Emilie Meyer
Food Network has reviewed and recommended several non-stick pans, including ceramic, stainless steel, and cast iron options. Non-stick pans are typically coated with polytetrafluoroethylene (PTFE), commonly known as Teflon. Teflon is a synthetic chemical made of carbon and fluorine atoms, providing a non-reactive, non-stick, and almost frictionless surface. While Teflon has been under investigation for safety concerns, modern non-stick cookware is generally considered safe, and most non-stick cookware sold in the United States today is PFOA- and PFOS-free. Food Network recommends several non-stick pans, including the Made In Cookware CeramiClad Non-Stick Frying Pan and the Tramontina Professional series, which are safe, perform well, and are easy to clean.
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What You'll Learn
Teflon is made with polytetrafluoroethylene (PTFE)
Teflon, also known as polytetrafluoroethylene (PTFE), is a synthetic fluoropolymer of tetrafluoroethylene. It was first discovered in 1938 by DuPont Co and trademarked in 1945. Chemours, a spin-off from DuPont, began selling products treated with this non-stick, heat-resistant material in 1946. The common name for PTFE-based compositions is Teflon by Chemours.
PTFE is a synthetic polymer consisting of two simple elements: carbon and fluorine. It is derived from tetrafluoroethylene (TFE) and has a unique set of properties that make it a versatile material with a wide range of applications. PTFE has a very high melting point of around 327°C, making it suitable for high-temperature applications. It is also hydrophobic, meaning it is resistant to water and never gets wet, which is advantageous in cooking and wound dressings.
PTFE is chemically inert, meaning it is non-reactive and stable, even when exposed to most solvents and chemicals. This property is valuable in the food industry, as it ensures that PTFE-coated cookware does not react with food particles. Additionally, PTFE has one of the lowest coefficients of friction of any solid, resulting in its non-stick quality. This makes it ideal for non-stick cookware, as it prevents food from sticking to the surface and allows for easy cleaning.
PTFE is also used in various other applications, such as bookbinding tools, desoldering pumps, optical radiometry, and aerospace. In the aerospace industry, PTFE film is used in the production of carbon fiber and fiberglass composites. Its non-stick properties ensure that the composite parts do not stick to the non-production materials during the manufacturing process. PTFE is also used in firearms to coat bullets, reducing wear on the rifling of firearms.
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Teflon is regulated by the FDA
Teflon, also known as polytetrafluoroethylene (PTFE), is a chemical that has been used in nonstick cookware since the 1940s. It is one of the most well-known per- and polyfluoroalkyl substances (PFAS) used in cookware. The use of PFAS chemicals in consumer goods, including nonstick cookware, has been authorized by the FDA since the 1960s.
While the FDA does regulate the finishes that go on cookware, like Teflon, the agency does not have an official definition for the term "nontoxic" in the context of cookware. Paul Honigfort, Ph.D., director of the FDA's Division of Food Contact Substances in the Center for Food Safety and Applied Nutrition, has stated that the FDA considers materials' toxicity based on how they are used and how much exposure consumers get through using the cookware.
In 2006, certain known toxins found in Teflon, including two types of PFAS, PFOA and PFOS, were phased out of the manufacturing process. Most nonstick cookware sold in the United States today is PFOA- and PFOS-free. However, it is important to note that companies may still use other similar types of chemicals, and there could still be PFAS present in the cookware.
To summarize, while Teflon is regulated by the FDA, the agency's focus is on the finishes and toxicity of the cookware rather than on specific definitions of "nontoxic" or "toxic" materials. Consumers should be aware that even with regulations in place, there may still be potential concerns with certain chemicals used in nonstick cookware.
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Non-stick pans are the most common offenders of toxins in cookware
Since the 1940s, companies have used PFAS to create non-stick cookware, but in 2006, certain known toxins, including two types of PFAS, were phased out of the Teflon manufacturing process: perfluorooctanoic acid (PFOA) and perfluorooctanesulfonic acid (PFOS). Most non-stick cookware sold in the United States today is PFOA- and PFOS-free. However, companies may still use other similar chemicals, and there could still be PFAS in the cookware.
