Non-Stick Pans: Poor Searing, Poor Taste

Searing is a challenge with non-stick pans because they are not designed for high heat. While it is possible to sear in a non-stick pan, it can be difficult to achieve the same level of browning as with cast iron or carbon steel. Non-stick pans are coated, and subjecting them to high temperatures can damage this coating, potentially releasing dangerous fumes. Therefore, it is recommended to use cast iron or carbon steel pans for searing, as they can withstand higher temperatures and produce a better sear.

Non-stick pans are not designed for high heat

When exposed to high heat, the non-stick coating can burn off, releasing toxic vapours that can be very harmful to people and pets, and even fatal to birds. The pan will also be ruined, as the coating will be destroyed, causing the pan to stick. This can happen after just one use at temperatures above 260° Celsius or 500° Fahrenheit.

It is recommended that when you need to cook at high temperatures, you should use a stainless steel or cast-iron pan instead. These pans can withstand much higher temperatures and are better suited for searing. Cast iron pans, in particular, are recommended for searing as they can retain heat effectively and allow for the development of a fond, which is essential for making a pan sauce.

In addition to the risk of damaging the coating, using a non-stick pan for searing can also impact the quality of the sear. The heat retention and distribution properties of non-stick pans are not as good as those of cast iron or stainless steel pans, which can affect the browning and crust formation on the surface of the meat.

Therefore, it is best to avoid using non-stick pans for cooking at high temperatures and instead reserve them for low to medium-heat cooking, where they excel.

The coating on non-stick pans can give off dangerous fumes when heated to high temperatures

These fumes can cause polymer fume fever, also known as the "Teflon flu", which is characterised by temporary flu-like symptoms such as chills, fever, headache, and body aches. In more severe cases, exposure to overheated Teflon has been linked to lung damage in some individuals. It is important to note that these extreme temperatures were reached after prolonged exposure, at least 4 hours, in controlled settings.

To avoid the potential risks associated with overheating non-stick pans, it is recommended to follow the manufacturer's instructions and some basic safety precautions. Here are some tips to minimise the risk:

• Avoid preheating an empty pan. Even an empty pan can quickly reach high temperatures, potentially causing the release of toxic fumes. Always ensure there is food or liquid in the pan before preheating.
• Cook on medium or low heat. High temperatures can break down the coating, so it is best to avoid cooking techniques like broiling, which require temperatures above 500°F.
• Ventilate the kitchen. Turn on the exhaust fan or open windows to help clear any fumes that may be released.
• Choose heavier pans. Lightweight pans tend to heat up faster, so investing in heavier cookware can provide an extra layer of safety.
• Consider alternative materials. Options like cast iron, stainless steel, or ceramic coatings offer similar non-stick properties without the same risks associated with PTFE at high temperatures.

By following these guidelines and using common sense cooking practices, you can safely use non-stick cookware without exposing yourself to toxic fumes.

Non-stick pans don't retain heat as well as cast iron or carbon steel pans

Non-stick pans are not designed for high heat. They have a special plastic coating that fills in the microscopic nooks and crannies of the metal, which prevents food from sticking to the pan. When exposed to high temperatures, this coating begins to break down and flake, degrading the non-stick properties of the pan.

Cast iron and carbon steel pans, on the other hand, are much better at retaining heat. They are made of thicker, denser metals that can withstand higher temperatures without warping or losing their non-stick properties. These pans are also much heavier, which helps them retain heat.

When you put a piece of meat on a non-stick pan, the pan quickly loses heat. This is because non-stick pans are often made of thin, low-density metals that do not retain heat well. Cast iron and carbon steel pans, on the other hand, are made of thicker, denser metals that can retain heat much better.

Additionally, the coating on non-stick pans is a less effective heat conductor than the bare metal of cast iron and carbon steel pans. This means that the heat from the pan is not transferred as efficiently to the surface of the meat, resulting in a less effective sear.

In summary, non-stick pans are not designed for high-heat cooking methods like searing. The coating breaks down at high temperatures, and the thin, low-density metal does not retain heat well. Cast iron and carbon steel pans are much better options for searing, as they can withstand higher temperatures and retain heat more effectively.

Non-stick pans are harder to clean

Firstly, non-stick pans should not be cleaned in the dishwasher, even if the packaging says they are dishwasher-safe. The high temperatures and detergents used in dishwashers can break down the non-stick surface, so it is best to wash them by hand in the sink.

When handwashing non-stick pans, it is important to avoid using abrasive tools such as steel wool, scouring pads, or stiff scrubbing brushes, as these can damage the surface. Instead, use a soft cloth or sponge with mild dish soap. For stubborn residue, the pan can be soaked in warm, soapy water for a few hours before gently scrubbing it clean. It is also important to avoid using metal utensils with non-stick pans, as these can chip the coating. Wooden spoons and silicone utensils are safer options.

Another challenge with cleaning non-stick pans is that they cannot be heated while empty. There should always be oil, water, or food in the pan before turning on the burner, as high heat can damage the coating over time. This means that it is not possible to burn off stuck-on food or grease by placing the pan over high heat, as can be done with other types of pans. Instead, a paste made from baking soda and water can be applied to the pan and scrubbed gently with a non-abrasive sponge to remove burnt-on residue.

In summary, non-stick pans are harder to clean than other types of pans because they require special care to protect the delicate non-stick coating. They must be washed by hand, cannot be heated while empty, and require gentle cleaning tools and techniques to avoid scratching or damaging the surface.

It's difficult to make a pan sauce with a non-stick pan

To make a pan sauce, it is recommended to use a stainless steel or cast-iron skillet. These types of pans allow the food to stick and develop a fond, which can then be deglazed and turned into a rich, flavourful sauce.

Non-stick pans are not designed to withstand high temperatures, and heating them without anything in the pan can be potentially toxic. Therefore, it is difficult to get a good sear on a non-stick pan, which is crucial for creating a fond.

Additionally, the heat retention properties of non-stick pans are not ideal for searing. When a large piece of meat is placed in the pan, the surface temperature drops, and the non-stick coating is less effective at conducting heat directly to the surface of the meat compared to stainless steel or cast iron.

While it is possible to work around these issues and achieve a sear with a non-stick pan, it is not ideal and can be challenging. For the best results, it is recommended to use a different type of pan for searing and making pan sauces.

Frequently asked questions