When I got married oh-so-many years ago, my cookware set was shiny and new. I registered for (and received) the hard-anodized Calphalon cookware, and just looking at my Dutch oven made me happy. But after years of on-the-fly meals that are requisite with raising young kids, I’ve often cheated on my cookware by supplementing it with a nonstick skillet and a waffle pan. Lighter and easier to clean than their hard-anodized counterparts, I’ve abused them without thinking of the consequences. Dishwasher? No problem. High heat? But of course. And when my nonstick skillet began to look past its prime, I simply threw it in the trash and bought another. (Did I mention that they’re cheap, too?)
And then, the news of toxins in the nonstick coating began to filter through the news. The health risks made the hairs on the back of my neck stand on end as I recited a litany of “what ifs” in my head. Before I knew it, I was banning anything nonstick.
Why Nonstick Gets a Bad Rap
When describing or categorizing cookware, the phrase “nonstick” refers to a solid coating made of a fluorocarbon called polytetrafluoroethylene (PTFE), commonly known as Teflon. Perfluorooctanoic acid (PFOA), also known as C8, is a chemical commonly used to make PTFE in nonstick cookware, usually when adhering the PTFE to a hard metal base like aluminum.
While PTFE is stable and non-toxic in its solid form, it begins to deteriorate after the temperature of the cookware reaches about 500° F. These degradation by-products may include PFOA, which the Environmental Protection Agency has identified as a likely carcinogen. It has been found to be lethal in birds and can cause flu-like symptoms in humans.
Keeping Nonstick Safe and Reliable
When used over a low to medium flame, nonstick cookware is considered safe because the high temperatures that would degrade the nonstick coating and thus release the harmful PTFE or PFOA are avoided.
To preserve the coating and thus avoid having bits of it flake off in your food, never put nonstick cookware in the dishwasher; always hand-wash it with a mild dish detergent. Also, avoid metal spatulas and spoons, instead using utensils made of wood or silicone.
Try to avoid nonstick cooking sprays, which can lead to carbon build up and make the nonstick cookware, well, not-so-nonstick anymore.
Better for Our Waistlines?
One reason consumers buy nonstick cookware is for low-fat cooking. When preparing fried foods, nonstick pans require only half the amount of oil or butter usually needed. Another reason many cooks love nonstick cookware is the easy clean-up—no scouring or soaking is needed. Often, a gentle wipe with a sponge is all the effort required to clean it.
But if you’re still a bit concerned by the possible toxicity of nonstick cookware, there are some PFOA- and/or PTFE-free options on the market.
1. Conventional Aluminum Teflon
Popular Brand: T-Fal
Conventional aluminum nonstick is the least expensive type of nonstick cookware. It comes in various layers. Single-layer nonstick cookware tends to scratch easily, and in some cases, might even begin to peel off after repeated use. Dual-layer nonstick cookware has a nonstick layer followed by a sealant, is more resistant to scratching and peeling, and lasts a little longer than its single-layer counterpart.
As price increases, so should the layers of coating. Triple-layer nonstick coating is incrementally more durable than dual-layer, and the durability trend continues with four or more layers. Because conventional aluminum nonstick is the least expensive type of nonstick cookware, you can replace it easily if it gets scratched or you suspect that the coating has been compromised in any way.
2. Hard-Anodized with Teflon
Popular Brand: Calphalon
Hard-anodized cookware refers to metal pots and pans made from electrochemically-hardened aluminum. It’s available uncoated as well as nonstick. It also has a significantly longer lifespan than traditional nonstick cookware, is virtually non-porous, and is twice as hard as stainless steel. Since hard-anodized cookware is highly resistant to corrosion and scratching, the nonstick coating supposedly lasts longer than conventional nonstick cookware; however, it does eventually scrape off. And while hard-anodized, nonstick cookware is more expensive than conventional aluminum nonstick, the coating should last longer and the periods between replacement should be much longer.