To reduce your risk when using non-stick cookware, it is recommended to cook on low-to-medium heat, use ventilation, and properly care for your cookware. You should replace old cookware when Teflon coatings start to visibly deteriorate with excessive scratches, peeling, flaking, and chipping. If you are concerned about the potential health effects of non-stick cookware, you can consider alternative materials such as stainless steel, cast iron, or carbon steel. These materials are considered the most non-toxic as they don't have coatings that can deteriorate and release toxins.
While the Food and Drug Administration (FDA) regulates the finishes that go on cookware, such as Teflon, the agency does not have an official definition of the term "non-toxic" in the context of cookware. This makes it challenging for consumers to identify truly non-toxic cookware options. Some brands, like Caraway and GreenPan, offer non-stick cookware that is PFAS-free and performs well in tests.
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Nontoxic cookware could be made from stainless steel, carbon steel, or cast iron
While non-stick pans are the most common offenders of toxins in cookware, not all non-stick pans are bad. The most well-known chemical used in non-stick pans is polytetrafluoroethylene (PTFE), better known as Teflon. Since 2006, certain known toxins found in Teflon, including two types of PFAS, have been phased out of the manufacturing process. Most non-stick cookware sold in the United States today is PFOA- and PFOS-free.
If you're looking for non-toxic cookware, you could opt for stainless steel, carbon steel, or cast iron. Stainless steel is one of the least problematic materials for cooking as it has no non-stick coating, can handle very high heat, and doesn't react with acidic ingredients as readily as copper or cast iron. It's also lightweight and easy to maneuver. Stainless steel is naturally non-toxic and is used by many professional chefs.
Carbon steel is a cross between stainless steel and cast iron. It's lighter and easier to maneuver than a cast iron skillet and excels at high-heat cooking techniques. It heats up and cools quickly and can go from stovetop to oven.
Cast iron is another non-toxic option. It's durable and can last a lifetime. It also builds up a natural layer of seasoning with continued use, creating a non-stick-like quality.
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Teflon coatings may break down above 570°F, releasing toxic fumes
Teflon, or polytetrafluoroethylene (PTFE), is a synthetic chemical made of carbon and fluorine atoms. It is used as a coating for nonstick cookware, providing a nonreactive, nonstick, and almost frictionless surface. While Teflon has been authorised for use by the FDA, concerns have been raised about its potential health risks.
Teflon coatings may begin to break down at temperatures above 570°F (300°C), releasing toxic fumes into the air. These fumes can cause temporary flu-like symptoms, known as polymer fume fever. To minimise the risk of exposure to these fumes, it is recommended to avoid preheating an empty pan, as it can quickly reach high temperatures. Instead, ensure there is food or liquid in the pan before preheating. It is also advisable to cook on medium or low heat and avoid broiling, as this cooking technique requires temperatures above those recommended for nonstick cookware.
Additionally, proper ventilation is crucial when cooking with Teflon. Turning on the exhaust fan or opening windows can help clear any fumes. Using wooden, silicone, or plastic utensils can also minimise the risk of scratching the Teflon coating. While modern nonstick cookware is generally considered safe, it is important to replace old cookware when the Teflon coating shows signs of deterioration, such as excessive scratches, peeling, flaking, or chipping.
Some alternative materials for nonstick cookware include ceramic, stainless steel, carbon steel, and cast iron. Ceramic coatings, such as the ones found in Caraway's ceramic-coated pans, can provide similar nonstick properties to Teflon without the potential health concerns. Stainless steel is also a durable and scratch-resistant option that works well for sautéing and browning food. Cast iron, on the other hand, has been used for thousands of years and can absorb and transfer heat evenly, making it suitable for various cooking methods.
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Frequently asked questions
Food Network pans are not made out of Teflon. However, the brand does offer non-stick pans that are PFOA-free.
Teflon is a synthetic chemical made up of carbon and fluorine atoms. It is also known as polytetrafluoroethylene (PTFE). Teflon is used as a non-stick coating on cookware and provides a nonreactive, nonstick, and almost frictionless surface.
Modern non-stick cookware is generally considered safe. The American Cancer Society has stated that there are no proven risks to humans from new PFOA-free non-stick cookware. However, it is important to follow basic safety precautions when cooking with Teflon-coated pans, such as avoiding high heat and ensuring proper ventilation.
Some alternatives to Teflon pans include stainless steel, cast iron, carbon steel, and ceramic-coated pans. These materials are considered "non-toxic" and do not have the same potential health concerns as Teflon.
