Non-Stick Pans: Safe Or Not?

Non-stick pans have been a popular choice since they first appeared on supermarket shelves in the 1950s. However, concerns have been raised about the safety of the chemicals used in their production, particularly polytetrafluoroethylene (PTFE), also known by the brand name Teflon. Up until 2013, PTFE coatings contained perfluorooctanoic acid (PFOA) as an adhesive, which has been linked to several chronic health conditions, including cancer. Despite these concerns, non-stick pans are generally considered safe for consumer use. Here's what you need to know about the safety of non-stick pans in the UK.

Non-stick pans and health risks

Non-stick pans have been the subject of health concerns due to their use of "forever chemicals" such as PTFE (polytetrafluoroethylene) and PFOA (perfluorooctanoic acid). These chemicals are man-made, carbon-fluorine-based compounds that have been linked to various health issues. However, it's important to note that the main chemical of concern, PFOA, has been phased out of non-stick cookware production since 2013.

Health Risks

The potential health risks associated with PFOA include interference with the body's hormonal, immune, and thyroid systems, as well as possible links to certain types of cancer, liver damage, and lowered immunity in children. Studies have also suggested a connection between PFOA exposure and lower birth weight and adverse outcomes in pregnant women, which could impact the health of the baby later in life.

Current Safety Status

The good news is that non-stick pans are generally considered safe for everyday cooking. The primary chemical of concern, PFOA, is no longer used in the manufacturing of non-stick cookware. Teflon, a popular brand of non-stick coating, removed PFOA from their products in 2013, and it has been banned by the Stockholm Convention.

Additionally, the risk of exposure to these chemicals during cooking is relatively low. The concentration of chemicals in your kitchen and the environment is far lower than what is required to cause significant health effects. The stability of PTFE in cookware, even when heated to typical cooking temperatures, also contributes to its safety.

Precautions

While non-stick pans are deemed safe, there are still some precautions you can take to minimise any potential risks:

• Avoid preheating an empty pan—while it takes much longer than typical cooking times to release fumes, heating an empty pan can damage it over time.
• Don't exceed the recommended cooking temperature—food safety guidelines suggest that 165°F (74°C) is sufficient to cook various types of food thoroughly.
• Open a window and turn on the extractor fan while cooking to ensure proper ventilation.
• Avoid using metal utensils as they can scratch the non-stick surface, potentially exposing the chemicals underneath.
• Replace older non-stick pans—if you have non-stick cookware purchased before 2013, consider replacing them with newer PFOA-free options.

How to care for your non-stick pan

Non-stick pans are safe to use and can be a fantastic addition to your kitchen. To ensure they last a long time, it's important to care for them properly. Here are some tips to help you do that:

Prepping your non-stick pan:

Before using a new non-stick pan, wash it with warm soapy water, rinse it thoroughly, and dry it with a soft towel. Avoid using metal scouring pads, steel wool, or other abrasive materials as they can scratch the coating.

Using your non-stick pan:

• Avoid using metal utensils on your non-stick pan. Metal knives, spatulas, whisks, or forks can easily scratch and ruin the non-stick surface. Instead, opt for scratch-friendly materials such as wood, rubber, silicone, nylon, or plastic.
• Do not use high heat when cooking with your non-stick pan. Cooking at high temperatures can damage the non-stick coating and ruin the pan. Stick to low or medium heat to maintain a smooth, stick-free surface.
• Avoid major water temperature changes. Do not submerge a hot pan in cold water or run cold water over it as this can cause the pan to warp. Allow the pan to cool down completely before cleaning.
• Do not use aerosol cooking spray. Cooking spray will build up and coat the pan's surface over time, ruining the non-stick properties. Instead, use self-pump oils or a small amount of regular oil.
• Avoid cooking acidic foods in your non-stick pan. Foods like tomatoes and lemons can bond and loosen the non-stick coating, causing it to flake. Use a stainless steel pan for acidic dishes.
• Do not cut or carve food in your non-stick pan. Use a cutting board instead to avoid scratching the surface.
• Use a small amount of oil or butter in the pan before cooking to help prevent food from sticking.

Cleaning and maintaining your non-stick pan:

• Clean your non-stick pan by hand with warm soapy water and a soft sponge or cloth. Do not put it in the dishwasher as the high temperature and harsh chemicals can damage the non-stick coating. Dry the pan completely with a soft towel before putting it away.
• Store your non-stick pans properly. If stacking them, place a piece of paper towel or a cloth napkin between each pan to prevent scratches.
• Do not store food inside your non-stick pan in the fridge. Always use a storage container to avoid degradation and food taking on a metallic taste.

Non-stick pans and PFOA

Non-stick pans have been a popular kitchen staple since the 1950s. However, the polytetrafluoroethylene (PTFE) coating they require, often trademarked as Teflon, has been a cause for concern. Up until 2013, the PTFE coating was manufactured using perfluorooctanoic acid (PFOA) as an adhesive. Studies have found links between PFOA exposure and various chronic health conditions, including cancer, thyroid disorders, chronic kidney disease, liver disease, and testicular cancer.

