Non-Stick Pan Problems: Are They Harmful?

Non-stick pans are a popular kitchen item, but what happens when they get scratched? Is it safe to keep using them? The answer is a little complicated. While the health risks from using a scratched non-stick pan are generally low if used at recommended low-heat temperatures, it depends on how scratched the pan is and how old it is. If your non-stick pan is heavily scratched, no longer non-stick, or was made before 2015, it's recommended to stop using it. This is because scratched non-stick pans can release small particles of the non-stick coating into your food, which may include potentially toxic chemicals. Additionally, overheating non-stick pans can release toxic gases and particles, which are especially dangerous to pet birds. To protect your non-stick pans, it's recommended to hand wash them with a soft sponge, use rubber or wooden utensils, and store them with a cloth towel over the surface.

Non-stick pans can release toxic compounds when scratched

Non-stick pans are coated with per- and polyfluoroalkyl substances (PFAS), which are often referred to as "forever chemicals" due to their longevity. One common PFAS is polytetrafluoroethylene (PTFE), also known by the brand name Teflon. Other commonly studied PFAS include perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS).

When non-stick pans are scratched or chipped, small particles of these coatings can flake off into your food. A 2022 study found that scratched non-stick pans release thousands to millions of microplastics and nanoplastics. These particles are potentially toxic, and exposure to them has been linked to various health issues, including liver problems, high blood pressure, and certain cancers.

The potential risks associated with scratched non-stick pans are dependent on the type of pan and the methods of cooking employed. Older pans, particularly those manufactured before 2014, are more likely to contain dangerous chemicals. Additionally, pans with measurable amounts of PFAS can release harmful chemicals into the air when heated above 500°F (260°C). Therefore, activities such as searing steaks at high temperatures or preheating a pan on high settings can introduce toxic fumes into your home.

To minimise the potential risks associated with scratched non-stick pans, it is recommended to replace any non-stick cookware when the coating is damaged, especially if it was produced before 2015. It is also important to follow proper maintenance procedures for non-stick pans, such as hand washing with a soft sponge, using wooden or rubber utensils instead of metal ones, and avoiding overheating the pan.

Perfluoroalkyl substances (PFAS) are linked to health issues

Perfluoroalkyl substances (PFAS) are a large and complex group of synthetic chemicals that have been used in consumer products since the 1940s or 1950s. PFAS molecules have a chain of linked carbon and fluorine atoms, and because the carbon-fluorine bond is one of the strongest, these chemicals do not easily degrade in the environment.

PFAS are used in hundreds of products, including non-stick pans, where they are applied to prevent food from sticking to the cookware. Other products that contain PFAS include food packaging, clothing and carpets (to make them resistant to stains), and firefighting foam.

PFAS have been linked to various health issues. The Centers for Disease Control and Prevention (CDC) and the Environmental Protection Agency (EPA) state that exposure to PFAS at certain levels may be harmful to human health. The specific health issues potentially linked to PFAS include:

• Liver issues
• High blood pressure
• Cancers, including kidney and testicular cancer
• Lowered ability of the immune system to fight infections
• Reduced antibody response to some vaccines
• Changes in liver enzymes
• Pregnancy-induced hypertension and preeclampsia
• Reduced birth weight
• Altered metabolism and body weight regulation
• Risk of childhood obesity
• Increased cholesterol levels

Non-stick pans are safe if used at low temperatures

Non-stick pans are safe to use, as long as they are not overheated. At temperatures above 500°F (260°C), the coating on non-stick pans can begin to break down and release toxic chemicals into the air. Therefore, it is important to never preheat an empty non-stick pan and to avoid cooking on high heat. Keeping the temperature low will ensure that your non-stick pans remain safe to use.

Non-stick coatings, such as Teflon, are made from a material called polytetrafluoroethylene (PTFE). PTFE is a synthetic chemical made up of carbon and fluorine atoms, which creates a nonreactive, non-stick, and almost frictionless surface. This makes Teflon-coated cookware convenient to use and easy to clean. It also requires less oil or butter, making it a low-fat cooking option.

While non-stick pans are safe to use at low temperatures, there are some concerns about their potential health effects at high temperatures. Some sources claim that non-stick coatings are harmful and linked to health conditions such as cancer. This is because, at high temperatures, the coating can break down and release toxic fumes. These fumes can cause temporary flu-like symptoms, known as polymer fume fever. In rare cases, more serious side effects such as lung damage have been reported.

To minimize the risk of exposure to toxic chemicals, it is important to follow some basic safety precautions when using non-stick cookware. In addition to keeping the temperature low, it is recommended to use wooden, silicone, or plastic utensils as metal utensils can scratch the non-stick surface. It is also important to hand wash non-stick pans gently with a sponge and warm, soapy water, and to replace them when the coating starts to deteriorate.

By following these precautions and keeping the temperature low, non-stick pans can be safely used for everyday home cooking.

Pans should be replaced when scratched or no longer non-stick

Pans with non-stick coatings are popular due to their convenience and ease of use. However, it is important to know when to replace them to ensure they remain safe to cook with.

Non-stick coatings can be made from a variety of chemical compounds, the most well-known being PTFE (polytetrafluoroethylene) or Teflon. Older non-stick pans were often manufactured using PFOA (perfluorooctanoic acid) to produce the Teflon coating. PFOA has been linked to various health issues, including cancer, as well as environmental concerns.

Since 2013, the use of PFOA in non-stick cookware has been prohibited in the US, and newer pans are generally considered safe, even when scratched. However, if you have an older pan, it is best to replace it if it is scratched or no longer non-stick. This is because the coating could flake off into your food, potentially exposing you to harmful chemicals.

Even if your non-stick pan is newer and PFOA-free, it is still important to replace it when it becomes scratched or loses its non-stick properties. A scratched pan can impact the effectiveness of the non-stick coating, and you may end up with flakes of the coating in your food, which is certainly not desirable.

To protect your non-stick pans and extend their lifespan, it is recommended to hand wash them with a soft sponge and avoid using metal utensils. When storing, cover the surface with a cloth towel to prevent scratches from stacked pans.

In general, it is advisable to replace non-stick pans approximately every five years. However, if your pan is older, scratched, or no longer non-stick, it's time to get a new one.

Non-stick pans are not buy-it-for-life items

Non-stick pans are best when they are brand new—age is the true test of value. The surface on a brand-new non-stick pan is the slickest it will ever be before it makes the slow march toward ineffectiveness through use and wear. Even with proper care, any non-stick skillet has a shorter lifespan than other cookware because the non-stick coating will inevitably wear off. The non-stick coating breaks down faster at high temperatures, so hot spots can shorten a pan's lifespan.

The coating on non-stick pans is delicate. To prolong the life of your pan, it's important to follow these rules:

• Before using a brand-new pan, hand-wash and dry it, then rub a small amount of vegetable oil onto the cooking surface to season it.
• Never use non-stick cooking spray on your pan.
• Don't put your non-stick cookware in the dishwasher.
• Keep all metal utensils away from your non-stick pan.
• Clean your non-stick cookware with dish soap and soft sponges.
• Don't overheat your pan.
• Running a hot pan under cool water is never a good idea.
• If you stack pans to store them, protect the coating of non-stick skillets by placing a dish rag or paper towel between the pans.

There are a few telltale signs that it's time to replace your non-stick pan:

• If the coating is flaking off in pieces, toss it.
• If the coating looks deeply scratched and dry.
• If everything just seems to be sticking.

Frequently asked questions