Are non-stick pans safe and how to use non-stick pans?

Update:14 Oct

Nonstick pans are essential cookware in every chef's kitchen, from the most professional to the beginner. Whether you cook with gas, electric, or induction cooktop, a quality non-stick cookware set will be used frequently. Nonstick cookware makes it easier to cook eggs, and it makes frying fish easier. Nonstick pans also prevent pancakes from tearing in the pan.

There are two main types of nonstick pans: traditional nonstick pans and ceramic pans. The difference is the non-stick coating and sometimes the material of the pan. This list focuses on traditional nonstick pans. Nonstick pans can do everything from hard-boiled eggs to grilled steaks while remaining easy to clean after use.

Pots and pans are easy to handle and clean, although the outside of the pot can be damaged like a stainless steel at higher temperatures. They also do a good job of induction, a feat not so easy for many nonstick pans made from lighter materials.

Tips for using a nonstick pan:

1. Never heat an empty pan. It heats up quickly and can approach the 500˚F mark faster.

2. Cook on medium or low heat in a nonstick pan, but refer to the manufacturer's instructions for the best temperature.

3. Use less oil than a stainless steel pan you don't need it to coat the pan.

4. Avoid using metal utensils that will scratch the non-stick coating, unless your instruction manual clearly states that it can.

5. Avoid putting nonstick pans in the dishwasher, the coating will wear off faster.

Nonstick pans release compounds linked to some cancers at high temperatures, and it is safer to use nonstick pans and not overheat, using them on medium or low heat.