In 2006, the US Environmental Protection Agency (EPA) launched the PFOA Stewardship Program, which aimed to eliminate the use of PFOA in products by 2015. As a result, Teflon and other non-stick cookware manufacturers stopped using PFOA in their products by 2013.

Today, all Teflon products are PFOA-free, and the health effects of PFOA exposure are no longer a concern. However, there are still other components in Teflon products, namely per- and polyfluoroalkyl substances (PFAS), that are not fully understood and may pose potential health risks. Research is ongoing to determine the safety of these substances.

While modern non-stick cookware is generally considered safe, there are still some precautions you can take to minimise any potential risks:

• Avoid preheating an empty pan, as this can cause the release of polymer fumes.
• Cook on medium or low heat and avoid broiling, as high temperatures can cause the breakdown of the PTFE coating, releasing toxic fumes.
• Ventilate your kitchen by using an exhaust fan or opening windows to clear any fumes.
• Use wooden, silicone, or plastic utensils to avoid scratching the non-stick surface and reducing the life of your cookware.
• Hand wash your non-stick cookware gently with a sponge and warm, soapy water to avoid scratching the surface.
• Replace old cookware when the Teflon coating starts to visibly deteriorate with excessive scratches, peeling, flaking, or chipping.

Non-stick pans and PTFE

Non-stick pans are coated with polytetrafluoroethylene (PTFE), trademarked as Teflon, to ensure food doesn't stick to the pan's surface. PTFE is a member of the PFAS family of chemicals (Per- and poly-fluoroalkyl substances).

Up until 2013, PTFE coatings contained perfluorooctanoic acid (PFOA) as an adhesive, which has been linked to several chronic health conditions, including cancer. However, since PFOA was banned by the Stockholm Convention in 2013, PTFE coatings no longer contain this chemical.

While PTFE is generally safe for cooking, there are some concerns about its use. If heated above 500°F (260°C), PTFE can start to break down and release toxic fumes that can cause flu-like symptoms in humans and are lethal to birds. Additionally, the non-stick cookware industry has been criticised for dumping PFAS chemicals into water supplies, contributing to environmental pollution.

When choosing non-stick pans, it's important to look for alternatives to PTFE coatings. Ceramic non-stick coatings, for example, are made from silicone or sand and provide a similar non-stick surface. Cast iron and carbon steel pans can also be seasoned to create a semi-non-stick surface. While these alternatives may require more care and maintenance, they offer a safer and more environmentally friendly option.

Alternatives to non-stick pans

Non-stick pans are popular because food is less likely to stick to their coating, meaning you need less oil, and they are easier to clean. However, non-stick pans have been associated with health risks due to the use of "forever chemicals" such as PTFE (polytetrafluoroethylene) and PFOA (perfluorooctanoic acid). While these chemicals are no longer used in non-stick pans, you may still want to consider some alternatives. Here are some options:

Ceramic Non-Stick Pans

Ceramic non-stick pans are coated with natural materials, typically sand-derived silicon, which creates a shiny and slick surface. They offer similar food release to traditional non-stick pans without the risk of releasing fumes at high temperatures. Ceramic pans are also more affordable and come in various designs and colours. However, they are less durable and need to be replaced frequently. They are also not the best choice for searing and browning as the surface doesn't provide a good "grip" on food.

Cast Iron Pans

Cast iron pans are highly durable and can last for decades when cared for properly. With proper seasoning, cast iron pans develop a natural non-stick surface. They have superior heat tolerance and overall versatility as they can be used on various heat sources such as stoves, ovens, broilers, and grills. However, cast iron pans are heavy, heat slowly, and require extra maintenance. They are also reactive, so you need to avoid cooking acidic foods in them.

Enameled Cast Iron Pans

Enameled cast iron pans have a thick cast iron base with an enameled coating, eliminating the need for seasoning. They offer a stick-resistant cooking surface that is more durable than non-stick pans. Enameled cast iron is also easier to clean and comes in various colours and designs. However, it is much more expensive and heats slowly and unevenly. The enamel glaze can also chip or crack over time.

Carbon Steel Pans

Carbon steel pans are affordable and offer a non-stick surface when seasoned properly. They are lighter and more nimble than cast iron pans and can withstand higher temperatures. However, the surface is not as slick as PTFE-coated non-stick pans, and carbon steel is reactive to acidic foods. Carbon steel also requires more maintenance than non-stick pans.

Stainless Steel Pans

Stainless steel pans are durable, versatile, and require minimal maintenance. They heat up quickly and are compatible with all cooktops, including induction. Stainless steel is also non-reactive, so you can cook any type of food without issue. However, stainless steel pans are expensive and require careful attention and special techniques to minimise sticking. They also take extra effort to clean compared to non-stick pans.

Frequently asked questions