Teflon, ceramic, anodized aluminum: A guide to nonstick cookware

Teflon, ceramics, anodized aluminum … if you are looking for new non-stick coatings CookwareYou may be overwhelmed by the options. With almost a dozen different pots and pans, it’s difficult to figure out which ones to use for which type of cooking and which are the safest. I spoke to Lisa McManus, editor-in-chief for tasting and testing America’s test kitchenwho has helped eliminate the pros and cons of non-stick pans.

Why use non-stick pans?

First, let’s evaluate why non-stick pans are used at all. McManus explains that not only are they practical, they are also great for cooking items that are likely to fall apart.

“We like to use non-stick cookware for to bakeand non-stick pans for sensitive foods like Eggs and fish where you really want a simple food release from the pan without sticking and possibly tearing and cracking the food, “she explained.

But you can cook almost anything in a coated pan, and choosing a high quality one might mean that you don’t need many others.

What makes a pan non-stick?

The core of your non-stick pan can consist of different materials such as aluminum, stainless steel or ceramic. However, what they non-stick coated is an additional coating.

“”The non-stick part of a pan is actually just a coating that is applied to its surface, which is why non-stick cookware is less durable than conventional cookware;; This coating can be scratched or worn. The manufacturers apply it like spray paint and apply one to five coats, “said McManus.

This is also the reason why non-stick pans wear out over time because the coating deteriorates. More on that later.

What types of non-stick coatings are there and which are the safest?

PTFE or Teflon coating

In the past, most nonstick cookware has been coated with polytetrafluoroethylene, also known as Teflon, a coating made by Dupont. While these pans are very effective if they don’t stick, they have safety concerns.

“”A PTFE-based coating releases harmful vapors when heated above 500 degrees, which is surprisingly easy, especially if you heat the pan empty or only cook a small amount of food at a time. We always preheat coated pans with oil instead of emptying them, since the oil starts to smoke well below 500 degrees. “McManus. If you overheat one of these pans, you may develop” Teflon flu “or poisoning, with symptoms such as” fever, tremors, sore throat and weakness “after a 2012 research study.

Dupont filed a class action lawsuit for $ 671 million in 2017 after thousands of lawsuits were filed against them for the leakage of perfluorooctanoic acid, a chemical used to make teflon, from the West Virginia facility. PFOA, which was used in the manufacture of Teflon until 2015, has “been linked to a number of health conditions including thyroid disease, chronic kidney disease, liver disease and testicular cancer. It has also been linked to infertility and low birth weight” Healthline, which cites several research studies (here is a current one one that combines celiac disease with chemicals in Teflonamongst other things).

Ceramic coating

The ceramic non-stick coating is increasing thanks to direct-to-consumer brands such as Our placewhat that does Always pan. It is a pan that, due to its versatility and design, replaces most of your cookware and announces the safety and ease of use of the coating.

Ceramic coatings are considered safer than PTFE coatings because they contain no toxic chemicals such as PFOA or release vapors when heated to higher temperatures. McManus points out, however, that in their experience Ceramic cookware is less durable as its counterpart.

“Ceramic coatings are much more brittle and in general we have found that they are far less durable when tested than those made from conventional PTFE based non-stick coatings,” she said.

Straight to the consumer brand Caraway seed sells a ceramic-coated four-piece cookware set that comes from founder Jordan Nathan’s own experience with Teflon poisoning after testing a variety of cookware on a previous order. Caraway cookware is also oven safe.

Anodized aluminum

Aluminum pans are also on the rise, although anodized aluminum “is technically not a non-stick coating,” said McManus. Rather “it is a process that produces a harder and darker surface of alumina than is normally the case with an aluminum pan. This makes the surface of the pan somewhat tougher and unreactive (uncoated aluminum can react with acidic foods and produce a metal . “Taste) and it looks good, however It is not non-stick coated and is no longer spiced and used like pans made of cast iron or carbon steel. ”

While there are health concerns when cooking with aluminum, anodized aluminum is generally considered safe because it is sealed and does not interact with acid like typical aluminum. However, McManus prefers stainless steel over anodized aluminum because “anodized aluminum coatings wear out over time and in use, while a pan clad with stainless steel is virtually indestructible,” she said.

What should I know about cooking in my coated pans and how to care for them?

Avoid overheating to use your non-stick pans safely and effectively. You want too Prefer butter or oil to a non-stick cooking spray, since the latter “can cause invisible deposits on the surface of the pan and can create a barrier between your food and the non-stick surface when heated directly,” she said.

It is important too Make sure there is something in your pan as it is heated, e.g. B. oil or foodIf an empty pan is heated, it can cause overheating and, in the case of Teflon, develop toxic fumes.

Non-stick pans are generally not considered the most durable options. During a Cast iron pan can last a lifetime, non-stick pans can lose their effectiveness after a year or two. “”Non-stick doesn’t last forever, no matter how careful you are“says McManus.” It subsides and gradually becomes less and less smooth. Every time you use it, the smoothness wears off a little. If you burn food on it, it will be damaged. Pulling a spatula over it or using metal utensils can scratch and damage the non-stick. ”

Read more about Chowhound: Eight basic cookware sins that you don’t know you commit

Depending on the brand and coating, you may be able to extend the life of a non-stick pan. Our place says that the non-stick coating of the Always pan should last about five years if used carefully and properly – only Do not use metal utensils on the surface to avoid scratches.

Proper use extends the non-stick coating of each non-stick pan and McManus offers some proven methods. McManus explains: “Do not shock it thermally, ie do not send it from very hot to cold – run like a hot pan under a cold tap; this encourages every pan to warp. Do not put it in the dishwasher. The rough soap can be masked off and other objects that shake against the pan surface during the washing cycle can also damage the coating Avoid abrasive washers even during cleaning.

McManus offered that too You may be able to get the non-stick coating with oil, similar to a cast iron pan. She explains, “Carefully heat it with a teaspoon or so of oil in it, then take it off the stove and wipe the oil all over the non-stick interior of the pan, then wipe out most of the oil and let it cool. We found that this gives the nonstick a little boost, if only temporarily. ”

Caraway offers one Breakdown of care for ceramic-coated pans before, during and after cooking. One of the tips is to use low and medium temperatures when cooking, as the ceramic coating stores heat so efficiently.

Bottom line

I personally stick to the ceramic-coated pans in my kitchen. And let’s face it, I overheat my pans more than rarely while I wait anxiously for them to heat up. While Teflon is the most durable, I am not willing to risk my health for it.

Non-stick cookware to be observed

This story was written by Sara Weinreb for CNET’s sister site Chowhound.