Many cooks rely on non-stick pans, particularly for cooking delicate foods like eggs, pancakes etc. Yet concerns about the safety of the chemicals used in common non-stick coating persist, While there is no definitive answer to the debate, it is certain that using non-stick incorrectly can be dangerous. Most non-stick coatings contain PFOA (perfluorooctanoic acid). When subjected to high temperatures (above 500 degree F), PFOA may break down and release toxic fumes. To cook safely with non-stick pans, follow these precautions.
DOs
- Read the manufacturer's instructions
- Use low or medium heat
- Turn on the exhaust fan to keep the kitchen well ventilated while cooking
- Use wooden or heat-resistant silicone utensils to stir and move food
- Was non-stick cookware with warm, soapy water using a nylon scrubby or non-abrasive sponge
- Store pans carefully, avoid stacking them
- Discard pans if the non-stick coating begins to flake or the surface becomes marred
- As an alternative, consider switching over to carbon steel pans or cast iron, when seasoned properly they have non-stick properties
DON'Ts
- Don't preheat an empty non-stick pan
- Don't use high heat. If your recipe calls for stir frying over high heat, use another pan
- Don't use non-stick pans under the broiler
- Don't use cooking spray. It can burn into the non-stick coating, causing a build-up that will result in the surface losing its non-stick properties
- Don't use abrasive cleaning products or metal utensils
- Don't use non-stick with PFOA coatings if you have pet birds in the house, they are highly sensitive to fumes
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