The Best Non-Stick Pancake Pans: Safe And Reliable Options

Non-stick pans are a great addition to any kitchen, making it easy to cook fluffy omelets, golden pancakes, and delicate fish fillets without the risk of food sticking to the bottom. However, there are some health and environmental concerns associated with the use of non-stick pans. The non-stick coating contains chemicals known as PFAS (per- and polyfluoroalkyl substances) which are often referred to as forever chemicals due to their ability to persist in the environment and the human body for long periods of time. While the use of non-stick pans is generally considered safe, it is important to take certain precautions to minimize potential health risks. These include avoiding overheating the pan above 400-500 degrees Fahrenheit, using wooden or silicone utensils instead of metal ones, and properly caring for and maintaining the pan to extend its lifespan. It is also worth noting that non-stick pans are not meant to last forever, and it is recommended to replace them every few years as the coating starts to wear off.

Non-stick coatings don't last forever

There are some red flags that indicate it's time to replace your non-stick pan. If your pan's coating is scratched, peeling, worn down, or flaking, get rid of it. If your pan is rusty, replace it. If your pan is discoloured, it may just need a good clean, but if it doesn't improve with a wash, it's time to replace it. If food is sticking to the pan, there's a good chance it's at the end of its lifespan. Warping is common with non-stick pans due to thermal shock, i.e. when the pan is exposed to quick temperature changes, such as when a hot pan is rinsed in cold water. If your pan is uneven, wobbly, or warped, it's time to replace it.

To extend the life of your non-stick pan, avoid using metal utensils as these can scratch and chip the non-stick surface. Instead, use wooden, plastic, silicone, or nylon utensils. Don't stack your pans without using a liner to protect the non-stick surface. Avoid exposing your non-stick pan to extreme temperatures as this can damage the coating. Don't put your non-stick pans in the dishwasher, even if the manufacturer claims it is dishwasher-safe. Instead, wash them by hand with warm soapy water and a soft sponge. Avoid drastic temperature changes and always cool the pan down slowly. Don't store food in your non-stick pan as this could lead to the coating degrading. Opt for high-quality pans as they tend to last longer.

Non-stick pans are safe to cook with if used correctly

Non-stick pans are a miracle of modern cookware. They are convenient, easy to use, and even easier to clean. However, they have been linked to health and environmental concerns. So, are non-stick pans safe to cook with? The answer is yes, if used correctly.

Non-stick pans are coated with a chemical called polytetrafluoroethylene (PTFE), also known as Teflon. PTFE is a "forever chemical", taking decades or even hundreds of years to break down. While PTFE is generally safe under normal use, when heated above 500°F (260°C), it starts to break down and release harmful fumes that can cause polymer fume fever, or "Teflon flu", in humans. Symptoms include fever, chills, muscle tension, and headaches. To avoid this, never heat your non-stick pan above medium heat and always ensure there is food or liquid in the pan when cooking.

Another concern with PTFE is that it was previously manufactured using a chemical called PFOA, or perfluorooctanoic acid. PFOA has been linked to cancer, immune deficiency, and other medical problems. However, due to health and safety concerns, PFOA has been banned in the US and Europe since 2013 and 2008, respectively. So, if your non-stick pan was made after 2013, it should be free of PFOA.

Even with these concerns, non-stick pans can be safely used if you follow a few simple guidelines:

• Always use low to medium heat when cooking with non-stick pans.
• Never heat an empty non-stick pan above medium heat or for long periods of time.
• Keep the surface temperature below 450°F (232°C) to avoid increased emissions from the PTFE coating.
• Do not use metal utensils with non-stick pans as they can scratch the coating. Opt for wooden or plastic utensils instead.
• Hand-wash your non-stick pans with soap and water after each use to remove any food residue.
• Protect the surface of your pan when storing it by lining it with a dish rag or paper towel to prevent scratching.

By following these guidelines, you can safely use non-stick pans in your cooking. However, if your non-stick pan is more than a decade old, scratched, or the coating is flaking off, it's probably time to replace it.

Non-stick pans are best for cooking delicate foods

However, it is important to note that non-stick coatings do not last forever. The lifespan of a non-stick pan depends on the type of coating, but most will lose their non-stick properties after a couple of years. Therefore, it is recommended to not rely on them for too long and consider other options like cast iron or carbon steel pans, which can also be effective non-stick options if properly seasoned and maintained.

When using a non-stick pan, it is crucial to follow certain rules to ensure its longevity and safety. Avoid using non-stick cooking spray, as it can create a buildup on the surface that is challenging to remove. Instead, use a minimal amount of butter or oil. Always hand-wash non-stick pans, even if the brand claims they are dishwasher-safe, as the harsh soaps and high temperatures of dishwashers can damage the coating. Additionally, avoid using non-stick pans over high heat, as it can release harmful chemicals and odours. Lastly, never heat an empty non-stick pan.

Non-stick pans are easier to clean

Non-stick pans are designed to be easy to clean. Their non-stick coating means that food slides out of the pan, making cooking and cleanup easier. However, non-stick pans do require special care to prevent their surface from scratching, peeling, or warping.

To clean a non-stick pan, first allow the pan to cool completely. Rinsing a hot pan with cold water can cause the pan to warp and become damaged. Then, using soap and warm water, rinse the pan to remove leftover food particles. Scrub the surface of the pan with a sponge or washcloth to remove any remaining food particles. Rinse the pan again and then dry it with a clean towel.

It is recommended that you handwash non-stick pans, even if they are labelled dishwasher-safe. The hot temperatures and detergents used in the dishwasher can break down the non-stick surface.

To remove stubborn residue, you can soak the pan for a few hours in warm, soapy water before gently scrubbing it clean. For burnt oil or food residue, you can add a mild abrasive such as baking soda to the pan. Lightly scrub with a non-abrasive sponge to remove the burnt food, then rinse, dry, and re-season the pan with a swipe of cooking oil.

To care for your non-stick pan, always wash and season the pan before its first use. Seasoning non-stick cookware evens out any imperfections or pores in the coating and will help your pan last longer. You can season a non-stick pan by lightly rubbing cooking oil over the surface and heating the pan on the stove over medium heat for two to three minutes. Once it cools down, wipe out any excess oil with a paper towel before storing.

When cooking, only use low or medium heat to protect the non-stick coating. High heat can damage the coating over time, and at extremely high temperatures (usually around 600 degrees Fahrenheit), non-stick coatings can release potentially dangerous fumes. To protect your non-stick pan, don't heat it while empty; there should always be oil, water, or food in the pan before turning on the burner.

Additionally, avoid using non-stick cooking spray as it can actually make food stick to the pan. Cooking sprays burn at a lower temperature than the non-stick coating, so they can end up damaging your pan. They also create a residue that builds up over time and ruins the non-stick surface. Instead, stick to using oil or butter to help with browning.

Non-stick pans are cheaper and lighter than alternatives

Non-stick pans are often lighter and cheaper than their alternatives. For example, cast iron pans are much heavier than non-stick pans, requiring two hands to grip. Carbon steel pans are also heavier than non-stick pans, although they are lighter than cast iron.

Non-stick pans are also cheaper than alternatives such as stainless steel, which can cost over $200 for one pan. A good non-stick pan can be purchased for around $30, with some available for as little as $24.

Frequently asked questions