Everything You Need To Know About Non-stick Cookware

What is the best kind of cookware? This question is asked worldwide and when it comes to the topic of non-stick cookware, people have both good and bad impressions. But what do we really know about those slippery coatings on our frying pans and pots? Is it safe to use or should we steer clear? I'm going to explain some of the simple chemistry employed in non-stick coating manufacture and by the articles end I hope to dispel any lingering fears you may have.
Since 1949 the basic component in the majority of nonstick applications is Teflon, a name most of us are familiar with in its numerous uses. The current formulations are several generations advanced beyond those used on products you may have owned or seen in the past and boast features marking them as clearly superior! It's at the basic chemistry level that most products are alike as they all require a special bonding agent to allow them to be attached to that pot or pan you're thinking of putting in your kitchen. My research has shown most findings of possible toxicity indicate this bonding agent (PFOA which translates as perfluorooctanoic acid) as the culprit. However, digging deeper I discovered that this toxic chemical actually vaporizes due to the high temperatures achieved during the bonding process and is no longer present in a finished product!
How safe is that finished grill pan when it's subjected to high heat on my stove? Although manufacturers recommend a maximum safe use temperature of 500 F, the coatings require a temperature in excess of 650 F to begin decomposition. Left for several minutes unattended and dry on a high heat you could possibly reach or even exceed such extremes of temperature, but in regular use and with modest care, even that grill pan will never hit 500! I discovered claims of toxicity from the coatings themselves, but again these tests raised the temperatures to over 700 F.

Also I must add that these tests were conducted more than eight years ago and not using the newest generation of coatings. However, due to a persistent concern, one of the major manufacturers did conduct a similar test more recently and were able to detect toxic elements only after grinding the surface components of the test pot! Too extreme for your kitchen! I wouldn't worry! Today's non-stick pans have much tougher surfaces than previous generations, although I'd still recommend using plastic or wooden utensils to preserve those qualities for many years.

Provided a modicum of care, the latest generation of these slippery coatings will last many years if not for the users lifetime! However, some things we normally do are not good practice when using non-stick cookware. Since they are already designed to be used with very little or even no oil or fat, application of even the smallest amount of a typical cooking spray is bad. Don't use spray coatings! The aerosol delivery components of most cooking sprays can rapidly break down and leave a residue on that normally slick surface that is difficult to remove with normal cleaning methods. Such residue continues to build up until your fry pan has lost its stick-free qualities. If this has happened to you it is not time to dispose of that pan! Place a couple of tablespoons of baking soda into the pan with enough hot water to make a thin paste. Gently heat the pan on the stove, but do not boil the water off. Once it's nice and hot, turn off the heat and lightly scrub with a soft brush or a plastic scrubbing pad safe for nonstick surfaces. You'll see the hot slurry begin to turn brown as it neutralizes and dissolves the buildup. Rinse and wash like normal, then rub a small amount of a good high temperature oil (I like using grape seed oil) into the cooking surface and wipe clean with a paper towel. Your pan will be as good as new!

So my personal preference shall not change! Nonstick pans will always have a prominent place in my kitchen. Not only are they easy to clean, but they make cooking with reduced fat content possible. Just be sure to never walk away with the stove on. If you need to pay attention elsewhere, it takes two seconds to turn off the heat. Remember, that pot you save may contain your dinner!