"The Teflon website advises not to dry-heat a nonstick pan on high heat when it is empty. It also warns that the nonstick coating will deteriorate at 660 degrees Fahrenheit. Coated cookware should not be put in an oven that reaches 500 degrees Fahrenheit. Gore, meanwhile, warns against sustaining temperatures of 500 degrees or above with polytetrafluoroethylene (PTFE)-coated pans. Doing so may cause the coating to degrade and produce toxic gases."
"Use nonstick pans over low and medium heat. They heat up quickly, and if there is nothing in the pan to absorb the heat, the pan can be damaged more easily. High heat also lowers the lifespan of that coating. The more it's used at high temperatures, the more damage it will cause, and the closer you'll get to the day when you notice food sticking to the surface. As a result, nonstick pans may not be worth the investment."
"Even at lower temperatures, nonstick coatings will eventually wear out. Testing shows that nonstick pans only last about two to five years. After that, the nonstick coating is likely gone, and you're just using a regular pan. Keeping the heat low will prevent dangerous fumes from forming and help maintain the nonstick surface for as long as possible. The fact remains, however, that nonstick will not last forever. That's another reason people may be turning their backs on it."
Nonstick cookware use is shifting toward alternatives like ceramic and enamel because of chemical concerns. PTFE/Teflon-coated pans should not be dry-heated empty on high; coatings deteriorate around 660°F and are unsafe if sustained at or above 500°F, which can emit toxic gases. Nonstick pans heat quickly and are best used on low to medium heat to avoid damaging the coating. High heat accelerates wear and leads to food sticking. Typical nonstick coatings last roughly two to five years; keeping heat low can reduce fumes and extend coating life.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]