You may have heard about the dangers of non-stick pans, and how they can give you “Teflon Flu”! But are these scary rumors true? I got my head down to do a bit of research on the matter, and here’s the deal: Non-stick pans are not the best choice for your kitchen because when exposed to high temperatures, the lining of the pan can break down and give off toxic fumes. These fumes have been known to kill pet birds (tiny lungs), and cause flu-like symptoms in humans.
You don’t need to toss your non-stick pans IF YOU ONLY USE THEM OVER A LOW – MODERATE TEMPERATURE. This means that your oven knob must be set at medium or below, which means you can scramble eggs, or heat up leftovers etc. But do not use these pans for searing or broiling.
My Favorite Alternatives:
1. Cast Iron: You just cannot go wrong with cast-iron. I have an love affair with mine! It’s a great pan for searing or broiling. I also just purchased a Lodge Cast Iron Wok because I do a lot of stir-fry dishes and it’s tough to find a modern wok without a non-stick coating. I’m so excited to use it!
2. Stainless Steel: A good quality stainless steel pan is safe and versatile. All my saucepans and saute pans are stainless. My favorite brand by far is 360 Cookware (well worth investing in – and they are expensive, but I cannot tell you how they are worth every penny!)
3. Thermalon Ceramic: This new green technology works really well, and is a good transitional product for those who are used to using non-stick.
Most importantly: If your non-stick pans are nicked or scratched, TOSS THEM – this means the coating has already begun to break down so the fumes may be emitted at even lower temperatures.
Tip: Never use metal utensils on non-stick pans, and when you stack them for storage, place a cloth napkin between each pan to prevent scratching.
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