:

• Use wooden, silicone, plastic, or nylon utensils only. Metal utensils can scratch or mark the coating.
• Avoid using cooking sprays as they can cause build-up and include components that are too abrasive.
• Use low to medium heat settings. High heat can cause food to stick and discolour or damage the coating.
• Do not submerge a hot ceramic pan in cold water. Allow the pan to cool down before washing to avoid extreme temperature changes, which can harm the coating.
• Clean with a soft sponge or dishcloth, warm water, and mild dish soap. Avoid using steel wool or heavy-duty sponges, as they will scratch the coating.
• For stubborn burnt residue, soak the pan in water and baking soda for an hour before scrubbing gently.
• Do not put ceramic-coated pans in the dishwasher, as the high heat and harsh detergents will shorten their lifespan.

Coated pan alternatives

Coated pans have been a popular choice for home cooks due to their non-stick properties, ease of cleaning, and durability. However, concerns have been raised about the safety of the coatings used in these pans, particularly the presence of harmful chemicals like PFAS (perfluoroalkyl and polyfluoroalkyl substances). As a result, many people are seeking alternative options for their cookware. Here are some alternatives to coated pans that you can consider:

Ceramic Cookware

Ceramic cookware is a PFAS-free alternative to traditional non-stick pans. It offers a slick surface that mimics the non-stick properties of coated pans. Ceramic pans are known for their non-toxicity and durability. However, they may require extra care and tend to degrade over time. Some popular options include The Always Pan, Caraway, GreenPan, and Oxo's ceramic pan line.

Cast Iron

Cast iron is a natural alternative to coated pans. It develops a natural non-stick coating over time, especially when it is well-seasoned and cared for properly. While it may not achieve the same level of non-stickiness as coated pans, cast iron offers numerous culinary benefits. It is durable, relatively inexpensive, and excellent for searing. Lodge is a well-known producer of cast-iron cookware, offering 10-inch skillets at affordable prices.

Carbon Steel

Carbon steel is a lightweight and durable option, favoured by professional chefs. It functions similarly to cast iron but is slightly less heavy and more sensitive to corrosion. Carbon steel pans offer a smooth surface with minimal food cling. They are also highly durable and can be reseasoned to solve issues like rust or damaged seasoning. Made In produces an excellent blue carbon steel skillet, although there are cheaper options available as well.

Stainless Steel

Stainless steel cookware can also serve as a non-stick alternative, provided it is prepared properly. By tempering ingredients to room temperature and preheating the pan before adding oil, you can effectively cook stick-prone foods like eggs or fish. Stainless steel is a long-lasting option that offers quick and easy cleanup.

Enameled Cast Iron

Enameled cast iron provides a smooth cooking surface that doesn't require special maintenance or seasoning. It is relatively easy to clean and can be safely used in the oven and over high heat. However, like non-stick coatings, the enamel coating is delicate and should be handled with care to avoid scratches.

Frequently asked questions