Is it safe to use pans with peeling nonstick coating?
Is it safe to use pans with peeling nonstick coating?
I have a set of 3 Bra Premiere non-stick frying pans that I've used for a while. The coating on them says "Teflon Innovations without PFOA". Recently I've noticed that on the most used pan, the 26cm one, the Teflon coating has started to peel off.
I know that Teflon coatings can release harmful fumes and chemicals if overheated, but what about if the coating is physically peeling? Is it still safe to cook with them? Or should I stop using especially the 26cm one? I don't want to keep exposing my family to anything dangerous unknowingly. Any advice if these types of pans are still safe to cook with if the nonstick surface is peeling would be appreciated!
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There's a couple misconceptions in this thread.
Yes, Teflon can release some gasses if overheated, but it's not likely going to cause you any real harm. As long as you're turning on the range hood while you cook, it's basically a non-issue. Teflon really only releases fumes at very high temperatures (usually over 500F), and foods that are being cooked at that high heat aren't really going to be needing a non-stick coating to begin with, so you'd ideally want to use a different type of pan for foods cooked at very high heat in the first place.
If you really huff the fumes intentionally, you might give yourself a headache/fever (look up "Teflon flu" for more), but it's not likely gonna kill you. However, some pets may be more susceptible to Teflon fumes, particularly birds, who can very easily die from Teflon fumes, so be cautious if you have any animals in your home.
As for the aluminum underneath, that's also largely a non-issue. Aluminum is safe to cook with in most applications. It's even relatively safe to consume, and it's actually used in many common medicines (like aspirin and antacids) and also as a food additive in some cases. There's a reason why acidic foods like tomatoes and pineapples are canned in aluminum; because it's safe to do so. If a little aluminum from the can/pan leeches out into the food, it's not a big deal as it'll pass through you unnoticed. It's only really a concern if you already have issues with high amounts of metal consumption in your diet. Some people believe that aluminum can cause or accelerate certain conditions like Alzheimer's, however I believe those studies have been mostly inconclusive, last time I looked into it.
The bigger issue is that you risk getting chunks of the Teflon coating breaking off of the pan and getting into your food. While it'll pass through you mostly harmlessly, it's still not ideal. And it's just gross.
I'd recommend tossing that pan and getting a new one and only using it for low/medium-high temps, as well as picking up a stainless steel pan (assuming you don't have any metal allergies), and use that for things that need more heat to cook.
Also, be gentler with your pans, in general. It looks like you've been sticking a fork or some other metal utensil in there, which is a bad idea. If you're using a metal spatula or something, stop that; just use plastic/rubber/wood on your non-stick items. If you're hand-washing it, just use a sponge or a soft brush, but don't use anything abrasive like steel wool or those sponges with the "hard" side for grease and grime, as those can also rapidly degrade the Teflon coating.
Huh, I always thought pineapples and tomatoes were canned in non-aluminium tins that also have a coating on the inside to prevent corrosion. Them tins don't really feel as soft as a beer or soda can.
Something you should be aware of: Many, many range hoods, particularly in cheap housing like apartments, do NOT ventilate outside. They move the steam/smoke/etc away from the cooktop, but just blow it back into the kitchen. In some cases, right into the face of whoever is standing in front of the stove.
Someone who tells you Teflon is fine should absolutely not be believed. Doesn't matter if their wall of text might sound convincing
Except no-one has produced a convincing source showing there’s a problem. I’m quote willing to change my mind, but not on the basis of “because”
There’s a reason why acidic foods like tomatoes and pineapples are canned in aluminum; because it’s safe to do so.
No, it's because the inside of the cans are coated with plastic (which contained BPA until recently, but that's a whole 'nother issue...).
OP, please don't trust this one's comments. See following document, sections 6 and 7.
PTFE (teflon) is toxic. As soon as your pan is damaged you should throw it out.
That doesn't say it's unsafe to cook with. PFAS, in industrial use, are hella dangerous. But not all PFAS are the same, and Teflon is specifically treated to be food-safe under normal cooking temperatures.
Teflon, sure. But thechemicals and glue used to stick this famously non stic material to a pan, absolutely fucking not.
That isn't how Teflon is applied to cookware.
So, I think this is is where we ask for some reliable research showing that the way that Teflon is applied to the pan is toxic in cooking use
How Teflon is actually applied. It's a physical bond, not a chemical one. No adhesives used. Other dude is just making things up lol
So I've just read that paper and it's very interesting. The vast bulk of it is about the danger of polymer processing aid used during the manufacturer of teflon and how they could leach during manufacture, use and product disposal.
The manufacture and disposal phases encompass environment pollution - important, but not relevant to safety during cooking.
The in-use section of the paper is largely about concentrations used in cosmetics (who knew?) and the potential affects.
What about cooking? There is one line that I could find in the paper - I may have missed something, of course. It says this:
"Fluoropolymer-coated food contact materials (e.g., metal cookware), if not properly pretreated, could lead to the leaching of nonpolymeric PFAS residuals into food during the use phase."
So - if not properly pretreated (I don't think the paper expands on what this means), it could lead to leaching. But the paper has nothing to say about whether this leaching occurs with everyday cookware and if so, if it happens at concentrations that could be harmful.
So I'm going to suggest that this paper does not present any evidence that non-stick pans are harmful to health during cooking.
Thank you for reading the source, the amount of FUD in this thread is crazy.