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Nonstick pans are essential for many home cooks. Our senior food and beverage editor Claire Lower wouldn’t dream of making an over-easy egg or a delicate pancake without one. But do you need to be concerned about the coating’s safety? Not really, though it’s important to understand how to use a nonstick pan correctly.
The coating we often refer to is Teflon, a popular brand of nonstick material. Chemically known as polytetrafluoroethylene (PTFE), this substance isn’t inherently dangerous. It’s inert, meaning it doesn’t chemically react with your body or anything else. However, there are a few associated chemicals that might pose more risks.
What are the potential health risks related to the chemicals found in nonstick pans?
When people talk about nonstick pans, the chemical they often focus on is PFOA, or perfluorooctanoic acid. This substance was used in the creation of Teflon coatings in the early 2000s and before, but it was completely eliminated by 2013. Inhaling a large amount of its fumes can result in a condition called ‘polymer fume fever.’ However, this is quite rare, with cases involving industrial workers or a man who accidentally burned off almost all of the Teflon coating while napping. Fume fever presents flu-like symptoms, but it’s typically recoverable within a few hours.
PFOA belongs to the category of chemicals called PFAS, or perfluoroalkyl and polyfluoroalkyl substances. These are dubbed 'forever chemicals' because they don’t decompose in the environment. PFAS have been used in various industrial processes, not just for cookware, and they can be found everywhere, even in our drinking water. Research has detected these chemicals in the blood of, to quote the CDC, 'almost everyone tested.' This environmental issue is a big concern, though there’s a glimmer of hope: blood concentrations decreased noticeably after these chemicals were phased out roughly a decade ago.
But do nonstick pans actually pose a risk to our health? Probably not. According to the American Cancer Society, “nonstick cookware is not a significant source of PFOA exposure,” and both the Environmental Protection Agency and the World Health Organization have been unable to definitively say whether PFOA exposure increases cancer risk in humans.
Tips for safely using a nonstick pan
In conclusion, a chemical related to those used in nonstick pans may be dangerous to human health, but as of now, there’s no evidence suggesting that ordinary use of these pans is hazardous. Still, it’s advisable to avoid overheating your nonstick cookware.
Although PFOA is no longer used in the production of nonstick pans, it can still form if a PTFE coating deteriorates, which might occur if the pan is heated beyond its intended temperature range. Check the label when purchasing a nonstick pan, as it will typically list a maximum safe temperature, usually around 500 degrees Fahrenheit.
This means it's important not to preheat an empty pan and leave it unattended. Additionally, you should take care to avoid scratching the coating, as this could increase the risk of chemicals being released when the pan is heated. For cooking at high temperatures, it’s better to use a cast iron or stainless steel pan instead of one with a PTFE coating.
