I've avoided reviewing products with non-stick cooking surfaces for a while because of the suspected health hazards of cooking on surfaces treated with non-stick coatings like Teflon (PTFE) and its associated PFOA, but I think lots of people are still using non-stick, so I thought I'd do a survey.
I stopped using non-stick a few years ago when I noticed my expensive non-stick All-Clad skillet flaking into my food. At home we now use cast iron for our non-stick needs. We have a 10" Griswold skillet inherited from Maxwell's mother, and a really useful 6" mini-skillet from Lodge I bought and seasoned myself a few years ago. Tell us in the comments below how you deal with the non-stick dilemma.
posted originally from: TheKitchn
I do have some that were a gift, but I hate them and try not to use them. Besides I can still get food to stick to them. I am trying to replace them with just regular pans.
I do love the add from HSN on here right now. "nonstick, heat-resistant greenpan"
view Maffei's profile
I have them as gifts from our wedding and it's an excellent set we learned to cook on. Now we upgrade when we can, but it seems wasteful to get rid of the nonstick. I believe as long as the nonstick material doesn't flake or otherwise break up, it won't harm me too much until I wear them out & trade up completely.
view SheHasMoxie.blogspot.com's profile
It should be flaking really. Teflon and other nonsticks will remain safe and wont flake if you keep them at temps under 400 degrees F. Any higher and youre asking for problems.
So that really means no frying, no searing meat, nothing like that. Especially do not leave it on a burner without anything it it.
As long as you follow certain rules with your nonstick pan (you really only need one outside of your baking pans) it should last for a long time.
view Nesagwa's profile
I've had a Teflon ( or Teflon-like) non-stick pan for several years, and am increasingly squicked out by it. That's why I've asked for a Le Creuset enamel-coated cast iron pan for Christmas.
view KateNonymous's profile
We have two that we use regularly, as there is no alternative at the moment, but are probably going to get some regular pans or skillets this winter.
view canadian in swedish clothing's profile
Cuisinart has some new non-stick pans that are ceramic-based. I haven't tried them yet (I'm hoping to get them for Hanukkah), but I've read some good reviews online. http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=16034185
view Tzipporah's profile
Don't use them on high heat. Problem solved.
view stickyricemama's profile
I use one skillet; for me fat is of more concern. Mine is high end (Berndes) and I'm very careful to avoid high heat. I don't worry about it.
view redheadeb's profile
Like Tzipporah I heard of some ceramic non-stick options using nano-technology. I read about this one in a magazine:
http://ceramcor.com/
Looks pretty cool, I haven't seen them for sale here in Australia yet, but would love to know if they work. They certainly would appear to be safe.
view hughbert's profile
I really want enameled cast iron, but I just bought a caphelon(sp?) nonstick. My understanding is the nonstick material is baked in the material of the pan, not coated on, so it's much more difficult to chip it off. You would actually have to gauge the pan.
Is this right??? Any suggestions?
I always avoid cooking on high, and anytime I know I can use my stainless, I do.
view mputman73's profile